Nutella Banana Bread Bars

If you love banana bread but want something extra fun and indulgent, these Nutella Banana Bread Bars are it. This recipe is inspired by my mom’s beloved banana bread—one of my top recipes that my followers can’t get enough of. I gave it a little razzle-dazzle by transforming it into fudgy dessert bars swirled with Nutella and layered with extra bananas.

They’re baked in an 8×8 pan, cut into big, gooey squares, and loaded with pumpkin spice, chocolate chips, and a melty Nutella drizzle. The secret twist? Bananas layered both inside and on top for maximum banana bread vibes with an indulgent upgrade.

They’re perfect for fall baking, a cozy snack, or even a dessert board centerpiece. And if you’re a banana bread purist, don’t worry—click here if you want my mother’s classic banana bread recipe.

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Melissa Jo

Nutella Banana Bread Bars

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If you love banana bread but want something extra fun and indulgent, these Nutella Banana Bread Bars are it. This recipe is inspired by my mom’s beloved banana bread—one of my top recipes that my followers can’t get enough of. I gave it a little razzle-dazzle by transforming it into fudgy dessert bars swirled with Nutella and layered with extra bananas.

They’re baked in an 8×8 pan, cut into big, gooey squares, and loaded with pumpkin spice, chocolate chips, and a melty Nutella drizzle. The secret twist? Bananas layered both inside and on top for maximum banana bread vibes with an indulgent upgrade.

They’re perfect for fall baking, a cozy snack, or even a dessert board centerpiece. And if you’re a banana bread purist, don’t worry—click here if you want my mother’s classic banana bread recipe.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: American

Ingredients

  

1x2x3x?

• 5 ripe bananas divided
• 2 mashed for the batter
• 3 bananas halved then sliced lengthwise (for layering inside and on top)
• ½ cup unsalted butter melted
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• ¼ cup semi-sweet or bittersweet chocolate chips reserve some for topping
• ¼ cup warmed Nutella for the middle layer
• 2 tbsp warmed Nutella for drizzling/swirl on top
• Flaky sea salt for sprinkling before baking

Method

 

Prep

1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, leaving overhang to lift the bars out.

Mix Wet

1. In a large bowl, mash 2 ripe bananas. Stir in melted butter, sugar, egg, and vanilla until smooth.

Mix Dry

1. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Gently fold into wet mixture until just combined.

Add Chocolate

1. Fold in ¼ cup chocolate chips.

First Layer

1. Spread half the batter evenly into the prepared pan.

Middle Magic

1. Lay 1 banana (halved lengthwise) over the batter. Warm Nutella in 15-second increments, stirring between, then drizzle over the bananas “like Picasso.”

Top Layer

1. Spread remaining batter on top. Arrange the remaining 2 bananas (halved lengthwise) across the top layer. Drizzle with more warmed Nutella, swirl slightly with a knife if desired, and sprinkle with reserved chocolate chips. Finish with a light sprinkle of flaky sea salt.

Bake

1. 40–45 minutes, or until a toothpick inserted into the center (avoiding Nutella pockets) comes out mostly clean.

Cool & Cut

1. Let cool for at least 20 minutes. Lift out using the parchment and cut into big squares.

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