Name: Nutella Banana Bread Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 2, 2 Loaves (12 servings per loaf)
Ingredients: salt - 1 teaspoon; buttermilk - 1 cup; all purpose flour - 4 cups; baking powder - 1 teaspoon; pure vanilla extract - 2 teaspoons; ground cinnamon - 1 tablespoon; baking soda - 1 1/2 teaspoons; granulated sugar - 1 1/4 cups; light brown sugar (lightly packed - 1/2 cup); canola or vegetable oil - 2/3 cup; bananas - about 4 medium sized; eggs - 4; hazelnuts - 1 1/2 cups; Nutella - 1 1/2 cups; raw sugar for sprinkling - 2 tablespoons

Instructions

Preheat the oven to 350°
Bake the hazelnuts for 8-10 minutes until they begin to darken and give off a nutty aroma.
Once the hazelnuts have cooled you can remove the skins by rolling handfuls of the nuts around in your bare hands or in a clean kitchen towel. Don't worry if the skins don't come off completely. Roughly chop the hazelnuts and set aside.
Lightly grease and flour two 9 x 5 inch loaf pans and set aside.
Combine the flour, baking soda, baking powder, salt and cinnamon in a large bowl and whisk together.
Peel the bananas into a medium bowl and mush them with the back of a wooden spoon until they resemble a puree.
Using a stand mixer with the paddle attachment, beat together the sugar, brown sugar, oil and banana puree on medium-high speed for 3-5 minutes, until fully blended. *Alternatively, you can whisk everything together by hand in a large bowl.
Crack the eggs into a liquid measuring cup and whisk in the vanilla. With the mixer on a low speed, slowly add the eggs to the banana mixture. Continue to mix until the eggs are fully incorporated. *Alternatively, whisk the eggs in by hand.
Add 1/3 of the dry ingredients and mix on low speed just until the the dry ingredients are absorbed. Then add half of the buttermilk. Mix together and repeat with half of the remaining dry ingredients and the remainder of the buttermilk. Finally add the rest of the dry ingredients and mix until just combined.
Scrape down the sides of the bowl with a spatula. Add 1 cup of the chopped hazelnuts and mix in by hand.
Fill one prepared pan halfway with the batter. Dollop in about 1/2 cup of Nutella and gently swirl into the batter mixture using a butter knife or a small spatula. Be careful not to over-mix the two, you want a nice line of Nutella swirling through the bread. (If the Nutella is too thick to work with, transfer to a microwave safe bowl and zap it for 15-20 seconds to soften it up a bit).
Cover the Nutella swirled batter with a second layer of batter, fill until the loaf pan is about almost full. Swirl another 1/4 cup of Nutella over the top layer.
Repeat with second loaf pan.