The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

10 Minute Chocolate Nutella Banana Bread

10 Minute Chocolate Nutella Banana Bread

dstroy's picture


This is a recipe based on Floyd's 10-Minute Banana Bread, but with a twist. I've baked these dozens of times for social functions and they always dissapear very quickly and then I hear about them for the next several days. "It's like a cake, but not too sweet!" 


regular sized loaf (or double the number in mini sized loaves)
Prep time
Cooking time50 minutes
Total time50 minutes


4 T
butter (softened (8 Tablespoons = 1 stick butter))
very ripe bananas (number is flexible: about 2-3 banans per loaf)
2⁄3 c
3 T
Nutella (or chocolate hazelnut spread -about one "giant" heaping spoonful per loaf)
1 1⁄3 c
all-purpose unbleached flour
1⁄2 t
baking soda
1⁄2 t
baking powder
3⁄4 t
1⁄2 t
cinnamon (optional)
mini chocolate chips (optional - add amount to taste.)


Preheat the oven to 350.

In one bowl, combine:

  • softened butter
  • eggs
  • bananas
  • sugar
  • nutella (I use a big generous spoonful of the stuff when I make a loaf, which probably measures out to somewhere around 3 Tablespoons or so depending on what stuck to my spoon)


Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl, combine:

  • flour
  • salt
  • baking soda
  • baking powder
  • cinnamon

Combine the wet and dry ingredients and mix until the ingredients are blended together. Here's where you add the extra ingredients if you want:

  • chocolate chips

Pour the dough into greased baking pans and bake until a toothpick or knife inserted in the center comes out clean.

(Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes to about an hour and a half, depending on how many bananas were used.)

Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen. That said, the stuff dissapears so fast I've never had a chance to store any.



I usually take these to larger social functions so I bake them in regular loaf pans, but you can also bake these in small loaf pans rather than a regular bread pan if you find you have troubles with getting overbaked ends and a gooey center on the larger size.  Just remember that using the smaller loaves will also mean shorter baking time.


Tedmonkey's picture

Makes the most delicious cake ever. Thanks, catherine