Nutella Swirled Peanut Butter Banana Bread.

Super-moist banana bread swirled with Nutella and peanut butter cups. There won’t be a crumb leftover!

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 this banana bread is.  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.

Super-moist banana bread swirled with Nutella and peanut butter cups. There won't be a crumb leftover!

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.

 

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Nutella Swirled Peanut Butter Banana Bread

Yield: 1 loaf

Ingredients:

  • 3 very ripe bananas, mashed
  • 1/2 cup (125g) creamy peanut butter
  • 1/4 cup (60ml) canola oil
  • 1 large egg
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 and 1/2 cups (190g) white whole wheat flour (or all-purpose)
  • 1/2 teaspoon baking soda
  • 1.5 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

Directions:

Preheat oven to 350F. Spray 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.

Sally's Tips:

Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.

*The Reese's Peanut Butter Cups are optional. If you leave them out, add 1/2 cup more semi-sweet chocolate chips, if desired.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

In case you missed it, here is my Dark Chocolate Raspberry Banana Bread. 

Dark Chocolate Raspberry Banana Bread-5

 

You will also love my Cinnamon Swirl Banana Bread:

Cinnamon Swirl Banana Bread (12 of 1)

 

And I can’t leave out my White Chocolate Chip Mango Banana Bread – simply incredible! Mangoes are my favorite fruit of all time.  And there is plenty of them in this bread!

White Chocolate Mango Banana Bread-14

   

199 Responses to “Nutella Swirled Peanut Butter Banana Bread.”

  1. #
    61
    Perryposted April 1, 2013 at 2:04 pm

    So are guys allowed to post on this site? HA? jk. Was gonna make a batch of macarons this weekend till I came across this site, and this recipe specifically.

    Brought into work and needless to say……alllllll gone. This site is going to quickly rise to be in the list of sites I check regularly. Thx for the incredible tasty and easy recipe.

    Reply

    • Sallyreplied on April 1st, 2013 at 8:17 pm

      Hi Perry! Why of course guys are allowed to comment! All are welcome and thank you for leaving me your thoughts on this bread. It’s one of my very favorites. Macarons are so good, I need to try making them sometime.

      Reply

  2. #
    62
    Melissaposted April 5, 2013 at 1:08 am

    I made this but used what I had on hand. I used all purpose flour instead of white wheat. I used butterscotch chips instead of the peanut butter cups. I used vegetable oil instead of the canola oil, I added walnuts because you can’t have banana bread without nuts and I didn’t have Nutella so I omitted it. My loaf pan was in the dishwasher so I used the smaller individual four loaves pan but only had enough batter for 3. OTHERWISE, I followed your instructions. This is without a doubt THE most moist bread I have ever tasted in my life even though i was worried I had over-mixed it because I can get a little crazy with the mixing. Since I didn’t follow your instructions exactly, I’m wondering what in this bread makes it so darn moist????? Whatever it is, I want to include it in every bread or cake I make from here forth! When you follow these instructions as is, is your bread super, super moist too?

    Reply

    • Sallyreplied on April 5th, 2013 at 8:56 am

      Hey Melissa! SO glad you loved this bread, even without the Nutella swirl. The combination of brown sugar, oil, and 3 bananas make it so moist. Plus, there’s not too much flour to soak it all up. It’s such a wonderful recipe and I hope to make it again soon. Just need my bananas to rot. :)

      Reply

  3. #
    63
    Katposted April 13, 2013 at 4:26 pm

    Amazing recipe! As I always do when baking, I improvised this since I didn’t have 80% of the ingredients but one day I will definitely try your version. I used a mix of oatmeal flour and flax seed meal, and I used (this part is sad but I had no choice!) applesauce to account for the absence of peanut butter. Half a cup of honey replaced the sugar and I used cinnamon instead of salt (I don’t like adding salt to things). I decided to add some raisins in place of the chocolate chips and I used some dark, rich German chocolate spread I got at work instead of nutella. Let me tell you the second that thing came out of the oven I wanted to dive right in! All that melted chocolate and warm banana smell…Thanks for the inspiration on this slightly healthier adaption (although it definitely doesn’t beat yours ;)

    Reply

    • Sallyreplied on April 14th, 2013 at 5:25 pm

      Hey Kat! Sometimes improvising recipes turns out to be an even more stellar recipe! And your version sounds fantastic. I love to play around with recipes and in the kitchen as well. It’s fun! Love the warm chocolate and banana too. :) Thanks for reporting back!

