Nutella and Banana bread

I came across a Weightwatchers recipe for Nutella and Banana bread and thought we just had to try making it. Then I realised it was American and the cups to grams just confused me!
So I got out my trusty Banana bread recipe from my favourite baking book and compared the two, then managed to come up with a delicious mixture that worked!

So here is a metric Nutella and Banana Bread recipe for you all to try, oh and by the way it's not low-fat! The only thing that seemed low fat about the original recipe was that they used only egg whites and not the whole egg. I changed that....

Ingredients
4 ripe medium bananas, mashed
100g apple puree/compote (original recipe called for apple sauce) - you could probably leave this out
225g (8oz) Self Raising Flour
1 x 1.25ml spoon (1/4 tsp) bicarbonate of soda
1 x 1.25ml spoon (1/4 tsp) salt - just realised I forgot this!
75g (3oz) butter/margarine
175g (6oz) Light brown sugar
2 medium eggs, beaten
2 tablespoons Nutella

optional
100g walnuts, chopped (from original banana bread recipe, think they would add nicely to this cake)

1. Heat the oven to 180degC, 350degF, Gas Mark 4. Grease and line the base of a 1kg (2lb) loaf tin (my loaf tin is 25cm long and was just the right size if that helps).
2. Mix together the flour, bicarbonate of soda and salt.
3. Cream the butter and sugar together, add the beaten eggs a little at a time alternately with most of the flour.
4. Stir in the rest of the flour, bananas and walnuts if using.
5. Warm the Nutella up in the microwave for 30-60 seconds until it is softer and melted. Using a suitable microwave container.
6. Pour the banana bread batter into the prepared pan. Then slowly spoon the nutella on top and swirl into the bread using a knife until all the Nutella has been worked in.
7. Bake for 40-45 mins until cooked through. Cool on a wire rack. Then ENJOY!!!!