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1
Heat the oven to 350 degrees F, arrange a rack in the middle, and place a piece of aluminum foil on the rack.
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2
Place the unpeeled, whole bananas on the foil and bake until the peels are completely black, about 15 to 20 minutes.
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3
Remove the bananas to a wire rack to cool, about 15 minutes.
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4
Discard the aluminum foil.
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5
Meanwhile, coat a 9-by-5-inch loaf pan with vegetable oil; set aside.
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6
Place the chocolate-hazelnut spread in a resealable plastic bag, snip off about 1/3 inch from a bottom corner, and set aside.
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7
Whisk together the flour, baking soda, and salt in a medium bowl to aerate and break up any lumps; set aside.
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8
When the bananas are cool enough to handle, peel them over a large bowl, letting any juices drip into the bowl.
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9
Mash with a potato masher or fork until almost smooth.
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10
Add the measured oil, sugars, eggs, and vanilla and whisk until combined.
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11
Add the reserved flour mixture and stir with a rubber spatula until just combined.
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12
Scrape one-third of the batter into the prepared pan and push it into the corners.
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13
Squeeze half of the chocolate-hazelnut spread onto the banana batter in a zigzag pattern.
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14
Top with another third of the batter spread into an even layer.
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15
Squeeze the remaining chocolate-hazelnut spread on top in a zigzag pattern.
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16
Top with the remaining batter, pushing it into the corners and smoothing the top.
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17
Bake until the bread is golden brown on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of banana or hazelnut spread), about 60 to 65 minutes.
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18
Let the pan cool on a wire rack for 15 minutes.
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19
Run a knife around the perimeter of the bread and turn it out onto the rack.
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20
Let cool at least 30 minutes more before slicing.
