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5 from 2 votes

Chocolate Hazelnut Marbled Banana Bread

Chocolate Hazelnut Marbled Banana Bread. Fill your home with the deliciously sweet smells of marbled banana bread made with a swirl of homemade chocolate hazelnut spread. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Chocolate Hazelnut Marbled Banana Bread, marbled banana bread
Servings: 1 loaf
Calories: 488kcal
Author: Jamie Silva


Homemade Chocolate Hazelnut Spread

  • 1 cup roasted unsalted hazelnuts
  • 1/2 cup dark chocolate bar chopped
  • 1/2 tablespoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Chocolate Hazelnut Marbled Banana Bread

  • 1/2 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla
  • 3-4 ripe bananas mashed (frozen bananas are perfect because they're extra sweet)
  • 2 cups all-purpose flour sub for whole wheat
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate hazelnut spread


  • First, make the chocolate hazelnut spread. If you decide to use Nutella, skip to step 3. Add hazelnuts to a food processor and blend until creamy consistency, about 3-4 minutes, scraping down the sides of the food processor as needed.
  • In a bowl, add chocolate and coconut oil. Melt either in the microwave (30 seconds increments) or on a double broiler. Add melted chocolate, vanilla extract, and sea salt into the food processor. Blend with the hazelnut butter until all is well combined. Set aside.
  • Preheat your oven to 350 degrees F. Place a folded piece of parchment paper in a 9x5 loaf pan then spray the pan with non-stick spray. This will help remove the loaf later. Set aside.
  • In a large bowl or stand mixer, cream together the butter and brown sugar for about 2 minutes until well combined.
  • Add the egg then add the mashed bananas. Mix for 30 seconds, scraping down the sides of the bowl. Add the flour, baking soda, baking powder, salt and vanilla. Mix everything until all is well combined.
  • Pour half the batter into a separate bowl and add chocolate hazelnut spread (or Nutella). Mix until well combined. If the Nutella is too stiff, you can melt it in the microwave with a teaspoon of coconut oil. You should now have two different batters - one plain banana bread mix and one chocolate hazelnut banana bread mix.
  • Into a loaf pan, add alternating dollops of the batters - a dollop of plain, a dollop of chocolate, and so on. Once both batters are in the loaf pan, use a butter knife to swirl both batters about 2-3 times to give the marbled effect. If you swirl it more than 3 times, it will lose the marble effect so be mindful of that.
  • Bake for 55-65 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Let cool for at least 30 minutes before serving. Enjoy!


This recipe makes 1 loaf, which should equal to about 12 slices. The calorie count is a rough estimate.


Serving: 1slice | Calories: 488kcal | Carbohydrates: 55.9g | Protein: 6.9g | Fat: 27.6g | Saturated Fat: 9.4g | Cholesterol: 36mg | Sodium: 92mg | Potassium: 290mg | Fiber: 4.5g | Sugar: 32.8g | Calcium: 30mg | Iron: 2.2mg