      Reply

  4. #
    64
    Danielleposted April 19, 2013 at 6:22 pm

    Was so excited to try this recipe! Its currently just about done baking, but the top cooked much faster than the inside batter. Had to cover the top with foil to prevent it from burning and let the batter cook more. A bit nervous about the outcome! I just recommend covering the pan when baking

    Reply

    • Sallyreplied on April 20th, 2013 at 4:10 pm

      Thanks for sharing Danielle! All ovens are different; I never had to cover it with my last oven. I recently moved and will surely try it again to see if that matters oven to oven. Thank you!

      Reply

  5. #
    65
    Sydneyposted April 29, 2013 at 6:07 pm

    This looks AMAZING!!! The perfect thing for my friend who requested either banana bread or “something chocolate peanut butter” for her birthday.
    I’m just wondering-do you think it would work as muffins?

    Reply

    • Sallyreplied on April 29th, 2013 at 6:54 pm

      Hi Sydney! Yes, it would – I am unsure of the baking time though. Keep your eye on them around 20 minutes.

      Reply

  6. #
    66
    clareposted May 4, 2013 at 11:00 pm

    can i substitute the white whole wheat flour for all-purpose flour? will the taste change? will it make a difference?

    Reply

    • Sallyreplied on May 5th, 2013 at 7:15 am

      Yes, you may. It will not make a difference.

      Reply

  7. #
    67
    Lizposted May 10, 2013 at 5:52 pm

    I tried out this recipe, it was wonderful- found it difficult to resist whipping up another loaf after happily eating up the first! Thanks for sharing the recipe

    Liz

    http://thesugarlump.blogspot.co.uk/2013/05/nutella-swirled-banana-bread.html

    Reply

    • Sallyreplied on May 10th, 2013 at 6:09 pm

      I’m glad you loved this bread, Liz – it’s definitely a favorite!

      Reply

  8. #
    68
    Anitaposted May 15, 2013 at 2:55 am

    Sally this bread I gotta make….please help…what is canola oil? And in case I cannot buy the Reese cups (live in Netherland and we do not have these things here *grrr*)…what can I substitute those with???

    My stomach is growling…wants a pice of this…just looks tó delicious!!!

    Reply

    • Sallyreplied on May 15th, 2013 at 10:51 am

      Hi Anita! Canola oil is a type of oil used in baking. You may use any type of cooking/baking oil that you have at your disposal. You may substitute chocolate chips with the peanut butter cups. I hope you enjoy!

      Reply

      • Anitareplied on May 15th, 2013 at 4:04 pm

        Thanks for answering Sally…ok so now I now what to substitue it with ;-)

        You know? It’s mostly some of your recipes that really starting my baking recently…since I tried your peanutbutter rolo cookies (ohhhhhh sooo good!) I’m hooked to baking…you may think that I will start with the dutch sites and all…but yours is one of the first I’m looking ;-) so thanks from Holland! (my family thanks you too since they really really enjoyed all stuff baked!)

        • Perryreplied on May 15th, 2013 at 4:38 pm

          Hey Anita,

          Did some searching and came up with this website on Canola Oil. Hopefully this will help. Has a good sized section talking about substitutes:

          http://www.canolaoilguide.com/canola-oil-substitute

          • Anitareplied on May 15th, 2013 at 4:49 pm

            Wow thanks for your help…was thinking myself of sunflower oil but I see I can use peanut oil, which I too always have in my kitchen…seems like a better choice with this bread :-)

        • Sallyreplied on May 15th, 2013 at 5:18 pm

          You are welcome! And thank YOU!

