Nutella Swirl Banana Bread

My classic banana bread recipe is now even better with perfect looking swirls of Nutella on top (and on the inside)..this Banana Bread can easily fail all your other tea favorites. Try it today!

Nutella Swirl Banana Bread

 

I want to confess something. I ate this Nutella Swirl Banana Bread…ALL of it…on my own..I did not share..and I don’t regret it!! Now it may not sound alarming to you but consider this…whenever I bake something I offer it to my family, if friends are around I share some with them and when I still have some left I take it to work. I eat everything I make but rarely do I eat all of it. This Nutella Swirl Banana Bread is something else, once you try it you wouldn’t wanna share it too! The strong banana flavour that comes from my overripe bananas, the swirls of Nutella that run through my bread and the fantastic looking not-too-brown-but-still-brown top everything tastes fabulous together. I don’t think there’s anything that comes close to banana breads in terms of taste and this one with Nutella is going to be the best one you’ll ever taste.

Nutella Swirl Banana BreadNutella Swirl Banana Bread

 

Nutella Swirl Banana Bread

 

 

The secret to this Nutella Swirl Banana Bread and just about any banana bread is – OVERRIPE BANANAS. I cannot stress this enough. Make sure the bananas that you use are extremely spotty and are a few days old. Fresh bananas aren’t as sweet and they don’t give a strong enough flavour, you don’t want to be using them. Also, make sure you puree the bananas since there’s no liquid in the recipe (except the egg). You can keep the puree a little bit chunky if you prefer to have a few pieces in your bread.

Because the batter is so wet and the sole liquid is the banana puree it takes longer to bake. I bake my banana bread for 45-50 minutes, however, I cover it with foil halfway through to avoid heavy browning on the top. If you can, try an use a light colored tin to bake the bread to avoid browning it from the bottom.

 

 

Nutella Swirl Banana Bread

Nutella Swirl Banana Bread

Once your main batter is done, you get onto the fancy bit! The Swirls!!! Making the swirls is troubling for a lot of people, I get a lot of messages where people ask me how I did them. The fact is they’re super easy to make, yes you need to understand the trick ones, but after that you can get onto making just about anything with swirls….be it my Red Velvet Chocolate Swirl Brownies, or Peanut Butter Swirl Brownies or Chocolate Swirl Banana Muffins. You can make it all!

RECIPE: Nutella Swirl Banana Muffins

Makes: One 9″ loaf    Prep Time: 20 minutes    Baking Time: 45 minutes

INGREDIENTS

  • Flour (maida), 250 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Butter, 100 grams
  • Sugar, 100 grams
  • Egg, 1 (or 4 tablespoons yogurt)
  • Overripe Bananas, 3 (Puree the bananas by simply blending them in a food processor)
  • Milk, 2-3 tablespoons (optional- use only if the batter looks a little too thick)
  • Vanilla Essence, 1 teaspoon
  • Nutella, 8-10 teaspoons

METHOD

Grease a 9″x5″

In a bowl, sift together flour, baking powder and salt and keep aside to be used later.

In a separate bowl, whisk butter until light and fluffy, about 4-5 minutes. Add in the sugar (can be a mix of white and dark brown). Whisk again until they’re properly incorporated.

Add in the egg and whisk again, lightly this time. Make sure you don’t incorporate too much air into it or the bread will sink from the centre after it’s done baking.

Add in the banana puree. Make sure the puree isn’t too chunky.

Add milk if necessary and vanilla essence.

Preheat the oven at 180 degrees for 5 minutes while you make the swirls.

For the swirls:

Nutella Swirl Banana Bread

Divide your batter into 3 equal parts. Pour one part into your greased loaf pan and drop spoonfuls of Nutella onto it. Now run a skewer/toothpick through it. Run the skewer in any direction, just randomly until you have received your desired pattern.

Top this with the 2nd part and repeat again. Finally, pour the remaining batter on top and make the swirls on top. Make sure you make these look good, the ones on the bottom layer are not going to show, this will.

Bake the bread fr 45 minutes at 180 degrees Celsius. When the first 15 minutes are up, take out your loaf pan and cover it with foil. This is done to avoid heavy browning.

