Fudgy Nutella swirled banana blondies packed with milk chocolate chunks and crunchy hazelnuts. An easy, indulgent bake perfect for banana lovers!

Indulgent banana blondies with milk chocolate and hazelnuts, perfect for banana lovers.

Nutella Banana Blondies

These Nutella Swirled Banana Blondies are genuinely one of my all-time favourite bakes. They’re the perfect way to use up overripe bananas and turn them into something absolutely irresistible. For baking, ripe, spotty, or even brown bananas are best, the riper they are, the sweeter and softer they become, adding incredible moisture and deep banana flavour to blondies, cakes, and breads. As bananas ripen, their starches convert to sugar, which is exactly what you want for a rich, fudgy bake.

Banana and hazelnut is a flavour match made in heaven, so adding Nutella to these blondies was a no-brainer. The Nutella swirls melt beautifully into the batter, creating pockets of chocolatey, nutty goodness in every bite. To take things one step further, I’ve added chopped hazelnuts for texture and crunch. They balance the soft, fudgy blondie base perfectly and enhance that classic chocolate-hazelnut flavour.

If you’re looking for an easy banana blondie recipe, a creative way to use ripe bananas, or a decadent traybake packed with Nutella, milk chocolate, and nuts, these banana Nutella blondies need to be next on your baking list. They’re indulgent, comforting, and guaranteed to become a firm favourite.

Blondies

For all of my blondie recipes, I always start with a white chocolate blondie base. This means melting white chocolate together with the butter before adding it to the batter, and honestly, it’s a game changer. Using white chocolate in the base creates a much more stable blondie that sets beautifully, slices cleanly, and delivers that perfectly fudgy, melt-in-the-mouth texture every time. It also adds a subtle sweetness that enhances the overall flavour without overpowering the add-ins.

You can try making these blondies without the white chocolate, but I can’t promise the same results, this method is what gives my blondies their signature texture and structure.

For these banana and hazelnut blondie bars, I paired the white chocolate base with milk chocolate chunks, ripe banana, and chopped hazelnuts to create a rich, indulgent traybake packed with flavour and texture. The soft banana keeps the blondies moist, while the hazelnuts add a delicious crunch that contrasts perfectly with the fudgy centre.

The best part about blondies is how customisable they are. You could swap the milk chocolate for white chocolate, skip the nuts entirely, or even add Biscoff spread or biscuits for a caramelised twist. Whether you’re looking for an easy blondie recipe, a way to use ripe bananas, or a versatile bake you can adapt to your taste, this white chocolate blondie base is the perfect starting point for endless flavour combinations.

If you want a more indepth blondie tutorial and tips and tricks for best results, check out this post.

Close-up of gooey banana blondies swirled with Nutella and topped with chocolate and hazelnuts.

Why You’ll Love This Recipe

Easy baking recipe– Made with simple, everyday ingredients and no fancy equipment. All you need is one bowl, a spatula, and a 9-inch square tin. No stand mixer or hand mixer required, making this a stress-free bake for any level of baker.
Perfect for using up ripe bananas– The riper the bananas, the better the flavour. Spotted or even brown bananas add natural sweetness, moisture, and that classic banana flavour that makes these blondies irresistible.
Ultra fudgy blondies– Soft, gooey centres with clean, neat slices once cooled. These blondies have the perfect texture: rich, fudgy, soft, and completely delicious.
Nutella swirls– Because everything really is better with Nutella. Swirled through the batter for pockets of chocolate-hazelnut goodness, with added chopped hazelnuts for the perfect crunchy contrast.
Cosy baking vibes– Ideal for autumn, winter, or rainy-day baking, but honestly just as good enjoyed in summer with an iced coffee or scoop of ice cream.
Customisable traybake– Easily adaptable to suit what you have at home. Swap the chocolate, change the nuts, or try a different spread like Biscoff or peanut butter to make it your own.

Homemade Nutella banana blondies topped with extra hazelnuts and chocolate chunks.

Ingredients

White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
Eggs– I use two eggs for structure!
Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
Banana- The riper the better!
Hazelnuts- I used hazelnuts in this blondie but you could skip the nuts if you’d like!
Nutella- For swirling into the blondie!

Tips & Tricks

Store in an airtight container for up to 3 days or freeze for longer freshness.
Use very ripe bananas (the darker the better!) for maximum sweetness and flavour.
Don’t overbake! Slightly under baked blondies will set as they cool and stay fudgy.
Refrigerate! Make sure to chill your blondies in the fridge for at least 3-4 hours or overnight for best results!
I mix my blondies just until the ingredients are combined. Some recipes say to whip up your eggs or butter until light and fluffy but this isn’t Necessary for these blondies!
Let them cool fully before slicing for clean edges.
Make sure to use the right sized baking tin. I use a 9×9″ square tin for these blondies. This is the tin I use.

Frequently Asked Questions

Can I make these nut-free?

Yes! Just leave out the hazelnuts or replace them with extra chocolate chips. Swap nutella spread for biscoff or milk chocolate spread.

Can I use dark chocolate instead of milk?

Absolutely! dark chocolate will add a richer, less sweet flavour that pairs beautifully with banana.

Do these taste more like banana bread or blondies?

They’re a hybrid! They have the flavour of banana bread but the chewy, fudgy texture of blondies.

Can I freeze banana blondies?

Yes. wrap them individually in cling film and store in an airtight container in the freezer for up to 3 months.

Can I Use Chocolate Chips Instead?

You can, but for the best melt and texture, white chocolate bars are better in the blondie mixture!

How Do I Know If My Blondies Are Baked?

This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).

What Is The Difference Between Blondies And Brownies?

Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.

Why Did My Blondies Come Out Cakey Instead Of Fudgy?

Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!

Storage And Freezing

These blondies last at room temp, or in the fridge for up to 3-4 days or you can freeze them for 3+ months. Wrap individual bars in baking paper and place in a ziplock freezer bag.

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These Nutella Swirled Banana Blondies are everything you want from a cosy baking recipe, easy, comforting, indulgent, and perfect for using up ripe bananas. With their soft banana flavour, rich Nutella swirls, and ultra fudgy blondie texture, they’re guaranteed to become a go-to banana traybake you’ll make again and again.

Whether you’re baking for family, friends, or just yourself, this is one of those recipes that you’ll want to bake again and again!

Tried this recipe? Leave a comment Below I’d love to hear what you think!

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