Friday 16 September 2022

'Nutella' Banana Bread

This delicious vegan chocolate hazelnut spread is swirled through banana bread for the perfect breakfast or snack!

I've mentioned the Skinny Food Co Vegan Chocoholic spread before and I'll do it again today because it works wonders as a swirl. Not only this, but it is so similar to Nutella, you've got the perfect vegan alternative. I noticed it's also low sugar, so if this is of importance to you, you don't have to be vegan to enjoy it's glory. I had some leftover from when I made my 'Nutella banana muffins' so I thought well, bananas seem to marry nicely let's do a banana bread this time and oh my am I pleased with the result. The roasted hazelnuts are the cherry on top, for some lovely texture and aromas, my kitchen had a wonderful scent that day! This banana bread is great for breakfast, a snack or dessert, and I promise it won't last long if you've got fellow nut lovers amongst you. I recommend toasting a slice and spreading a little more of that chocolate hazelnut spread on top for some more indulgence :)

If you love chocolate hazelnut spread and banana bread....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 50 minutes
Serves: 10


  • Any chocolate hazelnut spread will work if you cannot find the one I used. If you want a vegan one though double check the label!
  • if you can't find ground flaxseeds, chia seeds will also work for the vegan 'egg' but the texture might be slightly different however they will work the same as they can form a gel like flaxseeds. 


  • 250g Self-raising flour
  • 160g Caster sugar
  • 260g Bananas, very ripe
  • 1 Flax egg =10g ground flaxseeds + 30ml water
  • 100g Vegan chocolate hazelnut spread
  • 60g Butter, melted
  • 140ml Soya milk + 1tbsp apple cider vinegar
  • 1tsp Bicarbonate of soda
  • Pinch of salt
  • 50g Roasted hazelnuts, roughly chopped 


  1. Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper. 
  2. In a jug, mix the soya milk with the apple cider vinegar and leave for 5 minutes to create a vegan 'buttermilk'. In a separate bowl, combine the flaxseeds with water to form a 'flaxegg'. 
  3. In a large bowl, mash the bananas then whisk in the caster sugar till combined. 
  4. Whisk in 'buttermilk', melted butter and 'flaxegg'. 
  5. Add in the dry ingredients and mix in till just combined.
  6. Spoon half of the batter into the loaf tin. Dollop half of the chocolate hazelnut spread on top and then use a skewer to swirl the spread through the batter. Repeat with the remaining batter and spread. 
  7. Sprinkle the roasted hazelnuts on top, then bake in the oven for 50 minutes until a knife inserted comes out clean.
  8. Leave to cool in the tin for 15 minutes then remove onto a wire rack to cool completely before slicing and serving. 
  9. Best stored in airtight container at room temperature up to 5 days. Enjoy!


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