Bananutella Cake

Storing bananas is a struggle in Thailand.
Put them in the fridge and they dry out quickly, but if you leave them on the side they’re brown by the next day. Faced with a bunch of sad over ripe bananas but wanting something a little naughtier than a smoothie, I decided to reincarnate them to something more visually appealing.
Because HELLO, Nutella is amazing.
You will need:
125g sugar.
125g butter.
125g self raising flour.
2 eggs.
1 teaspoon of baking powder.
1 teaspoon cinnamon.
2 ripe bananas.
Start by creaming the butter and sugar together.
Add the remaining ingredients and mix together until everything is mixed into a glorious cakey gloop (technical term). Mash the bananas slightly, ensuring they remain a little lumpy, as it adds a nice texture to the cake. Fold the mashed banana into the cake mix.
Grab the Nutella and drizzle as many tablespoons as you want over the mixture. Go on! I won’t judge.
Then swirl the mixture around a few times.
Spoon into cases and cook for 15 minutes at 175′.
(Cooking times will vary for others, as I used a halogen oven).
Take a few Instagram pictures, and enjoy!

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