I came across this recipe on a link on another member's cooking blog and what a happy discovery it was. This recipe makes two generous loaves which are moist, delicious and keep well in the fridge, if they last that long!
Grease two 9" x 5" metal loaf pans, then dust with flour, knocking out the excess.
Sift together the flour, baking soda, cinnamon and salt into a bowl.
Beat together the eggs and sugar in the bowl of an electric mixer with a whisk attachment at medium-high speed until very thick and pale, and the mixture forms a ribbon when the beater is lifted, about 10 minutes.
Reduce the speed to low and add the oil in a slow stream, mixing, then mix in the bananas, yogurt, hazelnut spread and vanilla.
Remove the bowl from the mixer and fold in the flour mixture and hazelnuts gently but thoroughly.
Divide the batter between the loaf pans to about 2/3 full, spreading evenly, and bake in the lower third of the oven until golden brown and a wooden pick or skewer comes out clean, about 1 hour. Start checking for doneness at 45 minutes.
Cool the loaves in their pans on a rack 10 minutes, then turn out onto the rack.
Turn the loaves right side up and cool completely.