Let’s be honest—when you combine creamy Nutella with sweet, ripe bananas, magic happens in the kitchen. Whether you’re craving a quick treat or planning a special dessert, these 27 irresistible creations will transform simple ingredients into show-stopping delights. From no-bake bites to decadent baked goods, get ready to fall in love with banana and Nutella all over again. Dive in and discover your next favorite dessert!
Banana and Nutella Stuffed French Toast
Sometimes the simplest morning rituals become the most comforting, especially when thick slices of bread cradle a sweet, melting heart of banana and chocolate. Softly golden and fragrant with cinnamon, this French toast feels like a slow, deliberate embrace of the day ahead, a gentle indulgence meant to be savored bite by tender bite. It’s the kind of breakfast that turns an ordinary morning into something quietly special, wrapping you in warmth from the inside out.
Ingredients
– 4 thick slices of rustic, day-old brioche bread
– 1 large, perfectly ripe banana, sliced into thin rounds
– ½ cup of creamy, rich Nutella spread
– 2 large, farm-fresh eggs
– ½ cup of whole, velvety milk
– 1 teaspoon of pure, fragrant vanilla extract
– 1 teaspoon of warm, aromatic ground cinnamon
– 2 tablespoons of unsalted, high-quality butter
– Pure maple syrup and powdered sugar, for serving
Instructions
1. Lay 4 thick slices of rustic, day-old brioche bread on a clean cutting board.
2. Spread 2 tablespoons of creamy, rich Nutella evenly over 2 slices of bread, covering the surface completely.
3. Arrange thin rounds of 1 large, perfectly ripe banana in a single layer over the Nutella on those 2 slices.
4. Place the remaining 2 slices of bread on top to form 2 sandwiches, pressing down gently to seal.
5. Crack 2 large, farm-fresh eggs into a wide, shallow bowl.
6. Whisk the eggs vigorously for 30 seconds until they are fully beaten and uniform in color.
7. Pour ½ cup of whole, velvety milk into the bowl with the eggs.
8. Add 1 teaspoon of pure, fragrant vanilla extract and 1 teaspoon of warm, aromatic ground cinnamon to the mixture.
9. Whisk all ingredients together for 1 minute until the custard is smooth and well combined, with no streaks of egg visible.
10. Dip 1 sandwich fully into the custard mixture, letting it soak for 20 seconds per side until the bread is evenly saturated but not falling apart.
11. Repeat the dipping process with the second sandwich, ensuring both are coated thoroughly.
12. Melt 1 tablespoon of unsalted, high-quality butter in a large non-stick skillet over medium heat, swirling to coat the pan evenly.
13. Place both soaked sandwiches into the skillet once the butter is foaming lightly and sizzling.
14. Cook the French toast for 3–4 minutes on the first side, until it is deeply golden brown and crisp at the edges.
15. Carefully flip each sandwich using a wide spatula.
16. Cook for another 3–4 minutes on the second side until it matches the same golden-brown color and the filling feels warm when pressed gently.
17. Transfer the French toast to a plate and repeat with the remaining 1 tablespoon of butter and any remaining custard if needed.
18. Dust the finished French toast generously with powdered sugar and serve immediately with pure maple syrup on the side. For an extra touch, the crisp, buttery exterior gives way to a gooey, molten center where banana softens into the Nutella, creating a ribbon of sweetness in every slice. Fresh berries or a dollop of whipped cream can balance the richness, turning this into a decadent brunch centerpiece that feels both nostalgic and new.
Frozen Banana and Nutella Bites
Wandering through my kitchen this afternoon, I found myself craving something sweet yet simple, something that could bridge the gap between childhood nostalgia and grown-up indulgence. My eyes landed on a few ripe bananas and a jar of Nutella, and the idea for these frozen bites gently took shape. There’s a quiet comfort in creating little treats that require no fuss, just patience and a bit of love.
Ingredients
– 2 large, ripe bananas with sun-kissed yellow skins and soft flesh
– 1/2 cup of creamy, chocolate-hazelnut Nutella spread
– 1 cup of rich, semi-sweet chocolate chips
– 1 tablespoon of velvety coconut oil
Instructions
1. Peel the 2 large, ripe bananas and slice them evenly into 1/2-inch thick rounds, placing them in a single layer on a parchment-lined baking sheet.
2. Using a small spoon, carefully dollop about 1 teaspoon of creamy, chocolate-hazelnut Nutella spread onto the center of each banana round.
3. Gently place the baking sheet in the freezer and freeze the banana bites for 1 hour, or until the Nutella is firm to the touch.
4. In a small, heatproof bowl, combine 1 cup of rich, semi-sweet chocolate chips and 1 tablespoon of velvety coconut oil.
5. Microwave the chocolate mixture in 30-second intervals, stirring thoroughly after each, until it is completely smooth and glossy, about 1–2 minutes total.
