Nutella Swirled Peanut Butter Banana Bread

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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


  • 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 and 1/2 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


  1. Preheat oven to 350F. Spray a 9x5 inch loaf pan with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bread stays fresh covered at room temperature for up to 1 week.

Recipe 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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


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


  1. 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.

  2. 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?


  3. 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!

  4. 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!

  5. 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!!! 

  6. 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! 

    1. 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!

  7. 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?

  8. 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.

  9. 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!

  10. Hi Sally !!

    I was wondering if you could tell me if I could split this recipe between 2 8×4 pans ? If so how long would they need to bake for ?

  11. This recipe is spectacular! It was a huge hit with my family and at my church meeting. I made a few alterations that I thought I’d note here.

    I wanted to make this into a large cake, so I doubled the recipe and baked it in a parchment-lined 9×13 pan for about 40 minutes — perfect. I omitted the chocolate chips and chopped peanut butter cups and, instead, used these very tiny peanut butter cups that I found at Trader Joe’s (1 cup for single recipe; 2 cups for double). And I served it warm with sweetened whipped cream on the side. Thank you for this fabulous way to use up six overripe bananas!

  12. Yummy! I don’t normally keep nutella in the house, only because I love it so much I tend to eat embarrassing amounts of it by the spoonful.. oops. However, I know I don’t have to tell you about pregnancy cravings.. and mine were begging for banana muffins! I also have been wanting a jar of nutella for a few weeks. So this recipe gave me the perfect opportunity for both! I’ve made the bread version a couple years back and it was delicious! But like I said, I was craving muffins. So I made these tonight, 5 mins @ 425 then 14 mins @ 350.. they came out so beautiful. I left out the chocolate chips and peanut butter cups, but put a generous dollop of nutella on the tops of each muffin and swirled it as best I could with a toothpick. Seriously they are soooo good. I should pop a couple in the freezer so I don’t eat them all! Anyways, thanks for satisfying my pregnancy cravings yet again 🙂 only thing I would do differently next time, because I omitted the chocolate chips and pb cups, is add another small dollop of nutella in the middle of the muffins as well as the top! just for extra nutella flavour cause i don’t think you can ever have too much 🙂 
    ps. adored the photo you shared of Noelle today! your posts about her make me so excited to meet my daughter in only 2 months!!! 

  13. Sally..both my boys are in love with your recipes. I have baked your cinnamon swirl banana bread multiple times.
    I know they will love this one too .but my older one is allergic to all tree nuts. I have looked and looked but all chocolate spreads seem to have hazelnuts. He can eat peanuts though.
    Any recommendations ? Seeing how nutella is a n important ingredient here, I cant think of a way of leaving it out. Can I melt some chocolate and use it for swirls ?

      1. Thanks for the quick answer Sally !!! I baked it today and it is delicious !! I dont even feel anything missing without Nutella. I can hardly control myself !! I am sure it will be gone in a few hours when the boys are back from school !!

  14. Sally, does this bread freeze well? Would like to bake a few loaves ahead and freeze either whole or in slices. Thanks!

  15. Sally, this is by far my family and friends favorite banana bread that I made. I absolutely love them. I use the unwrapped mini peanut butter cups for these and typically make them into muffins and they turn out so great! Thank you for another awesome recipe.

    1. Hi Adele! You can skip the chocolate chips. I wouldn’t double the Nutella, but you can try adding 2 extra Tbsp for a total of 5 Tbsp (1/3 cup).

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