Cream the butter and sugar together until pale and fluffy.
Add the eggs to the butter and sugar mixture a little at a time with the flour.
Add any remaining flour, along with the bananas.
Microwave the nutella in a microwave proof bowl for a few seconds (approx 10) to loosen it.
Fill the tulip cases evenly until you have approximately half of the cake batter remaining. Add a teaspoon of Nutella to each tulip case and then swirl in to the batter (you can use a toothpick / cake skewer / fork / knife!).
Add the remaining cake batter to the tulip cases, and top with another teaspoon of swirled Nutella.
Bake for approx 18 minutes until a knife comes out clean and the top of the muffin springs back when gently pushed.
Remove from the muffin pan and place on a wire rack to cool
Notes
– This recipe can be used to make 12 servings using regular muffin cases. Reduce the baking time to approx 12 minutes.
