2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 eggs, lightly beaten
1 cup mashed ripe bananas (About 3 medium bananas)
1 container fat-free Greek yogurt, plain
¼ cup chocolate-hazelnut spread (such as Nutella®)
2 tablespoons canola oil
¼ cup chopped hazelnuts
Preheat oven to 180.
Coat one 9x5x3-inch loaf pan or two 7x3½x2-inch loaf pans with cooking spray. Set aside.
In a large bowl combine flour, cocoa powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine eggs, bananas, yogurt, brown sugar, chocolate-hazelnut spread, and oil. Add banana mixture all at once to flour mixture; stir until evenly moistened.
Spoon batter into prepared pan(s). Sprinkle top(s) evenly with hazelnuts. Bake 45 to 50 minutes for the 9x5x3-inch pan or 30 to 35 minutes for the 7x3½x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean.
Cool in pan(s) on wire rack(s) 10 minutes. Remove from pan(s); cool completely on wire rack(s). Peel off parchment paper, if using. Wrap in plastic wrap or foil; store overnight before slicing
