Banana Bread and Homemade Nutella

4.95 from 19 votes
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This delicious homemade Banana Bread and Chocolate Hazelnut Spread (Homemade Vegan Nutella) are the perfect treat and a great way to use up spotty bananas!

DIY Homemade vegan Nutella dairy-free, refined sugar-free, paleo, vegan & healthier

I have always LOVED banana bread, it’s sweet, moist, fluffy, and such a comforting treat. But with this homemade vegan ‘Nutella’ spread can we just say yummmmmm.

Now, it’s taken me a while to get this homemade hazelnut ‘Nutella’ spread ‘just right’ but I think I’ve finally hit the nail on the head. With just 7 simple ingredients and about 15 minutes, you can whip up a delicious jar of spread that can be kept in the fridge for up to a week in an airtight container. Plus, it’s vegan and is a healthier alternative to Nutella.

Banana Bread, three bananas and homemade Nutella in jar

In terms of making the perfect banana bread, it really is all in the bananas. Which sounds like a really obvious statement to make but just go with me. For the perfect banana bread, you really want to use nice, over-ripened brown spotty bananas. The more brown spots on the skin, the sweeter the banana, and the better flavor you’ll have for your banana bread.

Three bananas and pieces of banana bread

Plus, banana bread is made up of ingredients that most people have in their kitchen anyway and so is a great way to use up any leftover bananas you have lying around.

If you give this recipe a shot then please let me know what you thought in the comments below. I’d love to know what you thought.

The Ingredients

For the Banana Bread

Banana bread ingredients

  • Whole wheat flour, baking powder, mixed allspice
  • Bananas, brown sugar
  • Butter, eggs

For the Nutella

ingredients for homemade vegan nutella sprerad

  • Hazelnuts, raw cacao powder
  • Maple syrup, coconut oil
  • Vanilla extract, salt

Making the Banana Bread

To begin making the banana bread, start by mashing the bananas using a fork. Ideally, you need to obtain a purée-like consistency, with little to no lumps. You can use a blender if wanted, however, it shouldn’t be necessary.

mashing bananas in a bowl

Mix the baking powder and allspice into the sifted flour.

mixing flour with spices

Beat the sugar and butter with a mixer. I had softened the butter so it was faster to get a uniform mixture.

mixing sugar with butter

mixed butter and sugar

Add the eggs and mix in completely.

two eggs added to butter sugar mix

Mix in the banana purée.

Adding banana mash to batter

Then gradually add the flour and stir well until smooth.

Adding flour to batter

mixed batter for banana bread

Pour in a greased loaf tin and bake in the oven for 45 mins at 170ºC (fan assisted).

 

A regular bread loaf tin works perfectly as well. Make sure to grease it or add a layer baking paper.

homemade banana bread recipe

Let the banana bread cool before you take it out of the tin.

homemade banana bread recipe
homemade banana bread

Best enjoyed with some homemade Nutella or your favorite spread.

Banana Bread, three bananas and homemade Nutella in jar

Making the homemade Nutella

Roast the hazelnuts in the oven at 160ºC (fan assisted) for about 8 minutes.

Roasted hazelnuts in a baking tray

As soon as the hazelnuts come out of the oven, carefully peel them. The skin should just come off easily when you scrunch them in your hands or with a towel. I then used a hairdryer to remove all the skins. (Although be careful, this can get messy!)

Put the hazelnuts in a high-power food processor or blender and blitz them until you obtain a smooth butter.

Add the rest of the ingredients and blitz them again. If the consistency is too thick, add a bit of plant-based milk.

Store in a glass container in the fridge for up to a week.

vegan homemade nutella spread with hazelnut

Banana Bread and Homemade Nutella

4.95 from 19 votes
By: Samira
This delicious homemade Banana Bread and Chocolate Hazelnut Spread (Homemade Vegan Nutella) are the perfect treat and a great way to use up spotty bananas!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15 Slices

Ingredients 
 

Banana Bread

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp mixed allspice
  • 2 bananas ~1 cup, ripe
  • 1/2 cup brown sugar
  • 2/3 cups butter softened
  • 2 eggs

