Line two 9x13" loaf pans with parchment paper and lightly spray with oil.

In your Kitchenaid mixer fitted with the dough hook attachment, add in the sugar, warm whole milk, and then sprinkle the yeast over the top. Let it sit for 3-5 minutes to activate.

Next, add the room temperature butter and eggs as well as the vanilla extract, mix briefly with the dough hook. It won't come together much and will look lumpy.

Lastly, add in the all-purpose flour, cinnamon, and salt. Mix for 5 minutes or until everything comes together to form a fairly smooth dough. The dough should not be super sticky, if it is add 31 grams (or 1/4 cup) more flour.

Cover the bowl with plastic wrap and let the dough rise for 45-60 minutes.

After the babka dough has risen, divide the dough equally in half. Roll out the first half into a 10x10" square. Cover the square evenly with a 1/4 cup of Nutella and then sprinkle with chopped banana chips. Roll the dough up into a log and then slice the log down the middle to separate into two halves. Twist the two halves together being careful to keep the seams filled with Nutella facing up. Pinch the ends together and place the babka loaf in the prepared loaf pan. Repeat with the other piece of dough. Cover both loaf tins with plastic wrap and let the babka rise somewhere warm for another 45 minutes.

Towards the end of the rise time, preheat the oven to 350°. Once the babka loaves have finished rising a second time, place them in the oven on the middle rack and bake them at 350° for 30 minutes. The babka loaves are finished baking when they have risen and a nice golden brown all over.

Remove them from the oven and use the edges of the parchment paper to lift them out of their loaf pans. Let them cool on a cooling rack before slicing, serving, and enjoying!