Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 9x5 inch loaf pan with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of stand mixer, or a large bowl if using a handheld mixer, beat together the butter and sugar on medium-high speed until lighter in color and fluffy. Add the eggs and vanilla extract and beat on medium speed until combined, scraping down the bottom and sides of the bowl if necessary.
Add the yogurt and mashed banana and beat on medium speed until combined. Add the dry ingredients and beat on low speed until a batter forms.
Pour about half of the batter into the prepared pan, then take ¼ cup (70 grams) of the Nutella and swirl it into the batter using a knife or a toothpick. Add the second half of the batter on top, then swirl the second ¼ cup (70 grams) of Nutella into the top of the batter.
Bake for 60-70 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. Start checking the loaf at 45 minutes (all ovens differ) and check every 5 minutes thereafter. While baking, if you notice the banana bread browning too quickly, place a piece of foil on the top of the loaf to protect it.
Let cool in the pan, slice and enjoy!