Chocolate-Hazelnut Banana Bread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 2 medium banana ripe sliced
• 1 ounce bittersweet chocolate finely chopped
• 0.5 cup brown sugar packed
• 3 tablespoons butter softened
• 0.7 cup buttermilk whole
• 3 tablespoons canola oil divided
• 5 tablespoons nutella (such as Nutella)
• 2 large eggs 
• 1.5 cups flour all-purpose
• 0.3 cup hazelnuts coarsely chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• loaf pan
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir.
3. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended.
4. Add eggs, 1 at a time, beating well after each addition.
5. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture.
7. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter.
8. Sprinkle batter with hazelnuts.
9. Bake at 350 for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.
10. Remove bread; cool on wire rack.
11. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds.
12. Drizzle bread with chocolate; let stand until set.