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.
👝 How to Store Leftovers
Store leftovers in an airtight container for 3-5 days.
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🤔 Common Questions
Yes! Bake at the same temp, but increase the bake time to 55–65 minutes.
They’re optional, but they add amazing texture and bold banana flavor.
Nutella Banana Bread Bars
Ingredients
Method
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, leaving overhang to lift the bars out.
- In a large bowl, mash 2 ripe bananas. Stir in melted butter, sugar, egg, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Gently fold into wet mixture until just combined.
- Fold in ¼ cup chocolate chips.
- Spread half the batter evenly into the prepared pan.
- Lay 1 banana (halved lengthwise) over the batter. Warm Nutella in 15-second increments, stirring between, then drizzle over the bananas “like Picasso.”
- 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.
- 40–45 minutes, or until a toothpick inserted into the center (avoiding Nutella pockets) comes out mostly clean.
- Let cool for at least 20 minutes. Lift out using the parchment and cut into big squares.
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