Banana Gems

Banana Gems II

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.

chocolate chips

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….

Banana Gems

Voila! Moist little muffins filled with chocolate goodness.

I can’t think of a better way to start my morning!

Banana Gems
Recipe type: muffins, breads, breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Moist little muffins filled with chocolate gooeyness!
  • 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
  1. In a food processor, pulse bananas until mashed.
  2. Add butter (or oil), sugar, egg and vanilla.
  3. Pulse until blended.
  4. In a bowl, combine flour with baking soda.
  5. Add flour to creamed mixture, alternating with sour cream - mixing only until dry ingredients are moistened.
  6. Remove from processor bowl and pour into mixing bowl.
  7. Mix in a handful of mini chocolate chips with a spoon.
  8. Line muffin tins with paper liners.
  9. Fill liner ½ up with muffin batter.
  10. Place a ½ tsp. of Nutella in the middle of the batter and fill with batter until muffin paper is ⅔'s full.
  11. Bake for 20 minutes in a 350 degree oven.




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3 comments on “Banana Gems

  1. Lori on said:

    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

  2. Renee on said:

    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. :)

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