6. Using a fork, dip each frozen banana bite into the melted chocolate, coating it entirely and allowing any excess to drip back into the bowl.
7. Return each coated bite to the parchment-lined baking sheet, spacing them apart to prevent sticking.
8. Freeze the chocolate-coated bites for another 30 minutes, or until the chocolate shell is fully set and hard.
9. Transfer the finished frozen banana and Nutella bites to an airtight container, separating layers with parchment paper to avoid clumping.
10. Store the container in the freezer until ready to serve, keeping them frozen to maintain texture.Yet the real magic happens when you bite into one—the crisp chocolate shell gives way to the creamy, cold banana and the soft, fudgy Nutella center. I love serving these straight from the freezer on a warm afternoon, letting the contrast between the icy interior and the melting chocolate dance on the tongue.
Nutella Banana Bread Loaf
Mornings like these call for something that feels like a warm embrace, a simple pleasure that fills the kitchen with the scent of comfort and nostalgia. This Nutella banana bread loaf is that quiet moment of indulgence, where ripe bananas and rich chocolate hazelnut spread come together in a tender, swirled creation. It’s the kind of bake that makes a gray day feel softer, a little sweeter.
Ingredients
- 3 very ripe, speckled bananas
- 1/2 cup creamy, melted unsalted butter
- 2 large farm-fresh eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup rich, swirled Nutella
Instructions
- Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a large mixing bowl, mash the very ripe, speckled bananas with a fork until mostly smooth with a few small lumps for texture.
- Pour in the creamy, melted unsalted butter and stir gently until fully incorporated.
- Crack in the 2 large farm-fresh eggs and add the pure vanilla extract, then whisk until the mixture is pale and slightly frothy.
- Sprinkle in the granulated sugar and light brown sugar, stirring until no dry streaks remain.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to ensure even leavening.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix—stop as soon as the flour disappears.
- Pour half of the batter into the prepared loaf pan and smooth the top with the spatula.
- Dollop 1/4 cup of the rich, swirled Nutella over the first layer of batter in small spoonfuls.
- Carefully spread the remaining batter over the Nutella layer, then repeat with the final 1/4 cup of Nutella on top.
- Use a butter knife to gently swirl the Nutella through the batter in a figure-eight pattern, creating marbled ribbons without fully mixing.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely—this prevents it from becoming gummy.
The crumb is tender and moist, with pockets of melted Nutella that ooze slightly when sliced warm. Each bite balances the caramelized sweetness of banana with the deep, nutty richness of chocolate, making it perfect alongside a cold glass of milk or toasted with a pat of salted butter for breakfast.
Banana Nutella Crepes
Remembering those quiet Sunday mornings when the world outside my window seemed to slow its pace, I find myself drawn back to the kitchen, to the gentle ritual of making these banana Nutella crepes. There’s something deeply comforting about the way the batter whispers against the pan, about how the sweet scent of caramelizing bananas fills the air like a soft embrace. It’s in these small, deliberate moments that cooking becomes less about feeding and more about feeling wholly present.
Ingredients
– 1 cup all-purpose flour, sifted to airy lightness
– 2 large farm-fresh eggs, golden-yolked and room temperature
– 1 ¼ cups whole milk, rich and creamy
– 2 tablespoons unsalted butter, melted until golden
– ¼ teaspoon fine sea salt, for subtle balance
– ½ cup Nutella, velvety and deeply chocolatey
– 2 ripe bananas, sliced into sweet, tender coins
– 1 tablespoon powdered sugar, like fallen snow
Instructions
1. Whisk together the sifted all-purpose flour and fine sea salt in a medium bowl until fully combined.
2. Create a well in the center of the flour mixture and crack in the two farm-fresh eggs.
3. Gradually pour in the rich whole milk while whisking continuously to prevent lumps from forming.
4. Stream in the golden melted butter, whisking until the batter becomes smooth and silky.
5. Let the batter rest at room temperature for 15 minutes to allow the gluten to relax, which results in more tender crepes.
6. Heat a 10-inch non-stick skillet over medium heat until a drop of water sizzles and evaporates immediately.
7. Lightly grease the skillet with a thin layer of butter using a pastry brush.
8. Pour ¼ cup of batter into the center of the hot skillet, immediately tilting and swirling to coat the entire surface evenly.
9. Cook for 60-70 seconds until the edges lift easily and the surface appears matte with tiny bubbles.
10. Carefully flip the crepe using a thin spatula and cook for another 30 seconds until lightly golden.
11. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking them with parchment paper between to prevent sticking.
12. Spread 2 tablespoons of velvety Nutella over one half of each warm crepe.
13. Arrange sweet banana slices over the Nutella in a single layer.
14. Fold the crepe in half, then in half again to form a triangle, pressing gently to seal.
15. Dust the finished crepes with powdered sugar using a fine-mesh sieve for even coverage.
Just as the final dusting of sugar settles, I admire how the warm crepe yields to the fork, revealing rivers of melted chocolate against the soft banana slices. The contrast between the delicate, almost lace-like edges and the rich, gooey center makes each bite feel both elegant and deeply comforting. Sometimes I’ll add a drizzle of honey or scatter toasted walnuts for crunch, turning this simple treat into something worthy of sharing with someone special.
Nutella and Banana Milkshake
Gently, as the afternoon light softens across the kitchen counter, I find myself craving something that feels like a quiet comfort, a simple indulgence that requires little more than reaching into the pantry and the fruit bowl. This milkshake is that moment of pause, a sweet, creamy blend that turns everyday ingredients into a small, personal celebration.
Ingredients
– 2 large, ripe bananas with deep yellow skins and sweet, soft flesh
– 1/2 cup of rich, chocolate-hazelnut Nutella spread
– 2 cups of cold, creamy whole milk
– 2 cups of premium vanilla ice cream
– 1 cup of fluffy, freshly whipped cream
Instructions
1. Peel 2 large, ripe bananas and slice them into 1-inch thick rounds directly into the base of a high-powered blender.
2. Measure 1/2 cup of rich, chocolate-hazelnut Nutella spread and add it to the blender with the banana slices.
3. Pour 2 cups of cold, creamy whole milk over the banana and Nutella in the blender.
4. Scoop 2 cups of premium vanilla ice cream into the blender, allowing it to soften slightly for 10 seconds to ease blending.
5. Secure the blender lid tightly and blend the mixture on high speed for 45 seconds, or until completely smooth and no banana chunks remain.
6. Stop the blender, remove the lid, and use a rubber spatula to scrape down any unmixed ingredients from the sides into the center.
7. Blend again on high speed for an additional 15 seconds to ensure a perfectly creamy, uniform texture with no streaks.
8. Divide the milkshake evenly between two tall, chilled glasses, filling each about three-quarters full.
9. Top each milkshake generously with 1/2 cup of fluffy, freshly whipped cream, creating a soft, peaked mound.
10. Serve immediately with a wide straw and a long-handled spoon for enjoying both the drink and the creamy topping.
Effortlessly, the thick, velvety texture coats your tongue, a perfect balance of frozen creaminess and the deep, roasted notes from the Nutella. The ripe banana melts into the background, lending a natural sweetness that makes each sip feel both decadent and familiar. For a playful twist, drizzle a little extra Nutella over the whipped cream or add a sprinkle of crushed, toasted hazelnuts for a subtle crunch that contrasts beautifully with the smooth, cold shake.
Banana Nutella Puff Pastry Twists
There’s something quietly magical about transforming simple ingredients into golden, flaky pastries that fill the kitchen with warmth. Today, I found myself reaching for that familiar yellow box in the freezer, contemplating the humble banana ripening on the counter and the jar of Nutella waiting patiently in the pantry. These banana Nutella puff pastry twists emerged from that quiet moment of inspiration, a treat that feels both indulgent and comforting.
Ingredients
– 1 sheet frozen puff pastry, thawed but still cool to the touch
– 3 tablespoons rich, creamy Nutella spread
– 1 ripe banana with golden-speckled skin, thinly sliced
– 1 large egg with a vibrant orange yolk, lightly beaten
– 2 tablespoons coarse sparkling sugar for a crystalline crunch
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the chilled puff pastry sheet onto a lightly floured surface, smoothing any creases with your fingertips.
3. Spread the creamy Nutella evenly across the entire surface of the pastry, leaving a ½-inch border around all edges.
4. Arrange the thinly sliced banana pieces in a single layer over the Nutella-covered pastry.
5. Carefully fold the pastry in half lengthwise, pressing the edges gently to seal in the filling.
6. Use a sharp knife to cut the folded pastry into 1-inch-wide strips, being careful not to squeeze the filling out.
7. Twist each strip 3-4 times to create a spiral pattern, then place them 2 inches apart on the prepared baking sheet.
8. Brush each twist lightly with the beaten egg using a pastry brush, ensuring even coverage.
9. Sprinkle the coarse sparkling sugar generously over the egg-washed twists.
10. Bake for 15-18 minutes until the pastry puffs dramatically and turns a deep golden brown with crisp, flaky layers.
11. Transfer the baked twists to a wire cooling rack using a spatula, allowing them to cool for 10 minutes before serving.
Heavenly when still slightly warm, these twists offer the most satisfying contrast between the shattering crispness of the pastry and the molten chocolate-hazelnut center. The banana slices become tender and caramelized during baking, their natural sweetness balancing the rich Nutella perfectly. For an extra special treat, serve them alongside a dollop of vanilla bean ice cream that slowly melts into the warm layers.
Banana and Nutella Sandwich Roll-Ups
Maybe it’s the simplicity that calls to me today—how two humble ingredients can transform into something that feels like a quiet celebration. These roll-ups carry the comfort of childhood memories, yet somehow taste exactly right for this reflective afternoon.
Ingredients
– 4 soft, pliable flour tortillas
– ½ cup creamy, chocolate-hazelnut Nutella spread
– 2 ripe, speckled bananas with firm flesh
– 1 tablespoon melted, golden-hued unsalted butter
– 1 tablespoon sparkling granulated sugar mixed with ¼ teaspoon fragrant ground cinnamon
Instructions
1. Lay four soft flour tortillas flat on a clean cutting board.
2. Spread 2 tablespoons of creamy Nutella evenly across each tortilla, leaving a ½-inch border around the edges.
3. Peel two ripe bananas and slice them lengthwise into quarters, creating long, slender strips.
4. Arrange two banana strips horizontally along the bottom third of each Nutella-covered tortilla.
5. Tightly roll each tortilla away from you, applying gentle pressure to create a compact cylinder.
6. Brush the outside of each roll-up with melted unsalted butter using a pastry brush.
7. Sprinkle the buttered surfaces evenly with cinnamon sugar mixture.
8. Heat a non-stick skillet over medium-low heat (325°F) for 2 minutes until warm.
9. Place roll-ups seam-side down in the skillet and cook for 3-4 minutes until golden brown.
10. Carefully flip each roll-up using tongs and cook for another 3-4 minutes until evenly crisped.
11. Transfer cooked roll-ups to a wire rack and let cool for 5 minutes.
12. Slice each roll-up on a sharp diagonal into 1-inch pieces using a serrated knife.
13. Arrange pieces cut-side up on a serving plate.
Ultimately, these reveal their magic in the eating—the crisp exterior giving way to warm, melting chocolate and soft banana within. Unusually satisfying both warm from the pan and later, discovered cold in the refrigerator when midnight cravings strike.
Banana Nutella Pancakes
Holding this warm mug on a quiet morning, I find myself drawn back to those slow weekend breakfasts where time seemed to stretch like golden hour light across the kitchen counter, and these banana Nutella pancakes became our little ritual of comfort and sweetness.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 1 cup whole milk
– 1 large farm-fresh egg
– 2 tablespoons melted unsalted butter
– 2 ripe bananas, mashed until smooth
– ½ cup creamy Nutella spread
– Butter or oil for cooking
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt until fully combined.
2. In a separate bowl, beat 1 large farm-fresh egg until pale yellow, then stir in 1 cup whole milk and 2 tablespoons melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and gently fold together until just combined—a few small lumps are fine to prevent tough pancakes.
4. Fold in 2 mashed ripe bananas until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Test the skillet temperature by sprinkling a few water droplets—they should sizzle and evaporate quickly.
7. Pour ¼ cup portions of batter onto the hot skillet, spacing them about 2 inches apart.
8. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
9. Flip each pancake carefully and cook for another 1-2 minutes until golden brown and cooked through.
10. Transfer cooked pancakes to a warm plate and repeat with remaining batter.
11. Warm ½ cup creamy Nutella spread in a microwave-safe bowl for 15-20 seconds until slightly runny.
12. Drizzle the warmed Nutella over the stack of pancakes just before serving.
Remember how the warm Nutella melts into the fluffy banana-speckled pancakes, creating pockets of gooey chocolate-hazelnut goodness? Ripples of caramelized banana sweetness weave through each tender bite, making these perfect for lazy weekend mornings when you might even sandwich them with sliced strawberries for a handheld treat.
Nutella Swirled Banana Muffins
Cradling a warm mug this quiet afternoon, I find myself drawn to the simple comfort of baking—the way flour dusts the counter like first snow, the rhythmic mash of ripe bananas promising something sweet and nourishing. These muffins, with their swirls of chocolate-hazelnut bliss, feel like a gentle embrace on a slow day.
Ingredients
– 1 ½ cups all-purpose flour, soft as winter moonlight
– 1 teaspoon baking soda, freshly opened for maximum lift
– ½ teaspoon fine sea salt, like crushed ocean whispers
– 3 ripe bananas, speckled and fragrant with sweetness
– ¾ cup granulated sugar, sparkling like morning frost
– 1 large egg, golden-yolked and room temperature
– ⅓ cup unsalted butter, melted and cooled to a gentle warmth
– 1 teaspoon pure vanilla extract, with its floral, woody notes
– ½ cup Nutella, rich and silken
Instructions
1. Preheat your oven to 375°F and line a muffin tin with 12 paper liners.
2. Whisk together the all-purpose flour, baking soda, and fine sea salt in a medium bowl until no streaks remain.
3. In a separate large bowl, mash the ripe bananas with a fork until only small lumps persist.
4. Stir the granulated sugar into the mashed bananas until the mixture glistens.
5. Beat in the large egg with a wooden spoon until fully incorporated and pale yellow.
6. Pour in the melted unsalted butter and pure vanilla extract, mixing until the batter smoothens.
7. Gently fold the dry ingredients into the wet mixture using a spatula, stopping just when the flour disappears—overmixing toughens the crumb.
