Banana & Nutella Babycakes

Bananas are amongst my least favorite foods. Right down there with durian. Sure, I'd eat it if I've been starving for three days and they happen to be the only edible thing around...but by then, Bambino's (my Chihuahua) treats would have looked pretty appetizing too. BUT...Nutella can turn anything around!  Including the detested banana. It really is quite a magical transformation!

Banana & Nutella Babycakes
(makes 20 tiny cakes)

2 1/4 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
4 medium soft ripe bananas, peeled and mashed
4 tablespoons Nutella chocolate spread
1/2 cup walnuts, plus 1/4 cup for cake tops

Prepare 2 muffin tins with paper cups / muffin wrappers.
Preheat oven to 175C.
In a large mixing bowl, sift together flour, baking soda, baking powder, and salt.  In a separate mixing bowl, beat sugar, eggs and vanilla on medium speed with an electric hand mixer until pale and fluffy, about 3 minutes.  Reduce speed to low and drizzle in oil, beat until just combined.  With a balloon whisk, whisk in bananas until combined.  Whisk in flour mixture until combined. Gently stir in nuts and Nutella, leaving streaks of chocolate in the batter.  Try not to overmix!

Spoon batter into prepare muffin cups, sprinkling the tops with a handful of walnuts.  Bake about 30-35 minutes, until wooden skewer / cake tester comes out clean.  Remove from muffin pan and cool on wire rack.