1-Bowl Nutella Banana Bread (Vegan + GF)

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Plate of freshly sliced 1-Bowl Nutella Banana Bread for a gluten-free vegan dessert

The obsession with banana bread (hello 1, 23, and 4) and Nutella continues!

Mixing ingredients for our homemade gluten-free vegan Nutella Banana Bread recipe

For those of you who made my 4-Ingredient Nutella a few weeks back, you’re in luck! I have the perfect recipe for you to put it to good use.

This banana bread requires just 1 bowl, is both vegan and gluten-free, and gets a decadent touch from a thick Nutella swirl. What more could you ask for?

Adding dry ingredients for our vegan gluten-free Nutella Banana Bread recipe
Using a knife to create a Nutella swirl in our Nutella Banana Bread recipe

After some quality time in the oven it comes out looking like heaven in a loaf pan. But resist the temptation to dig in right away! Due to the mix of gluten free flours and the flax egg, it’s a bit more tender and benefits greatly from cooling completely.

Bonus? It’s even more amazing the next day!

AMAZING Tender Chocolatey NUTELLA Banana Bread! #vegan #glutenfree #minimalistbaker
1-Bowl VEGAN Nutella Banana Bread! #vegan #glutenfree #minimalistbaker

I think you guys are going to LOVE this bread! It’s:

Perfectly sweet
& Quick!

This bread makes the perfect take-along breakfast, snack, or even a dessert. I absolutely adore the way the Nutella bakes into the top layer and creates a chocolate-hazelnut crust. I found myself grabbing for the top of the slice and really savoring it.

If you give this recipe a try, let us know what you think! Leave a comment or rate it, and be sure to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Freshly sliced loaf of our Chocolatey Nutella Banana Bread
AMAZING 1 Bowl Nutella Banana Bread! Dense, moist and SO delicious #vegan #glutenfree #banana #bananabread

1 Bowl Nutella Banana Bread (Vegan + GF)

1 Bowl NUTELLA Banana Bread that's super moist, easy to make, and so flavorful. The vegan Nutella swirl makes it! The perfect vegan, gluten-free snack, breakfast, or dessert.
Author Minimalist Baker
Partially sliced loaf of Vegan GF Nutella Banana Bread
4.84 from 36 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp avocado oil or melted coconut oil
  • 1/4 cup coconut sugar (or sub cane sugar)
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp maple syrup (depending on sweetness of banana)
  • 3 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup unsweetened almond or other milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend (if not gluten-free, sub unbleached all-purpose flour)
  • 1 1/4 cup gluten-free oats
  • 1/4 cup Vegan Nutella or sub peanut or almond butter


  • Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
  • Prepare flax egg by mixing flaxseed meal and water in a large mixing bowl and let rest for 5 minutes.
  • Add banana and mash well with a fork, leaving only a few chunky pieces. You want it pretty smooth.
  • Add remaining ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir well to combine.
  • Pour into the pan and smooth with a spoon, then drizzle on Nutella. Take a knife or skewer and swirl to loosely disperse.
  • Bake for 1 hour 5 minutes – 1 hour 15 minutes. When done, it should feel firm and be crackly and golden brown on top.
  • Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting or it will be too tender to hold form. It’s best the next day!
  • Store leftovers covered at room temperature for up to a few days. Slice and freeze for longer term storage.


*Adapted from my 1 Bowl Gluten-Free Banana Bread, originally adapted from Take a Megabite.
*Nutrition information is a rough estimate.
*For the gluten free-flour blend, either use my DIY blend listed above, or the Bob’s Red Mill 1:1 Gluten-Free Baking Blend.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 331 Carbohydrates: 47 g Protein: 6.5 g Fat: 14.4 g Saturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 325 mg Fiber: 6 g Sugar: 21 g

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My Rating:

  1. Kat says

    The flavors on this were spot on however I wasn’t able to get it baked all the way through. I baked at 350 for the suggested 1 hour 5 mins and then for another 20 mins and it was still pretty raw and gooey in the middle. Any tips?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry that happened, Kat. We wonder what GF blend you were using? It sounds like it might have needed a more absorbent flour. Or if you didn’t let it cool fully before cutting, that could also be why! To save this batch, you could slice and then pop individual slices on a baking sheet or in a toaster oven to help them cook a bit more. Hope that helps!

