Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 1 cup mashed ripe bananas
• 3 tablespoons whipping cream
• 1 cup white sugar
• 0.5 cups butter , softened
• 1 large egg
• 1 , 6 ounce
• 0.5 cups chopped pecans
• 0.25 cups chocolate-hazelnut spread , such as Nutella®

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a medium bowl. Combine bananas and cream in another bowl.
3. 3 Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
4. 4 Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
6. 6 While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
7. 7 Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.

Nutrition per serving