This nutella banana muffins recipe is actually from a banana bread recipe and from now on it’s in my top favorites, I love it!
The first time I made it, it disappeared in just a few hours time. Afterwards, I thought I would try making it in the shape of muffins and it was just as good a success as the first time. So, I came up with the ultimate deliciously evil idea for my banana bread fans: Banana Cupcakes covered in a generous amount of nutella cream frosting.
Ingredients for nutella muffins:
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/4 cup mashed ripe bananas
- 1 teaspoon vanilla
- 1/2 cup milk
- 3/4 cup Nutella
Preheat oven to 180°C/350°F.
Prepare two muffin pans.
In a medium bowl, whisk together the dry ingredients: flour, baking soda and salt.
In a large bowl, beat the butter with the sugar, until creamy. Add eggs, one at a time, mixing well after each one. Add mashed bananas, milk and banana. Mix until well combined.
At low speed, add the flour mixture. Don’t over mix it.
In a separately bowl, stir nutella with two cups of the banana batter.
In the prepared muffin cups, spoon Nutella batter alternately with the banana bread batter.
Bake for 40-50 minutes. Cool in the pan for a few minutes, than transfer to cool on a rack.
Ingredients for the nutella cream frosting:
- 1 cup nutella
- 1 cup mascarpone cream (or any other cream cheese that you like)
- 100 ml whipped cream
In a small bowl, beat whipping cream until stiff peaks form, set aside.
In a large bowl, cream together nutella with mascarpone. Gently, add in the whipped cream.
Now, it takes just a few minutes to pipe a simple swirl and add sprinkles.
I decorated a few only for the photos, so that my 8 years daughter could have the rest of the fun. 🙂
This cup cakes are amazing. Soft and heavenly chocolatey. You have to try it!
Thank you for the recipe ‘Chef in Training‘.