Thankful to have recovered yesterday afternoon! It was just in time to whip-up something chocolatey for the Algeria vs. Korea FIFA match. (Such a sad loss).
Looking around my counter-top, I stumbled upon a jar of Nutella that triggered pleasant memories of eating crepes with warm bananas oozing with Nutella and cinnamon. So I thought, “Why not make a crepe inspired cupcake?”
This is my recipe inspired by a fusion of Food-network banana cupcake recipes and Google images. It makes about 12 cupcakes and a tray of one-bite brownies.
- 1 cup of flour (all purpose because we’re working with bananas, making the cake super moist).
- 1/2 tsp baking powder
- 1/2 tsp of baking soda
- a pinch of salt or so…
- 1/4 cup of granulated (white) sugar
- 1/4 cup brown sugar
- 2 tablespoons of cinnamon (add less or more)
- 1 tablespoon of Madagascar Vanilla bean paste (or extract)
- 1/2 cup of butter (at room temp)
- 2 large eggs
- 1-2 very ripe bananas mashed (fresh or previously frozen at close to room temp)
- 1/4 cup of Greek yogurt (buttermilk works just fine too)
- 1/4-1/2 cup of Nutella (depending on your preference)
- Preheat your oven to 350 degrees F
- With a hand-mixer or stand mixer-whip your butter for a few minutes on a low to medium speed.
- Add in the sugars and vanilla. Continue to beat the mixture until smooth-free of lumps. Crack and add the eggs in one at a time while your mixer is on a low-medium speed, and then pour the bananas in.
- In a semi-large bowl, mix your flour, baking soda, baking powder, cinnamon, and salt together with a whisk. Mixing with a whisk replaces the need for sifting your dry ingredients. Slowly add in these ingredients while your mixture is on a low-speed.
- Finally, plop in the Greek yogurt and mix until fully incorporated. Do not over-mix the batter. It shouldn’t take over 1-2 minutes. Mmm take a whiff of the banana cinnamon sensation!
And now for my favourite part of this… the Scooping and Swirling! 😀
Using an ice-cream scoop or anything that will make sure your cupcake tin is 1/2-2/3 of the way full, scoop your creamy banana cinnamon batter into the cupcake tray.
I’ve always found that scooping batter evenly was relaxing and stress-relieving. I love my OXO Good Grips batter scoop-I found it at Marshall’s for a whopping $12-13!! (The batter just pops-out with very little mess, or fuss. It is also easy on the eyes and most importantly, your hand! It has scooped at least 350 cupcakes now without fail. Can’t say enough good things.)
Melt your Nutella in a microwave safe bowl for about 10-15 seconds. You just want it to be easy to spread. Scoop 1-2 tsp of Nutella into your cupcake batter. Following that, swirl/mix the batter and Nutella around using a butter knife or anything that works!
Bake 15-17 minutes. The scent of the baking banana batter with the chocolatey hazelnut goodness that will invade your kitchen is well worth the wait!
Mmm! So tasty on its own. The banana cinnamon is not too sweet which balances really well with the sweet Nutella ribbons that you’ll encounter in each bite.
This is a little homage to my family’s country of origin’s team. Although we lost, there’s still an ounce of hope for Thursday’s game!
Much thanks for reading!