Banana Bread with Chocolate Hazelnut Swirl

1. Preheat oven to 350F (175C). Grease a 8 1/2 inch x 4 1/2 inch loaf pan with Mirage margarine, then dust thoroughly with flour. Set aside.

2. In a large bowl, combine sugar and bananas with an electric mixer until well combined. Add eggs and margarine and mix well.

3. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the banana mixture. Combine with an electric mixer set to low speed just until the batter is smooth.

4. Take half of the batter and put in a separate medium-sized bowl. Combine with 1/2 cup chocolate hazelnut spread and mix well. If your spread is too stiff, soften in the microwave for 10 seconds or until it loosens.

5. Place alternating dollops of the batters in the prepared loaf pan, and use a butter knife to swirl the batters together for a marble effect.

6. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool in pan for 20 minutes, then invert onto a cooling rack to cool completely.

Chef’s Notes

• Try to find ripe bananas. If you can’t, put bananas in a paper bag with an apple or tomato to speed up the ripening process.
• Do not whip the batter, or the banana bread will be dry. Keep your mixer at a moderate speed.