February 5th has been declared World Nutella Day, by the lovely ladies consisting of Michelle over at Bleeding Espresso and Sara at Ms Adventures in Italy, in case you hadn't heard.
There is nothing quite as exciting as opening a fresh jar of creamy hazelnut chocolate yumminess, especially to my husband. He grew up on the stuff, slathered on bread for breakfast or after school with Nonna who sandwiched it between Pavesini biscuits, to keep his energy level up. Like Fabrizio needs it. You will understand what I mean if you know him. He's a pretty high energy kind of guy most of the time, with or without Nutella, but he would prefer with!
In honor of this momentous occasion, I made mini banana cakes with a dollop of Nutella on top, which promptly sunk to the bottom yet made for a welcome surprise when you thought it was just an ordinary banana tortino.
Hot or cold, don't delay to try this combination. I am sure you will be making them a regular feature whenever you have a banana that is calling out that it's time for plain eating has passed and it's being called for greater glory paired with Nutella.
Go on, you know you want to.
Banana Nutella Cakelettes
Yields 6 very generous mini cakes or one 10-12 in round.
Sift together
1 cup (100g) cake flour, sifted
1/2 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
Set aside.
Whisk together
3 T (50g) butter, lightly browned
1/2 c (100g) brown sugar
Add
1 large egg, room temperature
1/4 c (50g) yogurt or sour cream
1/2 c /1 banana, smashed
1 tsp orange or lemon zest
Gently fold in the flour mixture.
Mix until all is incorporated.
Fill your prepared pan.
Drop
1 Tb generous, Nutella onto the top of your batter in each cup.
Quickly put into your preheated 375*(190*) oven.
Bake until they spring back.
Cool a few minutes before unmolding.
Serve warm with caramel or chocolate sauce.
Wait for the appreciative oohs and ahhs.
Yields 6 very generous mini cakes or one 10-12 in round.
Sift together
1 cup (100g) cake flour, sifted
1/2 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
Set aside.
Whisk together
3 T (50g) butter, lightly browned
1/2 c (100g) brown sugar
Add
1 large egg, room temperature
1/4 c (50g) yogurt or sour cream
1/2 c /1 banana, smashed
1 tsp orange or lemon zest
Gently fold in the flour mixture.
Mix until all is incorporated.
Fill your prepared pan.
Drop
1 Tb generous, Nutella onto the top of your batter in each cup.
Quickly put into your preheated 375*(190*) oven.
Bake until they spring back.
Cool a few minutes before unmolding.
Serve warm with caramel or chocolate sauce.
Wait for the appreciative oohs and ahhs.
14 comments:
Happy Nutella Day Marla!!!! I am seeing Nutella spread all over the blogosphere from every corner of the world!!
Thanks Val, it is kind of cool to see it sprouting around the globe. Always nice to see you here.
This does look good. I'm always afraid to keep Nutella in the house only because it doesn't last more than a day or two - I'm addicted.
That looks delicious! I love anything with bananas, especially with nutella!!!!
Oh marla! These are wonderful. I like the photo of the opened jar. Makes me want to stick a spoon in :)
Giz, I'm the same way about an open jar of the stuff too. I have to put it out of sight, out of mind, which works sometimes.
Thanks Debbie, thanks for stopping in.
Yes Maryann, that was the plan. Fatto!
Count me as the first guastafeste for Nutella. I used to like it...until I tried the real thing when we were living in Torino (and I know that it was from Piemonte even though I can't recall the company/name brand). The flavor (and price!) between the 2 is incredible, of course, but then that's why I gave up on fixing the holes in my pocket.
About the maizena, I'll keep looking. Never made wonton wrappers in my life so those gyoza ones were really a bright spot for the day. Cabin fever? You bet, non vedo l'ora che venga la primavera!
I've had fun reading all the Nutella recipes out there. Yours looks delicious Marla!
LL
Ah yes Rowena, they have been making it in most of the chocolate places in Torino and I'm not sure who came first. Ginadujia came first and in Torino and Pietro Ferrero started making it in '49 and sold the first jar in 51 and his son reformulated it and rechristened it, Nutella. Their little Pasty shop in Alba(which is also Piedmont) then grew into the huge factory producing conglomerate that it is today.Did you know they made tic tacs also as well as all the Ferrero Rocher goodies, All in the Piedmont chocolate tradition. I think it all came from te original Giandujia of Torino. We had guests the other night that told us that they made it for the soldiers during the war, but Wikipedia, said it was because ingredients were scarce that it came into being. Of course the stuff of the small chocolatiers are always going to be superior to a huge factory I think.
Thanks Lori Lynn
Banana bites with a surprise in the middle? COUNT ME IN. These are beautiful!
Banana muffins with some nutella inside, wow, that sounds great.
Those do look so incredible!
you should put how long it takes to bake these! mine started burning after only 15 minutes. but it was still very delicious, great recipe!
Hi Gianna, Sorry to hear your muffins burned. I use a convection oven and unable to turn off the fan, so they cook very quickly and so I didn't give a time because I am not sure how long they would take in a conventional oven. 15-20 minutes in a convection oven should be about right, although it should take longer in a regular oven. I will have to try and time it for a more accurate measure for you. Thanks for your fedback. Marla
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