Nutella Swirl 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

  • 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


  1. Hi Sally,
    Stumbled on your blog by accident through foodgawker. Found this recipe. I normally make a Donna Hay ( famous Aussie cook) version but yours sound so much better with the Nutella. I was dreaming about it at 3 am , how sad!
    I am baking in the oven right now ….I just know it will be Devine. There goes the diet!
    Maria Norris
    Sydney , Australia 🙂

    1. not sad at all, Maria. I dream about buttercream and cookie dough. This bread – one of my very favorites. SO decadent and what a treat to enjoy as a snack or for dessert. Or even breakfast! It’s not too difficult to make and the smell alone is fabulous. I hope you enjoy it!

  2. Looks amazing!! My husband actually volunteered to go out in the rain to the store so I can make a loaf ….or two!!

  3. love this recipe! definitely on the ‘make again list’ (just like EVERY other recipe ive made from your collection Sally – absolutely fantastic 🙂 THANK YOU! X

  4. Love your blog! A new fan. Question: when your recipes call for peanut butter, can I use the “natural” kind that does not have salt or sugar (or anything else) added? Thanks !! Nina

    1. Hi Nina! It depends which recipe. Give me a few and I’ll let you know. For any cookies – I do not suggest using a liquidy/thin peanut butter. IF the natural kind is pretty thick then you’ll be ok. But any runny kinds would cause issues in cookies. A natural pb would be fine in this bread though.

      1. Thank you so much for your reply! Yes, the natural pb is quite thick. I find that it tastes more like peanuts and that is why I prefer it : ) I have been patiently waiting for my bananas to turn black! A couple more days! I am a new baker and I am going mad over your recipes. Thank you for your blog!

      2. ove natural peanut butter but I usually bake with Jif Creamy. But the natural thick stuff will work wonderfully here Nina. I’m so glad you’re going to make this bread! It’s one of my favorites 🙂

  5. Danielle Andre says:

    This is so good the combo of Nutella peanutbutter and chocolate is awesome

  6. This looks soo good! I cant wait to try it. I absolutely love the combination of nutella, p.b., and banana on crepes.. so I bet its just as amazing baked into a banana bread. Love the new twist on a classic dessert.

    1. mmm nutella/banana crepes are my favorite. but i’ve never had them with peanut butter as well. I need to request that sometime. 🙂 You’d love this bread Sara! Thank you!

  7. 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!

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

  8. 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 😉

    1. 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!

  9. 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?

    1. Hi Anna! It sure can. Enjoy!

  10. I made this and it came out really good!

  11. Stephanie Giboney says:

    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??

    1. 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!

  12. 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.

    1. 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.

  13. 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?

    1. 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. 🙂

  14. 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 😉

    1. 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!

  15. 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

  16. 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?

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

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

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

  18. 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

  19. 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!!!

    1. 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!

      1. 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!)

      2. 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:

      3. 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 🙂

  20. Rachel Lynn says:

    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

    1. 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.

      1. Rachel Lynn says:

        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!

    2. 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!

  21. 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 😉

    1. 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!

  22. 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?

    1. 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):

  23. 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?


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

    2. 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?

      1. 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.

  24. 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!


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

  25. 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 😉

    1. Thank you Sally! You are amazing, now nothing can stop me from baking all your recipes 🙂

  26. 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 🙂

  27. 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 …

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

  29. 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*

  30. 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!

1 2 3 4

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally