How To Make Nutella Swirl Peanut Butter Banana Bread
A moist peanut butter banana bread made smooth and creamy from peanut butter cups as well as sweet and chocolatey from Nutella swirls.
Serves:
Ingredients
- 3very ripe bananas,mashed
- ½cupcreamy peanut butter,(125g)
- ¼cupvegetable oil,(60ml)
- 1largeegg
- ⅓cupgranulated sugar,(67g)
- ¼cuppacked light sugar,(50g) or dark brown
- 1½cupswhite whole wheat flour,(190g) or all-purpose flour, spoon & leveled
- ½tspBaking Soda
- 1½tspbaking powder
- ½tspsalt
- ¾cupReese’s Peanut Butter Cups,(about 12 Reese’s miniatures) chopped
- ⅓cupsemi-sweet chocolate chips,(60g)
- 3tbspNutella,(56g)
Instructions
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Preheat oven to 350 degrees F.
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Spray a 9 by 5 inch loaf pan with nonstick spray. Set aside.
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In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
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In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
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Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix.
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Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan.
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Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.
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Bake for about 50 minutes or until toothpick inserted into center comes out clean.
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Let cool in loaf pan for 10 minutes. Then loosen the edges of the pan with a knife and remove from loaf pan.
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Transfer bread to a cooling rack.
Recipe Notes
- Bread stays fresh covered at room temperature for up to 1 week.
Nutrition
- Calories: 415.62kcal
- Fat: 21.77g
- Saturated Fat: 6.37g
- Trans Fat: 0.05g
- Monounsaturated Fat: 10.40g
- Polyunsaturated Fat: 3.89g
- Carbohydrates: 52.06g
- Fiber: 4.72g
- Sugar: 31.40g
- Protein: 8.51g
- Cholesterol: 19.61mg
- Sodium: 271.88mg
- Calcium: 88.90mg
- Potassium: 370.03mg
- Iron: 1.76mg
- Vitamin A: 11.95µg
- Vitamin C: 3.07mg
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