Bread or cake? Call it what you want, but this hazelnut-swirl banana bread elevates ordinary banana bread into something special — moist, tender, and studded with rich hazelnut swirls.
Banana bread is one of those comforting bakes that never gets old. While many recipes call it “bread,” its texture and sweetness often place it firmly in the cake family. Regardless of terminology, this version adds a delicious twist by incorporating a chocolate-hazelnut spread that creates pockets of gooey, nutty flavor throughout the loaf.
This recipe is straightforward and quick to assemble — most of the work is mashing bananas and mixing ingredients. The hazelnut spread is dropped into the batter and gently swirled to create an attractive marbled effect and concentrated ribbons of flavor in every slice. You can use classic chocolate-hazelnut spread or choose a dairy-free or vegan alternative if you prefer a pareve loaf.
The finished loaf keeps well at room temperature for a couple of days when wrapped, and slices freeze nicely for grab-and-go snacks or packed lunches. Serve slightly warm to bring out the aroma of banana and the melting, nutty streaks, or enjoy at room temperature alongside coffee or tea.
Hazelnut Swirl Banana Bread
Ingredients
- 2 ripe bananas
- 1 egg
- ¾ cup brown sugar
- ½ cup oil
- 1 tsp vanilla extract
- 1½ cups flour
- 1 tsp baking soda
- 3 Tbsp (heaping) hazelnut spread (Nutella or alternative*)
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
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Place the ripe bananas in a mixing bowl and mash until mostly smooth. A few small lumps are fine and add texture.
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Add the egg, brown sugar, oil, and vanilla extract to the mashed bananas. Stir or whisk until combined and smooth.
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Add the flour and baking soda to the wet mixture. Fold gently until just incorporated—do not overmix to keep the loaf tender.
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Pour the batter into the prepared loaf pan. Using a spoon, drop dollops of hazelnut spread over the top of the batter, spacing them evenly. Use a skewer or the tip of a knife to swirl the spread into the batter, creating a marbled pattern without mixing it in completely.
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Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Baking times may vary slightly by oven.
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Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Cooling helps the crumb set and makes slicing cleaner.
Notes
Tips: For extra texture, fold in ¼ cup chopped walnuts or chopped hazelnuts to the batter before swirling in the hazelnut spread. If your spread is very thick, warm it briefly to make dolloping and swirling easier.
Storage: Store wrapped at room temperature for 2–3 days, refrigerate up to a week, or slice and freeze for longer storage. Thaw slices at room temperature or warm briefly in the microwave.
Recipe by Faigy Murray