Preheat oven to 350 degrees F.

Grease muffin pans well or use paper liners if you prefer.

Beat sugar and oil in a bowl for just a few minutes.

Add eggs, vanilla and mashed banana.

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

Spoon the batter into the cupcake pans, filling them about 2/3 full. Bake for 15- 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool completely on a wire rack before dipping the tops of the cupcakes into the Nutella Ganache Glaze.

In a double boiler over medium low heat, melt together the chocolate chips and whipping cream.

When smooth, remove from the heat. You do not want to overheat the chocolate.

Using an electric mixer, blend in the Nutella, icing sugar and milk. You may need to add a little more milk if your glaze seems too thick.

Transfer the glaze into a small narrow bowl. This makes it easier to dip the cupcakes.

Dip the tops of the cupcakes into the glaze, giving them a 180 degree twist to create the swirl on top before pulling them out of the ganache.

Allow the ganache to set for an hour or so before serving. Store in an airtight plastic container.