Cooking with Wine

Heat oven to 350° and place rack in center.
Sift flour, baking powder, and salt together in a large bowl.
In a separate bowl, beat sugar and eggs at high speed until fluffy (about 2-3 min)
Add butter, 1 tablespoon at a time, and continue to beat until combined and fluffy.
Slowly add mashed bananas to sugar mixture and continue to mix at low speed, until combined. You may notice that the mixture begins to curdle. The consistency will change back to normal once the flour is added.
Add sour cream and baking soda mixture, vanilla, flour mixture, cinnamon, and nuts and continue to mix until combined.
Lightly grease a 9x5 inch loaf pan pan and line with parchment paper lengthwise.
Add ⅓ of the batter to the pan.
Add ⅓ of the Nutella on top of the batter, but avoid getting too close to the sides of the pan. I leave about a ½ inch of batter around the edges of the pan. Warm the Nutella in the microwave for 10-15 seconds to make it easier to drizzle if needed. Swirl the Nutella with the batter lightly with a toothpick until it is evenly swirled on top of the batter, but not fully mixed in.
Repeat steps 8 and 9 two more times ending with the Nutella swirl on top of the loaf. At this point, your pan should be almost filled with about a ½ inch of space at the top of the pan. Be careful not to fill your pan too full.
Sprinkle a handful of chopped nuts and about 1 tablespoon brown sugar on top of the loaf if desired.
Bake for 55-60 min. Use a wooden skewer to check for doneness. Skewer should come out dry. Add 5 minutes to your cook time if your skewer still appears wet with batter.