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Nutella-Banana Marbled Bread

Nutella-Banana Marbled Bread

Course Bread
Cuisine American
Keyword baking, bread, sweet, brunch, dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Sandra | Sandra's Easy Cooking


  • 2 cups 250g All-Purpose Flour
  • 1 teaspoon 8g baking soda
  • 1/2 teaspoon 8g salt
  • 1 teaspoon 4g baking powder
  • 4 tablespoons 60g sugar
  • 2 large eggs
  • 2 large bananas plus one more
  • 1 teaspoon 5 ml Vanilla extract
  • 1/3 cup 80 ml milk
  • 3 tablespoons 40-45ml Oil (melted coconut oil works too)
  • 1/2 cup Nutella
  • 1 cup 150g roasted hazelnuts (or walnuts), crushed
  • Butter or coconut oil to grease the pan


  1. Preheat oven to 375F (190C/gas 5) and roast hazelnuts, or raw walnuts. If they are already roasted do not do this step. They should roast for 5-7 minutes in the preheated oven. After roasting, let them cool off before crashing.
  2. In a large mixing bowl add, Flour, Sugar, salt, baking powder, and baking soda. Mix to combine.
  3. In the other bowl, mix two eggs and vanilla extract, then add to the flour.
  4. Mash two bananas, preferably ripe, and add to the flour.
  5. Pour milk, and mix all together to combine.
  6. In the microwave safe dish, heat Nutella for one minute, or until soft.
  7. Place soften Nutella in the mixing bowl. And add about 1 1/2 cups of white batter (banana batter) to the Nutella, then add half of the roasted, crushed nuts, and fold to combine.
  8. PREHEAT OVEN to 350F (180C/gas 4).
  9. Line with parchment paper loaf baking pan, or use a nonstick baking pan. Butter the pan slightly.
  10. Add first half of the white batter, then pour all Nutella batter, and top it with white batter.
  11. Now, with spatula go from one side to the other side of baking pan to "slightly" mix both batters.
  12. Sprinkle on top the rest of the nuts, and place two bananas, as shown in the picture. It is optional. You can slice the banana, or don't use it at all.
  13. Bake for 45-50 minutes at a medium-low temperature. *You can cover the top halfway through the baking with aluminum foil to prevent from burning.
  14. Let it cool down for at least 45 minutes before cutting the bread.

Recipe Notes

Use walnuts instead of hazelnuts. You can use more if you like it nuttier. I like placing the nuts in a ziplock bag and crushing with a hummer. Vegetable oil or coconut oil, hazelnut oil would work as well. If your bananas are smaller, use 3 or 4. Mine were pretty large, so adjust.  1 large banana, approximately is around 200g, and one small one somewhere around 100g. Poke with a toothpick in the very middle deep enough to see if it's done. Store in airtight container, and it can last for up to 3 days at room temperature and a week in the fridge. If you DO NOT wish to make a loaf bread and wish for a coffee cake, baked in square or rectangle shape baking nonstick pan, this bread will bake much, much faster. Around 30-35 minutes.


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