Banana Nutella Chimichangas Recipes

NUTELLA BANANA CHEESECAKE CHIMICHANGAS

Steps:

• In a medium-sized bowl, mash banana with a fork or an electric mixer. Add in powdered sugar, vanilla, almond flakes and cream cheese. Beat the mixture until well-combined.
• Transfer to freezer for about an hour.
• After an hour you can start warming up the flour tortillas. Wrap the tortillas in aluminum foil and place in a 350 F preheated oven, for 5-10 minutes.
• Next, remove the cheesecake mixture from the freezer. On a clean work surface, lay out one tortilla at a time and spread about 1 1/2 tablespoons of Nutella in the middle as your first layer. Then, distribute the cheesecake mixture evenly on top of Nutella.
• Once done fold two sides in and then fold the bottom piece over and then the top. You can also secure the chimichanga closed by using a toothpick if you need to.
• In a large skillet over medium heat, warm up a bit of vegetable oil. Once it's ready, add two rolled up chimichangas, seam-side down. Cook until they become golden brown and slightly crispy on both sides. (about 5 minutes)
• When ready, transfer chimi's to a paper towel-lined plate to remove the excess oil. Sprinkle with powdered sugar, your choice of toppings, and serve warm. Enjoy!

BANANA NUTELLA CHIMICHANGAS

Steps:

• In a 9" cast iron skillet, heat the canola oil to 350°.
• While the oil is heating, warm the tortillas in the microwave or oven.
• Dice the banana and mix it with the cinnamon, cayenne pepper and hazelnuts. Once the oil has reached the right temperature, spread each tortilla with 1 tablespoon of Nutella in the center, in about a 4" x 3" rectangle.
• Add the spiced banana mixture in a small clump on top of the Nutella, almost in the center of the tortilla but more towards one side than the other.
• Take the side of the tortilla with the bananas closer to the edge and begin rolling up the tortilla, tucking in the sides as you go so that all ingredients are completely enclosed. Secure with 2 or 3 toothpicks.
• Drop them carefully into the hot oil and fry for about 1 minute on each side. Keep in mind that because you are using a cast iron skillet to fry, the side of the tortilla touching the pan will brown quickly. Once the chimichangas are golden brown and crispy, remove them from the oil and let them drain on a paper towel before eating.

NUTELLA BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
• Stir the flour, baking soda and salt together in a bowl.
• Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
• When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
• Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

NUTELLA® AND BANANA SMOOTHIE

Steps:

• Combine yogurt, frozen banana, Nutella®, and ice in a high-powered blender; blend until smooth.

BANANAS FOSTER CHIMICHANGAS

Steps:

• In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.