Preheat the oven to 220°C (425°F).

Line a 21.5 x 11.5 centimeter (8.5 x 4.5 inch) loaf pan with oven paper.

Reserve one banana to top the bread and mash the remaining bananas together.

Cook the bananas in a microwave oven on high for five minutes, in a glass bowl covered with plastic wrap, into which you've cut several slits.

Use a fine mesh strainer to drain and reserve the banana liquid from the pulp for about twenty minutes, stirring occasionally.

Set the pulp aside.

Simmer the banana liquid for about fifteen minutes until the liquid is reduced by half.

Add the liquid back to the banana pulp.

Use an electric mixer to cream the butter and sugar together.

Add the eggs, cream and bananas and mix for 30 seconds on medium.

Stir the dry ingredients together, then add to the mixer and combine just until fully incorporated.

Pour ⅓ of the batter into the loaf pan.

Using two spoons, dollop Nutella onto the batter. Dollops should be grape-sized; about 6 to 9 dollops.

Add another third of the batter, and repeat with the Nutella dollops.

Add the remainder of the batter and again Nutella dollops.

Slice the reserved banana in half lengthwise and place on top of the banana bread.

Bake for thirty minutes, then lower the temperature to 175°C (350°F) and bake for another 25 to 30 minutes, or until a toothpick inserted into the bread comes out clean.

Cool thoroughly before removing from the loaf pan.

Serve immediately, or wrap in plastic wrap to freeze or serve the following day.