Nutella Swirl Banana Bread Muffins

Remember a couple of weeks ago when I shared a picture of my fossilised bananas with you? I'd said that banana bread was about to happen, but I decided to mix things up a bit, and went for banana bread muffins instead, with a little swirl of Nutella in the top. The idea was that I could freeze them individually, away from immediate temptation, and then whip them out when I fancied one.

In the name of honesty I have to tell you that this did not happen - they were demolished pretty quickly (although I did take some to work to share, so it wasn't tooo bad). I have since managed to make and freeze some brownies though (so proud!)

I braved the muffin tray without wrappers, primarily because I didn't have any muffin cases, and I was so happy with how they turned out with just a little bit of butter in each hole. Don't they look cute naked?

The recipe is really easy, and because they're so much smaller than a normal loaf of banana bread they cook much quicker. If you have the self control, it is also really easy to pop them in the freezer - no slicing means no drying out, so the defrosted result is much tastier. It's a win win. The recipee comes from the Hummingbird Bakery.

Nutella Swirl Banana Bread Muffins

200g Light Brown Sugar
70g Caster Sugar
2 Eggs
200g Ripe Bananas, Mashed
280g Plain Flour
1tsp Baking Powder
1tsp Bicarbonate of Soda
140g Melted Unsalted Butter

Nutella (how much is how much you fancy!)

1. Preheat the oven to 180oC and grease a twelve hole muffin pan
2. Beat the sugars and the eggs together until light and airy
3. Mix  in the mashed bananas
4. Sieve the flour, baking powder and bicarbonate of soda together, then gently fold in to the wet ingredients
5. Finally add the melted butter.
6. Split the mixture evenly between the muffin pan, and then swirl the Nutella in to the top of the mix
7. Bake for 25 minutes until risen, and a knife comes out clean in the middle