Preheat the oven to 350°F. Lightly grease and flour two 9 x 5-inch loaf pans and set aside.
Bake the hazelnuts for 8-10 minutes until they begin to darken and give off a nutty aroma.
Once the hazelnuts have cooled you can remove the skins by rolling handfuls of the nuts around in your bare hands or in a clean kitchen towel. Once enough of the shells are removed (some will remain), set the hazelnuts aside.
Combine the flour, baking soda, baking powder, salt, cinnamon, and cardamom in a large bowl and whisk together.
If your bananas are ripe enough, beat them in the bowl of a stand mixer until they resemble a puree. If they are on the riper side, use a bowl and the back of a wooden spoon to mash them first.
Add the sugar, honey, oil, and vanilla to the banana puree, and beat on medium-high speed for 3-5 minutes, until fully blended.
With the mixer on a low speed, add the eggs one at a time to the banana mixture. Continue to mix until the eggs are fully incorporated.
Alternate adding the flour mixture and the buttermilk, starting and stopping with the flour. Scrape down the bowl after each addition.
Fold in 1 cup of hazelnuts.
Fill one prepared pan halfway with the batter. Dollop in about 1/2 cup of Nocciolata* and gently swirl into the batter mixture using a butter knife or a small spatula. Be careful not to over-mix the two.
*Note: The Nocciolata will need to be spreadable to really swirl it into the batter. If it's too thick, heat it by placing the jar in a pot of water (with the water level about 1/4 way up the jar) over medium-low heat, watching it, and stirring it until it's the right consistency.
Cover the Nocciolata swirled batter with a second layer of batter, fill until the loaf pan is about 3/4 full. Swirl another 1/4 cup of Nocciolata over the top layer.
Repeat with the second loaf pan.
Top both loaves with remaining chopped hazelnuts and chocolate chips.
Bake at 350°F for 30 minutes, rotate the pans, and bake for another 30 minutes.
Lower the temperature to 325°F, rotate the pans again, and bake for 20-30 additional minutes. The loaves should turn a deep golden brown and begin to crack at the top. A toothpick inserted in the center should come out clean.
Cool on a rack for 15 minutes. Remove the bread loaves from pans and invert onto the rack to cool completely before slicing.