Once your Nutella Swirl Banana Bread is done, insert a skewer in the centre to check for doneness. If the skewer comes out clean it’s done and you can transfer the bread to a wire rack carefully after 5 minutes. Otherwise, bake for 5 more minutes and check again.

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Love banana breads? Try these recipes next…

Chocolate Chip Banana Pancakes

Banana and Chocolate Chip Pancakes

Chocolate and Banana Muffins

Chocolate and Banana Muffins

Chocolate Chip Banana Muffins (Sugar Free)

Sugar Free Chocolate Chip Banana Muffins

Nutella and Banana Crepes

Nutella and Banana Crepes

The Best- Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

 

 

Nutella Stuffed Cinnamon Muffins

Moist and fluffy vanilla muffins stuffed with ooey gooey Nutella in the centre and topped with some more Nutella to finish off..Oh and let’s not forget there are subtle hints of cinnamon in there too! This one is a must try for all Nutella fans out there.

Nutella Stuffed Cinnamon Muffins

Ever had a muffin and thought “Will I ever be able to top this?” .. I think that..all the time.. and not just with muffins but with almost everything I made #FoodBloggerProblems! The thing with us food/recipe bloggers is that we’re always uncertain whether we’ll find something better to make (or is it just me?) buuuttt surprisingly..we always do! When I made these Chocolate Swirl Banana Muffins and these Cheese and Jalapeno muffins, I was convinced I will never come up something that be even remotely as delicious as them but my Nutella Stuffed Cinnamon Muffins have done it. They’re the moistest, fluffiest muffins you’ll ever eat and they also come with a hidden surprise in the centre…a dollop of Nutella!

 

 

Nutella Stuffed Cinnamon Muffins

 

Nutella Stuffed Cinnamon Muffins

 

These Nutella Stuffed Cinnamon Muffins are a must try for all Nutella lovers out there..I didn’t just stuff them with it but also drizzled some over the top. It’s a dream come true..yes they’re indulgent but you may have figured out by now that I don’t give a damn about calories. I’m just thinking of ways to adapt these now..what else can I stuff muffins with!? Jam? Chocolate? Marshamallow :o Throw some ideas at me guys!

Anyhow..please make sure that you bake these for 20 minutes and not more..baking timing is the most crucial thing for any cake recipe..a few minutes over and you’ll have a hard rock in the name of muffin. So keep checking! And yes..no peeking and opening the oven door for the first 15 minutes atleast. Try this and don’t forget to let know okay ? :)

 

Nutella Stuffed Cinnamon Muffins

Makes: 9 medium muffins    Prep Time: 20 minutes     Baking Time: 20 minutes

INGREDIENTS

  • Flour, 200 Grams
  • Baking Powder, 1 Teaspoon
  • Cinnamon Powder, ½ Teaspoon
  • Salt, ½ Teaspoon
  • Butter, 50 Grams
  • Sugar, 110 Grams
  • Egg, 1 or Yogurt, 3 Tablespoons
  • Vanilla Essence, 1 Teaspoon
  • Milk, 120 Ml
  • Nutella, 9 Teaspoons

METHOD

Grease your muffin pan with a little bit of oil or melted butter, set aside.

Sift together flour, baking powder, salt and cinnamon powder and keep aside to be used later.

In a separate bowl, whisk together butter and sugar until light and fluffy, about 3-4 minutes. Add in the egg or yogurt and whisk lightly until completely incorporated. Make sure you don’t whisk too much, if too much air is incorporated in the batter the muffins will sink after baking, so be careful!

Add in the vanilla essence and milk. Mix everything until you no longer see dry flour.

Preheat your oven at 180 degrees Celsius for 5 minutes.

Fill muffin cups until half full with the batter. Drop spoonfuls of Nutella in the centre and then fill the muffin cups till the top with the remaining batter.

Bake for 20 minutes at 180 degrees Celsius.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

If you’re looking for muffin recipes..try these..

