Tag Archives: banana bread

Nigella’s Italian Banana Bread Muffins With Nutella

I’ve been working my way through Nigellissima, Nigella Lawson’s latest offering. One of the recipes people kept mentioning was the Italian Banana Bread so I thought I’d give it a go. Now, first off, the ‘Italian’ aspect is that there’s espresso in there. I have to admit I didn’t think that the espresso necessarily added that much to it. However, it is a gorgeous banana bread! Moist, springy and flavoursome.

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The notes said that it would make 12 muffins, which it did, just. I wanted these for breakfasts and for me breakfast means portable. I also decided that, true to form, banana bread on its own was delicious but I always want some chocolate in there. My favourite trick with muffins is to add a teaspoon of Nutella to the middle for a gorgeous gooey chocolaty centre so that’s exactly what I did!

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Makes 12

150ml rapeseed oil
3 very ripe medium bananas (I mean BLACK!)
2 tsp vanilla extract
pinch of salt
2 eggs
150g golden caster sugar
175g plain flour
1/2 tsp bicarbonate of soda
4 tsp instant espresso powder
1/2 jar Nutella

– Heat the oven to gas mark 6/200C.
– Put 12 paper cases in a 12 hole muffin tin.
– Take a large Pyrex jug or bowl and mash up the bananas with a fork along with the vanilla extract and salt.
– Beat in the oil. Keep mixing, it’ll happen!
– Add the eggs one at a time, beating thoroughly between additions.
– In a small bowl mix the flour, bicarb and espresso powder together until they’re even combined.
– Mix the flour mixture into the banana mixture until all the floury bits disappear. There will still be banana chunks in there so you’re not aiming for totally smooth.
– Divide the batter evenly between the paper cases.
– Dollop a teaspoon of Nutella in the centre of each muffin.
– Bake for 20-25 minutes until the muffins are set and a beautiful deep golden brown.
– Remove from the oven and allow to cool on a wire rack.

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