Comforting Nutella Banana Bread


This bread can be made quickly and with very little precision. Every time, the result is absolutely delicious!


It’s a variation on a Donna Hay recipe. I was out of dark chocolate and had to substitute with Nutella. Makes it even better I think!

125g unsalted butter, softened
1 cup (175g) brown sugar
2 eggs
1 1/2 cups (225g) plain flour, sifted
1 teaspoon baking powder
1/2 teaspoon bicarbonate
1 teaspoon mixed spice
1 1/2 cups mashed banana
1/4 cup golden syrup
100g Nutella

Preheat oven to 160 degrees. Place the butter and sugar in an electric mixer and beat for 10 minutes or until pale and creamy. Gradually add the eggs and beat well. Fold through the flour, baking powder, bicarb and mixed spice and stir well to combine. Stir in the banana and golden syrup.

Place half the mix into a separate bowl, add the Nutella and mix well to combine. Place alternating spoonfuls of each mixture into a 7.5 x 32.5 x 8cm lightly greased loaf tin lined with baking paper and swirl with a butter knife. Bake for 60-70 minutes or until cooked when tested with a skewer. Allow to cool completely in the tin.


You could add more Nutella if you wanted. Personally, I love the stuff so I was quite generous.

Note to all disobedient cooks  – you must swirl with the knife and don’t swirl too much. You want that lovely marble effect.



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