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. 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 🙂

  2. 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.

    1. 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.

  3. I have just found your blog and I am in LOVE! Would you recommend swapping the canola oil for coconut oil?

    1. You may certainly use coconut instead, yes!

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

    1. That would be fine. Enjoy!

  5. Jessica Kelly says:

    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!

    1. 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.

  6. 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?

    1. I would just make the “best ever” recipe with a swirl of nutella rather than changing up this recipe.

  7. 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!

  8. 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

  9. Lauren Hancock says:

    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 🙂

  10. 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.

  11. 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!

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

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

  13. 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

    1. About 1 cup chocolate chips and vegetable oil is just fine. Here is my banana nut bread. Feel free to use walnuts instead of pecans.

  14. 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? ..

    1. 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.

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

    1. 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.

      1. (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!

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

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


    1. That should be fine Vanessa.

  18. 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.


    1. 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.

  19. 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.

  20. 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.

  21. Tabitha Lew says:

    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 !

  22. 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!

  23. 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?

    1. Either works!

      1. 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 

  24. 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! 

    1. 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.

  25. jessie walker says:

    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! 

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

  26. 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

  27. 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!!!

    1. 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.

      1. 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!!!

  28. 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.

  29. 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?


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

  30. 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!

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