Baked Nutella-Stuffed Banana Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist banana bread with pockets of melted Nutella baked inside, creating a rich chocolate-hazelnut surprise in every slice. This American-inspired recipe, ready in about 75 minutes, layers ripe bananas, all-purpose flour, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 10 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.
  2. Step 2: In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until combined.
  3. Step 3: In a large bowl, mix 3 medium mashed ripe bananas with 1/2 cup melted cooled unsalted butter, 3/4 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until smooth.
  4. Step 4: Gradually add the dry flour mixture to the banana mixture, stirring gently until just combined; do not overmix.
  5. Step 5: Pour half of the batter into the prepared loaf pan and spread evenly.
  6. Step 6: Drop spoonfuls of 1/2 cup Nutella over the batter layer, spacing them out.
  7. Step 7: Pour the remaining batter over the Nutella and spread gently to cover.
  8. Step 8: Bake for 55-60 minutes until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. Step 9: Cool the bread in the pan for 15 minutes before transferring to a wire rack to cool completely; slice and serve.

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