Preheat your oven to 350°. Spray and line your 9 x 5-inch loaf pan with parchment paper and set aside.

Place the Nutella and a ½ teaspoon vegetable oil into a small sized microwave-safe dish, and microwave on HIGH for 30 seconds or until melted. Stir together and set aside.

Using a stand mixer fitted with the flat beater attachment or a hand mixer, beat together the rest of the oil (3 tablespoons), butter, brown sugar, and the ripe bananas for a few minutes, or until well blended. Add the eggs, 1 at a time, beating well after each addition.

In a separate medium sized bowl, combine your dry ingredients: flour, baking soda, baking powder, and salt. Going back to your stand mixer at low speed, add in the flour mixture and the heavy cream, alternating, and beginning and ending with the flour mixture. Beat just until combined.

Pour the batter into your prepared loaf pan and top with the chocolate hazelnut spread mixture. (Alternatively, you can pour in half of your batter, add the Nutella and then pour in the rest of the batter. I like all the Nutella on top of the bread.) Using a wooden toothpick or butter knife, swirl the batter and Nutella GENTLY. See photo above of what I did.

Bake the bread for about 55 to 60 minutes or until a toothpick inserted comes out clean. Let cool for at least 10 to 15 minutes in pan on a wire rack. Lift and remove bread, slice and serve with more Nutella if desired!