Preheat the oven to 180°C/Gas Mark 4 and grease a 2lb loaf tin.

Mix the softened butter and sugar in a bowl until it is combined and has a smooth consistency.

Gradually add in the beaten eggs and mix before adding the flour, baking powder and ground cinnamon.

Add roughly half the Nutella to the batter and stir it around*. Depending on the consistency of the Nutella, you might need to soften it a little bit in the microwave so that it mixes in easily.

Once half the chocolate spread has been mixed in, mash the bananas and stir into the mix.

Transfer the mixture to the greased baking tin.

The next stage is to swirl the remaining chocolate spread through the cake batter. The spread needs to be thin for this to work, so microwave it or very gently heat it in a pan.

Add the softened chocolate spread to the mixture, and swirl the Nutella through the batter using a skewer.

Transfer to the preheated oven and cook for 45 minutes. Check on it at 30 minutes and if the outside is browning up too much, place some loose foil over the top for the last 15 minutes.

Check it is cooked all the way through by inserting a skewer into it.

Leave it to rest for about ten minutes before slicing it up.