• Preheat the oven to 350F. Lightly grease and line a 9×5-inch loaf pan with parchment paper.
• In a large bowl, combine the flour, baking soda and salt.
• In the bowl of a stand mixer with the paddle attachment (or hand held mixer), cream on medium speed, the butter, light brown sugar and sugar until soft and creamy.
• Add in eggs, mashed bananas and vanilla mixing on low as you go.
• Add the wet mixture to the dry ingredients, mix using a spatula until fully incorporated.
• Transfer about half of the mixture to a separate bowl. Melt the Nutella in the microwave for about 10-15 seconds; you're looking for a runnier more spreadable texture. Add Nutella and cocoa to the mixture and combine.
• Transfer both mixtures to prepared pan.
• Bake for 60-65 minutes. Allow to cool in the pan for 10-15 minutes before transferring to cooling rack.

For the Chocolate Buttercream:

• In the bowl of a stand mixer, fitted with he paddle attachment, beat the butter, medium speed, until soft and creamy, about 2 minutes. Reduce speed to low, add the sifted confectioners sugar, cocoa powder, 1-2 tablespoons of milk at a time, vanilla and salt. Beat for about 5 minutes until smooth. If the buttercream is too thick, add 1 tbsp of milk at a time, until desired consistency.

Assemble:

• Spread the buttercream on top using an angled spatula or back of a spoon when ready to serve. Enjoy!