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This EGG FREE Banana Bread with Nutella Swirl is topped with chocolate chips and swirled with a rich chocolate hazelnut spread making it the most delicious and moist banana bread recipe ever!

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Banana_Bread_with_Nutella_Swirl2This Banana Bread with Nutella Swirl is going to be your bookmarked Banana Bread recipe. Moist, topped with chocolate chips and swirled with some Nutella, this is my Best Banana Bread thus far. Egg Free and Butter Free too.

I never had good luck with baking a great Banana Bread. I used to have a great recipe years ago, given by a co-worker but I lost it. I kept trying various Banana Bread recipes of friends and bloggers and somehow was never satisfied. But this time, I struck luck. Sharing this no-fail Banana Bread with Nutella Swirl recipe with you all and hope you all will love it as you loved my Orange Loaf Cake (Butter Free, Egg Free)

The Nutella Swirl in this Banana Bread recipe is optional but I gave it my personal touch by adding some Nutella and some generous amount of chocolate chips. If you don’t have either, don’t worry. You can either some

Cinnamon – Add a teaspoon of cinnamon to the batter, or combine 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle the mixture over the top of the batter.

Peanut Butter – Spoon half the batter into the loaf pan, then top with dollops of peanut butter. Gently swirl the peanut butter into the batter with a toothpick or wooden skewer. Spoon remaining batter into the pan and smooth with an offset spatula. Sprinkle with chocolate chips and bake!

Banana_Bread_with_Nutella_SwirlINGREDIENTS:

Banana Bread with Nutella Swirl

  • Servings: 8-10
  • Difficulty: easy
  • Rating: ★★★★★
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This EGG FREE Banana Bread with Nutella Swirl is topped with chocolate chips and swirled with a rich chocolate hazelnut spread making it the most delicious and moist banana bread recipe ever!


Ingredients

  1. 1 1/2 cups (210 g) whole Wheat flour
  2. 1/2 cup (120 g) sugar  or more if you want it sweeter
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. 1/2 tsp salt
  6. 1 cup (227 g) mashed ripe banana
  7. 1 cup (185 g) plain fat-free Greek yogurt, at room temperature
  8. 1/4 cup (56 g) light olive oil or any other oil
  9. 1 TSP vinegar
  10. 2 table spoon Nutella
  11. 3/4 cup (128 g) semisweet chocolate chips

Directions

  1. Preheat oven to 350°F and line and butter your pan with parchment paper, letting excess extend over sides of pan.
  2. Mix together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Make a well in the center of the mixture.
  4. Mix mashed banana, yogurt, oil, vinegar in a medium bowl;
  5. Add to flour mixture and fold in until almost combined.
  6. Spoon half the batter into the loaf pan, then top with dollops of Nutella. Gently swirl Nutella into the batter with a toothpick or wooden skewer. Spoon remaining batter into the pan and smooth with an offset spatula.
  7. Sprinkle chocolate chips on top
  8. Tap pan sharply to remove air bubbles
  9. Bake for 55 to 60 minutes, until the bread is golden and springs back to the touch
  10. Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully lift bread from pan and cool completely

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20 Comments

  1. Lots of banana bread recipes in the online world at the moment. This one looks interesting – and delicious. Like the use of yoghurt – would balance the sweetness of the banana and chocolate. Thanks for sharing. margaret

  2. Just made this banana bread and it turned out perfect. Thanks for the recipe.

  3. The best recipe ever ever!!! Not sure how I stumbled upon your recipe but in past 2 months while we are in lockdown in India, this has become a family favorite! Thank you so much for sharing!!

    Looking forward to more butter free – egg free recipes

  4. Is there a way you alter this for someone who is vegan and wheat intolerant please?

  5. Tried this today and this is the best banana bread recipe so far! Turned out awesome 👍

  6. Hi, what can I use instead of Greek yogurt? Is plain curd ok? And should it be thick.

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