  9. #
    69
    Rachel Lynnposted June 16, 2013 at 6:26 pm

    What size loaf pan is this? I’ve had some cooking time troubles with mine…have yet to triumph over the whole loaf pan thing. It’s always too done on the ends and still wet in the middle! XD

    Reply

    • Sallyreplied on June 17th, 2013 at 6:28 am

      Hi Rachel! I used a 9×5 loaf pan. Try covering the bread with aluminum foil so prevent the top and sides from getting too brown.

      Reply

      • Rachel Lynnreplied on June 17th, 2013 at 10:13 am

        Hmmm… maybe mine is just really deep. Who knows. I’ll try that for sure next time! Thanks so much! And just saying, I am on your blog practically every day – it’s soooo my favorite! Since you explain things so well in the recipes you basically taught me how to bake. :D I made your super crumb coffee cake the other day and it was gone before I could blink!

        • Sallyreplied on June 17th, 2013 at 1:15 pm

          So glad you enjoy my blog – that coffee cake is TOO good to be true! My favorite.

  10. #
    70
    Erni Lauposted June 22, 2013 at 12:54 pm

    Awwww… I’m a banana bread lover. Choc and peanut butter are my favorite too. How i wish i could grab them from screen. I want to make this, but I’m having trouble with the ingredients measurement (a new birdie here, attempt to bake a bread). Can you please tell me the exact amount in grams? One cup is roughly how many grams? I always got confused in estimating ingredients using cups. Thank you so much for posting this awesome bread.

    Reply

  11. #
    71
    Mandy Robbinsposted June 24, 2013 at 1:03 am

    What would happen if I didn’t put the bananas in there? I’m not a baker, I don’t know what makes consistency and holds everything together, but I’m assuming the bananas play some part in all that. I absolutely hate bananas, but everything else about this bread sounds amazing.

    Reply

    • Sallyreplied on June 24th, 2013 at 5:29 am

      Mandy, you can’t really make banana bread without bananas. You could use applesauce instead, but the bread won’t be as moist and I can’t promise a great flavor.

      Reply

  12. #
    72
    214posted July 16, 2013 at 6:43 pm

    Hi Sally, can i use the plain flour instead of the whole weath flour on this? thanks!
    Btw, among all your banana bread ingredients…which one is your favorite, let say u really just have to choose one hehe ;)

    Reply

    • Sallyreplied on July 16th, 2013 at 7:32 pm

      Yes – plain flour can be used instead of whole wheat flour. And I think this banana bread would be a favorite! But I do love my Dark Chocolate Raspberry Banana Bread too. Yum! http://sallysbakingaddiction.com/2012/06/06/dark-chocolate-raspberry-banana-bread/

      Reply

      • 214replied on July 17th, 2013 at 5:24 pm

        thanks sally! and the flour is only 1.5 cup? 1/2 cup right? coz i read in here somewhere that it always require atleast 2 cups of flour in the cake.

        • Sallyreplied on July 17th, 2013 at 6:33 pm

          It’s 1.5 cups, meaning 1 and 1/2 cups of flour.

  13. #
    73
    Blue123posted July 29, 2013 at 11:28 pm

    Hi Sally, I love the look of this. But, I have to say I’m not a fan of PB in my baked goods. Do you think I can leav it out completely, or double up on the nutella to make this work? Any thoughts?

    Reply

    • Sallyreplied on July 30th, 2013 at 12:24 pm

      Since this is peanut butter banana bread, I suggest that you make one my plain banana bread recipe and add the swirled Nutella as described in this recipe. Here is my favorite plain banana bread (you can leave out the cream cheese frosting and/or pecans): http://sallysbakingaddiction.com/2013/05/29/best-ever-banana-bread-with-cream-cheese-frosting/

      Reply

      • Blue123replied on July 30th, 2013 at 12:39 pm

        Thanks, Sally! I will try the banana bread recipe and add nutella. Do you think I could make that in mini-muffin pans? Also, since we’re adding bananas which help keep them moist, is there a reason why we add the greek yogurt as well (just curious)?

