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. 

Banana Pancakes

More Muffins and Quickbreads from Spinach Tiger

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Banana Nutella Muffins

Banana Muffins with chopped chocolate and nutella make for a great combination.

Servings 12

Ingredients

• 1 cup all purpose flour
• 1 cup spelt flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/2 cup sugar
• 1/2 cup plain yogurt
• 1/2 cup grapeseed oil or canola oil, or 1/2 cup melted butter
• 2 eggs
• 1 teaspoon vanilla
• 2 ounces dark chocolate chopped (can use 1/2 cup of chocolate chips)
• 1/4 cup Nutella or more
• chopped toasted hazelnuts for garnish optional

Instructions

• 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 3/4 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.

Notes

Regarding flours, you can use either all-purpose flour or spelt flour, but I mixed them.
I like to use oil in my quickbreads and snack cakes. You can use melted butter in this recipe.
You can swirl more Nutella through the muffins if desired, or if you prefer, serve muffins with option of topping with more Nutella. I find these best served warm.

The post Banana Chocolate Chunk Nutella Muffins appeared first on Spinach Tiger.

Chocolate and hazelnut naturally go together. But, adding in crispy prosciutto takes it up several notches. Seriously, you have the chocolate, the crunchy, the nutty, and the salty all baked together and topped with hazelnut cream. What could be better?

Bookmark this and serve it to holiday guests. They will talk about it for a long time.

This is very moist just the way a bread pudding ought to be and very easy to make. The whipped cream turns this into a special dessert. I like the idea of individual sized cups as this makes it easy to feed a crowd.

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Chocolate Hazelnut Bread Pudding Cupcakes with Crispy Prosciutto

Author Angela Roberts

Ingredients

• 4 cups of nature’s pride country white bread cubes set out overnight
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/4 cup cocoa powder
• 6 ounces nutella
• 1 teaspoon pure vanilla extract the better quality, the better flavor
• 4 egg yolks
• 2 tablespoons sugar
• 1/3 chopped toasted hazelnuts reserving enough to garnish
• 4 slices crispy prosciutto see below crumbled for topping and for recipe. If you are only using for topping, use less.

Hazelnut Cream for Topping

• 1 teaspoon hazelnut syrup
• 1 cup heavy cream

Instructions

• Set bread cubes aside in mixing bowl.
• Toast hazelnuts for 5 minutes at 375.
• Crisp prosciutto for 10 minutes at 375.
• Continually whisking, heat heavy cream, milk, and cocoa on stove to boiling.
• Turn off heat, add nutella, whisk until fully incorporated.
• Beat egg yolk with sugar.
• Whisk chocolate mixture into egg mixture, slowly.
• Add in half of the chopped nuts.
• Option: You can also add in crispy prosciutto (very fine pieces). Prosciutto can be of a different size, so you can be judge on how much to make.
• Wrap in plastic for one hour.
• Spoon into baking cups. Bake at 350 for 21 to 25 minutes.
• Sprinkle with chopped hazelnuts and crumbled crispy prosciutto.
• Serve with a dollop of whipped cream.

The post Chocolate Hazelnut Bread Pudding with Crispy Prosciutto appeared first on Spinach Tiger.