Now this post is inspired by my massive hankering for banana cake all last week. Not helped by the fact that my lovely friend who writes House of Herby had posted a recipe in December that I keep going to gawk at. In addition, it wasn’t in the least bit helped by the recipe The Londoner posted that I also keep going to ogle at. Well this recipe is inspired by both with a couple of minor tweaks. By tweaks I mean that I replaced some of the white sugar with brown sugar because I was under the impression that J adores brown sugar. He later told me that he likes it but that’s it. I suppose in 5 years it’s not too bad to wildly exaggerate your boyfriend’s love of sugar, is it?

Anyway, this recipe is really really easy. It’s actually a great one to do if you haven’t got much baking equipment. I was making these at J’s house and all the baking equipment is at mine so this was pretty much mashed together with a fork and wooden spoon. It was also mixed together in a mixing bowl with a large crack up the side (I can’t complain, it was probably me who broke it with vigorous mixing!)

To make 12 muffins you will need:

3 bananas (overripe are best)

100g caster sugar

50g soft brown sugar

1 large eggs (please, please buy free range)

230g self raising flour

1 teaspoon vanilla extract (entirely optional)

Approx 4 tbsp Nutella (or another brand of chocolate and hazlenut spread)

113g butter

 

Preheat the oven to 180°C. Line a muffin tray with cake cases.

Put your bananas in your mixing bowl and mash them. (ITs ok if there are some little lumps)

Add your eggs and beat into the bananas. (Wooden spoon is best for this).

Melt your butter, leave to cool for a couple of minutes and then add to the mixture.

Add your sugar and beat into your mixture.

Beat in the flour. Don’t worry if your mixtures isn’t perfectly smooth. Muffin mix should look awful. In fact, the worse the mixture looks the nicer it tends to come out.

Spoon your mixture into the cake cases.

Melt your Nutella (or other chocolate spread) in a microwave for approximately 40 seconds.

Add a teaspoon to each muffin and sort of swirl them. I was and epic failure at said swirling and just sort of lifted the cake mix over and under the Nutella. The main thing is not to over mix the banana mix with the chocolate so there are distinct swirls.

Bake in the oven for 20-25 minutes. Mine actually needed the 25 minutes. Test that they’re cooked by putting a skewer or sharp knife through the muffins.

Remove from the oven and allow to cool for a few minutes.

Serve warm and marvel at the marbled effect you have created.

Now as a little side note I was talking to my Mum again about this blog and she said she was really pleased about the cake because I don’t live near my family, they rarely get to try cake. More cake to come soon Mum!