We always have bananas on hand. Always. I don’t think we ever come home from the grocery store without bananas. And we always have Nutella, because well, Nutella! I haven’t baked anything the last couple of weeks, so we’ve been out of things to munch on. So why not combine some of our old bananas and some of that Nutella to make muffins?
These came out great. I didn’t do such a great job swirling the Nutella, but that worked out to my delight. They had like a big clump of Nutella in the middle. It’s like a gooey chocolatey surprise.
Nutella Banana Swirl Muffins
Adapted from thenovicechef.com
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 medium over-ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
Preheat oven to 350°F. Grease muffin pan or line with paper liners.
In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans.
Fill muffin tins 3/4 full (about 1/3 of a cup of batter). Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm or store in an airtight container until ready to serve.
I may be the world’s pickiest dessert eater. When it comes to chocolate, I cannot stand for it to be anything less than 60% cocoa. No milk, no white, nuhuh, no way. And when it comes to brownies, they had better be nice and dark and rich and ooey gooey. And of course, they had better not have nuts in them. They can have a fudgy frosting on top with nuts but they cannot be in the brownie. So here I have found the best dark, rich brownies I have ever had.
- These brownies can be made in an 8″x8″ pan or a 13″x9″ one. The directions are for a 13″x9″ pan. If you make them in a square pan like I did, up the cooking time to about 50 minutes.
- Brownies are so versatile. Sprinkle some powdered sugar on them or serve them fudgie-budgie style with ice cream, chocolate sauce, and whipped cream.
- If you’re like me, you may have forgotten the cocoa powder altogether. Whoopsie. Don’t worry. They still taste just fine.
Dark Chocolate Brownies
Adapted from thepioneerwoman.com
- 1 cup butter
- 5 oz unsweetened chocolate
- 1/4 cup cocoa powder
- 2 cups sugar
- 1 TBSP vanilla
- 3 large eggs
- 1 1/4 cup flour
- 3/4 cups semi-sweet chocolate chips
- Preheat the oven to 350°F. Grease a 13″x9″ pan.
- In a medium/large saucepan, melt the butter and unsweetened chocolate over low heat. Stir occasionally until smooth and melted through. Sprinkle in cocoa powder and whisk to combine. Remove from heat and let cool.
- Stir in the sugar and vanilla until just combined.
- Mix in the eggs one at a time.
- Stir in the flour until halfway incoroporated then add the chocolate chips.
- Pour batter into the greased pan.
- Bake for 40 minutes, or until a toothpick comes out clean.
- Save your corner pieces for me!