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
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.