I was inspired to create this recipe by a former colleague that used to rave about banana and nutella together, and surprisingly it was not a combination I had ever tried. In fact, I did not grow up eating nutella (deprived childhood, for sure!), and I find that I actually love it most when I am traveling, because it is in literally every country I have ever been to. We used to eat it straight out of the jars in Ethiopia, after a meal of injera and beyanetu, to inject some Western food into our diet. Homemade chocolate hazelnut spread is also pretty easy, and this past Christmas I made a few batches for friends, and included this recipe with the gift.
All of my colleagues here are absolutely OBSESSED with nutella, which is lucky as it comes in these massive jars in the supermarkets. And these muffins are even more fun to make here, because bananas are absolutely everywhere, and women sell them in large buckets on the street here for super cheap, and they are sweet and delicious. So whether you are purchasing bananas off the street, or in your friendly local supermarket, add them to this recipe, and enjoy!
Banana Nutella Chocolate Chip Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3-4 ripe bananas, mashed with a fork – the number depends on how large they are and how much banana flavor you want. In Liberia they are quite small, so I use 4
1/2 cup nutella
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 1/2 tsp rum – use the dark kind, don’t use white rum. I like Meyer’s rum, it adds a great flavor to this recipe
1/4 cup butter melted
1 generous cup milk chocolate chips (I prefer Ghiradelli’s if available, but anything works)
small dash of flour
Preheat over to 375 degrees Fahrenheit/190 degrees Celsius. Line about 15 muffin cups with paper liners.
In a large bowl, whisk together 1 1/2 cups flour, baking soda, baking powder, salt, and cinnamon. Using a separate bowl, with a hand mixer or stand mixer, beat together the mashed bananas, nutella, vanilla, rum, egg, and the melted butter. Stir the banana and nutella mixture into the dry ingredients, until just combined – be careful not to overmix!
In a separate small bowl, mix together the chocolate chips and the dash of flour until they are just dusted with the flour. It’s a great trick to make sure that the chips don’t sink to the bottom of the muffins when baking.
Using a spoon, fill each muffin liner about 2/3 full of batter. Bake in the preheated oven for about 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!