14 Crowd-Pleasing Best Banana Bread Recipes Everyone Loves

Written by Clara Bennett in Breads & Baking

You’ll find something for every mood and skill level in this collection of 14 banana bread recipes, from the dependable classic to inventive twists like Nutella-stuffed and pumpkin-spiced loaves. Each recipe gives clear, practical tips for texture, mix-ins, and baking times so your loaf comes out just right, whether you want tender crumb, gooey chocolate pockets, or a crunchy nut topping—keep going and you’ll spot the variations that make each version worth trying.

Classic Moist Banana Bread

Classic Moist Banana Bread — the cozy loaf that smells like home with every slice.

Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) granulated sugar (or 1/2 cup brown sugar for deeper flavor)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/4 cup (60 ml) plain yogurt or sour cream
  • 1/2 cup chopped walnuts or chocolate chips (optional)

How to Make:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a larger bowl, mix the melted butter and sugar until combined.
  4. Add the eggs and vanilla to the butter mixture and beat briefly.
  5. Stir in the mashed bananas and yogurt (or sour cream) until smooth.
  6. Fold the dry ingredients into the wet mixture with a spatula until just combined; don’t overmix.
  7. Gently fold in walnuts or chocolate chips if using.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the bread cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Slice, serve, and enjoy a warm, comforting bite of classic banana bread goodness!

Chocolate Chip Banana Bread

A chocolate-studded twist on a classic — moist, tender banana bread with melty chocolate chips in every bite.

Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups very ripe mashed bananas (about 3 medium)
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk or plain yogurt
  • 1 cup (170 g) semisweet chocolate chips, plus extra for sprinkling
  • Optional: 1/2 cup chopped walnuts or pecans

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a larger bowl, stir the melted butter and sugar until combined.
  4. Add the eggs to the butter mixture one at a time, mixing briefly after each.
  5. Stir in the mashed bananas, vanilla, and buttermilk until smooth.
  6. Fold the dry ingredients into the wet mixture with a few gentle strokes—don’t overmix.
  7. Fold in the chocolate chips and nuts (if using), reserving a handful of chips to sprinkle on top.
  8. Pour the batter into the prepared pan and smooth the top; sprinkle remaining chips over the loaf.
  9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Slice, serve, and enjoy warm slices with melty chocolate for the ultimate comfort treat!

Blueberry Banana Bread

Bright, fruity loaf: blueberry banana bread that’s moist, tender, and bursting with sweet-tart berries.

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 3 large ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1 large egg, beaten
  • 1/3 cup (80 ml) vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (if frozen, don’t thaw)
  • 1 tbsp flour (to toss with blueberries, prevents sinking)
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate large bowl, mash the bananas and stir in the granulated and brown sugars, beaten egg, oil (or melted butter), and vanilla until combined.
  4. Add the dry ingredients to the banana mixture and fold gently until just combined; don’t overmix.
  5. Toss the blueberries with 1 tbsp flour, then fold them gently into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle coarse sugar on top if using.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  8. Let the bread cool in the pan for 10–15 minutes, then remove and cool on a wire rack before slicing.

Slice, serve, and enjoy a warm piece with a pat of butter or a dollop of cream cheese!

Walnut Banana Bread

Moist, nutty banana bread studded with crunchy walnuts—perfect for breakfast or a cozy snack.

Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (120ml) sour cream or plain yogurt
  • 3/4 cup (90g) chopped walnuts, plus extra for topping

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. In a large bowl, mix the melted butter and sugar until smooth.
  3. Add the eggs and vanilla, beating just until combined.
  4. Stir in the mashed bananas and sour cream (or yogurt) until blended.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
  6. Fold the dry ingredients into the wet mixture until just combined; don’t overmix.
  7. Gently fold in the chopped walnuts.
  8. Pour the batter into the prepared loaf pan and sprinkle a few extra walnuts on top.
  9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Slice, serve, and enjoy warm with butter or a cup of coffee—pure comfort in every bite!

Cinnamon Swirl Banana Bread

A warm, cozy cinnamon-swirl banana bread with a gooey ribbon of spiced sweetness in every bite.

Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (for batter)
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • 1/4 cup sour cream or plain yogurt
  • 1/4 cup milk (any kind)

For the cinnamon swirl:

  • 1/3 cup (70 g) brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1 tbsp melted butter

Optional topping:

– 1–2 tbsp coarse sugar or chopped pecans for sprinkling

How to Make:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
  2. Whisk flour, baking soda, salt, and 1 tsp cinnamon in a bowl; set aside.
  3. In a large bowl, whisk melted butter and granulated sugar until combined.
  4. Add eggs one at a time, then stir in vanilla.
  5. Mix in mashed bananas, sour cream, and milk until just combined.
  6. Fold the dry ingredients into the wet gently until no large streaks of flour remain.
  7. Stir together brown sugar, 1 tbsp cinnamon, and 1 tbsp melted butter to make the swirl mixture.
  8. Spoon half the batter into the prepared pan and spread evenly.
  9. Sprinkle about half the cinnamon-sugar mixture over the batter.
  10. Spoon the remaining batter on top, smoothing it gently.
  11. Sprinkle the rest of the cinnamon-sugar on top and, using a knife, swirl through the batter a few times to create ribbons.
  12. If using, sprinkle coarse sugar or chopped pecans on the surface.
  13. Bake 50–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  14. Cool in the pan 10–15 minutes, then lift out and cool on a rack before slicing.

Enjoy warm slices with butter or a cup of coffee — pure comfort in every swirl!

Vegan Banana Bread

Ingredients:

  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/3 cup melted coconut oil (or neutral oil)
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour (or gluten-free blend)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1/2 cup chopped walnuts or chocolate chips (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Stir in the melted coconut oil, brown sugar, applesauce, and vanilla until combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet mixture and fold gently until just combined—don’t overmix.
  6. Fold in walnuts or chocolate chips if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Slice, serve, and enjoy a warm, tender slice of vegan banana bliss!

Gluten-Free Banana Bread

Ingredients:

  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon (optional)
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1/3 cup plain yogurt or sour cream
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or chocolate chips (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.
  2. In a bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate large bowl, mash the bananas until smooth, then stir in sugars, eggs, yogurt, oil, and vanilla until combined.
  4. Add the dry ingredients to the wet and fold gently until just mixed — don’t overwork the batter.
  5. Fold in walnuts or chocolate chips if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean; tent with foil if the top browns too quickly.
  8. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Slice, serve, and enjoy a cozy, gluten-free slice of banana bread any time!

Peanut Butter Banana Bread

Creamy, nutty peanut butter meets sweet banana in a moist, irresistible loaf.

Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (120 g) creamy peanut butter
  • 3/4 cup (150 g) granulated sugar (or 1/2 cup sugar + 1/4 cup brown sugar)
  • 2 large eggs, room temperature
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) milk (or buttermilk)
  • 1/2 cup chopped peanuts or chocolate chips (optional, for mix-in or topping)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter, peanut butter, and sugar until creamy and smooth.
  4. Add the eggs one at a time, beating briefly after each until combined.
  5. Stir in the mashed bananas and vanilla until evenly mixed.
  6. Alternately add the dry ingredients and the milk to the wet bowl, beginning and ending with the dry, mixing until just combined. Don’t overmix.
  7. Fold in chopped peanuts or chocolate chips if using.
  8. Pour batter into the prepared pan and smooth the top. Sprinkle a few extra peanuts or chips on top if you like.
  9. Bake 55–65 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
  10. Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Slice, spread a little extra peanut butter if you want, and enjoy that warm, nutty goodness!

Coconut Banana Bread

Coconut Banana Bread — sweet, tropical, and perfect with a cup of coffee.

Ingredients:

  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup melted coconut oil (or neutral oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened shredded coconut (plus extra for sprinkling)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk (or plain yogurt mixed with 1/2 tablespoon milk)
  • Optional: 1/2 cup chopped macadamia nuts or walnuts

How to Make:

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.
  2. In a large bowl, mash the bananas until mostly smooth.
  3. Stir in granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla until combined.
  4. In a separate bowl, whisk together flour, shredded coconut, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the banana mixture alternately with the buttermilk, mixing just until combined.
  6. Fold in the optional nuts if using.
  7. Pour the batter into the prepared loaf pan and sprinkle a little extra shredded coconut on top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice, serve, and enjoy a taste of the tropics—perfect warm with butter or toasted for extra crunch!

Caramelized Banana Bread

Sweet, sticky, caramel-kissed banana bread that’s golden on the outside and gooey inside.

Ingredients:

  • 3 ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (100 g) brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 cup (60 ml) sour cream or plain yogurt
  • 1/2 cup (100 g) granulated sugar (for caramelizing)
  • 2 tbsp water (for caramel)
  • 1 tbsp butter (for caramel)
  • Pinch of flaky salt (optional, for finishing)

How to Make:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
  2. Make the caramel: place 1/2 cup granulated sugar and 2 tbsp water in a small saucepan over medium heat. Swirl (don’t stir) until sugar melts and turns amber — about 5–7 minutes.
  3. Remove from heat and quickly stir in 1 tbsp butter. Pour the hot caramel into the bottom of the prepared loaf pan and spread evenly. Let it sit while you make the batter.
  4. In a bowl, cream 1/2 cup butter and 1/2 cup brown sugar until smooth.
  5. Add the eggs one at a time, mixing after each, then stir in the vanilla.
  6. Mash the ripe bananas and fold them into the batter along with the sour cream.
  7. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  8. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
  9. Pour the batter over the set caramel in the loaf pan and smooth the top.
  10. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
  11. Let the bread cool in the pan for 10–12 minutes, then invert onto a wire rack. If desired, sprinkle a pinch of flaky salt over the top.
  12. Slice and serve warm so the caramel is gooey and delicious.

