Chocolate-Hazelnut Swirled Banana Bread

Ingredients

• 0.8 teaspoon baking soda 
• 1.5 cups banana ripe mashed
• 0.5 cup nutella with cocoa
• 2 large eggs 
• 2 cups flour all-purpose
• 0.3 cup yogurt plain low-fat
• 0.5 teaspoon salt 
• 1 cup sugar 
• 0.3 cup butter unsalted softened
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• loaf pan
• hand mixer
• toothpicks
• aluminum foil
• microwave

Directions

1. Heat oven to 350F. Spray 95-inch loaf pan with cooking spray.
2. In medium bowl, mix flour, baking soda and salt; set aside.
3. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
4. Add eggs, one at a time, beating well after each addition.
5. Add bananas, yogurt and vanilla; beat until blended.
6. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix).
7. Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly.
8. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If its browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely.