I generally can’t be trusted to have nutella around the flat as no matter where it is, or what time of day (or night) it is, I will crack into it and eat it, by the spoonful, so making these cakes was a slightly risk business.
The velvety smooth chocolate spread is a thing of joy and can be added to most bakes for a little extra oomph, taking them to the next level.
It’s also great on toast or a baguette but here I’ve combined it with bananas in these cakes.
The bananas not only create a strong flavour, they also make the cake light and moist, while the nutella, also another powerful flavour, compliments the banana perfectly.
These cakes are best on the day they’re made as after then the banana tends to make them wetter and slightly slimy, but they can also be frozen (before icing) for up to three months.
I’ve opted for fairy cake size as these cakes are pretty intense but if you want bigger versions double the quantities and use cupcake cases.
125g caster sugar
125g unsalted butter, softened
150g self raising flour
3 large eggs, at room temperature
2 tbps nutella
25ml milk (whole is better but semi skimmed will do)
3 mashed up bananas (the riper the better)
A pinch of salt
For the icing…
500g icing sugar
100g butter, very soft
1 tbsp nutella
How to make…
Preheat the oven to 190C/180 fan/Gas 4 and line two 24-cup cake trays with fairy cake case.
Blend together the butter and sugar until light and creamy. This takes around three minutes with an electric mixer, double without. If you’re using an electric mixer remember to scrape down the sides regularly with a spatula to make sure everything is mixed in properly.
This photo shows the kind of texture you’re after…
Once the mixture has doubled and lightened in colour, add in the eggs one at a time. In between each egg pop in a dollop of flour to stop the mixture separating.
Add the nutella and mashed up banana and carry on mixing gently before sieving in the flour slowly.
Carry on mixing everything together and slowly add the milk until everything is combined – around two minutes with an electric mixer, four without.
Spoon the mixture into the cake cases until they are two thirds full. Bang each tin sharply on the table to get rid of the air bubbles and then put in the oven for 20 minutes.
Watch the cakes like a hawk and as soon as they’ve darkened in colour and spring back to your touch they re done. Transfer to a wire cooling rack and wait until they are stone cold before attempting the icing.
While you’re waiting for the cakes to cool make your icing. Beat together the butter and sugar until it forms stiff peaks. It should be thick – like soft butter – and the longer you beat it for the smoother it will become, around five minutes with an electric mixer.
Swirl the nutella in with a spoon to give the icing a ribbon effect (feel free to taste test the nutella at this point…).
I piped on the icing on these, but feel free to swirl on with a spatula if you’d prefer.