Updated: May 18, 2020
1. 2 cups plain flour
2. 1 teaspoon baking soda
3. 1/4 teaspoon salt
4. 1/2 teaspoon ground cinnamon
5. 125g unsalted butter, softened to room temperature
6. 1/2 cup caster sugar
7. 2 large eggs, at room temperature
8. 1/3 cup plain yogurt
9. 4 large ripe bananas bananas
10. 5 table spoon Nutella
11. 1 cup nuts
1. Peel and mash the banana with a back of a for and keep it aside
Ø Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a loaf pan or line with baking paper. Set aside.
Ø Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Ø Using a handheld or stand mixer beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes.
Ø Add the eggs one at a time, until well combined. Add the yogurt, whisk until well combined.
Ø Add the mashed Banana
Ø Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in ¾ cup nuts, if using.
Ø Pour half the batter into prepared pan and spread it evenly with a spatula.
Ø Spoon half the chocolate-hazelnut spread in several dollops over the top and use a chopstick to swirl it into the batter.
Ø Spoon and spread the remaining batter over the top followed by dollops of the remaining spread.
Ø Spread the remaining nuts and press with a spatula.
Ø Bake for 60-65 minutes. Loosely cover the bread with aluminium foil after 30 minutes to help prevent the top and sides from getting too brown.
Ø Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.