Nutella Swirl Peanut Butter Banana Bread

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

2 images of Nutella swirl peanut butter banana bread

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…

loaf of Nutella swirl peanut butter banana bread on a wood board

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.

slices of Nutella swirl peanut butter banana bread on a white plate

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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slices of Nutella swirl peanut butter banana bread on a white plate with a spoonful of peanut butter

Nutella Swirled Peanut Butter Banana Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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


  • 3 very ripe bananas, mashed
  • 1/2 cup (125g) creamy peanut butter
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 and 1/2 cups (190g) white whole wheat flour or all-purpose flour (spoon & leveled)
  • 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 350°F (177°C). Spray a 9×5 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.


  1. Reese’s Peanut Butter Cups: These are totally optional. If you leave them out, add 1/2 cup more semi-sweet chocolate chips, if desired.

Keywords: peanut butter nutella banana bread, nutella banana bread


Comments are closed.

  1. 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!

  2. 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!!! 

  3. 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!

  4. 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.

  5. 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!

    1. That’s more than I’ve made it 🙂

  6. 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 ?

  7. 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!

  8. Erin McAllister says:

    What temp. and time would you recommend for muffins using this recipe?

    1. Same temp– maybe 18-21 mins

  9. 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!!! 

  10. If I don’t put in the creamy peanut butter should I substitute something else in ?

  11. 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. You can simply leave it out. No other changes to the recipe needed 🙂

      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 !!

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

    1. Yes, it freezes well! You can freeze it for up to 3 months.

  13. Emily Barnett says:

    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.

  14. Hello Sally! Can I use twice as much Nutella and loose the chocolate chips?

    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).

  15. Could you tell me the weight or volume of bananas that should be used in this recipe? The size of bananas can vary quite a bit. Thanks. This recipe sounds delicious!

    1. Hi Evelyn! I like to use medium size bananas- they are about 118-130 grams each.

  16. I would suggest heating the nutella slightly before adding it to the batter in order to allow it to mix in easier. The first time the nutella clumped towards the top when baking so that there was one big clump of nutella in each slice.

  17. Wow. So delicious. It’s half gone already, and I just pulled it out an hour ago!
    Couple of notes for anyone looking to try this:
    The peanut butter isn’t super prevalent – it’s still banana bread, but with a hint of the peanut butter coming through.
    Do. The. Reese’s. Seriously, so worth it for the extra peanutbutter yumminess.

    Last, I can’t find my bread pan, so I actually baked this in a glass pie dish (I know, I know, I’m sorry!). I’m at high altitude, so I raised the T to 360F and baked it for ~40mins, came out perfectly.

  18. Nancy Mcleary says:

    Hi Sally!

    Well, once again, your recipe was decadent!!! Are you sure the deliciousness of this is legal???
    I practically licked the plate it was so yummy It is so moist is is almost pudding!
    I usually make muffins because I get better results, but this time I made the loaf. I sooo need a new oven. Nearly every time I go with a loaf the outside gets too done before the inside is done. I have to lower the oven temp 25 degrees or everything burns! My oven also doesn’t cook evenly so I have to move things around. The middle caved in a bit, I cut off the outside edges. Pretty it wasn’t but oh so yummy! I would give this 100 stars If I could✨⭐️!!!

  19. Nancy Mcleary’s says:

    Hi Sally, sorry for the second comment but I forgot to ask you if you have any suggestions to help with getting around the tricky oven situation. It is hotter towards the back so I always put things as far front as can. I have the rack raised To help with burning . The sides are also hotter.
    I rotate everything . Everything cooks much faster than the recipes indicate they ought to. It takes a lot of finagling to get my baked goods to turn out. I am a senior, disabled and my income is limited to social security.
    I love to bake and love to cook from scratch!

    1. Hi Nancy, If your oven has hotspots then rotating your pans part way through baking is key! I also suggest an oven thermometer. You can read about them in my Top 10 Baking Tips (see #7).

  20. Sophia Shalash says:

    Will regular whole wheat flour change the taste quite a bit??? Vs White whole wheat.

    1. Hi Sophia! Whole wheat flour is much heavier and the banana bread will taste even denser.

  21. Hi Sally,
    Your bread is excellent thanks for the recipe.
    How do you stop it from crumbling?

  22. I was wondering if this could be made without the nutella and peanut butter cups, but keeping the peanut butter, to be peanut butter banana bread. Would it still work?

    1. Yes it would. Enjoy!

  23. Hi Sally,
    Do you think I could substitute 50% of the whole wheat flour for coconut flour?

    Thank you.

    1. Hi Evelyn, for best taste and texture, I don’t recommend it.

  24. Hi Sally
    Any reason why we use canola oil not butter for this recipe ?
    And can I use butter instead ?
    Love your recipes so much.

    Ps : this is going to be the 4th recipe I m going to try 🙂

    1. Melted butter works! Hope you enjoy this recipe as well.

  25. Hi Sally! Can I make this recipe as jumbo muffins? Just got my new pans and want to try them out. If so, what temp and time would you suggest? Thank you!!

    1. Hi Liz, I haven’t tested it but I’m sure you could. I would use the same baking instructions as my jumbo blueberry muffins.

  26. Hi! Do I need/what I should adjust the baking time to if I were to make this in 4 mini loaf pans as opposed to the big loaf pan? Thank you!

    1. Hi Gina! The bake time depends on the volume of batter the mini loaves hold. Start checking them at 20 minutes and use a toothpick to check the center for doneness. I recommend baking at 350 degrees F.

      1. Thank you!

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