Super-moist banana bread swirled with Nutella and peanut butter cups. There won’t be a crumb leftover!
I don’t really think you need any convincing about how dangerously delicious banana bread is. And this recipe takes it to a whole new level. Because if you don’t like peanut butter and you don’t like Nutella…. then you are certainly lost on Sally’s Baking Addiction.
After I taste a new recipe, I usually have Kevin, a coworker, or a friend taste it as well… just to get a second opinion. Knowing that I like something AND other people like it too gives me confidence in the recipe and then I’m excited to share it on the blog!
Well, um not this time. I literally took one bite of this bread and said out loud “You are sooo good.” I was alone in my apartment and I was talking to bread. I didn’t need any reinforcement from taste testers. This bread is so dang good.
It is dense, luscious, and full of everything I love about life: smooth, creamy peanut butter. Mini Reese’s cups. Semi-sweet chocolate chips, sweet ripe bananas, and Nutella. A LOT of swirled Nutella. And it has whole wheat flour and fruit it in so it’s practically a health food. Moving along…
The brown sugar and ripe bananas make this bread so incredibly moist. I mentioned how to get perfectly moist banana bread when I shared my Dark Chocolate Raspberry Banana Bread the other week. The secret? Very ripe bananas. Like mostly brown and practically rotten. Trust me.
While the baking time is long, this bread really is a thoughtless and quick recipe. Mix everything together, but do not over mix, pour into a loaf pan and bake for 50 minutes. Forget about it. Wash your hair. Vacuum the carpet. Have a dance party by yourself. All the while, a dreamy creamy peanut buttery Nutella swirled wonder is baking up in your oven, making your house smell amazing.
Is your mouth totally watering yet?!? Because I can hardly control myself looking at these pictures and I only have ONE SLICE left! Must.Make.More.
Print
Nutella Swirled Peanut Butter Banana Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Super-moist banana bread swirled with Nutella and peanut butter cups. There won’t be a crumb leftover!
Ingredients
- 1 cup (230g) mashed bananas (about 3 medium or 2 large bananas)
- 1/2 cup (125g) creamy peanut butter
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1/3 cup (67g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/2 cups (190g) white whole wheat flour or all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped Reese’s Peanut Butter Cups* (about 12 Reese’s miniatures)
- 1/3 cup (60g) semi-sweet chocolate chips
- 3 Tablespoons (56g) Nutella
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
- Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s 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.
- Bake for about 50 minutes or until toothpick inserted into center comes out clean. Baking times may vary. 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.
- Bread stays fresh covered at room temperature for up to 1 week.
Notes
- Special Tools (affiliate links): 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Cooling Rack
- Reese’s Peanut Butter Cups: These are totally optional. If you leave them out, add 1/2 cup more semi-sweet chocolate chips, if desired.
Is this recipe able to use crunchy peanut butter so is it only able to use smooth?
Hi Hannah, crunchy peanut butter can often dry out baked goods, so we recommend using smooth/creamy peanut butter for best results.
Hi! I was wondering if I could make this into muffins and what the temperature and time would be? Thank you!
Hi Danielle, you can definitely turn this into muffins. About 18-20 minutes bake time. Same oven temperature. We’re unsure of how many the batter will yield.
Our house loves it! Thank you for all the creative banana bread recipes!
Hi! Do I need/what I should adjust the baking time to if I were to make this in 4 mini loaf pans as opposed to the big loaf pan? Thank you!
Hi Gina! The bake time depends on the volume of batter the mini loaves hold. Start checking them at 20 minutes and use a toothpick to check the center for doneness. I recommend baking at 350 degrees F.
Thank you!
Hi Sally! Can I make this recipe as jumbo muffins? Just got my new pans and want to try them out. If so, what temp and time would you suggest? Thank you!!
Hi Liz, I haven’t tested it but I’m sure you could. I would use the same baking instructions as my jumbo blueberry muffins.
Hi Sally
Any reason why we use canola oil not butter for this recipe ?
And can I use butter instead ?
Love your recipes so much.
Thanks
Ps : this is going to be the 4th recipe I m going to try 🙂
Melted butter works! Hope you enjoy this recipe as well.
Hi Sally,
Do you think I could substitute 50% of the whole wheat flour for coconut flour?
Thank you.
Hi Evelyn, for best taste and texture, I don’t recommend it.
I was wondering if this could be made without the nutella and peanut butter cups, but keeping the peanut butter, to be peanut butter banana bread. Would it still work?
Yes it would. Enjoy!
Hi Sally,
Your bread is excellent thanks for the recipe.
How do you stop it from crumbling?
Will regular whole wheat flour change the taste quite a bit??? Vs White whole wheat.
Hi Sophia! Whole wheat flour is much heavier and the banana bread will taste even denser.
Hi Sally, sorry for the second comment but I forgot to ask you if you have any suggestions to help with getting around the tricky oven situation. It is hotter towards the back so I always put things as far front as can. I have the rack raised To help with burning . The sides are also hotter.
I rotate everything . Everything cooks much faster than the recipes indicate they ought to. It takes a lot of finagling to get my baked goods to turn out. I am a senior, disabled and my income is limited to social security.
I love to bake and love to cook from scratch!
Hi Nancy, If your oven has hotspots then rotating your pans part way through baking is key! I also suggest an oven thermometer. You can read about them in my Top 10 Baking Tips (see #7).
Hi Sally!
Well, once again, your recipe was decadent!!! Are you sure the deliciousness of this is legal???
I practically licked the plate it was so yummy It is so moist is is almost pudding!
I usually make muffins because I get better results, but this time I made the loaf. I sooo need a new oven. Nearly every time I go with a loaf the outside gets too done before the inside is done. I have to lower the oven temp 25 degrees or everything burns! My oven also doesn’t cook evenly so I have to move things around. The middle caved in a bit, I cut off the outside edges. Pretty it wasn’t but oh so yummy! I would give this 100 stars If I could✨⭐️!!!
Wow. So delicious. It’s half gone already, and I just pulled it out an hour ago!
Couple of notes for anyone looking to try this:
The peanut butter isn’t super prevalent – it’s still banana bread, but with a hint of the peanut butter coming through.
Do. The. Reese’s. Seriously, so worth it for the extra peanutbutter yumminess.
Last, I can’t find my bread pan, so I actually baked this in a glass pie dish (I know, I know, I’m sorry!). I’m at high altitude, so I raised the T to 360F and baked it for ~40mins, came out perfectly.