Perfect delicious recipe for using up those brown bananas.
Preheat the oven to 375 degrees F (190 degrees C). Grease or spray 10 to 12 muffin cups, or line with paper liners.
Combine flour, baking soda, baking powder, and salt in a large bowl.
Beat bananas, sugar, oil, and egg in a smaller bowl. Add banana mixture to the dry ingredients and mix until just moistened.
Spoon batter into the prepared muffin cups. Add a dollop of chocolate-hazelnut spread onto each muffin and swirl together well.
Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, 15 to 17 minutes.
Per Serving: 247 calories; protein 3.2g; carbohydrates 38.1g; fat 9.6g; cholesterol 18.6mg; sodium 303.7mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.