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 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


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

  1. #
    Sariposted March 4, 2013 at 11:39 pm

    It’s in the oven :) I used my own banana bread recipe as a base as I’m way too sentimentally attached to it to not use it, and sort of haphazardly threw in all the chocolately goodness, but the essence of it was definitely this brilliant recipe. Can’t wait to enjoy it during tomorrow’s snowstorm with a cup of coffee!


    • Sallyreplied on March 5th, 2013 at 9:44 am

      Hey Sari! I hope you enjoy. Stay safe in the snow! I love banana bread with a nice warm cup of coffee too.


  2. #
    Lizzieposted March 5, 2013 at 3:38 pm

    This is the best banana bread recipe I’ve tried that’s not too dense!! :) I made it this mornign and by 9pm it’s gone :S although I can blame that partly on others not just me 😉


    • Sallyreplied on March 5th, 2013 at 3:54 pm

      Wow! Gone already? I’ve noticed that when I make this bread and bring it to others, it mysteriously disappears too. :) So glad you enjoy it!


  3. #
    Annaposted March 18, 2013 at 1:39 pm

    Sally! I love all of your pictures and recipes! I’m going to try baking this bread this week. Wanted to know, can olive oil be substituted for canola oil?


    • Sallyreplied on March 18th, 2013 at 1:52 pm

      Hi Anna! It sure can. Enjoy!


  4. #
    Michelleposted March 23, 2013 at 8:47 am

    I made this and it came out really good!


  5. #
    Stephanie Giboneyposted March 25, 2013 at 4:05 pm

    OMG, that is all I could think of when I read the title of this entry…My most favorite things in one recipe…and I only came to this site looking for a pretzel recipe…and look what I come away with..

    Question: Do you think my 14 yo daughter would let me pass this as your birthay cake?? I mean, could there be a better tasking birthday cake…really??


    • Sallyreplied on March 25th, 2013 at 4:13 pm

      Well then that is perfect you landed on my website! I know, this bread has many of my favorites too which is why I love it. And yes, this is totally a birthday cake! Thanks Stephanie!


  6. #
    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.


    • 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.


  7. #
    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?


    • 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. :)


  8. #
    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 😉


    • 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!


  9. #
    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


  10. #
    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?


    • 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.


  11. #
    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?


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

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


  12. #
    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


  13. #
    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!!!


    • 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!


      • 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:

          • 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 :-)

  14. #
    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


    • 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.


      • 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. 😀 I made your super crumb coffee cake the other day and it was gone before I could blink!

    • Catherinereplied on November 25th, 2014 at 11:38 pm

      Hi Rachel,
      I also have occasional bad luck with the full size pan. I’ve made this recipe 3 times in the last few weeks using the small loaf pans (not the teeny ones, but the ones that are maybe 5X3) and I baked them for 41 minutes at 350. They’re perfect. Hope that helps!


  15. #
    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 😉


  16. #
    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?


  17. #
    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?



    • 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!


      • 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?

        • 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.

  18. #
    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!



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

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


  19. #
    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 😉


    • 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 :)


  20. #
    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 :)


  21. #
    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 …


  22. #
    Ayaposted November 15, 2013 at 9:10 am

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


  23. #
    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*


  24. #
    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!


  25. #
    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 :-)


  26. #
    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.


    • 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.


  27. #
    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?


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

      You may certainly use coconut instead, yes!


  28. #
    Fatemaposted March 16, 2014 at 7:20 am

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


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

      That would be fine. Enjoy!


  29. #
    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!


    • 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.


  30. #
    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?


    • 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.


  31. #
    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!


  32. #
    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


  33. #
    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 :)


  34. #
    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.


  35. #
    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!


  36. #
    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.


  37. #
    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


  38. #
    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.


  39. #
    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.


  40. #
    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!


  41. #
    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.


  42. #
    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.


  43. #
    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.


  44. #
    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.


  45. #
    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 !


  46. #
    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!


  47. #
    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 

  48. #
    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.


  49. #
    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.


  50. #
    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


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