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Bake up this flourless banana Nutella loaf for a chocolaty treat that'll hit the spot but still feel light. It's wild how easy it is—toss together just two simple things and you get a super moist, dense bite that's always a crowd favorite.
I throw this loaf together whenever my bananas start getting spotty. The kids can't keep away from it, and honestly, I sneak a few slices for my coffee breaks too.
Dreamy Ingredients
- 1 1/4 cups Nutella: this brings the hazelnut love for the whole loaf
- 3 large eggs: keeps things together, you won't miss flour
- 2 medium bananas, sliced up: the riper they are, the sweeter everything gets
- 1 1/4 teaspoons baking powder: helps it rise since there’s no flour holding it up
- 1/4 cup plus 2 tablespoons cocoa powder: go for good quality unsweetened for that deep, rich taste
Step-by-Step Directions
- Finish up with cooling:
- Let the loaf chill in the pan until it's cool, then pop it out and give it another 20 minutes to finish setting before slicing in
- Bake it right:
- Pour the batter into your loaf pan, then bake for 50-55 minutes. Check doneness with a toothpick—it should come out clean or with some dry crumbs
- Blend everything:
- Dump all the ingredients in a blender and let it rip on high for about a minute, until it's super smooth and you don’t spot banana bits
- Get the oven set up:
- Crank your oven up to 350°F (175°C) and grease your loaf pan well with veggie oil so nothing sticks
The real game changer here is the cocoa. Mix it with the Nutella and you've got a rich flavor that folks can never quite put their finger on—which is probably why they keep going back for seconds.
Best Way To Keep It Fresh
Pop this banana Nutella loaf in an airtight container and it'll be fresh for up to five days in your fridge. Want to keep it longer? Cut it up, freeze the slices between parchment, and just microwave a piece for 20 seconds for instant gooey deliciousness.
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Tasty Twists
Make it your own by mixing in 1/3 cup chopped hazelnuts for a crunchy boost, or lay half a banana sliced on top before baking for a fancier look. Really want to go big? Once it's cool, spread a thin swipe of Nutella over the top.
Perfect Time To Enjoy
This loaf is awesome slightly warm with a scoop of vanilla ice cream for a fancy dessert. Or pack it up as an energy snack for hikes and busy days. It's a winner for breakfast next to a big mug of strong coffee—the sweetness just pops.
Frequently Asked Questions
- → How do I store banana Nutella bread?
Once it’s fully cooled, keep it in an airtight container in the fridge. Eat within 3 to 5 days.
- → Can I swap the Nutella for something else?
Sure, you can try using homemade Nutella or any chocolate hazelnut spread you like.
- → What kind of cocoa should I use?
Go with unsweetened cocoa powder to balance the sweet and chocolatey flavors.
- → Is this suitable for a gluten-free diet?
Yes, since this bread skips flour, it’s naturally gluten-free.
- → What’s the best way to serve it?
Enjoy it plain, toasted, or with a little butter or jam on top.