Blueberry and Cinnamon Muffins

Blueberry Cinnamon Muffins

Cheese and Jalapeno Muffins (Eggless)

Cheese and Jalapeno Muffins

Tomato and Cheese Muffins (Eggless)

Eggless Tomato and Cheese Muffins

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

 

Chocolate Chip Sprinkle Cookies

These perfectly moist cookies loaded with sprinkles and chocolate chips are a must for every party! Make these for a special occasion or…well because you deserve a little bit of celebration every now and then.

 Chocolate Chip Sprinkle Cookies

Hello you guys! It’s been almost a week since I shared a recipe and I’m almost ashamed to be admitting it that my blog has taken a back seat because of all the workload I am under (FYI I now have a full time job in advertising). I’m trying to get a timetable in place but I feel like nothing is working and no matter how hard I try, I just cannot reach my 3 recipe a week goal. I wonder how bloggers who work full time manage all this. Let’s not forget some of them are moms, which means even more work…I’m dying here, trying to make the ends meet and those superwomens just whoosh past all their deadlines and make it look it it’s all a piece of cake! Its s depressing to not be able to meet your goals so to make my mood a little bit better and to get away from all the stress I decided to have a party, a party in a cookie and these Chocolate Chip Sprinkle Cookies were born…well baked..! :p

Chocolate Chip Sprinkle Cookies

These Chocolate Chip Sprinkle Cookies are antidepressant. I mean can anyone stay depressed after looking at those sprinkles? I know for a fact that I can’t…they lift your mood the second you look at them and when you bite into these cookies, well…that’s a whole different story! These soft baked Chocolate Chip Sprinkle Cookies are sooo buttery, they almost make you feel guilty, but I was so stressed that I didn’t care! The double chocolate chips, white and dark are my second favorite bits…after the sprinkles of course. They make these cookies taste fabulous, almost irresistible!

Chocolate Chip Sprinkle Cookies

The idea to make these Chocolate Chip Sprinkle Cookies actually struck me when I saw Sally’s Cake Batter Cookie recipe. They looked SO good and I knew I had to adapt them. Because I’m not a fan of cake batter cookies, I skipped that bit and went with my good ‘ol cookie recipe and added all the goodies to it. The end result is just as pretty as Sally’s Cake Batter Cookies and I bet just as tasty! Oh btw…these Chocolate Chip Sprinkle Cookies are soft baked…meaning when you take a bite of these cookies, there won’t be a crunch. They’re extremely soft and chewy and I love them that way. So if you’re looking for a crunchy cookie recipe, you’re looking at the wrong place my friend! You can try my All Butter Cookies or my Lemon Butter Cookies for the crunchy versions.

Chocolate Chip Sprinkle Cookies

These Chocolate Chip Sprinkle Cookies are extra moist. To make my cookies extremely soft and moist I always always always add dark brown sugar, that stuff is what makes them SO good! Use it once, and you’re never going back to all white sugar cookies, I promise! I also add an egg for a little extra moisture…if you prefer eggless cookies simply add 1 tablespoons of cornflour/cornstarch mixed with water, it’ll do the trick. Although nothing can truly replace the moisture an egg provides, so use it if you can!

RECIPE: Chocolate Chip Sprinkle Cookies

Makes: 15-20 cookies    Prep Time: 20 minutes    Baking Time: 10 minutes

INGREDIENTS

  • Flour, 150 grams
  • Baking powder, 1 teaspoon
  • Butter, 100 grams
  • Sugar, 100 grams (mix of white and dark brown)
  • Egg, 1 (or 1 tablespoons cornflour mixed with 2 tablespoons of water)
  • Vanilla essence, 1 teaspoon
  • White chocolate chips, 1/3 cup
  • Dark chocolate chips, 1/3 cup
  • Rainbow sprinkles, 1/3 cup

METHOD

Sift flour and baking powder together and keep aside to be used later.

In a separate bowl, whisk butter for 2-3 minutes or until its lighter in color and a little fluffy. Add in the sugars and whisk again until the sugar is properly combined, almost 2-3 minutes.

Add in the egg and mix lightly, without incorporating too much air. Add in the vanilla and mix.

Now slowly add the dry ingredients to these wet ingredients and mix using a spatula until everything is properly combined. Toss in the chocolate chips and sprinkles once you no longer see dry flour.

