Nutella Banana Muffins - A wonderful metamorphosis of banana-bread
July 5th, 2005

We were invited over to a friends house last weekend. True Nutella lovers, indeed. Show up with a glass of Nutella and it is being ripped out of your hands before you can say Hello. I guess we’ve had our crazy Nutella times, we still like it, but we don’t kill each other over it. There is probably a zillion ways to use Nutella and true Nutella fans are likely to come up with a few extra ways – or one simply admits the addiction and the fact that Nutella can be eaten spoon by spoon. Actually when we were kids, we didn’t even need a spoon…

Nutella

Being indecisive about what to bring to this invitation and while trying to get my stacks of notes and paper articles sorted out and tidied up, I stumbled across an old, hand written recipe from a friend of mine. The note certainly has seen better days, but the letters were all readable and described her favorite banana bread recipe, which I have baked a couple of times in the past years, but had completely forgotten about. Hmmm. Banana bread doesn’t involve Nutella. Hmmm. But maybe it should?

Since O. and I both like to have an occasional feast of crepes with banana and Nutella, it got me an idea! Why not turn the banana bread into a muffin and add a decent amount of yummy Nutella? I really didn’t have to think this one over…and to cut to the chase: It’s a definite keeper. The muffins turned out delicious and – what I always have liked about the original recipe – super smooth and juicy. I substituted some of the bananas with Nutella, added some more milk. Who would have thought this could be so easy? The only thing I’ll try to work on is their shape (I’d prefer muffins shaped like little mountains…), but since I knew how the original banana bread recipe turned out (luscious, dense – but quite flat…), it wasn’t much of a surprise. While Oliver likes them when they’re still warm, I think they’re unbeatable when chilled for a few hours. They were topped generously with chocolate coating – it might look like Nutella, but it isn’t. This is actually my favorite part of it: Biting in this well-chilled muffin and breaking the rather thick layer of cool and wonderful crunchy chocolate…

Banana Nutella Muffins

Cream together in a large bowl the eggs, butter and sugar, then fold in squashed banana and the Nutella. Whisk.

In a separate bowl, combine milk and baking soda and blend well. Also separately, mix the flour with the baking powder.

Now alternately blend in a part of the milk mixture, then a part of the flour mix, part of the milk, … until everything is combined. Hereby you have better control over how the consistency of the dough develops.

Now pour batter into greased or paper-lined muffin tins and bake at 180° Celsius (350° Fahrenheit) in the preheated oven for 25-30 minutes. Check if the muffins are done by poking in a wooden skewer – it should come out quite dry and almost clean. Put them out of the oven and let them cool down completely.

Add a thick layer of (milk) chocolate coating and optionally some decoration (nuts, sugar pearls, …).

Nutella Banana Muffins

Recipe source: Own creation

Required time: preparation 15 min., baking time 25-30 min.

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Ingredients (yield: ~12 muffins):

2 eggs

125g soft butter

100g sugar

2 large ripe bananas

100g Nutella

100ml milk

1 tsp baking soda

250g flour

2 tsp baking powder

150g (milk) chocolate coating

for decoration: nuts, sugar pearls, ...

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