I Add Nutella to My Banana Bread (and So Should You!) | Yossy Arefi | NYT Cooking

Why It Matters

The recipe shows how a simple technique can elevate a staple dish, driving engagement for NYT Cooking and providing Nutella with authentic, home‑cook endorsement.

Key Takeaways

• Brown butter adds nutty depth to classic banana bread.
• Swirl Nutella for chocolate ribbons without burning the base.
• Use overripe bananas; avoid overly fermented ones for flavor.
• Simple equipment: bowl, pan, spatula—no fancy tools needed.
• Cool briefly, slice warm for moist, tender, not overly sweet loaf.

Summary

Yossy Arefi demonstrates a Nutella‑infused banana bread at NYT Cooking’s studio, highlighting brown butter as the flavor cornerstone.

The recipe walks viewers through browning butter in a light‑colored pan, mashing overripe bananas, and folding in dry ingredients before swirling generous dollops of Nutella through the batter, all with minimal equipment.

Arefi jokes about “chaotic stirring” and the pronunciation of “Nutella,” then notes the loaf’s “moist and tender” crumb, a subtle chocolate ribbon, and a toasted butter note.

By turning a humble breakfast staple into a dessert‑level treat, the video reinforces NYT Cooking’s premium‑home‑cook positioning and offers Nutella a natural, user‑generated endorsement.

Original Description

Get the FREE recipe: https://nyti.ms/48Fthcs

Yossy Arefi shows us how to make her moist and tender banana bread, which gets an upgrade with the addition of brown butter and thick swirls of Nutella. It’s an easy way to use up those sad brown bananas on the countertop or in the back of the freezer.

“I can’t think of anything better for a snack,” she said.

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