8. Divide two-thirds of the batter evenly among the muffin cups, filling each halfway.
9. Dollop 1 teaspoon of Nutella onto each portion of batter, avoiding the edges.
10. Spoon the remaining batter over the Nutella, covering it completely.
11. Swirl the tops with a toothpick in a figure-eight motion to create marbled patterns without blending the layers.
12. Bake for 18–20 minutes, until the muffins spring back when lightly pressed and a toothpick inserted near the center comes out clean.
13. Cool the muffins in the tin for 5 minutes before transferring to a wire rack—this prevents soggy bottoms.
Buttery and tender, these muffins cradle pockets of molten Nutella that ooze with each bite. Serve them slightly warm, perhaps with a dusting of powdered sugar or alongside a glass of cold milk, and let the swirls tell stories of quiet mornings and stolen moments.
Banana Nutella Ice Cream
Perhaps some of the sweetest moments arrive when we let simple ingredients transform into something magical. Picture those overripe bananas sitting on your counter, their sweet fragrance promising comfort, and imagine them becoming the creamiest frozen treat with just a gentle stir of rich chocolate-hazelnut spread. This banana Nutella ice cream requires no special equipment, just patience and the quiet joy of watching ingredients meld into something greater than themselves.
Ingredients
– 3 very ripe medium bananas with freckled yellow skins
– 1/2 cup creamy Nutella spread with its signature hazelnut aroma
– 1 cup heavy whipping cream with its luxurious thickness
– 1/4 cup granulated white sugar with its fine crystalline texture
– 1 teaspoon pure vanilla extract with warm, floral notes
– 1/4 teaspoon fine sea salt to enhance the chocolate depth
Instructions
1. Peel 3 very ripe medium bananas and slice them into 1/2-inch thick coins, arranging them in a single layer on a parchment-lined baking sheet.
2. Freeze the banana slices for exactly 4 hours until they feel solid and frosty when touched.
3. Place the frozen banana slices in a high-powered blender or food processor bowl.
4. Add 1/2 cup creamy Nutella spread, 1 cup heavy whipping cream, 1/4 cup granulated white sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt to the blender.
5. Blend the mixture on medium speed for 30 seconds until the ingredients just begin to combine.
6. Scrape down the sides of the blender with a rubber spatula to ensure no banana chunks remain stuck.
7. Blend on high speed for 60-90 seconds until the mixture becomes completely smooth, thick, and has the consistency of soft-serve ice cream.
8. Transfer the blended mixture to a 9×5-inch loaf pan, spreading it evenly with a spatula.
9. Cover the pan tightly with plastic wrap, pressing it directly against the surface of the ice cream to prevent ice crystals from forming.
10. Freeze the covered pan for at least 6 hours or overnight until the ice cream is firm enough to scoop.
11. Remove the pan from the freezer and let it sit at room temperature for 5-7 minutes to slightly soften before serving.
12. Scoop the ice cream into bowls using an ice cream scoop dipped in warm water between servings. A final swirl of warm Nutella creates beautiful ribbons through each scoop, while chopped toasted hazelnuts add satisfying crunch against the velvety banana base. The magic happens in that first bite—cold creaminess giving way to sweet banana notes that dance with deep chocolate-hazelnut warmth.
Banana and Nutella Sushi Rolls
A quiet afternoon finds me craving something sweet yet simple, something that feels like a gentle indulgence rather than a grand production. These banana and Nutella sushi rolls are just that—a playful twist on dessert that requires little more than spreading and rolling, a small moment of kitchen calm.
Ingredients
– 2 large, ripe bananas with firm yellow skins
– 4 soft, pliable flour tortillas (8-inch size)
– ½ cup of rich, creamy Nutella hazelnut spread
– 2 tablespoons of melted unsalted butter with a golden hue
– ¼ cup of fine, sparkling granulated sugar for coating
Instructions
1. Lay one soft flour tortilla flat on a clean cutting board.
2. Spread 2 tablespoons of rich, creamy Nutella evenly over the entire surface of the tortilla, leaving a ½-inch border around the edges to prevent oozing.
3. Place one peeled, firm banana along the edge of the tortilla closest to you.
4. Roll the tortilla tightly around the banana, applying gentle pressure to form a compact cylinder.
5. Brush the outside of the rolled tortilla lightly with melted unsalted butter using a pastry brush for even coverage.
6. Sprinkle 1 tablespoon of fine, sparkling granulated sugar evenly over the buttered surface, rolling it gently to coat all sides.
