- 2 cups gluten free flour, or all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, at room temperature
- 1/2 cup sugar
- 2 large eggs
- 3 bananas, mashed
- 1/3 cup almond milk, or regular milk
- 1 teaspoon vanilla
- 3/4 cup hazelnut spread
- 1/4 cup sugar + 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Spray a 8x4 loaf pan with nonstick cooking spray.
- In a bowl, whisk together flour, baking soda, and salt.
- In another boy, beat together butter and sugar.
- Add one egg a time, beating between each addition.
- Add banana, milk, and vanilla to the sugar bowl.
- Slowly mix flour mixture into wet ingredients until just incorporated.
- Spoon hazelnut spread into a microwave safe bowl and soften in microwave (about 15 seconds.)
- Add one cup of banana bread mixture into the hazelnut spread and mix together.
- Put the regular banana bread batter into the pan, and then put the hazelnut banana bread mixture on top.
- Use a knife to swirl batter together.
- Smooth out top of bread and bake 50-60 minutes.
- Cool 15 minutes or so in pan. Enjoy!
Since we’ve started making more gluten free meals for Jack, I’ve discovered a few things. First off, not all gluten free products are nasty! I remember having breads and cookies in the past that were gluten free, and boy, they were not good! Secondly, the flour we use (Namaste’s perfect flour blend) works best in breads that are supposed to be a little more moist. We haven’t had a ton of success with rolls and other items in that family, but breads like our jalapeno cheddar corn bread are amazing.
One of the first things I made was this nutella banana bread. I had just gotten an advance copy of Six Sister’s Stuff 12 Day of Christmas Cookbook in the mail. I was flipping through it, mentally noting all the recipes and ideas I wanted to make from it, when I came across their recipe for nutellla banana bread. It looked SO good, but it was the day after we started gluten free for Jack, so I decided I should at least attempt to make it gluten free.
It ended up tasting really good. We gave some to some of our family who lives in town, and they really loved it, too. You couldn’t even tell it was gluten free. Of course, you can make this with regular flour, but if you are looking for a delicious gluten free banana bread recipe, you’ll love this one.
I didn’t use Nutella brand hazelnut spread in this recipe, but Rigoni Di Asiago Nocciolata Organic Hazelnut Spread. Hopefully I won’t be burned at the stake for saying this, but I liked it better than regular Nutella. It tasted creamier, and I liked that it was organic. It worked really well in this bread, as well. I also felt like the original recipe had a little bit too much sugar, so I changed that ingredient ever so slightly.
Also, I highly recommend the Six Sister’s 12 Days of Christmas Cookbook! It really has so many fun ideas in it, and the recipes? So awesome. They are great for the holidays, when we are all probably looking for simple, yet filling, recipes. I reviewed another one of their cookbooks awhile back (where I shared these yummy black bean taco and applesauce cookie recipes), and we enjoyed that one, so I was excited when I was sent a copy of this one in the mail! Definitely consider picking one up for this holiday season!
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.