        • Sallyreplied on July 30th, 2013 at 2:41 pm

          Greek yogurt replaces the need for more butter, so that is why I use it. Yes, this could be made into mini muffin pans, however I am unsure of the baking time. Enjoy!

  14. #
    74
    Gayatriposted August 5, 2013 at 2:05 am

    I LOVE IT!!!! I made a banana cake recently loaded with chocolate but this tops all of that!!!!!! just a couple of questions….what’s the difference between whole wheat flour (which is the one I have) and white whole wheat flour? Can I use regular flour instead though it won’t be healthy? And you get ridiculously expensive Reese’s in India, any suggestions for substitutes for those as well?

    Thank you, PLEASE NEVER STOP BLOGGING!! :D

    Reply

    • Sallyreplied on August 5th, 2013 at 8:38 am

      Hi Gayatri! So glad that you love this. :) White whole wheat flour is a lighter, milder whole wheat flour. It still has the nutritional value of whole wheat. I use it in a lot of recipes calling for all-purpose flour. Whole wheat flour is much denser and can be heavy in baked goods. I use it sparingly in recipes. Instead of Reese’s, you could use chocolate chips. Enjoy!

      Reply

      • Gayatrireplied on August 5th, 2013 at 8:47 am

        Thanks so much :) Looks like I’ll have to use all-purpose flour! Dunno where to find white whole wheat here !

      • LOreplied on September 21st, 2013 at 11:13 pm

        One adaption I was thinking of was making Nutella Chips instead of chocolate chips. If you dribble Nutella on wax paper and stick it in the freezer the night before, then you can substitute them in! It’s a Nutella dream!!!!!

        Also, would time and temp change at all with a glass load pan?
        ¡Gracias!

        • Sallyreplied on September 22nd, 2013 at 3:33 pm

          LOVE the idea of Nutella Chips, Lo! Fantastic. I gotta try it soon! I’ve baked this bread in a dark metal tin and a glass tin – haven’t noticed a difference.

  15. #
    75
    Andreaposted October 17, 2013 at 6:28 pm

    I was supposed to take a break from baking this weekend…. but I just picked up a brand new RED KitchenAid stand mixer and it NEEDS to be used!!!! This bread will be up for trial on Saturday, and Friday will be the Ultimate Peanut Butter Chocolate Cookies! SOOOO EXCITED!!!

    Thank you, thank you, thank you for blogging!

    AC

    Reply

    • Sallyreplied on October 17th, 2013 at 7:24 pm

      I hope you enjoy both recipes! I’m jealous of a red mixer. ;)

      Reply

  16. #
    76
    Emilyposted October 17, 2013 at 7:08 pm

    Hey Sally! I made this and it literally bubbled over the side of my loaf pan! It also would not cook inside without burning the outside :( I’m an amateur whom you’ve inspired so help this helpless baker…Thanks!!!

    Reply

    • Sallyreplied on October 17th, 2013 at 7:24 pm

      Hi Emily – Are you using a 9×5 baking pan? If any smaller, that is why the batter is overflowing. I would cover the pan as well – this will help the bread cook evenly. Also, rotate it a few times as it is baking.

      Reply

  17. #
    77
    Amaniiposted October 26, 2013 at 1:38 pm

    Hi Sally, This recipe is just wonderful and I want to go bake it right now! I am a Nutella addict ! just a little question, can u tell me the equivelant of 1.5 cups of flour in grams? Thank you very much for your creativity ;)

    Reply

    • Sallyreplied on October 27th, 2013 at 5:12 pm

      Hi Amanii! I added the gram measurements to this recipe for you. Enjoy!

