Make Messinatella Banana Bread with Messina | Co-Lab Pantry

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Make Messinatella Banana Bread with Messina! - Messina

Photo by Messina

Make Messinatella Banana Bread with Messina

Published on
By Co-lab Pantry

2020 was the year of banana bread baking, on repeat. In true Messina form, Messina have up'd 2021 with a new and improved banana bread recipe - a foolproof but very, very extra banana bread recipe filled with oozy Messina Choc-Hazelnut Spread, said to not last long. Made for sharing, but recommended to indulge on ones own. 

Messinatella Banana Bread:


  • 120g butter
  • 130g sour cream
  • 2 eggs
  • 300g very ripe bananas (mashed)
  • 1tsp vanilla extract
  • 260g flour
  • ½tsp baking powder
  • Pinch salt
  • 150g Messina Choc-Hazelnut Spread
  • 70g crushed hazelnuts
  • 10g raw sugar


  1. Preheat the oven to 165°C. Brown the butter over gentle heat in a saucepan, set aside to cool. In a large bowl whisk the cooled butter with sour cream, beaten eggs, vanilla and mashed bananas, until smooth and creamy.
  2. In a large bowl mix the flour, baking powder and salt. Gently fold through wet ingredients (don’t over mix).
  3. Pour batter into a lined loaf tin. Fill a piping bag with Messinatella and insert through the centre of the batter. Squeeze in a zig zag pattern back and forth, until the spread is marbled throughout. Sprinkle the crushed hazelnuts and sugar on top. Bake at 165°C until golden brown (roughly 30-40 mins). Insert a skewer to test that the batter is cooked through (the choc spread will remain wet).

Explore Gelato Messina.
Recipe originally sourced by Gelato Messina.