Banana bread with blueberries and Nutella swirl

banana bread with blueberries and nutella banankaka

I think I made a banana bread for the first time about one year ago. And it instantly became my go to cake when I needed something really yummy without too much effort. I started with a simple recipe but have lately tried many variations. This is my favourite so far. Banana bread with blueberries and Nutella swirl! I sounded god, but it came out even better!

Today is the cinnamon bun day in Sweden, and I have baked cinnamon buns (kanelbullar) three times this week. Last time was yesterday morning and I was baking some buns to bring over to a close friend. I was going for brunch, and she gave me a hint that she would love to have some cinnamon buns. I didn’t want to bring only the buns, so while the dough was resting for an hour, I mixed together the batter for the banana bread and baked it. The blueberries took the banana flavour to a new flavour, and the touch of Nutella gives the cake 10/10. I am going to bake it again tomorrow to bring it to an upcoming breakfast fika at work.

If you like the combination of banana and Nutella, and want a layer cake, try my banana bread and Nutella layer cake!

Recipe for the best banana bread with blueberries and nutella (banankaka med blåbär och nutella)

  • 115 g salted butter, room temperature
  • 2.25 dl sugar
  • 2 eggs
  • 4 ripe bananas
  • 1 dl blueberries, fresh
  • 3.5 dl flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 1 pinch of vanilla powder
  • 60 g nutella (1-2 tablespoons), room temperature

Preheat the oven to 180 degrees C. Grease and flour a bread pan.

Mix butter and sugar. Add eggs and stir until smooth. Crush three bananas with a fork and cut the fourth into slices. Add to the batter together with the berries and mix gently.

Blend the dry ingredients separately and then whisk into the batter. Don’t overmix.

Pour the batter into the baking pan. Drizzle the nutella on top of the cake and and stir  slighty with a spoon. Bake for around 55 minutes, and check with a toothpick if it’s ready.

Let the cake rest for 20 minutes before you take it out from the pan. I love to eat it while it’s still warm, but you can store it in the fridge for days (you will not need to because you will have nothing left!)

Variation ideas for this fika

Don’t have fresh blueberries? Try with frozen, should work fine.

Want a simple banana bread? Skip the blueberries and Nutella, and you will get a fabulous classic banana bread. Add some dark chocolate chunks and the classic cake becomes even better.

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