Banana Gems
This morning I’m staring at a pair of rotten bananas and can’t bring myself to throw them out. I usually do but this morning, I felt particularly guilty. As I was searching in my pantry for what I had to work with – I found an unopened jar of Nutella and a half used bag of mini chocolate chips.
Time to go to work! I took my favorite banana muffin recipe and converted into a Gluten Free delight – moist with chocolate and bananas. I used an all-purpose gluten free flour mixture which allows me to switch out the flour cup for cup. If you don’t do the gluten free thing – then just use regular flour in its place.
The beauty of this recipe is that it’s all made in a food processor – from start to finish!
Start by mashing your bananas – add the oil, eggs, sugar and vanilla. Pulse to blend.
Alternately add the flour mixture and the sour cream – pulsing until moistened.
If you want an extra special treat – add a handful of mini chocolate chips to the batter.
Fill your paper lined muffin tin halfway full with batter. Add a dollop of Nutella in the center and cover with more batter.
Bake at 350 degrees for 20 minutes and….
Voila! Moist little muffins filled with chocolate goodness.
I can’t think of a better way to start my morning!
- ½ cup butter (or coconut oil)
- ¾ cup sugar
- 1 egg
- 2 bananas, mashed
- 1 tsp. baking soda
- 1½ cups flour (use gluten free all purpose flour for gluten allergies)
- 4 tbsp. sour cream
- 1 tsp. vanilla ( I like vanilla paste!)
- ½ - 1 cup mini chocolate chips
- Nutella
- In a food processor, pulse bananas until mashed.
- Add butter (or oil), sugar, egg and vanilla.
- Pulse until blended.
- In a bowl, combine flour with baking soda.
- Add flour to creamed mixture, alternating with sour cream - mixing only until dry ingredients are moistened.
- Remove from processor bowl and pour into mixing bowl.
- Mix in a handful of mini chocolate chips with a spoon.
- Line muffin tins with paper liners.
- Fill liner ½ up with muffin batter.
- Place a ½ tsp. of Nutella in the middle of the batter and fill with batter until muffin paper is ⅔'s full.
- Bake for 20 minutes in a 350 degree oven.
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The secret ingredient to my Mother’s Banana Bar recipe is the sour cream. Do you let your eggs come to room temperature before you bake? I found that helps the volumne of what ever you are baking
Like you, I had some overripe bananas on my kitcen counter that I couldn’t bring myself to throw away. So I made your banana gems last night using coconut oil rather than butter, and a combination of whole wheat flour and all purpose flour instead of gluten-free. They turned out great! The little dollop of Nutella in the middle was a great idea.
They are a keeper! Don’t you love coconut oil?