Delicious and moist, this Nutella Swirled Banana Bread is begging to be made! It freezes well too, so make one loaf to eat today and another to stash away in the freezer for a rainy day.
Preheat oven to 350°F. Grease two loaf pans with baking spray. Line bottom of pan with parchment paper. Set aside.
In a large mixing bowl, beat butter and sugar until combined. Add eggs and vanilla and bean until well blended.
Add in bananas. Mix until creamy. Beat in flour, baking soda, salt, and cinnamon. STir just until combined, then fold in sour cream.
Spoon large scoops of batter into loaf pans (until bottom is covered), then add a large scoops of Nutella. Add remaining batter on top of nutella. Use a knife to give a little swirl.
Bake for 60-70 minutes. Remove and cool in pans for 15 minutes.
Turn bread out of pan onto a wire rack and cool completely.
Store in airtight container at room temperature for up to 5 days, or freeze for later use. ENJOY!
Notes
Bananas - The riper your bananas are, the better (short of being rotten, of course). I often buy extra bananas when I grocery shop so I have an excuse to make banana bread later! Use our guide on how to ripen bananas in MINUTES.
Store- store bread in airtight container (or wrap in foil) for up to 5 days. Or freeze for up to 3 months.