Monday, November 11, 2013

Pumpkin Banana Bread With A Warm Nutella Center

I know what you're thinking.....pumpkin+banana plus Nutella??  Before you dismiss this recipe here me out first.  

So last week I experimented with making pumpkin banana bread.  In our household it is absolutely mandatory that chocolate chips be added to all loafs of banana bread {if you're going to indulge it might as well be worth while!}.  So as to not break the rules, I threw in a smidge of chocolate chunks. scrump!  Adam, being the beast that he is, was smearing every slice of my experimental bread with Nutella {yes, he likes to take it to that level} and it was SO unreal delicious. 

That got me thinking about baking another loaf with a warm Nutella center.  The result is everything you could hope for in a pumpkin based dessert.  Nutella + pumpkin = pure bliss!  :)

I really hope that you enjoy this recipe as much as we did!! xx


1 1/4 cup white rice flour {you can substitute with regular ol' flour if you'd like}
3 ripe bananas, mashed
1/2 cup organic canned pumpkin puree {not to be mistaken for pumpkin pie filling}
1/2 cup brown sugar substitute 
2 tbsp softened butter
1 large egg
1 egg white
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/4 cup Nutella
cooking spray {I use a coconut oil version}
powdered sugar {optional for garnish}


Preheat oven to 325 degrees F.  Grease a 9x5 loaf pan with cooking spray.  

In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

In a large bowl, cream butter + brown sugar using a stand or electric mixer at a low speed.  Add in egg, egg white, and vanilla while increasing speed to medium.  Incorporate pumpkin, and bananas; mix until well combined.

Decrease speed to low and slowly add in flour mixture adding a little bit at a time.  Make sure not to over mix.

Pour half of the batter into the loaf pan & spread out evenly.  Drop spoonfuls of the Nutella {evenly distributed} onto batter.  

Using a butter knife, slowly swirl down and mix the Nutella into the batter.  You want this to appear as a swirl so do not over mix!

Top with remaining batter and transfer to oven.  Bake for around 1 hour or until the top is lightly browned and a toothpick inserted in the middle comes out clean.

Transfer to a wire rack and cool in loaf pan for 20 minutes.  

Using a butter knife, gently loosen loaf from the sides of the pan and cool completely on wire rack for around 30 more minutes before slicing.

Lightly dust with powdered sugar prior to serving. {optional}

Are you craving pumpkin everything as much as I am this year??


  1. This sounds so yummy!! Pair this with a great cup of coffee!!

    1. cross my heart that I had that exact amazing duo for breakfast over the weekend :)

  2. Looks soooo bomb! Im going to have to break out the apron and get to work!

    1. :) Thanks!! I would love to hear how it turns out for you! xx



design + development by kelly christine studio