Chocolate Hazelnut Banana Bread

Preheat the oven to 180 °C (350 °F). Butter or line a 20 cm x 10 cm (8″ x 4″) loaf pan with parchment paper.

In a bowl, sieve and mix together the dry ingredients.

In a second bowl, mix together the wet ingredients.

Using a wooden spoon, incorporate the dry ingredients to the wet ingredients at once. Do not overmix. Pour half the preparation in the loaf pan.

Put the chocolate and hazelnut spread in a pastry bag fitted with a tip. Spread ¾ in the pan, then cover with the other half of the banana bread mix.

Garnish the top of the bread with the remaining chocolate and hazelnut spread. Mix with a toothpick to make swirls.

Cook in the oven for 1 hour or until a toothpick inserted in the middle comes out clean.