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  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 6 Tbsp. unsalted butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 5 ripe bananas, mashed
  • 1/3 cup whole milk yogurt
  • 1/2 cup chocolate-hazelnut spread
  • 1/2 cup chopped pecans


Preheat oven to 350°. 

Grease a 9 x 5-inch loaf pan. In a medium bowl, combine flour, baking soda, salt and cinnamon. In a large bowl, combine butter and sugar. Add one egg at a time and then beat in the vanilla, bananas and yogurt. Mix the flour mixture to the banana mixture until combined. Fold in pecans.

Pour 1/2 of the batter into the prepared pan, topping with 1/2 of the chocolate-hazelnut spread. Pour the remaining of the batter on top and finish with the remaining chocolate-hazelnut spread. Use a knife to swirl the spread into the batter. Bake for 40 to 50 minutes or a toothpick inserted into the center comes out with just a few moist crumbs. Cool for 15 minutes before serving, then cool completely on a wire rack.

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