Nutella & Maple Syrup Banana Bread

Shopping List

  • 280g plain flour
  • 1tsp baking powder
  • ½ tsp salt
  • 100g unsalted butter
  • 120g light brown sugar
  • 2 eggs
  • 4 ripe bananas (mashed)
  • 2 tablespoons Nutella
  • 2 tablespoons maple syrup
  • 100g dark chocolate chips
  • banana chips
Preparation Time:- 20 mins Cooking Time:- 45 mins

I have been craving banana bread for weeks. It’s soft and squidgy texture is perfect comfort food and amazing with a cup of tea when it’s raining outside. 

This week was bread week on The Great British Bake Off and for my ‘inspired bake’ I bring you the match made in heaven that is Nutella & Maple Syrup Banana Bread. Now, whilst I know banana bread lives in a little grey area between being a bread and a cake, it has it in the title and it’s baked in a loaf tin, which is good enough for me!

*TOP TIP* If you don’t have any super ripe bananas but the urge to bake strikes, put your bananas on a baking tray lined with greaseproof paper and bake at 140°C for 30 minutes until they are black and shiny. Leave to cool completely before using. When cool, cut the top off and you can just squeeze the banana out!

Baking bananas


Cream together the light brown sugar and unsalted butter.


Then add in the eggs.


In a separate bowl, mix together the plain flour, salt and baking powder.


Add in the mashed bananas.


Followed by the chocolate chips and maple syrup.


Mix together.


Pour into a loaf tin lined with greaseproof paper and brushed with cake release. Then pour on the melted Nutella.


Swirl together with a skewer or spoon.


Bake at 170C for 45 minutes.


When your loaf has cooled, spread a layer of Nutella on top and sprinkle with crushed banana chips.

Give it a try and let me know how you get on either on Facebook or Twitter and Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

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