There's something very special about this Super Moist Nutella Stuffed Banana Bread. Imagine slices of soft banana bread hugging a gooey Nutella center that's pure indulgence in every bite. The combination of regular and almond flour, along with a touch of olive oil and almond milk, gives this bread its wonderfully moist texture that pairs beautifully with the rich Nutella filling.
Perfect for breakfast and dessert, this recipe does not require any butter, eggs or milk!
Step by step recipe is below, so keep reading and learn how to make your day a little sweeter.
Ingredients Used to Make This Nutella Stuffed Banana Bread
**I've linked some of these ingredients to amazon.com. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Banana Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this banana bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - many banana bread recipes use baking soda, but I like using baking powder in my eggless bread recipes because the results are more consistent (baking soda is activated by acid while baking powder does not). If you want to use baking soda instead: 3 tsp of baking powder is approximately equate to 1 tsp of baking soda plus 1 tsp of apple cider vinegar.
- Sugar of choice – You can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this monk fruit sweetener.
- Mashed Bananas - mash ripe, peeled bananas with a fork until it reaches a smooth and creamy consistency.
- Light Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Filling Ingredients
- Chocolate Hazelnut Spread– You can use whatever chocolate hazelnut spread you have on hand, such as Nutella, but you can also use Nutiva which is has a lower sugar content than other traditional chocolate hazelnut spreads.
Topping Ingredients
- More Nutella, if desired
Banana Bread Add In & Filling Variations:
- Banana bread can be wonderfully versatile, and I've gathered some add in and filling ideas to take your baking to the next level. Here's the FULL POST
Step by Step Guide
How to Make Nutella Stuffed Banana Bread
STEP 1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal. (You can also use 2 mini loaves and half the baking time)
STEP 2
In a large mixing bowl, combine the dry ingredients
STEP 3
In a separate bowl, combine the wet ingredients
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
STEP 5
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
STEP 6
Pour half of the batter into the prepared loaf pan and spread it evenly.
STEP 7
Evenly spread 3 Tbsp of Nutella over the batter.
STEP 8
Pour the remaining banana bread batter over the Nutella, spreading it carefully to cover.
STEP 9
Spread another 1 Tbsp of Nutella over the top of the batter and use a swirling motion with the back of a spoon to create a marbled top effect.
STEP 10
Bake the banana bread in the pre-heated oven for about 50-60 minutes (for a standard loaf) or 30 minutes for 2 mini loaves. Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy!
How to Store Nutella Stuffed Banana Bread
- You can store any leftover banana bread covered at room temperature for up to 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 4 months.
More Frosting & Glaze Ideas for Banana Bread
Get creative with these scrumptious glaze and frosting ideas to upgrade your banana bread to the next level! Here's a List of Topping Ideas to Try
Final Tips
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Super Moist Nutella Stuffed Banana Bread with Olive Oil & Almond Flour
Equipment
- 1 loaf pan (7.75 x 3.75 inch or a 8 x 4 inch) , or two mini loaves
Ingredients
- 1 ½ cups all-purpose flour 180g
- 1 cup almond flour 120g
- ¼ cup cornstarch 32g
- ½ cup sugar of choice , use monk fruit sweetener for lower sugar option
- ½ tsp salt
- 3 tsp baking powder
- 1 ½ cups mashed bananas 336g
- ⅓ cup unsweetened almond milk 76g
- ½ cup light olive oil 110g
- 4 Tbsp Nutella , can use more if you want a thicker nutella filling
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or two mini loaf pans , or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, cornstarch, sugar, salt, and baking powder. Make sure the dry ingredients are well combined.
- In a separate bowl, combine the mashed banana, light olive oil, and almond milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour half of the batter into the prepared loaf pan and spread it evenly.
- Evenly spread 3 Tbsp of nutella over the batter.
- Pour the remaining banana bread batter over the nutella, spreading it carefully to cover.
- Spread another 1 Tbsp of Nutella over the top of the batter and use a swirling motion with the back of a spoon to create a marbled top effect.
- Bake the banana bread in the pre-heated oven for about 50-60 minutes (for a standard loaf) or 30 minutes for 2 mini loaves.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy
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