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I have plenty of bananas coming your way and they are absolutely delicious. These Banana Nutella Muffins are soft, moist and loaded with Nutella goodness, it’s seriously good. But then is there anything but good with Nutella in it?
I got plenty of extra ripe banana again sitting in my counter, and in my world nothing goes to waste. So now what you see is a banana disguise as a muffin. I’ve made quite a few variations of banana bread in my website and it’s always good to add more. What I like about banana bread or muffin is that they are very easy to make. I would even recommend this if you are just starting with baking. It’s a quick bread, simple and easy.
What Makes This Different From Other Banana Muffin?
Banana bread is a quick bread, and often times most of the recipes I saw doesn’t use a mixer to make it. Traditional banana bread has a heavy, dense and soft texture and that is not a bad thing. In fact, that was the texture that I only knew until I got into baking and tries experimenting on my own. Although I also like that kind of texture from time to time, I discovered that a lighter and softer banana bread or cake or muffin is something that I enjoy. My Banana Chiffon Cake has a lightest and softest texture and it absolutely delicious. That cake uses a method of separating egg yolk and egg whites, the same method I used for Banana Sponge Bread. Those 2 have a sponge and chiffon like texture. This Banana Muffin is a cross between the texture of traditional and chiffon like texture. I was actually surprised how good it turned out. The method I used here is to cream the sugar and egg to build up air and to create lighter texture. I then added mashed bananas and dry ingredients came in last so that it will only require less mixing to avoid dense bread. Just a simple modification in the method gave me the soft and moist banana Nutella Muffins ever!
Although this is a simple recipe, there are key things that you have to remember to get a nice soft banana bread texture.
Four Important Tips for a Light & Soft Banana Muffin
Room Temperature Egg – Because this recipe call for creaming the egg and sugar, it is VERY important to have the egg at room temperature, so don’t ignore this reminder. A room temperature egg whips up better as compared to cold one. If you are short of time, you can submerge the egg in warm water for 5 minutes, that should do the trick
Ripe Banana – only use ripe banana, the one with brown spots in the skin is the best one to use. Those brown spots are sign that the banana is ripe, and ripe means softer and sweeter. This is the state of banana that would give the natural sweetness to the banana bread or muffin. Now if you don’t have ripe banana, I’ve read that you can bake the banana wrap in foil at 300F for 10 mins to get it soft, however I personally haven’t tried that. I always prefer either buying a ripe banana ready to use for banana bread or buy a banana and let it ripe naturally in my kitchen counter. One thing to remember, the warmer the place you keep the banana, the faster it will ripen. This is why input my banana in the fridge specially during summer if I don’t want it to ripen fast, and I also wrap the end with the stem with a cling wrap. That will block the air from coming in and it will slowdown the ripening process.
Don’t over mix – You’ve heard this over and over again in many recipes but I will still repeat it here. Over mixing can make the bread though because as you mix more, gluten is form and that causes a tough bread. Once you add the dry ingredients just mix it until combine, no more no less.
Creaming Egg & Sugar – Although not a traditional process in making banana bread, creaming egg and sugar instead of just mixing everything in one bowl gave a lighter banana muffin texture. So don’t skip this step and see for yourself why I recommend doing this. Creaming the egg and sugar will allow air to build up into the batter thus giving a lighter and airy texture, almost like a cake but still feels and taste like banana bread, but better.
This banana Nutella muffins are my sinfully delicious way to use ripe bananas and they are now one of my favorite easy to make snack or breakfast. You can make this into a loaf bread just bake it in a loaf pan or make it into muffins like what I did. I like both, but for a single serving potion, I like making it into a muffin, besides If I’m adding Nutella in it, I want each piece to have more Nutella in the Center and on top. Nutella is one key ingredient here, although it is also great even if plain. You can also add chocolate chips, chopped wall nuts and white chocolate chips. Mix and match and just have fun.
- 3 large ripe Bananas – mashed
- 1/2 cup Vegetable or canola oil
- 1/2 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 Egg – room temperature
- 1 cup + 2 tablespoon Sugar
- 2 tablespoon Buttermilk or Milk
- 1/4 – 1/2 cup Chocolate Nutella
- Preheat oven to 350F degrees and line a muffin pan with muffin liners or spray with oil if not using a liner.
- Mash Banana: Peel the bananas and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine. Add vanilla extract and oil and stir. Cover and set aside.
- Mix Dry Ingredients: In a separate bowl, mix flour, baking soda and salt. Set aside.
- Cream Egg & Sugar: Using hand mixer or stand mixer, cream the egg and sugar until light in color and smooth and flowing consistency, about 5 minutes.
- Wet Ingredients: Turn the mixer in low-speed and gradually pour the banana mixture to the egg and sugar. Mix until just combined.
- Add Dry Ingredients: In low-speed, gradually add the dry ingredients to the wet ingredients and mix until just combined, then pour the buttermilk and mix just enough to combine. Do not over mix the batter. The mixture will be runny, that’s fine.
- Scoop Batter: Scoop batter in each muffin liner 1/4 full then doll up Nutella in the center. Pour batter to cover up to 3/4 full. Doll up again 1/2 tsp (or more) of Nutella on top and using a toothpick or any pointed object, slightly swirl the top.
- Bake 25 – 27 minutes or until the top turns brown. A toothpick test might not work because there is a filling in the center.
Makes 14 muffins
Here are some other banana recipes, check them out!
- White Chocolate Banana Muffin
- Banana Bread, 4 Ways to Make it
- Chocolate Banana Muffin
- Strawberry Streusel Muffin
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Pinning this for later, the of my fave things, nutella, banana and muffins. Will definitely be trying this one 😊
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I’m glad you like it. I am interested to know how it goes, drop me a not if you don’t mind. Thanks!
Made these today. Delicious!
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I’m glad you like it 🙂
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