Two’s company, three’s a crowd. Not a problem when the crowd is three over-ripe bananas pushing their way to fame with chopped dark Belgium chocolate, and Nutella. This combination is all the rage and for good reason.
This was a five minute blog post, because unlike many other recipes presented here, this took very little effort. Every day this week, I glanced over at the bananas on the counter, watching them turn riper and riper until they were nearly black. I picked them up to throw them into the trash and my food sense stopped me. I remembered last year I a made banana pancakes topped with warmed Nutella and it was a big hit.
Just like that, my hand grabbed the Nutella and 40 minutes later, we had muffins and a little crowd of hands grabbing them. It was spur of the moment Nutella goodness.
I topped the muffins with some toasted chopped hazelnuts, but if I had to do it over, I would add crispy bacon or prosciutto like I did in this chocolate hazelnut bread pudding.
I shot a few pictures and it was done. It’s not usually like that. Sometimes I have a great idea brewing for weeks and it flops. Today, I didn’t think at all, and it worked.
I added about a teaspoon of Nutella to each muffin after they were scooped. You can always add more later if it’s not enough for your taste. Just microwave it first for about 10-15 seconds, before topping your muffin.
I love my stone muffin pan.
If you like muffin liners, these silicone liners are great and resuseable.
Earlier in the day I asked Amy at the Fearless Homemaker what I should do with the bananas and it was suggested that I add them to her delicious no bake peanut butter energy bites. I might just do that the next time. Tell me, how would you use three over-ripe bananas?
I also have an award winning banana bread.
- 1 cup all purpose flour
- 1 cup spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 very ripe bananas
- ½ cup sugar
- ½ cup plain yogurt
- ½ cup grapeseed oil (or canola oil, or ½ cup melted butter)
- 2 eggs
- 1 teaspoon vanilla
- 2 ounces dark chocolate, chopped (can use ½ cup of chocolate chips)
- ¼ cup Nutella or more
- chopped toasted hazelnuts for garnish (optional)
- Mix together, flour, baking powder, baking soda, salt in one bowl. Set aside.
- Smash bananas with a fork. Add in sugar, eggs, yogurt, oil, vanilla.
- Add to flour mixture. Add in chopped chocolate.
- Scoop into muffin pan. Makes 12 muffins.
- Spoon in about ¾ teaspoon of Nutella into each muffin. You can use more, if you desire.
- Bake at 350 for 25-30 minutes.
- Garnish with chopped toasted hazelnuts if desired.