Nutella Swirled Banana Bread

To see the original version visit www.RecipeGirl.com, I did modify it to my preference. And It wasn't really picture worthy because Madison loves to bake so she wanted to help me, hence the swirls were not pretty. I will post a picture next time I make it though, and I definitely will be making it again.....

2 cups all-purpose flour
3/4 tsp. baking soda (make sure your baking soda is fresh, change it every 30 days)
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar

1/2 cup brown sugar
2 large eggs
1 1/2-2 cups mashed ripe banana (3-4 large Bananas, don't mash the bananas to much or you'll lose some banana flavor)
1/3 cup plain low fat yogurt
1 tsp. vanilla extract
1/3-1/2 cup Nutella (chocolate-hazelnut spread)

1. Preheat oven to 350 degrees F. Spray 8×4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda & salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; fold in flour with a spatula (don’t over mix).

4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1/2 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife (if you use to much of the nutella batter it won't do a pretty swirl so make sure you add it slowly and don't add to much. I had left over nutella batter.)

5. Bake 60 to 70 minutes, or until toothpick inserted into the center comes out clean. Check the oven at 45 minutes to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Yield: 1 loaf (about 12 slices)