Homemade Nutella

  • 2 cups hazelnuts
  • 1/3 cup maple syrup
  • 1/4 cup raw cacao powder or more if you want it more chocolatey
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • pinch salt
  • 1/2 cup plant-based milk needed to if consistency is too hard

Instructions 

Making the Banana Bread:

  • Preheat the oven to 170ºC (fan assisted).
  • Mash the bananas using a fork to purée-like consistency.
  • Mix the baking powder and allspice into the sifted flour.
  • Beat the sugar and butter with a mixer.
  • Add the eggs and mix in completely.
  • Mix in the banana purée, then gradually add the flour and stir well until smooth.
  • Pour in a greased loaf tin and bake in the oven for 25-30 mins.
  • Let the banana bread cool before you take it out of the tin.

Making the Nutella:

  • Roast the hazelnuts in the oven at 160ºC (fan assisted) for about 8 minutes.
  • Remove the skins.
  • Put the hazelnuts in a high-power food processor and blitz them until you obtain a smooth butter.
  • Add the rest of the ingredients and blitz them again.

Video

Notes

A regular bread loaf tin works perfectly as well. Make sure to grease it or add a layer baking paper.
If the consistency of the nutella is too thick, add a splash of plant-based milk.
Course: Breakfast
Cuisine: American
Freezer friendly: 3 Months
Shelf life: 4 Days

Nutrition

Serving: 1Slice, Calories: 178kcal, Carbohydrates: 23g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 44mg, Sodium: 148mg, Potassium: 135mg, Fiber: 2g, Sugar: 9g, Vitamin A: 294IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.95 from 19 votes (19 ratings without comment)

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18 Comments

  1. Soledad says:

    me encanto tu receta, pero quisiera saber si puedo sustituir la harina integral por harina de avena? gracias.

  2. Nan says:

    If I add walnuts to the bread, what’s the best step for it?

    1. AlphaFoodie says:

      I will usually add them after I’ve mixed the batter so then it’s just a case of mixing them in lightly to the finished batter ( so just after step 5 and before step 6). Let me know how it goes!

  3. Nooor says:

    Hi. I made the banana bread, absolutely divine. I want to add some nuts preferably walnuts would they go with it. If yes, then how much?

    1. AlphaFoodie says:

      I usually tend to grab a handful of walnuts, crush them in my hands and add that much to the batter – so probably 1/4 -1/2 cup of the crushed nuts

  4. Maureen says:

    Hello! Do you know how long the homemade Nutella would be good for? Where do you store it (fridge?) thanks a million! I can’t wait to try it.

    1. AlphaFoodie says:

      hi, here is my full post for the homemade nutella. It can be stored in the fridge for around 2 weeks 🙂

  5. Sara says:

    Love the recipe. Is it possible to freeze the Nutella?

    1. AlphaFoodie says:

      Hi Sara, thank you! Yes you can freeze it up to a month. Maybe if you decide to freeze place it in something like small ice cube tray so you can take the exact amount and don’t have a defrost the whole thing.

  6. Aya says:

    I tried the banana bread today! It’s amazing! The texture and the sweetness are just perfect! Will be doing it again definitely.

    1. AlphaFoodie says:

      So glad to hear you enjoyed it! 🙂

  7. Alisha says:

    Loved both of your recipes but had some issues with the Nutella. As soon as I added the maple syrup the runny butter hardened and after adding milk it didn’t become smooth again. The taste was great just the texture could be better… Do you have any tips to keep it runny?
    The banana bread was amazing!!

    1. AlphaFoodie says:

      Ive never had that issue before – but I can only imagine that the mixture must have seized. Usually adding more liquid to the mix will help fix the issue. I’d suggest to use boiling water next time – just a tsp at a time and mix thoroughly between each teaspoon. It should then become smooth again.

      If you want to avoid this altogether, then you can try to use a powdered sweetener in the future 🙂

  8. Fm says:

    What is your blender?

    1. AlphaFoodie says:

      Hi, it’s from nutramilk, I have an affiliate link to it on my shop page.

  9. Jane says:

    We’re did you get your round bread tin from please?

    1. AlphaFoodie says:

      Unfortunately, I don’t have a link as I bought it while in China a few years ago. However, you should be able to find them online searching ‘cylinder loaf tin’.