  2. Kay says

    Would a 9×5 loaf pan work for this recipe or would I need to increase the amount of ingredients? If so, by how much?

  3. Karen says

    This is incredible! I often have problems with breads cooking adequately in the middle in my loaf pan and was dubious- I changed my oven setting to 360 and baked at just over an hour, then turned off the heat and kept it in covered with foil and perfection!
    I followed your recipe and ingredients exactly, but with one local egg and omiting just the maple syrup. And my food coop has a vegan Nutella from Italy so I “cheated” :)* Another reviewer’s tip to use a stand mixer was brilliant – I kept it running and added the ingredients in order, hand mixing only the flours and oats at the end.
    *The only MB recipes with which I’ve had problems are blender- related and mine is an old workhorse. I knew it would be a pricey disaster.
    Sliced when cool (made 8, with all my tastes) and froze with a little parchment paper between each. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Karen! We’re so glad it worked well! xo

  4. Kinga says


    I hope my weekend will start great cause I’m planning to bake it :)
    QQ from m site, can I use oat flour instead of gluten free one?

    Thanks in advance for reply!


  5. Stacie says

    Question: I made it and it tastes amazing, but it came out a bit dense (vs. airy) – does that mean it’s underbaked? I’m a newbie baker, so trying to learn! I also noticed that while I let it cool, the top (which had risen beautifully like a loaf) flattened and sunk a bit…

    However, I made this with your homemade nutella recipe (which came out UNREAL and love that I can control the sweetness), and even if a bit dense, it tastes SO SO GOOD! Thank you for your epic vegan recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the Nutella, Stacie! It does sound like it may have been underbaked, or it needed more flour (that can vary slightly depending on what GF blend you used). Hope that helps for next time!

  6. Chelsea says

    I just baked this, and I even made the home-made healthy Nutella starting with raw hazelnuts!! Roasting, peeling, and blending in Vitamix (that part was a real pain… scraping down the sides every 2 seconds to be sure the blades were processing the pasty-hazelnut meal… but in the end, it was worth it!) I used cacao powder coconut sugar and it was AMAZING tasting. For the batter, I followed the recipe exactly, apart from 2 small changes: (1) I don’t have a loaf pan, so I baked in a 8” round cake pan, and (2) I used 1 cup gluten free flour + 1/4 cup Buckwheat flour in place where the recipe called for 1 1/4 GF flour. I just felt the nutty ness and richness of Buckwheat would pair nicely with the almond/hazelnut tones. Thankfully, it was an excellent choice – it turned out SO good! I pulled it out of the oven at 1 hour, because of using the cake pan (which results in a more shallow spread than a loaf) everything is absolutely divine!!! I’d give 10 stars if I could!

  7. VICKY says

    I love this bread and have made it a few times now! Its delicious!
    I made a double batch yesterday and I am freezing one bread, sliced, as you recommend. I wrapped the slices in parchment paper and put it in a plastic bag. Not to fond of using a bag or paper if I could avoid it. Just wanted to know what do you use to freeze baked goods and food and if you recommend any other containers. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks so much for sharing, Vicky! For freezing I freeze in a single layer on a parchment-lined baking sheet, then transfer the slices to a freezer-safe bag or container.

  8. Allegria says

    This was amazing ! The hardest part was not eating all of it as soon as it came out of the oven, but the reward was worth the effort :) It really IS best the next day

  9. Vicky says

    This bread is a perfect combination of flavors and texture, the Nutella slightly crunchy on top, so perfect and the moisture was spot on too, I can’t stop eating it, so dangerously delicious!