7. Repeat steps 1–6 with the remaining tortillas, bananas, Nutella, butter, and sugar.
8. Heat a non-stick skillet over medium heat for 2 minutes until a drop of water sizzles upon contact.
9. Place two rolls seam-side down in the skillet and cook for 2–3 minutes until the sugar caramelizes to a light golden brown with visible crisp spots.
10. Rotate the rolls carefully with tongs and cook for another 2–3 minutes until all sides are evenly golden and slightly crisp.
11. Transfer the rolls to a cutting board and let them rest for 1 minute to set slightly—this prevents the filling from squeezing out when sliced.
12. Use a sharp serrated knife to slice each roll into 1-inch pieces, wiping the blade clean between cuts for neat edges.
Melted chocolate seeps into the warm tortilla, while the banana softens just enough to contrast with the sugary, crisp shell. Serve these rolls arranged like blooming flowers on a platter, or pack them in a bento box for a whimsical lunch treat that feels like a secret delight.
Nutella Dipped Banana Pops
When the afternoon light slants golden through the kitchen window, I find myself craving something simple, something that feels like a quiet gift. These banana pops are just that—a small, sweet meditation you can hold in your hand.
Ingredients
– 4 ripe but firm bananas
– 1 cup of creamy, chocolate-hazelnut Nutella spread
– 1/2 cup of finely chopped, toasted hazelnuts
– 1/4 cup of vibrant rainbow sprinkles
– 8 sturdy wooden popsicle sticks
Instructions
1. Peel 4 ripe but firm bananas and slice each one in half crosswise.
2. Carefully insert a sturdy wooden popsicle stick into the cut end of each banana half, pushing it about halfway through the fruit to create a secure handle.
3. Place the prepared banana pops on a parchment-lined baking sheet and freeze them for 45 minutes, or until the bananas are completely firm to the touch. A firm banana will prevent the stick from pulling out during dipping.
4. While the bananas freeze, gently warm 1 cup of creamy, chocolate-hazelnut Nutella spread in a microwave-safe bowl for 20-second intervals, stirring between each, until it reaches a smooth, pourable consistency. Be careful not to overheat it, as this can cause the oils to separate.
5. Spread 1/2 cup of finely chopped, toasted hazelnuts and 1/4 cup of vibrant rainbow sprinkles onto two separate small plates.
6. Remove the frozen banana pops from the freezer. Working quickly with one pop at a time, hold it over the bowl and spoon the warmed Nutella over the banana, rotating the stick to coat it evenly on all sides.
7. Immediately after coating, roll the Nutella-dipped banana in either the chopped hazelnuts or rainbow sprinkles, pressing gently to ensure the toppings adhere fully before the chocolate sets.
8. Return each finished pop to the parchment-lined baking sheet and place them back in the freezer for 15 minutes to allow the coating to set completely. Just before the chocolate fully hardens is the perfect time to add toppings so they stick well.
9. Serve immediately, or store in a single layer in an airtight container in the freezer for up to one week. Just moments out of the freezer, the contrast is pure magic—the crisp, crackly shell gives way to the cold, creamy banana within. Joyfully, they are perfect for a solitary treat with a book or for delighting little hands on a sunny afternoon.
Banana Nutella Sheet Cake
A quiet afternoon like this one always seems to call for something simple yet comforting, something that fills the kitchen with the warm, nostalgic scent of baking bananas and toasted nuts. There’s a particular joy in making a sheet cake—it’s unpretentious, meant for sharing, and perfect for those moments when you want to slow down and savor the process. This banana Nutella sheet cake is just that kind of treat, a humble dessert that feels like a gentle hug.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 3 large, ripe bananas with brown-speckled skins
– ½ cup unsalted butter, softened at room temperature
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– ½ cup whole milk
– 1 cup creamy Nutella spread
– ½ cup chopped toasted hazelnuts
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon fine sea salt until fully combined.
3. In a separate large bowl, mash 3 large, ripe bananas with brown-speckled skins until smooth with a fork or potato masher.
4. Add ½ cup unsalted butter, softened at room temperature, to the mashed bananas and beat with a hand mixer on medium speed for 2 minutes until creamy and pale.
5. Crack in 2 large farm-fresh eggs and add 1 teaspoon pure vanilla extract, then mix for 1 minute until just incorporated.
6. Gradually add the dry flour mixture to the wet banana mixture in three parts, alternating with ½ cup whole milk, mixing on low speed after each addition until no streaks of flour remain.
7. Pour the batter into the prepared 9×13-inch baking pan and spread it evenly with a spatula.
8. Drop spoonfuls of 1 cup creamy Nutella spread evenly over the batter.
9. Use a knife or skewer to gently swirl the Nutella into the batter in a figure-eight pattern, creating marbled streaks without overmixing.
10. Sprinkle ½ cup chopped toasted hazelnuts evenly over the top of the batter.
11. Bake in the preheated 350°F oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
12. Remove the pan from the oven and let the cake cool completely in the pan on a wire rack for at least 1 hour before slicing.
From the first bite, you’ll notice how the tender, banana-infused crumb gives way to pockets of melted Nutella, while the toasted hazelnuts add a satisfying crunch. For a cozy twist, try serving it slightly warm with a dollop of whipped cream or alongside a cold glass of milk—it’s the kind of simple pleasure that makes any afternoon feel a little sweeter.
Nutella and Banana Smoothie Bowl
Falling into the rhythm of the morning, I find myself craving something that feels like a gentle embrace, a quiet moment of indulgence before the day unfolds. This smoothie bowl whispers of comfort, with Nutella’s chocolate-hazelnut warmth and banana’s creamy sweetness creating a sanctuary in a bowl.
Ingredients
– 2 frozen ripe bananas, sliced into coins
– 3 tablespoons creamy Nutella spread
– 1/2 cup cold whole milk
– 1/4 cup thick Greek yogurt
– 1 tablespoon pure maple syrup
– Pinch of flaky sea salt
– Fresh banana slices, for topping
– Toasted hazelnuts, roughly chopped
– Dark chocolate shavings
Instructions
1. Place 2 frozen ripe banana coins into a high-speed blender.
2. Add 3 tablespoons of creamy Nutella spread to the blender.
3. Pour in 1/2 cup of cold whole milk.
4. Spoon 1/4 cup of thick Greek yogurt into the mixture.
5. Drizzle 1 tablespoon of pure maple syrup over the ingredients.
6. Sprinkle a pinch of flaky sea salt into the blender.
7. Blend on high speed for 45-60 seconds until completely smooth and thick, scraping down the sides once halfway through. (Tip: Using frozen bananas eliminates the need for ice, preventing dilution while creating a creamy, scoopable texture.)
8. Pour the thick smoothie base into a wide, shallow bowl.
9. Arrange fresh banana slices in a circular pattern on one side of the bowl.
10. Scatter roughly chopped toasted hazelnuts over another section. (Tip: Toasting hazelnuts at 350°F for 8-10 minutes enhances their nutty flavor and adds satisfying crunch.)
11. Sprinkle dark chocolate shavings generously across the remaining surface.
12. Serve immediately with a spoon. (Tip: For an extra cold experience that maintains texture longer, chill your bowl in the freezer for 10 minutes before assembling.)
Revel in how the velvety base yields to your spoon, its chill contrasting with the room-temperature toppings in the most delightful way. The salt heightens the chocolate notes while the hazelnuts provide earthy counterpoints to the sweetness—try drizzling with extra maple syrup for a glossy finish that catches the morning light.
Baked Bananas with Nutella Drizzle
Wandering through my kitchen this quiet afternoon, I found myself drawn to the softening bananas on the counter, their sweet scent promising comfort. Sometimes the simplest transformations bring the deepest satisfaction, like watching golden fruit emerge warm from the oven. This baked banana recipe feels like a gentle embrace, perfect for those moments when you need something sweet without the fuss.
Ingredients
– 4 ripe but firm bananas with vibrant yellow skins
– 2 tablespoons creamy Nutella spread
– 1 tablespoon rich unsalted butter
– 1 tablespoon fragrant raw honey
– ½ teaspoon warm ground cinnamon
– ¼ teaspoon pure vanilla extract
– Pinch of flaky sea salt
Instructions
1. Preheat your oven to 375°F and line a small baking sheet with parchment paper.
2. Carefully peel all 4 bananas and arrange them in a single layer on the prepared baking sheet.
3. In a small microwave-safe bowl, combine the unsalted butter, raw honey, ground cinnamon, and vanilla extract.
4. Microwave the butter mixture for 20 seconds until the butter melts completely and the ingredients blend smoothly.
5. Using a pastry brush, generously coat each banana with the warm butter-honey mixture, covering all surfaces.
6. Place the baking sheet in the preheated oven and bake for 12-15 minutes until the bananas become golden brown and slightly caramelized at the edges.
7. While the bananas bake, warm the Nutella in a small heatproof bowl set over simmering water for 2-3 minutes until it becomes pourable.
8. Remove the bananas from the oven when they appear tender and glistening with caramelized edges.
9. Transfer the warm bananas to serving plates using a thin spatula to maintain their shape.
10. Drizzle the warmed Nutella over the bananas in a zigzag pattern using a spoon.
11. Sprinkle a pinch of flaky sea salt evenly over each serving to balance the sweetness. Under the gentle heat, the bananas transform into meltingly soft treasures with caramel-kissed edges that give way to creamy centers. The warm Nutella drizzle creates glossy ribbons that pool in the natural curves of the fruit, while the sea salt crystals provide delightful bursts that cut through the richness. Serve them still warm from the oven with a scoop of vanilla ice cream melting into the caramelized juices, or enjoy them simply as they are, letting each tender bite dissolve on your tongue.
