Ingredients 140g unsalted butter 140g caster sugar 2 medium eggs, beaten 140g wholemeal self-raising flour 1 tsp baking powder 2 over ripe bananas, mashed 135g Meridian cocoa and hazelnut butter 50g walnut halves, crushed lightly
What you'll need
12 paper cases
Large mixing bowl
Wooden spoon Method Heat oven to 180C/160C fan/gas 4.
Line muffin tray with paper cases
Melt the butter and pour into a large mixing bowl. Add the sugar and mix together, then slowly add the eggs, stirring continuously. Mix in a little flour, then fold in the remaining flour, baking powder, walnuts and bananas. Add 1 dessert spoon of the mixture into each paper case. Add 1 tsp of Meridian cocoa & hazelnut butter on top of the mixture, then add another dessert spoon of the cake mixture on top to cover. Bake for about 15 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.