This is a New York Times recipe. I made this the other day and it is delicious. Be sure to heat the Nutella (not too long -- just enough to spread easily) as it was difficult spreading it when cold. The bourbon addition was suggested in the NYT Notes section, so is optional. Haven't tried it with the bourbon.

NUTELLA BANANA BREAD

(cooking.nytimes.com) Yield: 1 loaf

Ingredients:

1/2 cup unsalted butter (1 stick)

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1-1/2 cups mashed bananas, (about 3 medium bananas)

2/3 cup granulated sugar

1/4 cup plain Greek yogurt

2 eggs

1teaspoon vanilla extract

1/3 cup chocolate-hazelnut spread (Nutella)

Directions:

Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.

Stir the flour, baking soda and salt together in a bowl.

Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.

When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.

Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Notes: Heat Nutella for few seconds to soften, makes spreading easier. Also, add 2 teaspoons bourbon.