  10. Rachel says

    I’m not sure where I went wrong but mine is totally stoggy and not cooking through! I didn’t use Almond flour or oats and did 2 & 1/2 cups of the GF but free flour. It’s been baking for 2 hrs now :( :( smells amazing though!!! If I can’t use Almonds how can I make this more like cake next time? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, we think it was likely due to the flour sub. You could maybe try adding more of it? But typically GF quick breads are best with a mix of a GF blend, oats, and nut flour. If you can have another nut or seed meal (such as cashew), we’d suggest that. Hope that helps!

  11. Vanessa Lee says

    I made this yesterday and it turned out amazing! It turned the loaf into muffins and increased the temperature to 375 F. I feel like I have better luck with muffins instead of loaves and it tasted like real banana bread. I didn’t have Nutella so I subbed in pecans and chocolate chips and they still tasted great and had a fluffy texture. My sister has a bunch of allergies and is a picky eater so baking is a challenge but she ended up eating two after they came out of the oven. Great banana bread recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adina, we haven’t tried that so we’re not certain it would turn out. We think it would work better as a sub for the GF flour blend and also use almond meal. But let us know if you try it!

  12. Charlotte says

    I really love the taste and texture. I used a normal egg and it worked fine. I did not like the top with the nutella because it was crumbly and hard to cut. I will definitely do the recipe again but without nutella. Thank you!

  13. Constance @croostifoodi says

    Good taste although texture is quite dense (I used 1/2 cup whole wheat flour and the rest in all purpose flour, and omitted maple syrup). Sweetness is perfect. I used peanut butter instead of nutella.

  14. Loraine says

    I so want to make this but being in a shelter-in-place, shopping just for nutella is hard right now. I have chocolate chips to hand, cocoa powder also! I have oat flour I’d love to use up also (and also all purpose as I’m not gluten free). This could get creative …. Do you think I can pull this off? I’m in the mood for chocolate banana combo!

  15. sandy says

    Hello when i was looking for tofu receipe, one of your banana bread receipe video popped up. I saw that video and wanted some more details. In that video, i have seen you poured some brown powder after adding maple syrup. But name of that ingredient did not appear on the screen. There was no white flour in it. Where can i see that video

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandy, we aren’t sure which video you are referring to as we have several banana bread recipes. It’s possible that the ingredient was coconut sugar or brown sugar.

  16. Sara says

    I made this last night as I had 3 very ripe bananas to use and it turned out delicious! The only things I went out of my way to buy that I didn’t already have were flaxseed meal and almond meal. Otherwise I used: cane sugar, 1% milk, all-purpose flour, and store-bought Nutella. I also used my store brand quick oats (I’m not sure if they’re gluten free as I’m not gluten-intolerant. They’re just what I already had on-hand.). Thanks for the excellent recipe!

  17. Dani says

    This is now my favourite banana bread recipe. I make it all the time and it’s delicious and it feels more healthy and filling than the usual recipes. I sometimes add walnuts.

  18. Alex says

    Made a batch of the vegan nutella just for this banana bread, and it’s a dream with a cup of hot coffee.

    I did panic at the grocery store, grabbing steelcut oats (I thought steelcut were the only ones that were gluten free), and now my bread has an interesting chewy texture… but nothing that can’t be compensated for with a little extra nutella :) Definitely going to make sure I grab old fashioned rolled oats next time. I also didn’t have almond meal, so I just pulsed some almonds in the blender until I had something resembling almond meal. Not too sweet, and very banana-y, as good banana bread should be!

    Thank you for the delicious recipe! And I’m casually very excited to never buy jarred nut butter ever again!

  19. Jo Ramdeen says

    This recipe is amazing! The lovely crunchy exterior & the soft interior are perfect. It’s another hit for my family. I’ve never tried a recipe of yours & been disappointed! Thanks so much ❤. About to make your simple Pumpkin soup for dinner now (another one of our favs.)

