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Banana and nutella muffins

Hannah at Mums’ Days has made a fabulous list of recipes to use up browning bananas. Her 10 ways to use up old bananas includes banana milkshakes and smoothies, banana gelato, banana pancakes, banana bread and also my sugar-free flapjacks (which is without a doubt the most popular recipe on my blog).

Yesterday I needed a ‘pick-me-up’ and seeing the bananas in my fruit bowl that looked like they were very close to walking to the bin on their own, I thought of Hannah’s list, especially The Londoner’s Nutella swirl banana muffins. Perfect!

Banana and nutella muffins

Even though I wanted to eat something indulgent I couldn’t help myself from trying to make Rosie’s original recipe slightly healthier. So I reduced the sugar by a third and substituted some of the white self-raising flour with wholemeal. For muffins, the slightly heavier and denser cousins of cupcakes, you can definitely get away with adding some healthier wholemeal flour.

My taste-testers made no comment about the lack of sugar (and hubby ALWAYS comments if something I make isn’t sweet enough in his opinion). The fact that very ripe bananas are super sweet, plus the addition of Nutella makes it very easy to reduce the sugar content significantly without losing the necessary sweetness needed for it still to be a sweet treat.

I do love Nutella, in particular for how little you can add of it to make something seem much more indulgent than it is. I like adding it to porridge as only half a teaspoon makes the porridge taste wonderfully chocolatey and incredibly indulgent.

When I showed the muffins going into the oven yesterday on Instagram, one of my lovely IG friends asked if I’d tried Lindt ball muffins. I’d forgotten seeing them and was very glad I had! But if you need a more indulgent muffin, why not try popping a Lindt ball into the centre rather than the Nutella; I’m sure they would be divine.

BANANA AND NUTELLA MUFFINS

Prep time: 15 mins
Cook time: 20-25 mins
Makes 12 muffins

115g unsalted butter
80g wholemeal self-raising flour
150g white self-raising flour
100g caster sugar
1/2 tsp salt
2 eggs, lightly beaten
3 very ripe bananas, peeled and mashed
1 tsp vanilla extract
4 tbsp Nutella, at room temperature

Gently melt the butter (I prefer to use the microwave) and leave to cool.

Heat the oven to 180C and lightly grease your muffin tins (or line with paper cases).

In a medium-sized mixing bowl, combine the wholemeal and white flours, the sugar and salt.

In a jug (or smaller mixing bowl), whisk together the melted butter, beaten eggs, mashed bananas and vanilla extract.

Pour the wet mixture into the dry ingredients and mix until just combined (mixing too much can make your muffins dense and chewy).

Divide the mixture evenly between the muffin tin holes (they’ll be about half to three-quarters full depending on the size of your tin). Add a small dollop of Nutella on top of each muffin and use a skewer (or knife) to swirl it through the muffin (not too much or you won’t see any swirls).
banana and Nutella muffins

Bake for 20-25 mins until golden and cooked through when tested with a skewer.

Variations:

  • instead of Nutella, place a piece of chocolate (or Lindt ball!) in the centre of each muffin before baking to make oozing chocolate banana muffins
  • add 1 tsp of ground cinnamon to the mashed banana
  • make banana and Nutella bread/cake by cooking the mixture in a loaf or cake tin

Tip: if your Nutella is still rather hard at room temperature, either place the jar into a sink of hot water or pop the jar (without its lid) in the microwave and zap at a low temperature for intervals of 10 seconds each until it’s slightly runny.

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Dairy-free banana bread

I didn’t realise how much I used bananas in cooking until I started writing this blog! There’s banana muffinsbanana teething biscuits, banana chips, banana icecream, banana pikelets, banana and butternut squash loaf, and they’re also my ‘secret’ sweetener in my sugar-free flapjacks. And these are just the recipes I’ve blogged!

Banana is commonly one of the first solid foods a baby experiences, and I think I probably just tried different things with them as Nicholas always loves them.  I also pretty much constantly have some very ripe ones in the freezer waiting to be turned into something yummy.

I’ve tried many banana bread recipes over the years with varying degrees of success. Most of the time I prefer mine to be light and fluffy like a sponge, rather than heavy and moist. And while I adore cream cheese frosting, for me this banana bread is much better without it distracting your taste buds. It also means I feel less guilt when eating it for breakfast.

dairy-free banana bread

Banana bread recipes are quite similar overall with a different tweak here and there. My recipe isn’t anything new, but it’s evolved from combining recipes I’ve come across and experimenting until I was happy.

One thing you might want to experiment with is the texture of the mashed banana. Some cooks puree it with a blender while others leave it quite chunky. Supposedly pureeing it gives a richer banana flavour to the finished product. I mash my bananas with a fork, but mash about half of them until they’re very smooth and the remainder I only mash a little so you find the occasional chunk in the finished bread.

There’s quite a bit of banana in this recipe, but you can easily get away with less; even two smallish bananas would work fine (you want at least 175g of it unpeeled).

DAIRY-FREE BANANA BREAD

Prep time: 10-15 mins
Cook time: 40-45 mins
Freezable

175g self-raising flour
2 1/2 tsp baking powder
175g golden caster sugar
2 eggs
1/4 cup vegetable oil
2 1/2 medium bananas, mashed
50g walnuts (or pecans), chopped

Preheat the oven to 160C. Line a loaf tin with baking paper.

Whisk the sugar, eggs and oil together at a medium speed using a handheld beater or in an electric mixer. Whisk for a few minutes until it’s pale and fluffy.

Sift in the flour and baking powder, add the mashed banana, and mix until combined using a low speed. Gently stir through the walnuts.

Pour into your prepared tin and bake for 40-45 minutes until a skewer comes out clean.

Variations:

  • Make individual muffins instead of a loaf (easier to freeze if you’re not going to eat all of it)
  • Dust with icing sugar
  • Top with cream cheese frosting for a more decadent loaf

dairy-free banana breadI’m linking up this recipe to the One Ingredient Challenge hosted by Franglais Kitchen and How to Cook Good Food. Why not enter your own banana recipe and join the linky party? Read the rules here.