Nutella Stuffed Banana Pancakes Recipes

NUTELLA-STUFFED PANCAKES

Nutella-Stuffed Pancakes image

Surprise and delight anyone with these pancakes stuffed with chocolate-hazelnut spread. The rich spread is cleverly frozen into little discs and then plunked right onto an almost-pancake, then covered with another. The spread melts and oozes in the middle as the double-stacked pancake griddles. Try making them with frozen peanut butter discs for an easy variation.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 12 pancakes

Number Of Ingredients 11

Ingredients

12 teaspoons chocolate-hazelnut spread, such as Nutella ®, at room temperature
1/4 cup vegetable oil, plus more for brushing the griddle
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg
Pinch fine salt
Confectioners' sugar, for dusting
Pure maple syrup, for serving

Steps:

Line a baking sheet with parchment and drop 12 separate teaspoonful mounds of chocolate-hazelnut spread onto it. Tap the baking sheet on a counter to flatten the dollops and freeze until solid, about 15 minutes.
Meanwhile, preheat a griddle over low heat and brush lightly with oil.
Whisk together the flour, buttermilk, oil, granulated sugar, baking powder, baking soda, egg and a pinch of salt in a large bowl until smooth.
Pour eight 2-tablespoon pools of batter on the hot griddle and cook until bubbles just begin to form on the surface of the pancakes and the bottoms are golden, 1 to 2 minutes. Place a disc of frozen chocolate-hazelnut spread on 4 of the pancakes and overturn the 4 remaining pancakes on top of those, so the wet batter envelopes the discs. Put the remaining discs back in the freezer. Continue to cook the pancakes, flipping halfway, until the edges are set, about 1 minute. Repeat with the remaining batter and discs, lightly oiling the griddle in between batches.
Dust the pancakes with confectioners' sugar and serve warm with syrup.

NUTELLA-STUFFED BANANA BREAD

Nutella-Stuffed Banana Bread image

The top of this hazelnut-adorned banana bread is a sneak peek: There's a layer of creamy chocolate-hazelnut spread in the center too.

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for greasing the pan
2 1/2 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
3 very ripe bananas (about 1 pound)
4 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2 large eggs
1 cup chocolate-hazelnut spread, such as Nutella
2 tablespoons hazelnuts, chopped

Steps:

Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.

BANANA PANCAKES RECIPE BY TASTY

Banana Pancakes Recipe by Tasty image

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

In a bowl, mash bananas.
Mix in the egg, then vanilla and cinnamon.
Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

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