Preheat the oven to 400 degrees. Place the flour and salt in a medium mixing bowl. Using 2 forks or knives, or a pastry blender, cut the butter into the flour until the mixture resembles a cornmeal texture. This step also can be done in the food processor, using the pulse button, making sure not to over mix. Add the water all at once, stirring gently with a fork just until the dough comes together. Form dough into a 6-inch square, cover in plastic wrap and refrigerate for 1 hour. In a separate small bowl, stir the chopped banana into the NUTELLA® just until combined. It will thicken and become stiff. Remove the dough from the refrigerator and divide in half. Roll out each half to a 14-by-8-inch rectangle, 1/4-inch thick. Using a square or round 3-inch cookie cutter, punch out 8 pieces per half. Place 1 heaping teaspoon of the NUTELLA®-banana mixture onto each dough cutout. Brush the outer perimeter with water, folding the sides together to form a pocket. Pinch the edges together with a fork, brush with a little water and sprinkle with sugar. Freeze on parchment or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and may be frozen for up to 3 months.) Bake the empanadas until golden, about 20 minutes. Serve warm.

Servings : 16 pieces Serving size : 2 pieces

In a large bowl using an electric mixer, stir together 1/2 cup warm water, yeast, 2 tablespoons sugar and 1/4 teaspoon salt. Add 1 cup flour and the butter and mix on medium speed for 4 minutes. Add the remaining 2 cups flour and mix for an additional 2 minutes. Grease a large bowl with non-stick spray or butter and place the dough on it, turning it once. Cover with plastic wrap, and let stand for 1 hour in a warm place until double in volume. Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper. When the dough has fully risen, punch it down, and transfer to a floured surface. Roll the dough out to a 12-by-16-inch rectangle and spread evenly with the warmed NUTELLA®, leaving a 1-inch band around the edge bare. Beginning at the long end, tightly roll up the dough like a newspaper, forming a 16-inch-long log. Brush the ends with a little water, and bring them together, pinching to form a ring. Transfer the ring to the prepared baking sheet. Using a sharp knife sprayed with non-stick cooking spray or oil, slice the ring into 12 individual buns – being sure not to cut all the way through so that the buns are still connected and allowing 1 inch between each slice. Gently separate them, so they rest against one another like dominos. Brush the ring with 2 tablespoons water and sprinkle with remaining 2 tablespoons sugar. Bake for 35 to 45 minutes until golden brown. Let cool slightly before serving.

Servings: 12 Serving size: 1 slice

1. Preheat the oven to 350ºF (180ºC). Place the Nutella® in a clean plastic sandwich bag and squeeze the spread into one corner. Reserve. Beat the margarine with an electric mixer or wooden spoon in a large bowl until fluffy. Beat in the honey until light. Beat in the eggs, adding one at a time. Stir in the bananas and vanilla until well incorporated.

2. Combine the flours with the baking powder, baking soda and salt in a separate bowl. Blend the dry mixture into the wet mixture until fully combined. Scrape a third of the batter into a lightly greased, 9 x 5-inch (2.5 L) loaf pan; smooth evenly to the edges of the pan.

3. Cut the tip from one corner of the Nutella®-filled bag and squeeze half of the Nutella® in a zig-zag line of over the surface of the batter. Top with another third of the batter and pipe the remaining Nutella® in a zig-zag over the surface of the batter. Top with remaining batter and smooth top.

4. Topping: Sprinkle the oats evenly over the batter. Bake the loaf on the centre rack of the oven for 55 to 60 minutes or until the top springs back when lightly touched. Drizzle the top with honey. Cool in the pan on a rack for 10 minutes. Turn out the loaf and cool completely before slicing. Makes 16 servings.