  20. Teresa says

    I have a question! :) I’ve got almond flour on hand — the very finely-ground stuff. Will that work with the same measurement as the almond meal, or should I make adjustments to the measurement to accommodate?

    Thanks, and looking forward to making this!

  21. Carolyn Pearce says

    Made a few changes just based on what I had on hand. Swapped the oil for 5 tablespoons of applesauce, left out the maple syrup, reduced coconut sugar to 1/8 cup, used wholemeal flour, 1/2 cup ground almonds, and 1/2 cup of a mixed ground nut mix I had, increased the oats by 1/4 cup, and added 1/3 cup of chopped hazelnuts. I have a convection oven so I dropped the temperature by 20 degrees and it cooked in 45 minutes. It cooked nicely and is moist. I would probably use less ground nuts and up the flour or use different flour as it is a little dense, but overall yummy and easy to adapt.

  22. Rebecca says

    So I made this today and while it was baking in the oven I realised I missed the Almond Flour! I quickly whipped up another batch so had 2 banana bread loafs to eat!
    I tasted both and I actually preferred the one without Almond flour. It was more moist and less stodgy. I do have one concern which is the coconut oil gave it too much of a coconut flavour, I worry avocado oil will do the same and be over powering. What is the reasoning for the oil? Could I skip this also ;)
    Or use something else with less of a flavour?

    • Rebma says

      What kind of coconut oil are you using? Could be if it’s virgin/unrefined that’s why you’re getting so much coconut flavor. There is refined coconut oil that you can buy that should be flavorless. Maybe give that a try. Definitely let me know if you do!

  23. Naz says

    Oh my goodness – my kids DEVOURED these!! (I made them into muffins instead of bread since I don’t have a bread pan yet!) I swapped some ingredients since I didn’t have the exact ingredients listed…(I used a regular egg, vegetable oil, regular sugar). I’m sure they’d love this just the same if I used the ingredients in recipe though! They were moist & had just enough ratio of banana vs nutella! YUM! Thanks so much for all your amazing recipes (& your beautiful photos are inspiring!) xo

  24. Paayel Agarwaal says

    What is the purpose of using 3 kinds of sweeteners- coconut sugar. brown sugar and maple syrup. Can any one be used.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paayel! The blend of sweeteners provides variance in texture and flavor. But if you’d like to simplify, just use one! However, just be sure to adjust the texture of the batter as needed as using an all dry or all wet sweetener will affect the thickness of the batter.

  25. Tomi Rivera says

    I followed the recipe exactly and went to cut it and it was still doughy in the center – I live in Hawaii – does humidity and elevation affect the recipe? Should I leave the loaf in the oven for a bit longer? Thanks!!!

  26. Kristen Grimshaw says

    So stoked to try this! Question though: Is it bad to have the batter sit out for an hour or so before it’s put into the oven? I’m curious on how that affects the rise, and I’ve heard different things. Curious to hear your perspective! Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen! The leavening action of baking powder begins as soon as it is moistened. Because of this I would say that there is no advantage, but in fact a disadvantage to resting a quick bread. Also, it is usually recommended to mix quick breads as little as possible and over mixing them can cause them to be tough. Hope this helps!

  27. Lynn says

    Made this recipe, followed it exactly and it is beyond super delicious! Only question is that mine is quite crumbly and very difficult to slice. I did let it cool all the way and didn’t slice until hours after it came out of the oven. On day 3, still enjoying but very crumbly. Want to make another to take to an event – please let me know what I can do/modifications so that it will slice w/o totally crumbling. THANK YOU!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question, Lynn! You could definitely add more Nutella to help bind it. Or a little nut butter in with the batter to moisten it a bit. Hope that helps!

