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.


Nutella Swirled Peanut Butter Banana Bread

Yield: 1 loaf

Print Recipe


  • 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) packed 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


Preheat oven to 350F. Spray a 9x5 inch 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.

Additional Notes:

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


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

  1. #
    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!


  2. #
    Mrs NMposted May 1, 2014 at 4:05 pm

    Hi Sally

    I have just been drooling at the pics on your baking blog. I recently got the baking bug and have seen some wonderful recipes here I would love to try out soon. I live in the UK I wonder if reeces chocolates are available here. Oh and great job for putting the quantity in grans, usually American sites use cup measurements which can be annoying. Lol


  3. #
    Lauren Hancockposted May 8, 2014 at 6:10 am

    Okay wow so I have been creeping on this website for a while now but I have never actually made anything until this morning when I got up and had a mad craving for banana bread! I substituted the canola oil for butter since we didn’t have any, and because I only had chucky peanut butter and the crazy people I live with don’t like it that much, I did half peanut butter and half almond butter. This turned out so so yummy and I am so excited to try more of your recipes!! Thank you Sally, you wonderful human being 🙂


  4. #
    Andreaposted July 18, 2014 at 12:33 pm

    Yowza. I have some extra time this summer, and this is the third recipe of yours that I’ve tried – I am definitely going to buy your cookbook, everything is like magic. Just a perfect blend of flavors and the right amount of chewiness and fluffiness and moisture. This is my go-to baking site from now on.


  5. #
    Sigiposted July 25, 2014 at 12:34 pm

    oh my god, Sally, I made a loaf today and it was breathtaking 🙂 I could have eaten the whole thing myself easily, but luckily enough I could restrain myself and share the deliciousness with my friends and family. thanks for your recipes and your beautiful blog!


  6. #
    Doraposted August 26, 2014 at 6:16 am

    Hey Sally! Just wanted to ask regarding your recipes. Are the oven temperatures referred to fan-assisted ovens or conventional ones? Thanks!


    • Sallyreplied on August 26th, 2014 at 8:07 am

      Hi Dora – I test, bake, and write my recipes in/for conventional ovens.


  7. #
    Anukritiposted September 16, 2014 at 5:33 am

    Hey sally,
    Big fan of yours, from India.
    I really desperately wanna try this recipe out. But just had to clear certain things. So, firstly, if we substitute the butter cups with choco chips then roughly how much shud we use. Secondly, can i substitute canola oil with normal vegetable oil?
    Also can u please do a banana walnut loaf. Pleease.
    Loads n loadsss of love from India. XOXO


  8. #
    Jenniferposted September 18, 2014 at 10:37 am

    Hey Sally. Are all of your bread recipes okay to freeze? I was thinking of wrapping a cooled loaf in plastic wrap then put it in a freezer ziploc bag? ..


    • Sallyreplied on September 19th, 2014 at 10:53 am

      Hi Jennifer, yes all my bread recipes freeze wonderfully. I always wrap the loaf in plastic wrap and then freeze in a large zipped-top bag, just as you described. Up to 3 months or so.


  9. #
    Kateposted November 16, 2014 at 3:54 pm

    Can this bread be made into muffins? Do you have any idea about how many it would make?


    • Sallyreplied on November 17th, 2014 at 10:15 am

      Yep, you can definitely turn this into muffins. I’d say about 18-20 minutes bake time. Same oven temperature. I’m unsure of how many the batter will yield.


      • Masseratreplied on August 24th, 2016 at 11:00 am

        (Very delayed response)

        I tried making these into muffins and it made 12. Although I found the batter to be quite dry, hence the muffins turned out dry too but other than that was delicious!

  10. #
    Aimeeposted November 22, 2014 at 10:55 am

    I’m about to make this for the 5th time. It’s a favourite in our house!


  11. #
    Vanessaposted February 17, 2015 at 9:50 am

    Hi Sally,
    Not sure if this question has been asked already but can I use natural peanut butter for this recipe?



    • Sallyreplied on February 17th, 2015 at 6:30 pm

      That should be fine Vanessa.


  12. #
    Kellyposted February 24, 2015 at 12:44 pm

    Hey Sally,
    I am trying to make somewhat of a hybrid of this recipe and your “Best Ever Banana Bread” and I was wondering, do you think it would be fine to add an additional banana and egg like the other recipe has? I want it to be extra moist.



    • Sallyreplied on February 24th, 2015 at 1:18 pm

      I’m really unsure without trying it myself. However, in my experience I’ve learned that banana bread is incredibly forgiving. So it’s worth a test. Let me know how it goes.


  13. #
    Teresaposted March 16, 2015 at 1:33 am

    Literally can’t wait to try this recipe. I love to make new bread recipes that don’t take all day to make also my granddaughter loves nutella. Really who doesn’t ?
    But I think she would eat the whole jar at one time if we’d let her. This is a much better sounding way to get a nutella fix. Lol Anyway thanks so much for sharing can’t wait to bake also other of your recipes as I just signed up for your site.


  14. #
    Elizabethposted April 27, 2015 at 10:17 am

    When I see my 17 year-old daughters face covered in chocolate, peanut butter, Nutella yumminess it makes me smile from ear to ear! Awesome recipe! I love your site, have made about five or six of your recipes and they are all sublime. Keep doing what you do, it makes my baking reputation that much better.


  15. #
    Tabitha Lewposted April 28, 2015 at 4:39 pm

    hi sally !

    made this recipe today, used 1 cup of milk chocolate chips, vegtable oil. i also made this recipe as muffins! easier for my boyfriend to take for work and i froze some as well ! swirled the nutella on after spooning at least 2 tbs of the batter into two muffin pans lined with cupcake liners made 1 1/2 dozen muffins ! baked for 30 minutes they came out perfect ! 🙂 what a great recipe even with the variations i made, this was the first time i baked with nutella and it came out amazing ! can’t wait to find more nutella recipes !


  16. #
    Jennyposted May 26, 2015 at 8:59 pm

    This bread was amazing sally! You should make a rhubarb bread! My dad grows rhubarb and hes made 5 million pies! Rhubarb bread would be amazing!


  17. #
    Joelleposted July 6, 2015 at 2:46 pm

    On my way home to make this so hope you answer me quickly since no one seems to ask this question and you didn’t specify
    Light or dark brown sugar?


    • Sallyreplied on July 6th, 2015 at 2:54 pm

      Either works!


      • Joellereplied on July 6th, 2015 at 3:14 pm

        Thank you so much! I’m in Israel and they don’t have regular light brown sugar it’s either dark or demara sugar, what do you think best? Also I’m out of creamy peanut butter so using crunchy
        Let me know about sugar and thank you for your speedy response
        Waiting on your advice on sugar 

  18. #
    Stefanieposted July 11, 2015 at 5:06 pm

    Hi Sally! Just spotted this recipe and I’m dying to bake it. Have you baked this recipe in any of the disposable aluminum loaf pans? Size 8in x 3  7/8in x 2  15/32in. ? And have you ever baked this recipe using bread flour, unbleached? Thanks for posting such scrumptious recipes! looking forward to eating them! 


    • Sallyreplied on July 12th, 2015 at 6:34 pm

      I’ve only baked this bread in my 9×5 pan. The disposable pan is a little too small. And I do not suggest bread flour– all-purpose is best for quickbreads.


  19. #
    jessie walkerposted October 12, 2015 at 12:09 pm

    Sally, what kind of bread pans fo you use? I have a terrible timr with my bread always sticking to the pans. I don’t like to use butter to grease it because it curls up the edges. I use Pam but it’s not the best. What do you recommend for pans and greasing? Thanks do much! 


    • Sallyreplied on October 12th, 2015 at 6:35 pm

      How about Pam for baking? PAM nonstick baking spray I believe it is called. That’s what I always use. Or butter.


  20. #
    Tanjaposted October 14, 2015 at 2:48 pm

    hi sally,
    i´m from germany and so happy to find your great blog, i love your recipes and want to try lots of them , the first will be this lovely bread. but i´ve got a question: is it necessary to use oil or can i use butter instead of ? or is it necessary for a good bread? I always got problems with cakes, which contains oil , they are always not baked through….and the cake came out soggy
    or my english is so bad, sorry….but please help me…
    greeting from Wackenheim, germany


  21. #
    Juliaposted December 1, 2015 at 7:43 am

    I’m in love with this bread! Even though I don’t like Nutella and I used a little less than required (I know, there’s probably something wrong with me) it blended in with the other flavors so well! I already made it twice and will make it again later. I substituted one banana with about 60ml buttermilk, because I didn’t have enough bananas and it came out super moist but also fluffy and crunchy from the outside. Thanks for all the great recipes! Love to come back to your blog for any occasion. Greetings from Germany


  22. #
    Vonettaposted December 5, 2015 at 12:46 pm

    Hello, Sally. Okay… I just tried this recipe for the first time, this morning. Actually, I made two loaves. Both loaves became way darker than I would have liked 40 minutes into baking, but, of course, neither was baked all the way through at that point. I wound up baking the loaves a total of 65 minutes at 350 degrees, but batter was still coming out onto the toothpick. So, I just turned off the oven and left them inside an additional 30 minutes to finish baking. The toothpick now comes out clean finally, but the tops in particular look just baked to a crisp. I make plain banana bread fairly regularly, and on the same rack on which I placed both loaves of the Nutella bread today. Still, do you think rack placement is the culprit? Really, ANY suggestion would be appreciated. Thanks!!!


    • Sallyreplied on December 6th, 2015 at 11:08 am

      So odd! Try baking on the lowest oven rack. And you can loosely place foil on top of the bread after 20-25 minutes to prevent the top from getting too dark.


      • Vonettareplied on December 6th, 2015 at 2:39 pm

        I will tell you, one loaf is almost gone already!  The bread, while a little dry on the outside, is still moist on the inside and, most importantly, tastes sooooooooo good.  My family has complimented me several times.  So, I will definitely make this again and now use your suggestions for a “prettier” presentation!  Thanks again!!!

  23. #
    Sonyaposted January 2, 2016 at 6:25 pm

    Just made three banana breads including the cinnamon swirl and this one. The cinnamon one turned out perfectly as did my usual recipe – thank you for the fab recipe. Had some issues with the bake on this one (first time with one of your excellent recipes and entirely my fault) but it tastes awesome. Think I used the wrong size tin, bananas were quite big too plus too much Nutella so it spilled over and then took much longer to bake – used my tablespoon measuring spoon for the Nutella and think I need to use a normal dinner one next time. I left out the reeses as didn’t have any to hand. Will experiment again when I have some bananas.


  24. #
    Erikaposted January 12, 2016 at 10:26 pm

    Hi Sally!

    what’s the size of the loaf pan? and I cant find any semi sweet chocolate chips here in our location..out of stock. what should i use instead? would a regular hershey chocolate bar be okay?



    • Sallyreplied on January 13th, 2016 at 9:47 am

      A 9×5 inch loaf pan is best. You can chop up a hershey’s chocolate bar instead.


  25. #
    Kateposted January 27, 2016 at 10:02 pm

    Holy moly, Sally! This banana bread not only made my apartment smell like heaven but it tastes like everything I was craving today in one bite. I am a huge fan of Trader Joe’s cookie butter but have had a fear of Nutella for years…. needless to say, I am a believer now and can’t wait to try more of your Nutella recipes!


  26. #
    Alyssaposted February 3, 2016 at 9:40 pm

    Hi Sally,
    I made this last week, and I have to say it was quite possibly one of the best indulgences. I came across your blog not too long ago and had been dying to try one of your recipes out, and this was a perfect starter. I love what you are doing, and as a college student, I am really inspired by how you have made a living for yourself. I look forward to trying more sweet treats in the near future. Thanks!


  27. #
    Lindsayposted February 18, 2016 at 1:01 pm

    this has become my go to recipe every time I get a chance to bake! I make it with gluten free flour and it still comes out delicious and moist! i also often double it and make muffins instead of a loaf!! you’re the best sally!!! 


  28. #
    Yasposted March 19, 2016 at 2:03 am

    Hi Sally! First of all I’ve been meaning to tell you that your recipes have been a huge hit at many family/holiday events! I have made your mocha cheesecake brownies, Andes mocha cookies, butter pecan cookies, Biscoff cookies (can’t get enough of those) the list goes on! Speaking of Biscoff, can the Nutella in this recipe be replaced with Biscoff, or am I getting a little crazy here? I’m not sure how that would work with the peanut butter, but I’m set on making a banana bread with Biscoff! 


    • Sallyreplied on March 19th, 2016 at 9:12 am

      Yes biscoff works instead of Nutella in this recipe. I’ve done it before– and it’s delicious! I’m so happy you enjoy my recipes. Thank you!


  29. #
    Inesposted April 16, 2016 at 4:56 am

    Hi Sally!
    Weird question I guess but what could I replace the bananas with in your opinion? I was thinking apple puree and/or buttermilk but how much?


  30. #
    Pamposted June 15, 2016 at 10:33 pm

    Oh, Sally, this banana bread is great! I usually shy away from banana breads, but this one has a nice pb flavor that tames the banana…. yummo! Thank you for another keeper.


  31. #
    Stefanieposted June 23, 2016 at 9:42 am

    I’ve made this recipe five times in the past three months! Love it! So easy and so good! I make it exactly as written. Thanks, Sally!


    • Sallyreplied on June 23rd, 2016 at 6:23 pm

      That’s more than I’ve made it 🙂


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