Banana, Nutella and Raspberry Muffins

We spent Easter weekend in Cornwall and embraced the countryside lifestyle by getting down to some serious baking. Having seen this recipe for Nutella Swirl Banana Muffins, we were eager to have a go at making the delicious looking delights ourselves, with an added twist - fresh raspberries for an extra fruity flavour.

The recipe is for 12 muffins, but we decided to overload our baking tray to create 6 giant cakes. They needed a little longer in the over - around 40 minutes - but came out looking beautifully plump and light.

They smelt divine and we couldn't wait to get our hands on them. Dipping the more bananary bits into the melting, oozingly delicious raspberries was a personal highlight.

We were so enamoured by these gorgeous creations that we decided to try the recipe as a loaf. We swirled Nutella into the mixture while it was still in the bowl, ensuring an even spread of chocolatey goodness throughout the cake.

The loaf took around 45 minutes to bake, coming out beautifully soft and moist. Hideous word, I know, but definitely appropriate in this instance.

This is a wonderfully simple and delicious recipe, perfect for whenever you have a few overripe bananas just begging to be transformed into an indulgent dessert.