      • Lynn says

        Thank you!! Would the cooking time be the same if I used a 12 count muffin pan instead of the loaf pan? That way I wouldnt have to worry about the slicing/crumbling and could easily serve the banana bread “muffins” on a platter.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lynn! I would increase the temperature to 375F and bake for 20 minutes. Use the toothpick test at around 15 to 20 minutes, and keep an eye on them. Once the muffins start looking golden brown on top, you should definitely check them. Hope this helps!

          • Lynn says

            Thank you so much! Love this recipe! So grateful for your site & book, use them weekly :)

  28. Camila Martin says

    Made this as a thank you for co-workers! It was perfect, baking another today and leaving it in the oven for little less time.. 1h 15m proved too long for me in particular. I used Peanut Butter, as I could not find V nutella anywhere here on Maui.. Thanks for all the amazing recipes! I love having a great stocked pantry to make alternative baking goodies on a whim!

  29. Hannah says

    Hi there,

    This recipe looks drop dead gorgeous. However, I noticed there weren’t any replies to the question about oat replacements. I was wondering along the same line- are we to use rolled oats or instant oats?
    Many thanks for your help!

  30. Megan says

    Made this bread yesterday and it is so yummy! I used All-purpose flour and natural peanut for the swirl on top! Even my non-vegan husband loved it! Love finding recipes we can both enjoy! Thanks!

  31. Ben says

    Make this with 150g vegan dark chocolate chunks mixed in at the end and omit the nutella swirl, it makes an excellent chocolate chip banana bread

  32. Aparna Jain says

    I made this using Rigoni di Asiago Nocciolata Organic Hazelnut & Cocoa Spread(vegan nutella that I found in Whole Foods) and it turned out amazing. I used the same measurements of date sugar and jaggery powder as the sweeteners suggested in the recipe. Didn’t have a gluten free flour mix, so a half and half of whole wheat pastry flour and all purpose flour worked(same weight in grams). Mine was a little denser than what’s shown in pictures so it might be helpful to reduce the wheat flour by 1/4cup if using that. Overall, loved the recipe and I’ll be making it again!

  33. Sandy says

    Oh Dana, this recipe is exactly what I was looking for !
    I’ve got ripe bananas, almond okara, almond milk and homemade nut butter to use up because they’ll go bad shortly and your recipe is going to allow me to dispose of them quite perfectly and end up with a delicious loaf of B-Bread. Yum !

  34. Cecilia says

    I’ve just taken the banana bread loaf and muffins out of the oven. They look sentational. I’ve taken a pic but am not sure how to send a pic. Cecilia.

  35. Jen says

    Loved it! I made this using AP flour, added half a bag of Trader Joe’s brand semi-sweet chocolate chips, and substituted almond butter for the vegan nutella. I did end up having to cover it with aluminum foil a little over halfway through because the top was browning a little too fast, but that may have to do with my substitutions. Either way it was delicious, I accidentally ate about half the loaf in 24 hours….

    • Laura says

      Nevermind! Just read more closely and saw the link to the vegan nutella recipe. Hallelujah! By the way I love your recipes. Thanks so much.

  36. Justyna says

    Hi there,
    I want to make your lovely looking nutella – banana bread, do you think almond pulp would go well instead of almond milk in this recipe? I have to make some almond milk and I’m wondering if I could reuse the pulp.
    Many thanks,

  37. Veronika says

    This is THE BEST banana bread I have ever tried / made!!!! Thank you so much for this recipe and in general for all your recipes! You are such an inspiration!

  38. Ann says

    In Australia we don’t have GF oats so I substituted Gluten Free Weet Bix. Turned out wonderful. Can’t stop eating it.

  39. Ana Rodriguez says

    This is the best banana GF bread ever!! I had all ingredients except almond meal, so I used buckwheat flour. The taste was so delicious, I’m going to make it again with all the right ingredients. Thank you!

  40. Eva says

    Absolutely amazing! I’m gluten free/egg free/dairy free because my children have food allergies and I’m supporting them. Also I just love to bake and see it as a challenge to create amazing baked goods without any of the allergens. I’m very excited about this blog and have tried gingerbread cookies and this banana bread so far and they both are absolutely amazing. No weird textures like in so many other recipes. Cuts great and tastes great! I keep on cooking through your blog as the recipes are really well thought through and you use so many of my favorite ingredients!
    The only thing I added was cinnamon and cardamom as these are my favorite spices and they go so well with banana bread!
    Thank you so much! :)

  41. Martine says


    Can these two ingredients, the quarter cup coconut sugar and brown sugar be omitted and simply use only maple syrup?

  42. Michelle Cross says

    I made this today with a few minor alterations and its delicious. I turned mine into breakfast muffins rather than a loaf and they’ve been so popular with the non vegans of the house I’ll be lucky to see another.

    I went the whole way and made a batch of your nutella just for this recipe which I’m so looking forward to on toast for the foreseeable future.

    Thanks a million

    • Amberley says

      Hey! I know you posted this a while ago, but I was wondering what alterations you made to make this into breakfast muffins? Thanks! (Hoping this emails you someone commented!)

      • Michelle says

        Hi Amberley, all alterations were made out of store cupboard necessity rather than infinite wisdom. You can see how they turned out on my site but for best results follow the recipe as is.

  43. Mariann says

    Can I use regular Nutella instead of vegan Nutella? Would I need to adjust the sugar content in the recipe?

  44. Emily Strickland says

    Your recipe is absolutely wonderful! I love banna bread and this has made it even better! I cannot cnosume gluten or eggs and I just love this!!

  45. Kelly Lockyer says

    Can we substitute the Oat Flour? And what would be best- taking into consideration that it would still need to be gluten free?


  46. Cheryl says

    Hello very excited to try your Nutella bread Vegan gf I am new with all the gluten free recipes as my husband can not eat gluten anymore so I am learning question is netella not gluten free?? Would I have to go to the Heath store to buy this and flex eggs I have never heard of this as we’ll thank you!!!

  47. Johanna says

    This is the first time in years that I’ve been able to consume banana bread due to my egg and gluten allergies. Thank-you so much for this naughty concoction. 48 hours after making this awesome loaf of awesomeness, it mysteriously disappeared. Ignore the crumbs and chocolate stains on my face.

    Delicious and very filling. I’ll be making this again soon. . .

  48. Kathrine says

    Dear Dana

    This banana bread looks so good :-) Do you think it would work if I baked the banana bread without the Nutella and instead poured melted vegan, dark chocolate on the bread when it comes out of the oven?

    Best wishes
    Kathrine from Denmark :-)

  49. Rachael Simpson says

    I made this last night to the letter, and of course decided to have a cheeky lick of the mixture covered spoon…. it was SO salty! I had to add vast quantities of extra sugar and maple syrup before it was anything like edible, and even now it’s still salty, though I am happily eating it slathered with unsalted peanut butter.

    I think next time I’ll make this with just 1 tsp salt, maybe even less. I adore salt, but this was just way too much for me.

    That said, this loaf is moist and delicious despite the above criticisms. I swirled almond butter into the top rather than Nutella, which has given it a lovely chewy top and golden swirly pattern, and added cocoa to the mixture.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, and you only added the recommended amount? I actually recommended 3/4 tsp, but just adjusted it to 1/2 tsp, which shouldn’t even register when sampling. Hope that helps!

  50. angelica says

    Looks divine! I’d love to make this into a Bundt cake for my 1 year olds birthday coming up… Should I increase the ingredients at all? Any other tips for that method? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, so you should be fine, but depending on the size of your bundt pan, you could multiply the ingredients by 1.5 to make sure you have enough! Best of luck! Let me know how it goes.

  51. Stephanie says

    My husband loved this. He is trying to be gluten free to support me but the breads and baked goods have been dissapointing. I am now cooking and baking my way thru this blog with great results. This has been my best result by far. The loaf is dense and moist and cuts like a dream. It might be too soon….but I love you Dana! Lol.

  52. Mary says

    Oh my wowness! Do you think I could use almond flour instead of the almond meal? Just recently bought some and haven’t used it yet. I assume meal is more corse than the flour but do you think it could work?

  53. V says

    where are you finding vegan nutella??? i’ve only been able to find ones that have milk in it :-(
    have you by chance tried it with Biscoff spread? :-)

  54. debbie says

    Thank you for the recipe! I made it today and just ate a slice… It’s perfect, so delicious! Not too sweet and so moist. I used Almond Butter instead of Nutella, next time I think I will throw some sort of nut in there for crunch. :)

  55. Lauren says

    You’re reading my mind!!

    We have 4 gross bananas on our counter (as well as a restaurant-sized container of Nutella), so I came to your website hoping for a banana bread recipe, and lo and behold! The first recipe on the page!

    It looks amazing, and I can’t wait to try it tonight! :)

  56. Marissa says

    It’s chilly here today and thinking of eating a warm slice of this banana bread sounds wonderful!

  57. Nadia says

    Looks amazing and being French, we eat Nutella with everything!
    Can I use a regular egg?
    Going to try and let you know.

  58. Kerstin says

    OH MY GOD! This sounds ah-mazing!!! I absolutely love banana bread and vegan banana bread with nutella swirl ? Do, I need to try that!!

  59. Teffy @ Teffy's Perks says

    Those are some of my all time favourite ingredients, all placed in one bowl and baked into delicious heaven!
    I’m the same, I can’t get enough of banana bread, so always looking for new recipes or ways to eat it. This is definitely going to happen, and very very soon. Just need my bananas to ripen quicker! x

  60. Lisa @ Strum Simmer Sip says

    MM!! You had me at nutella. I LOVE banana bread but have yet to buy a great pan to bake it in! This post might have convinced me :)


  61. Claudia says

    This looks AMAZING, can’t wait to try it! Many thanks for sharing your recipes — I especially appreciate the fact that you add measurements in grams, since that makes prep so much more accurate and less messy.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s something I’ve started doing recently for international readers. Glad it’s been helpful to you!

  62. Charlie (@charlielbl) says

    This looks so delicious! A nice use of nutella and a fun spin on a traditional banana bread recipe! I like to add wheat germ to mine too, to give it a little crunch

    Thanks for the inspiration! – Charlie

  63. Abby says

    This banana bread looks delicious, Dana, and your photos are stunning! That one of the batter & swirled nutella is incredible!! <3

  64. Arman @ thebigmansworld says

    hit it out of the ball park again. I love nutella with bananas so it’s just genius to whip it in a bread

  65. Jordan says

    I love this! We’ve been looking for some gluten free alternatives to sweet, sweet banana bread – and this looks just right. I am definitely giving this one a shot, it looks delicious!

  66. Eve @ Baking the Day says

    Nutella and banana is a match made in heaven! I love using flax eggs in recipes, they are such a great substitution for real eggs. This bread sounds divine, pinned!

  67. Amy says

    Wow! It looks amazing! Can’t wait to try it myself! Thank you for all those perfect recipe you share on your blog! <3

  68. Laura @ Raise Your Garden says

    The texture on top of this nutella banana bread is just doing it for me. Wanna pick that whole top off, but know it’s just wrong. Nutella my my dads absolute fav….he even requests it for Christmas gift. I know. Weird….riiiight. Easy and quick is the name of the game these days. What a great to-go breakfast for the kids. I can always suck up the crumbs with the vac later from the carseats!

  69. Morgan A. says

    Mmm….I literally have 6 bananas right now on my counter that are super ripe and begging to be made into banana bread. This couldn’t have come at a better time. Thanks guys!

    x. Morgan