Roasted Banana–Nutella Quick Bread

Ingredients (10)

  • 2 pounds almost-ripe bananas (about 5 medium bananas; they should be yellow with a few brown spots, not green)
  • 1/2 cup chocolate-hazelnut spread, such as Nutella
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2/3 cup vegetable oil, plus more for coating the pan
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Roasted Banana–Nutella Quick Bread

The tastiest way to deal with overripe bananas is to mash them up and use them in bread. But by roasting bananas, you don’t even have to wait for them to get ripe. It’s a sneaky shortcut to concentrating their banana flavor, which is complemented here by layers of intense chocolate-hazelnut spread. Enjoy a slice of this quick bread for breakfast or even for dessert topped with some Cinnamon Ice Cream.

Special equipment: You’ll need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and many large grocery stores.

Game plan: If you happen to have ripe bananas on hand, skip the roasting part in step 2.

Tips for Christmas and Eggs


  1. 1Heat the oven to 350°F, arrange a rack in the middle, and place a piece of aluminum foil on the rack.
  2. 2Place the unpeeled, whole bananas on the foil and bake until the peels are completely black, about 15 to 20 minutes. Remove the bananas to a wire rack to cool, about 15 minutes. Discard the aluminum foil.
  3. 3Meanwhile, coat a 9-by-5-inch loaf pan with vegetable oil; set aside. Place the chocolate-hazelnut spread in a resealable plastic bag, snip off about 1/3 inch from a bottom corner, and set aside.
  4. 4Whisk together the flour, baking soda, and salt in a medium bowl to aerate and break up any lumps; set aside.
  5. 5When the bananas are cool enough to handle, peel them over a large bowl, letting any juices drip into the bowl. Mash with a potato masher or fork until almost smooth. Add the measured oil, sugars, eggs, and vanilla and whisk until combined. Add the reserved flour mixture and stir with a rubber spatula until just combined.
  6. 6Scrape one-third of the batter into the prepared pan and push it into the corners. Squeeze half of the chocolate-hazelnut spread onto the banana batter in a zigzag pattern.
  7. 7Top with another third of the batter spread into an even layer. Squeeze the remaining chocolate-hazelnut spread on top in a zigzag pattern. Top with the remaining batter, pushing it into the corners and smoothing the top.
  8. 8Bake until the bread is golden brown on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of banana or hazelnut spread), about 60 to 65 minutes.
  9. 9Let the pan cool on a wire rack for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool at least 30 minutes more before slicing.
Load Comments

Recommended from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

Make Your Blender Clean Itself

Make Your Blender Clean Itself

by Chowhound Editors | Do you hate cleaning your blender because you have to take it apart and scrub around those sharp blades...

Lettuce Tell You, Grilled Romaine Is Fantastic
How To

Lettuce Tell You, Grilled Romaine Is Fantastic

by Julie Boor | If you haven't tried it yet, grilled romaine lettuce is surprisingly delicious—here's what you need...