The cookie dough will look something like this. Not too wet and not too dry.

Chocolate Chip Sprinkle Cookies

Wrap your cookie dough in aluminum foil and chill it in the refrigerator for 1 hour.

Once your dough is chilled, preheat your oven for 5 minutes at 180 degrees Celsius while you work on your cookie shapes.

Take 1 tablespoon cookie dough per cookie. Form a ball shape and slightly flatten it with the palm of your hands. Place the cookies on a baking tray lined with aluminum foil, about 2 inches away from each other.

Bake the cookies in a preheated oven, for 10 minutes at 180 degrees Celsius.

Take your cookies out of the oven once they’re done and stick a few chocolate chips on top and press them slightly so that they’re planted on the cookie. (This is only to make them look better, so if you don’t give a damn about looks you can skip it.) The chocolate chips will melt over the hot cookies a bt and when they cool down, they’ll stick to the cookies.

The cookies will appear extra soft after baking, but they will firm up after cooling. So don’t be alarmed.

Enjoy these whenever you’re depressed and need a little bit of color in your life!

 

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

 Some more cookie recipe….

Oatmeal Chocolate Chip Cookies (eggless, sugar free and gluten free)

Oatmeal Chocolate Chip Cookies (eggless, sugar free and gluten free)

Candy Cookies aka Gems Cookies

Candy Cookies aka Gems Cookies

Half and Half Chocolate Chip Cookies

Half and Half Chocolate Chip Cookies

 

 

 

 

Corn and Cheese Baked Potatoes

The ultimate comfort food..these baked potatoes loaded with mozzarella cheese and sweetcorns will transport you to your happy place! Extremely easy and completely satisfying, try these out today !

Corn and Cheese Baked Potatoes

Want to be transported to your happy place? Eat these. My Corn and Cheese Baked Potatoes can the grumpiest person happy. Extremely satisfying, these potato shells are perfect on their own or a side dish. Nothing beats the satisfaction you feel after eating these ooey gooey cheesy potatoes, so eat these when you’re feeling down and they surely will lift your mood! This is not the quickest recipe but definitely the tastiest and good taste comes at a price, here the price is time. They need no watching over, just pop these in and go read a magazine, they’ll be ready in an hour and 15 minutes!

Corn and Cheese Baked Potatoes

RECIPE: Corn and Cheese Baked Potatoes

Makes: 6-8 Potato Shells      Prep Time: 1 hour 30 minutes       Baking Time: 25 minutes

INGREDIENTS

  • Potatoes, 4 large
  • Olive oil, 2 tablespoons
  • Hot Milk, 4 tablespoons
  • Melted butter, 3 tablespoons
  • Mozzarella cheese, 3/4th cup grated
  • Sweet corns, ½ cup (preferably canned)
  • Seasonings (salt and pepper)
  • Dried Chives, 3 tablespoons (optional)

METHOD

Preheat your oven to 200 degrees Celsius for 10 minutes.

Wash your potatoes and massage them with olive oil. Once your potatoes are covered with oil, prick them using a fork multiple times. This is necessary for the steam to escape.

Bake these potatoes in a preheated oven for 1 hour 15 minutes at 180 degrees.

Once your potatoes cool down a little after baking, cut them length wise and using a spoon, scoop out the insides of the potatoes. You will be left with potato skins that will act like shells for the filling.

To prepare your filling, mash the potatoes you scooped out in the above step. Mix in melted butter, hot milk and mash again using a fork until the potatoes are nice and fluffy and everything is completely combined. This should take around 3-4 minutes.

Add in the mozzarella cheese to the mashed potatoes and reserve some to sprinkle at last. Add your seasoning, sweet corns and dried chives and mix again.

Preheat your oven at 180 degrees Celsius for 10 minutes again.

Take the mashed potato filling and spoon it back into the potato skin shells until completely full. Spoon in a little extra filling on top for that mounted look. Top with the mozzarella cheese that you reserved and sprinkle dried chives.

Bake the potatoes for 25 minutes at 180 degrees Celsius. And enjoy!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

 

 

Looking for similar recipes? Try these..

Cheesy Garlic Breadsticks

DSC_0226-2

Tomato and Cheese Muffins

Eggless Tomato and Cheese Muffins

Cheese and Jalapeno Muffins

Cheese and Jalapeno Muffins

 

 

Blueberry Cinnamon Muffins

These soft and fluffy Blueberry Muffins with a touch of Cinnamon are the the best muffins you will ever taste. This recipe is super easy and makes gorgeous muffins every time!

Blueberry Cinnamon Muffins

I have died and gone to heaven. This is what you’ll say once you eat these Blueberry Cinnamon Muffins. But if you don’t, the wiring in your brain is seriously screwed up. They are THE BEST muffins I’ve ever made or eaten, and trust me I’ve eaten a LOT of them. My Blueberry Cinnamon Muffins are super moist and extra fluffy and so sooooo soft! Probably the softest ones I’ve ever baked.

I made these a few days back and didn’t get around to posting the recipe. Apologies to all my readers who saw a teaser of these on my Instagram 5 days back and had been waiting for the recipe. I’ve been way too busy with my new job and am still trying to figure out how to manage my blog with it. It’s too hectic but I’ve got a timetable in place and I hope it works out next month!

Blueberry Cinnamon Muffins

Blueberry Cinnamon Muffins

Getting back to my Blueberry Cinnamon Muffins..You MUST MUST MUST bake these. I know blueberries aren’t easily available in India but when you do find them, you must try this recipe. The process is pretty standard and there are no funny ingredients in this. Everything is easily available except maybe blueberries. If you’re having a hard time finding them, make these muffins with mulberries instead, they’re available pretty much everywhere in India. Also, they have egg so if you’re looking to substitute that use yogurt. About 4 tablespoons of yogurt will do.

Other than that its pretty standard.  Flour, sugar, eggs, butter and cinnamon for that extra flavour. Never knew cinnamon would taste good with blueberries but it does…I’m a fan of that stuff!

Try these out and let me know what you thought.

Blueberry Cinnamon Muffins

 RECIPE: Blueberry Cinnamon Muffins

Makes: 9 small muffins       Prep Time: 15 minutes     Baking Time: 15 minutes

INGREDIENTS

  • Flour, 130 grams
  • Baking Powder, 1 teaspoon
  • Cinnamon Powder, 1/2 teaspoon
  • Softened Butter, 50 grams
  • Sugar, 110 grams
  • Egg, 1
  • Milk, 80 ml
  • Vanilla Essence, 1 teaspoon
  • Blueberries, 1 cup

METHOD

Line a muffin tray with muffin liners and set aside.

Sift flour, baking powder and cinnamon powder in a bowl and keep aside to be used later.

In a separate bowl, whisk butter until light and fluffy. Once the butter turns pale in color, add in the sugar and whisk until the sugar is combined. About 3-4 minutes with mixer and 5-6 minutes with a whisk.

Add in the egg and whisk again, only for 30 seconds to a minute. Do not overmix the batter after adding eggs otherwise you will incorporate too much air and your muffins will sink after baking.

Preheat your oven to 180 degrees Celsius for 7-8 minutes.

Start adding the dry ingredients to this little by little, keep alternating with milk. Add in the vanilla at last and mix it in.

Once all the ingredients are properly mixed and you no longer see flour pockets or dry flour anywhere, add in the blueberries. Mix them so that they’re evenly dispersed.

Spoon the batter into the muffin liner and fill them until they’re 3/4th full.

Bake at 18 degrees Celsius for 15 minutes. Insert a skewer or toothpick in the centre to check if they’re done. If the skewer comes out clean  with a few crumbs your muffins are ready, if it comes out wet, bake for 5 minutes and check again for doneness.

 

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Looking for similar recipes? Try these…

Strawberry and Chocolate Chip Muffins

strawberry and chocolate chip muffins

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

Sugar Free Chocolate Chip Banana Muffins

Sugar Free Chocolate Chip Banana Muffins

 

 

 

Classic Margherita Pizza

This thin crust Margherita Pizza with tomato sauce and mozzarella cheese is the ideal dinner. Don’t worry if you’ve never made pizzas before because I’ve got plenty of visuals to walk you through every step.

Classic Margherita Pizza

 

Making pizzas at home intimidates a lot of people..and by a lot I mean A WHOLE LOT! People are so scared of making doughs and I fail to understand why. I mean I do understand why, because there was a time when I couldn’t get myself to do it too but once I tried it, I realised I was a fool for not trying it sooner. Pizza doughs and garlic breads doughs are quite similar to making breads so if you get hold of one, you’ll make the others quite easily. My first successful attempt  with yeast was with these Twisty Garlic Breadsticks, It’s a recipe by Sally’s baking Addiction and I’ve since adapted it to make my Cheesy Garlic Breadtsticks, my Pizza Rolls, my Wholewheat Calzones and my Classic Veggie Pizza. I mean it’s seriously easy to make them and if you still can’t get yourself to get up and try..why don’t you check out my detailed post on How to Make Pizza Dough at Home? I’ve got so many visuals that even a first timer will not feel scared of making pizzas after reading that.

Classic Margherita Pizza

My detailed post about making Pizza Dough at Home will clear any doubts that you may have. Don’t read this recipe or any recipe that requires you to use yeast until you’re done reading that because it’ll be easier to connect the dots after. Trust me, this will be easy peasy once you understand How To Work with Yeast and I’m pretty sure you’ll thank me for writing such a detailed post. Once you’re done with the dough, you’re going to want to get started on Making Pizza Sauce at Home which is another recipe that I have written a post about, you can read the recipe of my Pizza Sauce here.

Yes, I made the pizza sauce at home too. This pizza is made entirely from scratch, each and everything that you see there is homemade. Except for the mozzarella and basil leaves of course. I have this thing for homemade food and I’ve recently gone crazy with it (I sometimes think about making my own mozzarella, crazy much?) Yes, homemade everything means more time, more effort but it also means MORE TASTE and who can say no to more taste, huh? I make my own sauce but if you’re not feeling as enthusiastic as me, you can just use the store bought one. Other than that the recipe is quite straight-forward, but if there are parts that you don’t understand please check out my Classic Veggie Pizza recipe. I’ve covered all the steps in that one with visuals. And of course, if you have any more issues that you need answers for you can write to me, anytime! :)

Classic Margherita Pizza

 

RECIPE: Classic Margherita Pizza

Makes: One 9” Pizza     Prep Time: 1 hour 30 minutes   Baking Time: 20 minutes  

INGREDIENTS

  • Pizza dough, 1/4th portion (recipe here)
  • Pizza sauce, 6-8 tablespoons (recipe here)
  • Mozzarella Cheese, 7-8 slices
  • Basil leaves 6-7
  • Olive oil, for brushing
  • Cornmeal, for dusting

METHOD

Please learn how to make pizza dough here. I have step-by-step instructions with pictures to help you understand better.

Once your dough is ready, take 1/4th portion of it and shape it into a ball. You can freeze the rest of dough if you don’t want to use it now. Freezing instructions are at the end of that post.

Sprinkle flour on your kitchen shelf to prevent your dough from sticking to it. Using a rolling pin, roll out the dough until its about 1/3rd of an inch thick. Using two fingers, pinch the sides so that they’re lifted (this is what will make thick edges and give it that pizza look). Now using your finger tip, poke the pizza base and make holes on it until its covered with them.

Brush the pizza base with olive oil and let it rest for 10 minutes.

(For step-by-step visual instructions of these steps go to this recipe, I have lots of pictures to help you understand better.)

Preheat your oven to 200 degrees Celsius for 10 minutes.

Spoon the pizza sauce all over the base and arrange the mozzarella slices over it.

Bake this for 25 minutes on the lowest rack at 180 degrees.

Cut your pizzas in slices and garnish with some basil leaves on top!

Enjoy your pizza hot and go mad with the toppings!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

If you’re looking for similar recipe, try these

Mexican Style- Mini Tortilla Pizzas

Mini Tortilla Pizzas- Mexican Style

Pizza Rolls

Pizza Rolls

Classic Veggie Pizza

Veggie Pizza at Home

Chocolate and Banana Muffins; and A Few Updates From My Life

Moist Chocolate Muffins with hints of Banana throughout is the perfect thing to start your day with! Try making them today!

