Nutella® Banana Split Bread

Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, and baking soda. In a separate bowl, combine the mashed bananas and whipping cream. (5 minutes)

Recipe View In a large bowl, cream together the sugar and softened butter with an electric mixer until light and fluffy. Beat in the egg until well combined. Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the banana mixture, mixing until just combined after each addition. Gently fold in the chocolate chips and pecans. (15 minutes)

Recipe View Warm the chocolate-hazelnut spread in a microwave-safe bowl in 10-second intervals until smooth and melted (about 20-30 seconds). Pour the melted spread over the batter in the loaf pan and swirl it with a knife or skewer to create a marbled effect. (5 minutes)

Recipe View Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil. (60-70 minutes)

Recipe View While the bread is baking, prepare the caramel sauce. In a medium saucepan, whisk together the brown sugar, half-and-half, butter, and salt over medium-low heat. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before transferring it to a jar. Refrigerate until cold. (10 minutes)

Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with the chilled caramel sauce. (20 minutes)