Food Processor Banana Nutella Bread

This amazing Nutella Swirl Banana Bread puts a hazelnut twist on the classic banana bread recipe. The batter is completely made in a food processor. The result: a beautifully layered loaf to enjoy for breakfast and dessert!

Updated December 2022 with Ingredient Notes, Expert Tips, etc. Updated January 2021 with process photos, ingredients photos and more information.

Food Processor Banana Nutella Swirl Bread is perfect for breakfast or dessert. Best of all? The batter comes together in just a few minutes in a food processor. The key to this recipe is using frozen super ripe bananas then completely thawing them out. The results are super soft bananas that release all of their delicious juices.

Everyone has their go-to banana bread recipe. Some like walnuts, others like chocolate chip or plain. This recipe has lots of delicious creamy Nutella blended into the batter. The layers of banana and Nutella batter make the most beautiful swirl in the loaf. This Food Processor Banana Nutella Bread will become your next go-to banana bread recipe.

Why You Need to Make Food Processor Banana Nutella Bread

• Batter made quickly and easily in the food processor
• Ultra moist, flavorful banana bread
• Beautiful banana bread with alternating layers of banana and Nutella

Food Processor Banana Nutella Bread Ingredients Photo

Bananas - use brown bananas that are slightly mushy. They should definitely not be too bruised and moldy. I usually peel, place in airtight container OR double ziplock bags, freeze bananas and then thaw the night before wanting to use. The bananas because liquid banana gooey which provides so much moisture and banana flavor!

Sugar - Plain white granulated sugar.

Egg - 1 large egg and room temperature.

All-Purpose Flour - This provides the structure for the banana bread. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much or using a digital scale.

Baking Soda - This is the chemical leavener! It's what makes the banana bread rise.

Vanilla Extract - Use pure vanilla extract for the best flavor.

Food Processor Banana Nutella Bread Step-by-Step Process Photos

1. Turn oven to 350°F and spray a decorative loaf pan with nonstick spray OR line a loaf pan with parchment paper making sure there is overlay. In your food processor, remove the top and add bananas, melted butter, and sugar. Add the top back onto the machine. Puree until combined.
2. Remove the top. Add vanilla and egg. Add the top back onto the machine. Puree until combined.
3. Remove the top. Add flour, baking soda, and salt. Add the top back onto the machine. Puree until combined.
4. Remove the top, carefully remove the blade, and set aside. Scoop 2 cups of batter out and set aside.

5. Place blade back in. Add in Nutella. Add the top back onto the machine and puree until combined. Remove top and use a spatula to combine any batter not combined.
6. Using a ⅓ measuring cup, scoop banana batter and put it in the prepared pan. Using a flat spatula to spread the batter evenly along with the batter. Scooping the same amount of Nutella batter, dollop in the middle and spread it out, pushing slightly in the middle. Spread leave some of the banana batter visible around the edges. Repeat, alternating layer, until all batter is used.
7. Bake for 50 minutes - 1 hour, or until a wooden skewer comes out clean.
8. Cool in pan for 15 minutes, then flip and transfer banana bread to a cooling rack until cooled to room temperature or enjoy hot.

Expert Tips

Properly Measure Flour - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.

Wooden Skewer Test - when your pumpkin bread is toward the end of its bake, make sure to insert a wooden skewer into the center of the pumpkin bread. When you pull the wooden skewer out, you want it with a few moist crumbs or completely clean to indicate its finished baking. If there is any wet batter, it needs to continue to bake, I recommend baking in 2-3 minute increments until the wooden skewer comes out clean or a few moist crumbs.

Recipe FAQ

• Why Frozen Bananas?
  • When bananas are frozen then thawed, they go from being frozen solid to very mushy and its released a bunch of liquid. When pureed in the food processor all that banana flavor is spread into every corner of the bread creating an extremely moist banana bread.
• How to Thaw Frozen Bananas
  • The night before baking: take bananas out of the freezer and thaw them overnight in your fridge. I store my bananas in a freezer bag and I always make sure there's a bowl underneath them when thawing just in case the banana juices leak.
  • OR the day of baking: with your frozen bananas in a freezer or gallon bag. Submerge them in hot water for 10-15 until thawed out, with bananas soft to the touch and juices are releasing.

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