Enjoy each caramel-dripped slice with a cup of coffee or a scoop of vanilla ice cream!

Lemon Zest Banana Bread

Bright, zesty banana bread with a sunny lemon twist.

Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas, mashed (about 1 to 1 1/4 cups)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup (120 ml) sour cream or plain yogurt
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)
  • Optional glaze: 1/2 cup powdered sugar mixed with 1–2 teaspoons lemon juice

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat the softened butter and sugar until creamy.
  4. Add the eggs one at a time, mixing after each, then stir in the vanilla.
  5. Fold in the mashed bananas, lemon zest, lemon juice, and sour cream until combined.
  6. Gently fold the dry ingredients into the wet just until no streaks of flour remain; don’t overmix.
  7. Stir in the nuts if using.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 55–65 minutes, or until a toothpick in the center comes out with a few moist crumbs.
  10. Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  11. If using the glaze, whisk powdered sugar with lemon juice to desired consistency and drizzle over the cooled loaf.

Slice and enjoy a bright, tender loaf — perfect with tea or a sunny morning.

Pumpkin-Spiced Banana Bread

Pumpkin-Spiced Banana Bread — cozy, moist, and perfectly spiced for sweater weather.

Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp each ground ginger & nutmeg + pinch cloves)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 2 large eggs
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or 1/2 cup neutral oil)
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • 3/4 cup (180 g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) buttermilk or plain yogurt (optional — makes it extra tender)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips or raisins (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like easy removal.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, whisk sugars, eggs, melted butter, mashed bananas, pumpkin puree, vanilla, and buttermilk (if using) until smooth.
  4. Fold the dry ingredients into the wet mixture gently until just combined — don’t overmix.
  5. Stir in nuts or chocolate chips if using.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 55–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (start checking at 50 minutes).
  8. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy a warm slice with butter or cream cheese and a cup of your favorite fall drink — pure autumn comfort!

Maple Pecan Banana Bread

Maple Pecan Banana Bread — sweet, nutty, and perfect with a morning coffee.

Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80 ml) pure maple syrup
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/3 cup (75 ml) buttermilk or plain yogurt
  • 1 cup (120 g) pecans, chopped (plus extra for sprinkling)
  • Flaky sea salt for sprinkling (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like.
  2. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
  3. In a large bowl, whisk the melted butter, maple syrup, and granulated sugar until combined.
  4. Add the eggs and vanilla to the butter mixture and whisk until smooth.
  5. Stir in the mashed bananas and buttermilk (or yogurt) until evenly mixed.
  6. Fold the dry ingredients into the wet mixture just until combined—don’t overmix.
  7. Fold in the chopped pecans, reserving a handful to sprinkle on top.
  8. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with reserved pecans and a pinch of flaky sea salt if using.
  9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy warm or at room temperature — this maple pecan banana bread is irresistibly cozy and nutty!

Nutella-Stuffed Banana Bread

Nutella-Stuffed Banana Bread — a gooey, chocolatey surprise in every slice.

Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
  • ½ cup (120 ml) plain yogurt or sour cream
  • ½ cup (160 g) Nutella (plus extra for dollops if desired)
  • Optional: ½ cup chopped walnuts or chocolate chips, pinch of cinnamon

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
  2. In a bowl, whisk together the flour, baking soda, salt (and cinnamon if using).
  3. In a large bowl, beat the softened butter and sugar until creamy.
  4. Add eggs one at a time, then stir in the vanilla.
  5. Mix in the mashed bananas and yogurt (or sour cream) until combined.
  6. Fold the dry ingredients into the wet mixture just until no streaks remain. Stir in nuts or chips if using.
  7. Spread about half the batter into the prepared pan in an even layer.
  8. Warm the Nutella slightly (10–15 seconds in microwave) so it’s easier to spoon, then dollop or spread it over the batter, leaving a small border.
  9. Carefully spoon the remaining batter over the Nutella, smoothing the top to seal the filling.
  10. Bake for 50–65 minutes, or until a toothpick inserted into the cake (not the Nutella center) comes out clean or with a few moist crumbs.
  11. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy warm slices with oozing Nutella — pure comfort in every bite!

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