Nutella Banana Cups Recipes

NUTELLA® CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
• Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

BANANA NUTELLA® BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease two 24-count mini-muffin tins with cooking spray.
• Cut each puff pastry sheet into quarters. Cut each quarter into 4 square pieces. Fill each mini-muffin cup with 1 puff pastry square.
• Spread 1 teaspoon chocolate-hazelnut spread over each pastry square. Place 3 banana slices on top.
• Bake in the preheated oven until golden brown, 15 to 18 minutes.. Transfer to a wire rack to cool completely.
• Beat cream cheese in a bowl with an electric mixer until smooth, about 2 minutes. Add heavy cream, sugar, and vanilla extract; beat until frosting is thick and creamy.
• Pipe or spoon cream cheese frosting on over banana slices.

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 BANANA CREAM PIE

Steps:

• In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack., For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes., For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas., In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.