What We’re Making: Nutella Banana Bread

Banana bread is a go-to for many home bakers, as can be seen on Instagram lately. We tried this recipe by Yossy Arefi for The New York Times which adds Nutella and brown butter for an added nutty flavour.

We used brown sugar instead of white to make the bread healthier and less sweet. We would also recommend taking it out of the oven after about 40 minutes to get a softer bread. This means the skewer to check if the bread is ready will not be completely clean but will have small bits on it.


  • ½cup/113 grams unsalted butter (1 stick), plus more for greasing the pan
  • 2cups/256 grams all-purpose flour, plus more for flouring the pan
  • 1teaspoon baking soda
  • ¾teaspoon kosher salt
  • 1 ½cups/310 grams mashed bananas, from about 3 medium bananas
  • ⅔cup/134 grams granulated sugar (Our tip: replace with brown sugar for a less sweet version)
  • ¼cup/57 grams plain Greek yogurt
  • 2eggs
  • 1teaspoon vanilla extract
  • ⅓cup/99 grams chocolate-hazelnut spread, like Nutella


  1. Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
  2. Stir the flour, baking soda and salt together in a bowl.
  3. Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
  4. When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
  5. Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean. (Our tip: We took it out after 40 minutes for a softer bread; the toothpick will still have small bits on it when it comes out.)

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