Nutella Swirled Peanut Butter Banana Bread

January 25, 2013


O.M.G. This is the most indulgent, delicious banana bread that I have ever had the pleasure of putting in my mouth. And I’m not even a PB-Choc fan! But I am a banana bread fan. A huge one in fact. I always loved when my Mother would whip some up with the forgotten bananas that inevitably graced our countertops. Sadly, this wasn’t that often- maybe twice a year if I was that lucky. I make it my mission in life never to waste those over-ripen bananas. And as much as I like banana bread itself, it is always nice to do something fun and different with them. Case and point- Nutella Swirled Peanut Butter Banana Bread. For the sake of sounding like a broken record… O.M.G.


First of all let me just say that the most important part of making any banana baked good is to have severely over-ripen bananas. The riper they are, the more concentrated fructose they have and the sweeter they will be (rather than starchy). This is what my bananas looked like when I made this bread. I would even go another few days after this point if you could.


And to make life easier on you when you go to add the swirl, I would warm up the Nutella in the microwave first. Put it in a microwave safe bowl a zap it for 30 seconds or so. Not too long, just enough to loosen it up. If you use it straight from the jar it is pretty stiff and won’t likely swirl well, but rather stay in big dollops.


Basically, I LOVED this recipe and will definitely be making it again!

5.0 from 1 reviews
  • 3 very ripe bananas, mashed
  • ½ cup creamy peanut butter
  • ¼ cup canola oil
  • 1 egg
  • ⅓ cup sugar
  • ¼ cup brown sugar
  • 1.5 cups white whole wheat flour
  • ½ teaspoon baking soda
  • 1.5 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup Reese’s mini cups (NOT the bite-sized Reese’s, the smaller MINI ones. Or use ¾ cup chopped regular sized Reese’s Cups)
  • ⅓ cup semi-sweet chocolate chips
  • 3 heaping tablespoons Nutella
  1. Preheat oven to 350F. Spray 8x4-inch loaf pan with nonstick spray. Set aside.
  2. In a medium bowl, stir together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
  3. Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. DO NOT OVERMIX. Fold in Reese’s Mini cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.
  4. Bake for about 50 minutes or until toothpick inserted into center comes out clean. Baking times may vary.
  5. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack. I let my bread cool for about 2 hours before cutting into it.

adapted from Sally’s Baking Addiction


{ 4 comments… read them below or add one }

corina March 4, 2013 at 2:30 am

does it have to be canola oil? can i use vegetable oil


lmachell March 5, 2013 at 7:56 pm

Absolutely you can!


Gina R. May 28, 2014 at 6:59 am

Could I use all purpose flour instead of white whole wheat flour? And do you know how this would make a difference?


Katie L June 9, 2014 at 1:57 am

This is a fantastic recipe! I switched the reese’s for scor bits becuase thats all I had on hand, and it was amazing. Easy to make, 50 mins in the oven was perfect. Thanks for sharing!


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