Preheat oven to 175 C and butter-flour a 9 x 5 x 3 inch loaf pan

Stir flour, baking soda and salt together in bowl

Brown the butter in light colored saucepan over medium heat. Cook it, occasionally scraping the bottom and sides of pan with rubber spatula, till it turns golden brown and smells nutty. Using a light colored pan allows you to monitor the butter's change of colour more accurately

Transfer immediately to other bowl and let cool slightly

When the butter has cooled a bit, add mashed bananas, sugar, yogurt, eggs and vanilla. Stir till well combined, then add the flour mixture and fold till just combined. Do NOT overmix

Spread half of the batter, evenly into pan. Dollop half of the nutella on top and swirl. Pour the remaining batter, even it out and then dollop the balance nutella and swirl once or twice only.

Bake for 55 ~ 60 mins until golden brown. Check at 50 mins, and if only a few crumbs remain on the toothpick, remove it immediately.

Let cool in pan for a maximum of 10 mins, invert onto rack to cool. If left too late in the pan, the bottom of the cake will become soggy.

Store, sandwiched in paper towel (to prevent sogginess), tightly wrapped in cling film/tin foil/air tight container (only after it's completely cooled, else condensation can occur). The bread will last you for two days if stored at room temperature and around one week if refrigerated