I’ve admitted before that it’s very difficult, if not impossible, for me to keep jars of Nutella in the house. I always seem to get out a spoon and dig in . . . until it’s gone!
That said, I’ve really been wanting to create more recipes with Nutella, so I made an exception and bought the double pack at Costco! For me, a very dangerous proposition!
Have you ever had a Nutella-Banana crepe? If so, you know that they are incredibly delicious, right? Well, this recipe uses the same magical combination of flavors, all inside a few bites of cake! I absolutely am in love with these tiny, cute cupcakes!
- 1 teaspoon butter to grease the pan
- 1/2 cup Nutella (plus another 1/4 cup to spread on top)
- 1/4 cup mashed, ripe banana (plus 3 thin slices, cut into quarters)
- 1 large egg
- 2 tablespoons all-purpose flour
Makes 1 dozen
Total Prep Time: 7 minutes
Total Cooking Time: 12 minutes
Heat the oven to 350 degrees and grease a mini-muffin pan with the butter. Set aside.
In a small bowl, mix the Nutella with the banana, egg, and flour until well blended. Pour the batter into the prepared pan, filling each space about 1/2 to 3/4 full. This is easily accomplished with a tiny ice-cream scoop (a 1 1/4-inch scoop is the perfect size.)
Bake in the preheated oven, just until the batter solidifies, about 11 minutes. Remove from the oven and let the cupcakes cool. Once they are completely cooled, spread a thin, even layer of Nutella on top and add one of the quarter slices of banana to each! Cute! Yum!
An additional note:
You might also like my Nutella Kisses (which are gluten-free!)