Banana Nutella Empanadas
Kindly remembering how my grandmother would transform simple ingredients into something magical, these banana Nutella empanadas feel like a warm embrace on a quiet afternoon—the sweet nostalgia of childhood treats meeting the comfort of homemade pastry.
Ingredients
– 2 cups all-purpose flour, soft and snow-white
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar, fine and sparkling
– 1/4 teaspoon sea salt, finely ground
– 1/4 cup ice-cold water
– 2 ripe bananas, speckled and fragrant
– 1/2 cup Nutella, rich and chocolate-hazelnut swirled
– 1 large egg, farm-fresh and golden-yolked
– 1 tablespoon whole milk, creamy and cool
– 2 tablespoons powdered sugar, light as snow
Instructions
1. Combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon sea salt in a large mixing bowl.
2. Cut 1/2 cup cold, cubed unsalted butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Gradually drizzle 1/4 cup ice-cold water into the bowl, stirring with a fork until a shaggy dough comes together.
4. Gently knead the dough on a floured surface for 1 minute until smooth, being careful not to overwork it.
5. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to relax the gluten.
6. Peel and slice 2 ripe bananas into 1/4-inch thick rounds while the dough chills.
7. Roll out the chilled dough to 1/8-inch thickness on a lightly floured surface.
8. Cut the dough into 4-inch circles using a round cutter or overturned bowl.
9. Spoon 1 tablespoon Nutella onto the center of each dough circle.
10. Arrange 3-4 banana slices over the Nutella on each circle.
11. Brush the edges of the dough circles with water using a pastry brush.
12. Fold each circle in half over the filling, pressing the edges firmly together.
13. Crimp the sealed edges with a fork to create a decorative pattern and ensure no leakage.
14. Whisk 1 large egg with 1 tablespoon whole milk in a small bowl to create an egg wash.
15. Brush the tops of each empanada with the egg wash using gentle strokes.
16. Place the empanadas on a parchment-lined baking sheet, spacing them 2 inches apart.
17. Bake at 375°F for 18-20 minutes until golden brown and flaky.
18. Transfer the baked empanadas to a wire rack to cool for 10 minutes.
19. Dust the warm empanadas with 2 tablespoons powdered sugar using a fine-mesh sieve.
The flaky pastry gives way to molten chocolate-hazelnut warmth and tender banana slices that melt on the tongue. Serve them alongside a drizzle of caramel sauce or with a scoop of vanilla bean ice cream for that perfect contrast of temperatures and textures.
Grilled Banana and Nutella Quesadillas
Gently, as the afternoon light softens and the kitchen grows quiet, I find myself drawn to this simple comfort—the kind that requires little effort but fills the space with warmth and sweetness, a small indulgence for a peaceful moment.
Ingredients
– 4 soft flour tortillas
– 2 ripe bananas, sliced into ¼-inch thick rounds
– ½ cup creamy Nutella spread
– 2 tablespoons unsalted butter, melted and golden
– ¼ teaspoon flaky sea salt
Instructions
1. Preheat a non-stick skillet or griddle over medium-low heat (around 325°F) to ensure even cooking without burning.
2. Lay one flour tortilla flat on a clean surface.
3. Spread 2 tablespoons of creamy Nutella evenly over one half of the tortilla, leaving a ½-inch border around the edge.
4. Arrange a single layer of ripe banana slices over the Nutella-covered half.
5. Sprinkle a pinch of flaky sea salt over the bananas to enhance the sweet and salty contrast.
6. Fold the bare half of the tortilla over the filling, pressing gently to seal.
7. Brush the top of the quesadilla lightly with melted unsalted butter using a pastry brush for a golden, crisp exterior.
8. Place the quesadilla buttered-side down into the preheated skillet.
9. Cook for 2–3 minutes until the bottom is golden brown with slight char marks.
10. Brush the exposed side with more melted unsalted butter while cooking.
11. Carefully flip the quesadilla using a spatula.
12. Cook for another 2–3 minutes until the second side is equally golden and the tortilla is crisp.
13. Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute to set the filling.
14. Repeat steps 2–12 with the remaining tortillas, bananas, Nutella, butter, and salt.
15. Slice each quesadilla into three wedges with a sharp knife for easy serving.
Remarkably, the first bite reveals a crisp shell giving way to molten Nutella and tender bananas, their natural sweetness balanced by the salt’s gentle crunch. Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for an extra layer of comfort, letting the flavors melt together in quiet satisfaction.
Conclusion
Kitchens everywhere can now transform simple ingredients into spectacular treats with these 27 banana and Nutella desserts. We hope you’ll whip up your favorites, share which creations you love most in the comments below, and pin this article on Pinterest to spread the sweet inspiration!
