¼ c maple syrup (could use any liquid sweetener, such as agave)
1 tsp vanilla extract
¼ c milk of choice (I used unsweetened almond)
2 tbsp flax meal
1 tsp baking soda
½ tsp salt
2 c whole grain flour (see notes)
½ c Nutella (see notes for vegan option)
Instructions
Preheat oven to 350°F and prepare a loaf pan by spritzing with nonstick spray.
Thoroughly mash the banana and mix in ingredients through vanilla until well combined.
Add the remaining ingredients, except the Nutella, and mix until just combined.
Microwave the Nutella for approximately 30 seconds until it is slightly liquidy and easier to mix. Stir in ~1/3 of the batter.
In the loaf pan layer ½ of the remaining plain batter, the Nutella batter, and the remaining plain batter. If desired, gently swirl the layers together with a knife.
Bake for 50 minutes then cover and bake for an additional 10, until a toothpick inserted in the center comes out clean. If the top starts to brown more than you'd like, cover earlier in the baking process.
Let cool for at least 15 minutes before enjoying.
Notes
Nutella layer will stay slightly fudgy. For a vegan version, use any nut butter + 1 – 2 tbsp of cocoa powder in place of the Nutella. I used ½ c hazelnut flour + 1 ½ c whole wheat pastry flour. Up to 100% whole wheat pastry flour can be used. For GF, use up to ½ c nut flour along with GF mix or oat flour.