1-Start by preheating your oven to 350°F and positioning the rack in the middle. Line a 9×5-inch loaf pan with parchment paper that extends over two sides for easy removal, and spray it with cooking spray. This sets the stage for even baking and simple cleanup.

2-Next, melt the butter and mash the 3 medium very ripe bananas until smooth, which should give you about 1 cup of mashed banana. Mix the melted butter, 1 cup granulated sugar, 2 large eggs, 1/4 cup milk, and 2 teaspoons vanilla extract into the mashed bananas until well combined.

3-Then, add 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Gently mix until just combined to keep the batter light. For more tips on mixing, you can refer to our Greek Yogurt Bowls page, which shares ideas for smooth blending in recipes.

4-Pour half the batter into the prepared pan, then dollop 1/3 cup of the chocolate-hazelnut spread on top and swirl it using a knife or skewer. Add the remaining batter, dollop the rest of the chocolate-hazelnut spread, and swirl again to create that marbled effect. Bake for 55 to 65 minutes until a toothpick inserted comes out mostly clean.

5-Let the cake cool in the pan for 20 minutes, then remove it and cool completely before slicing. This step ensures the cake holds its shape and the flavors set properly. The total cook time is 55 minutes to 1 hour 5 minutes, making it a quick bake for any occasion.