      Reply

      • Amaniireplied on October 28th, 2013 at 8:03 am

        Thank you Sally! You are amazing, now nothing can stop me from baking all your recipes :)

  18. #
    78
    GOwriposted November 7, 2013 at 7:55 pm

    Hi Sally !!! I tried this recipe last week and I have no words to express the taste :) I am really liking all ur recipes, they are so simple and easy. They come out as said… There is still a last piece of the bread left and tasty as ever… Looking forward to trying all of ur recipes… I am ur fan :)

    Reply

  19. #
    79
    Nicoleposted November 8, 2013 at 12:01 pm

    Hi Sally,
    I made this AMAZING banana bread yesterday (I doubled the recipe so I could have one for my family and one for my co-workers) and it was absolutely out of this world! I did add 1/2 C. of sour cream ( I had some in the fridge that needed to be used) so it was extra moist. Thanks!

    BTW … My co – workers are in love with your brown – butter m&m pretzel cookies… There are only 7 people on my shift and a double batch is not enough …

    Reply

    • Sallyreplied on November 8th, 2013 at 5:24 pm

      I have no doubt your banana bread was extra moist, Nicole! And I’m happy everyone loves those brown butter cookies as much as I do! They don’t last long in my kitchen.

      Reply

  20. #
    80
    Ayaposted November 15, 2013 at 9:10 am

    I just made this and it came out great. I’M A MASTER CHEF!!!!! HIIIIII YAHHH!!!!!

    Reply

  21. #
    81
    Estéeposted November 19, 2013 at 10:56 am

    Thanks for this. This is a great recipe!!! I can’t stop thinking about the bread sitting on the countertop.. It’s calling out to me…. *guilty face*

    Reply

  22. #
    82
    Romila Marieposted November 23, 2013 at 12:33 am

    Hey Sally! Is it possible to omit the peanut butter for this recipe? My Mom is not the biggest fan of peanut butter (!!! I KNOW RIGHT), and I was wondering if taking it out would alter the texture of this bread?

    Reply

  23. #
    83
    Adamposted December 6, 2013 at 6:29 pm

    Made these the day after Thanksgiving, I couldn’t keep people away for it long enough to cool! The bread was great and not a crumb was left by the end of the night. Thanks for the recipe!

    Reply

    • Sallyreplied on December 6th, 2013 at 7:50 pm

      Hey Adam! So glad this bread was a hit. There is hardly any leftovers at all when I make it here too.

      Reply

  24. #
    84
    Soumyaposted January 24, 2014 at 3:37 pm

    I have tried 3 different kinds of banana breads from your recipe list and nutella swirled is my absolute fav!! Although I substituted chocolate chips with holiday colored morsels(red and green) which made it really colorful!! I have tried lots of cupcakes from the recipe list as well! I always try a new recipe everytime coz I want to try them all :-)

    Reply

    • Sallyreplied on January 24th, 2014 at 4:22 pm

      I’m glad you’ve been loving my recipes Soumya! Especially this banana bread. It’s my favorite. Well, one of them at least!

      Reply

  25. #
    85
    Alexaposted February 22, 2014 at 10:00 am

    We go absolutely crazy for this bread, but I have a question for you. Every time I make it, I check it with a toothpick to see if it’s done. If there are no crumbs, I pull it. But then it ends up sinking in the middle as it cools. Do you have any tips on how I can avoid this?
    Regardless, this bread is 100% perfect.

    Reply

    • Sallyreplied on February 22nd, 2014 at 10:55 am

      Happy you love this bread, Alexa! Make sure you are not opening and closing the oven AT ALL while the bread it baking. Sometimes I open the oven to check on the bread, but don’t – that interrupts the oven temperature and baking process, resulting in a sunken center. Also, just try to bake for ten minutes longer. Cover with aluminum foil lightly to avoid the top from getting too brown.

      Reply

  26. #
    86
    Hayleyposted March 3, 2014 at 6:46 am

    I have just found your blog and I am in LOVE! Would you recommend swapping the canola oil for coconut oil?

    Reply

    • Sallyreplied on March 3rd, 2014 at 8:59 am

      You may certainly use coconut instead, yes!

      Reply

  27. #
    87
    Fatemaposted March 16, 2014 at 7:20 am

    Hi, can I use natural almond butter instead of peanut butter in this recipe?

    Reply

    • Sallyreplied on March 16th, 2014 at 8:42 am

      That would be fine. Enjoy!

      Reply

  28. #
    88
    Jessica Kellyposted March 20, 2014 at 10:25 am

    Good morning Sally! If I wanted to make muffins with this recipe, does the bake time change? This is something I’ve been wondering for a while, and I’m dying to try. Thank you, thank you!
    PS – I made the oatmeal scotchies from your book, and they were fanfreakintastic!

    Reply

    • Sallyreplied on March 20th, 2014 at 10:37 am

      Hey Jessica! Happy you made those oatmeal scotchies. Totally a favorite. Yes, you can make muffins from this banana bread recipe. I’d say about 18-20 minutes bake time. Same oven temperature.

      Reply

  29. #
    89
    Jenniferposted March 24, 2014 at 1:58 pm

    What is your favorite recipe with banana in it? I have SO MANY old nanners!!
    Thanks!

    Reply

    • Sallyreplied on March 24th, 2014 at 3:30 pm

      This one is certainly a favorite! Here are all my recipes with banana: http://sallysbakingaddiction.com/tag/bananas/

      Reply

      • Jenniferreplied on March 24th, 2014 at 4:05 pm

        Alright! Ill try this recipe tomorrow! Thanks for the link of all banana recipes!
        Jenny

  30. #
    90
    Jenniferposted March 24, 2014 at 10:47 pm

    If I were to use coconut oil instead, would I melt that since coconut oil can be more on the solid side…or should I just put it in solid….
    Thanks!

    Reply

    • Sallyreplied on March 25th, 2014 at 11:35 am

      melted

      Reply

  31. #
    91
    Quinceyposted April 2, 2014 at 5:05 am

    Hell! The loaf looks so YUMMY!!! But I am extremely obsessed with caloric intake. So no matter what I bake, I tend to try to come out with a healthier version without the compromise on the taste. I have a few questions here. I will be grateful if you could help me out.
    1. Can I substitute chunk peanut butter for the creamy one called for in the recipe?
    2.Can i leave out the granulated sugar, brown sugar, peanut butter cup and choc chip? ( I know, a lot. Bc I don’t have peanut butter cups and choc chip. I am actually not a big fan of choc and Nutella is the only choc thing i got in my pantry, was trying to figure a way to use it up.)
    3.I only got a loaf pan that sizes 20cm*11cm, what kind of adjustment should i make here?

    THANK YOU!

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:10 am

      Hi Quincey – that’s quite a lot to change in this recipe and I do not suggest leaving all the sugar out unless you want to compromise texture. The bread won’t be good! Here are some healthier options: http://sallysbakingaddiction.com/category/healthy-recipes/

      Reply

  32. #
    92
    Sadiaposted April 2, 2014 at 4:47 pm

    If I want to leave out the peanut butter (for allergiies) then should I use regular unsalted butter instead of the canola oil? Or just make the “Best Banana Bread ever” and swirl it with Nutella?

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:51 pm

      I would just make the “best ever” recipe with a swirl of nutella rather than changing up this recipe.

      Reply

  33. #
    93
    Charlotteposted April 14, 2014 at 11:39 am

    Hi! This bread is AMAZING. I made it this morning and I was in heaven when I ate the first slice.
    Although, I had some issues with the nutella. It melted completely and got mixed with the rest. So the bread doesn’t really taste like nutella. Would you happen to know why? Did I swirl it too much maybe?
    Thank you!

    Reply

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