Rosewater Banana Nutella Bread

Serves 4 (1 loaf worth)
Preparation
2 cups all-purpose flour
¾ cup sugar
¾ teaspoon baking soda
¼ teaspoon salt
3 bananas, very ripe with skin removed and mashed well
¼ cup buttermilk
2 eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons rosewater
⅓ cup Nutella
¾ cup chocolate chips (I use Lily’s premium baking chips in dark chocolate which are made with stevia and are a healthy alternative)
cooking spray

Line a bread pan (or a 9inch loaf pan) with parchment paper and then spray with pam cooking spray (or coconut oil spray). Preheat the oven to 350 degrees F. Sift together the flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, whisk together the bananas, eggs, buttermilk, butter, rosewater, and Nutella until well incorporated. Fold in the dry ingredients until batter has a thick consistency with a bit of chunkiness. Stir in the chocolate chips. Add the batter to the pan and spread evenly into the pan. Sprinkle a few remaining chocolate chips on top and place in oven. Bake for about 55 minutes or until a toothpick inserted in the center comes out completely clean. Remove from oven and let cool.