1 cup granulated sugar

2 large eggs

1/4 cup milk

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

2/3 cup Nutella, divided

1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Line a 9-by-5-inch loaf pan with parchment paper so it hangs off two sides to form a sling. Coat the pan and parchment with cooking spray.

2. Place 8 tablespoons unsalted butter in a small microwave-safe bowl and microwave on high power in 10-second increments until melted. (Alternatively, melt on the stove.) Mash 3 bananas in a large bowl with a fork or potato masher until smooth (about 1 cup mashed banana). Add the melted butter, 1 cup granulated sugar, 2 large eggs, 1/4 cup milk and 2 teaspoons vanilla extract, and stir to combine.

3. Add 2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon kosher salt. Stir with a rubber spatula just until no dry spots remain.

4. Transfer half the batter to the prepared pan. Using a spoon, dollop 1/3 cup of the Nutella onto the batter. Swirl the Nutella into the batter with a skewer or table knife. Top with the remaining batter. Dollop the remaining 1/3 cup Nutella onto the batter and swirl with the skewer or table knife.

5. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 65 minutes. Let cool 20 minutes in the pan, then flip the bread out of the pan onto a wire rack and let cool completely before slicing.

Recipe notes: Store in an airtight container or wrapped tightly in plastic wrap at room temperature for up to four days. The bread can also be wrapped tightly in aluminum foil and frozen for up to three months.

(Jesse Szewczyk is studio food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)