Nutella Banana Bread

• Preheat oven to 350 degrees.
• Line a 9 x 5 metal loaf pan with parchment paper then set aside.
• In a large bowl, combine flour, baking soda, salt and brown sugar. Set aside.
• In a separate mixing bowl, whisk mashed bananas and beaten eggs with vanilla and Greek yogurt until combined.
• Add cooled melted butter to the mashed banana mixture. Stir to combine.
• Add flour mixture, 1 cup at a time then gently stir until incorporated. Scrape down the sides of the bowl with a rubber spatula as needed. Avoid overmixing.
• Spoon 1 cup of banana bread batter into the parchment lined loaf pan.
• Microwave Nutella in a heatsafe bowl for 10 seconds then stir until smooth.
• Dollop 3 Tablespoons of Nutella on top of the banana batter layer in the loaf pan.
• Top with 1 cup of banana bread batter.
• Dollop 3 Tablespoons of Nutella onto the banana batter layer.
• Top with remaining banana bread batter.
• Spoon remaining Nutella onto the banana batter.
• Using a knife, swirl banana bread batter and Nutella together in the loaf pan to create a marbling effect.
• Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Tent bread with foil while it bakes if it appears to be overbrowning.
• Cool bread in the pan for 10 minutes before turning loaf out onto a rack to cool completely.
• Slice and serve.
• Bread can be stored in an airtight container at room temperature up to 2 days or in the refrigerator up to 7 days.