Nutella Banana Bread! Made with White Lily flour and filled with swirls of your favorite chocolate hazelnut spread. This bread is irresistible!
My kids are loving life right now. Their long weekend was even longer due to icy snow and rain which left a nice thick layer of ice everywhere. School was closed on Tuesday due to icy road conditions and my kids got to sleep in and have s’mores cupcakes (no frosting) for breakfast.
Snow days are actually fun for me too because I get to stay home with them and relax. We spent the day baking and catching up on a few things and just enjoyed being home, out of the cold and I was feeling very thankful that I had stocked up on groceries the day before.
We had some ripe bananas and Madeline pulled out the Nutella so away we went! The night before we made s’mores cupcakes because we had been sitting at home all day on Monday and I wanted to do something fun with the girls.
Over Christmas, they got An American Girl baking cookbook; yes, the same company that makes the dolls .. so we flipped through and cookbook and decided on the cupcakes because we had all of the ingredients. For the cupcakes, the girls got to crush up graham crackers to put into the cupcake batter, which we actually loved.
That gave me the idea to add a 
I used my White Lily pre-sifted all purpose flour, which I use all the time now. When I’m using this flour, I know I’m baking with great quality flour and I know that whatever I’m baking is going to come out great.
I can truly taste a difference when using 
Now, my kids know, on snow days, the oven will be on and something amazing will be baking inside.
Nutella Banana Bread
Ingredients
- 4 to 6 tablespoons Nutella or other chocolate hazelnut spread depending on how much flavor you want (plus more when serving if desired)
- 3 tablespoons plus ½ teaspoon vegetable oil; divided
- 3 tablespoons unsalted butter room temp
- ½ cup packed brown sugar
- 2 medium ripe bananas sliced or broken into pieces
- 2 large eggs
- 1 ½ cups White Lily All-Purpose Flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°. Spray and line your 9 x 5-inch loaf pan with parchment paper and set aside.
- Place the Nutella and a ½ teaspoon vegetable oil into a small sized microwave-safe dish, and microwave on HIGH for 30 seconds or until melted. Stir together and set aside.
- Using a stand mixer fitted with the flat beater attachment or a hand mixer, beat together the rest of the oil (3 tablespoons), butter, brown sugar, and the ripe bananas for a few minutes, or until well blended. Add the eggs, 1 at a time, beating well after each addition.
- In a separate medium sized bowl, combine your dry ingredients: flour, baking soda, baking powder, and salt. Going back to your stand mixer at low speed, add in the flour mixture and the heavy cream, alternating, and beginning and ending with the flour mixture. Beat just until combined.
- Pour the batter into your prepared loaf pan and top with the chocolate hazelnut spread mixture. (Alternatively, you can pour in half of your batter, add the Nutella and then pour in the rest of the batter. I like all the Nutella on top of the bread.) Using a wooden toothpick or butter knife, swirl the batter and Nutella GENTLY. See photo above of what I did.
- Bake the bread for about 55 to 60 minutes or until a toothpick inserted comes out clean. Let cool for at least 10 to 15 minutes in pan on a wire rack. Lift and remove bread, slice and serve with more Nutella if desired!
Disclosure: This is a paid, sponsored post in partnership with White Lily Flour. All opinions expressed here are 100% my own.
