Banana bread with Nutella

Ingredients:

• 2.5 cups of premium flour + extra for dusting the pan
• 1 teaspoon of baking soda
• 0.5 tsp coarse salt
• 1.5 cups of sugar
• 3 overripe bananas (about 450 g)
• 60 g unsalted butter, melted
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup chocolate-hazelnut spread, such as Nutella
• 2 tbsp. l. chopped hazelnuts

Preparation:

1. Preheat oven to 350°F (160°C). Generously spray a 9 x 4 inch (21 x 11 cm) loaf pan with cooking spray and dust with flour, shaking out any excess.
2. In a medium bowl, whisk together the flour, baking soda, and salt and set aside. In a larger bowl, mash the sugar and bananas until smooth. Stir in the butter, vanilla extract, and eggs. Fold in the flour mixture and knead until smooth.
3. Microwave the chocolate-hazelnut spread in a small bowl until pourable, about 30 seconds. Transfer 2 tablespoons of the spread to the small bowl and set aside. Spread half the batter in the bottom of the prepared loaf pan. Drizzle the liquid Nutella evenly over the top, leaving a 1/2-inch border to create a chocolate center. Top with the remaining batter and smooth it out with a spatula.
4. Bake until the top of the bread is puffed and set, about 1 hour 15 minutes. Cool in the pan on a wire rack for 30 minutes, then carefully invert the banana bread onto a platter or cake stand and stand it upright. Cool completely on a wire rack, about 1 hour.
5. Microwave the remaining Nutella spread until it's liquid, about 30 seconds. Drizzle the Nutella over the banana bread, then sprinkle with chopped hazelnuts.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..