I’ve just had an idea…if banana + peanut butter are good on toast and banana + nutella are good on toast, how about all 3?? Breakfast is sorted for tomorrow!
I will admit now to slathering extra nutella and peanut butter on top of one these cupcakes…don’t judge 🙂
I have a nutella banana treat for you today, in the form of banana cupcakes with a nutella swirl. You all know how much I love peanut butter & banana (and apple & cinnamon. And peanut butter & jam. And…you get the picture :D), but banana & nutella is definitely in the top 3 favourites (ok, maybe top 5 :-)).
Anyone notice the heart swirl in the picture below? I’d like to say I did it on purpose…
These cupcakes start with a straightforward cupcake base, with a few delicious add-ins 🙂 Start in the regular way by creaming butter and sugar until pale and soft (about 3 minutes, I used a handmixer). Beat in your eggs, one at a time. The mixture shouldn’t curdle, but if it looks like it’s going to, add in a small amount of the flour. Next, fold in the dry ingredients, which include cinnamon. I freaking love cinnamon. Particularly in any sort of banana cake 🙂 The baking powder and self raising flour makes these little cakes amazingly light, even though they contain banana.
Now. I’m going to make a suggestion that I didn’t actually do when making these cupcakes (but it’s a good idea, promise!) Slightly warm the Nutella before swirling it into the top of the cupcakes. As the kitchen was pretty cold when I made these, the Nutella was solid. Solid Nutella + swirling = not such a good idea 🙂 These cupcakes still taste great though and will keep for 2-3 days (but are best enjoyed soon after baking!)
Ingredients (makes 12 cupcakes):
- 175g unsalted soft butter
- 175g caster sugar (superfine)
- 175g self-raising flour (or all-purpose)
- 3 eggs
- 2 overripe bananas, mashed
- 1 tsp cinnamon
- 1 and 1/2 tsp baking powder (or 2 tsp if using all-purpose flour)
- Nutella (enough for 12 teaspoons)
- Preheat oven to Gas 4/180C. Line a muffin tin with 12 cupcake liners.
- Cream butter and sugar together until pale and fluffy (about 3 minutes using a handmixer)
- Beat in eggs one at a time until fully incorporated. Fold in the dry ingredients, followed by the mashed banana.
- Fill the cases 2/3 full with the cake batter. Place a teaspoon of Nutella on top and swirl gently with a toothpick or knife. Bake for around 20 minutes or until well risen and golden. Try not to eat straight out of the oven 🙂