Nutella Banana Bread
Delicious homemade Nutella Banana bread with honey. Easy recipe for breakfast or quick snack. Top with sliced almonds.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¾ cups all-purpose flour (plain flour)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp Diamond Crystal kosher salt
- ½ tsp cinnamon
- ⅛ tsp allspice
- ⅓ cup Nutella ((5 Tbsp))
- ½ cup honey ((8 Tbsp))
- 4 ½ medium banana ((1 ½ cup or 450 g of mashed banana))
- ½ cup buttermilk
- 1 large egg (50 g each w/o shell)
- ½ tsp pure vanilla extract
- ½ tsp almond extract
- 2 Tbsp sliced almonds
- 1 ½ tsp turbinado sugar
Instructions
- 1
Gather all the ingredients.
- 2
Preheat oven to 350°F (177ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Spray a (9" x 5" or 23 x 13 cm) loaf pan with nonstick spray and place a sheet of parchment paper on the bottom.
- 3
Whisk all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and allspice) together in a large bowl. Make a well in the center of the mixture.
- 4
Combine Nutella and honey in a small bowl and heat in the microwave until melted, (about 30 seconds) and cooled slightly.
- 5
Combine mashed banana, buttermilk, egg, and extracts in the medium bowl.
- 6
Add cooled Nutella-honey mixture in the medium bowl.
- 7
Add to flour mixture in the large bowl and stir just until combined.
- 8
Pour batter into the greased loaf pan and top with almonds and turbinado sugar.
- 9
Bake at 350°F (177ºC) for 50-60 minutes, rotating the pan halfway through. The bread is ready when an inserted skewer in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes, then remove from pans and cool completely.
- 10
To Store
- 11
Wrap the bread well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.