Preheat oven to 350 degrees F. Butter and flour a 9 inch by 5 inch by 3 inch loaf pan.

Whisk flour, baking soda and salt together.

Brown the butter in a light-colored saucepan over medium heat. Melt the butter in the pan and then cook it until it turns a golden brown and smells nutty. Stir occasionally to scrape down brown bits while the butter browns. This is a precise process. Don't walk away from your pan while the butter is browning or you run the risk of burning it (and having to throw it out!). Once the butter is browned, pour it into a bowl and let it cool slightly.

Once your browned butter has cooled a bit, stir in mashed bananas, sugar, yogurt, eggs and vanilla extract (I used vanilla paste.). Stir this mixture until it is well combined. Add the flour mixture and stir until just combined (don't overmix).

Pour half of the batter into your loaf pan and smooth the top of the batter. Spoon half of the Nutella on top of the batter in dollops, using a skewer (I used a chop stick) to swirl the chocolate spread into the batter. Spoon the remaining half of the batter over the top, drop remaining Nutella (in dollops) on top of the batter and, again, swirl the Nutella into the batter.

At this point, I arranged long slices of banana across the top of the batter and brushed it with melted honey. In the end, the slices of banana made for a breautiful presentation. Honey never hurts!

Bake for 55 to 60 minutes or until bolden brown. Check for doneness with a skewer or a thermapen. If checking the temperature with a termapen, the interior temperature of the bread should be about 210 degrees F.

Cool on a rack before slicing.