Back when the pandemic lockdowns started and there was mass panic, it was little wonder that so many people started making banana bread. It's such a comforting food, with the ripe bananas keeping the muffin crumb moist and delicous. For us, these Banana Nutella Muffins became a staple. They're so easy to make, and the kids loved the Nutella swirl on top.
Ripen Your Bananas
The key to any banana bread is to let your bananas get super-duper ripe. I mean, not so ripe that they get totally black and shriveled on the outside (OK, yes, this has happened to me), but way past what you might think is ripe. Even riper than in my photos!
You know how your mouth feels kinda dry if you eat an underripe banana? This is because underripe bananas contain a lot of starches. As they ripen, the starches get converted to sugars, which not only make the muffins sweeter but also allow them to stay really moist inside. So let them sit! You can put bananas in a paper bag to ripen them faster.
Putting Together the Batter
This is a pretty simple batter, but as always, the key is to let your butter and eggs come to room temperature. If you are impatient like me, you can microwave your butter on 50% power in 10 second bursts, turning the butter each time so no side gets too melty. For the egg, you can let it sit in some warm tap water for a few minutes.
Once you have all your ingredients measured out, whisk together the dry ingredients (flour, baking soda, salt and cinnamon) and set it aside. Then, use the creaming method to put together the batter.
The creaming method just means beat together the butter and sugar for a few minutes, until it's light and fluffy. Then add the egg, and then the rest of the wet ingredients (sour cream, vanilla and bananas).
Once that is all incorporated, you'll add in the dry ingredients, and mix on low until everything is just incorporated. Don't overmix, or they will start to get a little tough and rubbery. Just mix until you don't see the flour anymore.
Adding the Nutella Swirl
Once your batter is ready, you'll need your muffin tin. You can either spray the tin with nonstick baking spray (Baker's Joy is great), or you can line it with baking cups, as I did. Fill the cups about ¾ of the way with batter. I use an ice cream scoop so they end up all the same size.
Then, using a tablespoon or large spoon, place a dollop of Nutella or other hazelnut chocolate spread on top of the batter. Use a toothpick or skewer to swirl the Nutella around a little bit -- not too much, as you want them to have some swirly texture on top. Alternatively (or in addition?!), you can throw a few chocolate chips on top.
Bake the Banana Nutella Muffins
These don't take long to bake, just around 20 minutes at 350°F (177°C/gas mark 4), or until their internal temperature reads 205°F (96°C). After they're cool, you can keep them in an airtight container at room temperature for a day or two, but then stash them in the fridge for up to a week. Perfect to grab for a breakfast treat!
Have you made banana muffins before? Let me know how you like these in the comments below!
Banana Nutella Muffins
- Muffin tin and liners
- Electric mixer (optional)
- 125 g all-purpose flour (1 cup/4.4 oz)
- ½ teaspoon baking soda
- ¼ teaspoon fine grain salt
- ½ teaspoon cinnamon
- 2 very ripe bananas, large size (8"-9")
- 57 g unsalted butter, room temperature (½ stick/4 Tbsp/2 oz)
- 100 g brown sugar (½ cup/3.5 oz)
- 1 egg, room temperature
- 45 g sour cream or buttermilk (3 Tbsp/1.6 oz)
- ½ teaspoon vanilla extract
- 12 tablespoon Nutella (at least a 7.7 oz jar)
- Preheat your oven to 350°F (177°C/gas mark 4).
- Add the muffin liners to your baking tin, or spray with nonstick baking spray.
Make the batter
- In a medium size bowl, add the flour, baking soda, salt and cinnamon, and whisk until combined. Set aside.
- Peel your bananas and put them into a medium bowl. With a large fork, mash them up and set aside.
- Add your butter and brown sugar to a large bowl or the bowl of a stand mixer. Beat on medium-high speed for 3-5 minutes, until it is light and fluffy.
- Add the egg and beat until fully incorporated.
- Add the mashed bananas, sour cream and vanilla to the butter mixture and beat until fully combined.
- Add the flour mixture in three sections, mixing just a little bit in between. On low speed, mix until just combined. Do not overmix.
- Scoop the batter into the prepared tin. I use an ice cream scoop to get equal sized muffins.
- With a tablespoon or similar sized spoon, scoop a dollop of Nutella on top of each unbaked muffin. Swirl the Nutella around using a toothpick or skewer.
- Bake for 20-25 minutes, until the tops are set or the internal temperature reads 205°F (96°C).
- Let the muffins cool in the pan for about 10 minutes, and then move them to a cooling rack to cool the rest of the way.
- Store in an airtight container for up to 2 days, or in the fridge for a week. These also freeze very well in a zip top bag.