Pumpkin Banana Bread with Nutella

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 can (13 1/2 Oz. Size) Pureed Pumpkin
• 2 whole Bananas, Peeled And Mashed
• 2 whole Eggs
• ¼ cups Nonfat Plain Greek Yogurt
• 1 teaspoon Vanilla
• 2-½ cups Flour
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ⅓ cups Brown Sugar
• ⅓ cups Granulated Sugar
• 1-½ teaspoon Cinammon
• ½ teaspoons All Spice
• 2-½ Tablespoons Nutella

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or oil.

2. In a large bowl, whisk together the pureed pumpkin, mashed bananas, eggs, Greek yogurt and vanilla until smooth.

3. In a second bowl, whisk the flour, baking soda, baking powder, cinnamon and allspice together.

4. Stir the brown sugar and granulated sugar into the wet mixture, then fold in the dry ingredients just until no dry streaks remain.

5. Spoon half the batter into the pan. Dollop the Nutella over it in spoonfuls, then cover with the remaining batter and swirl gently with a knife.

6. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean and the eggs are set.

7. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.