Directions

• Preheat the oven to 325° F. Grease a 9- by 5-inch loaf pan.
• In a medium bowl, whisk the flour, baking soda, salt, and cinnamon to combine.
• In a large bowl, whisk the butter and sugar to combine. Add the eggs, one at a time, then beat in the vanilla, bananas, and yogurt.
• Add the flour mixture to the banana mixture and mix just until combined.
• Fold in the cocoa nibs. Pour 1/2 of the batter into the prepared pan, and top with 1/2 of the Nutella, distributing it in small blobs around the pan. Pour the remaining 1/2 of the batter on top and finish with the last of the Nutella, again distributing in small blobs. Use a wooden skewer, chopstick, or a knife to swirl the nutella into the batter.
• Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 1 1/2-2 hours. [If the loaf browns too quickly, tent it with foil. Remember that if the toothpick inserted hits a patch of Nutella, it can still look raw, as the Nutella will stay "melty" looking throughout baking.]
• Cool the loaf in the pan for 15 minutes, then invert onto a cooling rack and cool completely.