Red palm oil lends the batter for this gluten-free banana bread a gorgeous golden hue, and a swirl of chocolate-hazelnut spread takes it over the top. (TIP: Bananas not ripe enough yet? Pop them in a 325°F oven for 10-20 minutes or until blackened and soft.)
Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
In a large bowl, whisk together flour, baking soda, and salt.
In a medium bowl, whisk sugar, oil, and eggs until well blended. Stir in bananas and yogurt. Add to flour mixture, stirring just until moist. Fold in nuts, if using.
Spoon half of the plain batter into the prepared pan. Drizzle with about half the chocolate-hazelnut spread. Repeat with the remaining batter and spread. Run a knife through the batter to swirl the spread. Bake 60-70 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely.
Makes 1 loaf.
