I'm going through a banana phase and nothing compliments that flavor like some good ol' fashioned Nutella. I haven't baked in a while, and I've been craving some homemade sweets lately. If only there were a guilt-free chocolatey banana Nutella bread recipe. Oh wait! Here's one! You're welcome.
Update: Substitute half of the whole wheat flour with almond meal. It's higher in protein and has fewer carbohydrates as flour. Can't taste the difference!
I should note that it's not entirely guilt-free. Nutella, unfortunately, contains lots of added sugar. But it's soooo good!! You can always swap this out for dark chocolate chips (kudos if you can find sugar-free ones!) Either way- these turned out delicious and flavorful without being too sweet.
What You'll Need:
- 3/4 cups whole wheat flour
- 3/4 almond meal
- 3 ripe bananas, mashed and/or whipped
- 2 eggs
- 2 tbsp Chocolate hazelnut spread (Nutella) or dark chocolate chips (optional)
- 1/4 cup coconut oil (melted, room temperature)
- 1 teaspoon vanilla
- pinch of salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
Combine dry ingredients (whole wheat flour, almond meal, salt, baking soda, baking powder, stevia) and create a well in the middle.
In a separate bowl, mash your bananas into your wet ingredients (eggs, vanilla and melted/room temperature coconut oil.) We used a immersion blender, but you can always roll up your sleeves and use a little elbow grease instead. Combine until smooth and incorporated. Pour this bowl into the middle of the dry ingredients, and fold together the batter is smooth.
Swirl in a tablespoon of Nutella and swirl it so that the batter looks nice and marbled. Grease a muffin sheet and evenly distribute the batter into the wells. Then add a small dollop (or a big one- up to you!) of Nutella into the center of each muffin.
Bake at 350F for 12-15 minutes or until cooked through. Let it snow with a little confectioners sugar on top to serve. Enjoy!