Nutella Banana Muffins

I pretty much always have bananas around; they’re cheap, tasty, healthy, and a great snack when I know that dinner is still a couple hours off. But I sometimes end up buying more than I can eat and I’m tired of traditional banana bread, so I’ve been keeping my eyes open for other banana-enriched baked goods. These muffins are perfect for overripe bananas – rich and moist with just enough of a nutty chocolate flavor from the Nutella. This recipe makes quite a lot of muffins so be prepared to share.

Nutella Banana Muffins (adapted from Oui, Chef)
Yield: 3 dozen muffins (or 2 9×5″ loaves)

Ingredients:

• 3 1/4 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 4 large eggs, room temperature
• 2 1/4 cups sugar
• 1 cup vegetable oil
• 2 cups mashed ripe bananas (approx. 4 large bananas)
• 1/4 cup sour cream (yogurt or creme fraiche can also be used)
• 3/4 cup Nutella
• 2 tsp vanilla extract

Method:

1. Preheat oven to 350 degrees.
2. Butter and flour (or line with cupcake liners) muffin or loaf pans.
3. Sift together into a large bowl 3 1/4 cups all-purpose flour, 2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp kosher salt. Set aside.
4. Beat 4 large eggs and 2 1/4 cups sugar together in an electric mixer with whisk attachment at medium-high speed until very thick and pale, and the mixture forms a ribbon when beater is lifted, about 10 minutes.
5. Reduce speed to low and add oil in a slow stream, mixing.
6. Mix in 2 cups mashed ripe bananas, 1/4 cup sour cream, 3/4 cup Nutella, and 2 tsp vanilla
7. Remove bowl from mixer, and fold in flour mixture gently but thoroughly.
8. Fill muffin or loaf pans about 2/3 full, spreading evenly, and bake until a wooden toothpick or skewer comes out clean, about 15 – 20 minutes (or 45 minutes – 1 hour for loaves).
9. Cool in pans on a rack 10 minutes, then move to rack to cool completely.