Chocolate and Banana Muffins

I’m on a roll these days! I’m managing a blog, developing recipes, baking, taking photographs..all this while working full time! I can’t believe I’m doing it all..and still having fun in the process. Of course I miss those times when I’d wake and think of the next recipe I’m going to do, go grocery shopping, bake and take pictures..and all this in slow motion! It’s the same except just  fast forward it and to add to the fun..add a full time job in Advertising too. Can you imagine what I’m going through? Yes? Now forgive me for not posting enough recipes these past days. I’m still fitting in and thinking of ways to still post at least 3 recipes a week. So far I’ve managed to do 2 but I need to buck up and squeeze another one or else the future of my blog is doomed.

Some major changes are happening, apart from the job I’m thinking of shifting to .org. I think its time to get a proper blog with more functionality, better looks and of course more space. This might take a little while but is on the cards..so brace yourself for a few amazing changes. Self hosting is a little intimidating but has to be done..have you got any experience with it?

Chocolate and Banana Muffins

Getting back to these gorgeous Chocolate Banana Muffins, they were shot early morning before I was heading to my office so please excuse the lack of creativity in my pictures here..haha..but they taste amazing! Of course we can never go wrong with this combo but let me state the obvious and tell you that if there’s something more MADE FOR EACH OTHER types than chocolate and peanut butter, its chocolate and banana. I’ve made several things with this combination.. Chocolate Chip Banana Bread,  Chocolate Chip Banana Pancakes,  Sugar Free Chocolate Chip Banana Muffins and all of them were SUPER HITS! You have got to try each one of them.

Nothing complex with these..all you need is a simple batter and a you’re done! Just make sure you use the ripest bananas you can find, fresh bananas don’t produce the best flavours so you can either wait for your bananas to develop black spots or buy rotting bananas. Blacker the better..but obviously not bananas that have gone bad and are oozing smelly liquids..stay away from those!

So let’s get started on this shall we?

Chocolate and Banana Muffins

 

RECIPE: Chocolate and Banana Muffins

Makes: 8-10    Prep Time: 20 minutes   Baking Time: 20 minutes

INGREDIENTS

  • Flour (maida), 130 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Cocoa Powder, 5 tablespoons
  • Softened Butter, 50 grams
  • Sugar, 130 grams (mix of white and dark brown)
  • Yogurt, 2 tablespoons
  • Overripe Bananas, 2 (Whizz your bananas in a blender until they turn into a puree)*
  • Vanilla Essence, 1 teaspoon
  • Milk, 60 ml

*Do not use fresh bananas for this recipe, only overripe bananas that have got lots of black spots on them. Fresh bananas don’t produce much flavour.

METHOD

Take a muffin tray and line it with muffin liners. Keep aside to be used later.

Sieve flour, baking powder, salt and cocoa powder in a bowl and keep aside.

In another bowl, whisk butter until light and fluffy, for 3-4 minutes and add in the sugar. Whisk again until the sugar is completely incorporated, about 3 minutes.

Add in the yogurt, banana puree, vanilla essence and mix.

Preheat your oven at 200 degrees Celsius for 5-10 minutes.

Next, add the dry ingredients to wet mixture little by little until completely incorporated and add in the milk at the end. When  everything is combined spoon the batter in the muffin liners and bake in a preheated oven at 180 degrees Celsius for 20 minutes.

Insert a skewer or toothpick in the centre of the muffins to see if they’re done. If it comes out clean with a few crumbs its done, if it comes out wet bake until it done. These muffins shouldn’t take long but baking time varies with the depth of the muffin tin so keep checking them after the 15 minutes mark!

Enjoy and let me know if you liked  my Chocolate and Banana Muffins!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Looking for similar recipes? Try these…

Sugar Free Chocolate Chip Banana Muffins

Sugar Free Chocolate Chip Banana Muffins

Banana and Chocolate Chip Pancakes
Banana and Chocolate Chip Pancakes

 

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread