Two things go together like nothing else…. Bananas and nutella! It’s like peanut butter and jelly, but better! I use to live off this stuff when I was little, because I was a picky food brat and it was just about the only thing that my mom could get me to eat.
So, naturally I thought, “I need to put these amazing things into a cupcake!” and let me tell you, these are amazing cupcakes! They remind me of summer because of the bright flavor of the banana, but also comforting, because of the chocolate hazelnut frosting. I made them mini, because they look cute like me… but you can always make normal sized cupcakes.
Preheat your oven to 350 degrees
Line 1 cupcake tray (mini or standard size)
– ¾ cup all purpose flour
– ⅓ cup sugar
– 1 teaspoons baking powder
– ¼ teaspoon baking soda
– Pinch of salt
– 1 teaspoons cinnamon
– 4 tablespoons butter (softened)
– 1 large ripe banana
– ½ teaspoons vanilla
– 2 large eggs (separate the yolks and whites)
– Pinch of cream of tartar
Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl, whisk and set aside. With a stand mixer or a hand mixer, mix the butter, banana, vanilla, and egg yolks together. Whisk the egg whites and cream of tartar until you have stiff peaks.
Add 1/3 of the egg white mixture to the banana/butter/egg yolk mixer and fold gently. Then, take turns adding the flour mixture and the egg white mixture until all is folded and incorporated.
Fill the cupcake tins ⅔ the way full.
Mini cupcakes: bake for 10 minutes.
Standard size cupcakes: bake for 15 minutes.
– 12 tablespoons of butter (1 ½ stick)(softened)
– ½ cup nutella
– ½ cup powdered sugar
With a stand mixer or hand mixer, mix all these ingredients together!
Pipe or spread the frosting onto the cooled cupcakes.
I used a silver sugar (found at Wal-Mart) to sprinkle on the top!
BANANAS ∙ OVER ∙ NUTELLA