Gluten Free Mini Banana Bread with Chocolate Filling

 

 

Gluten Free Mini Banana Bread with Chocolate Filling

We’ve all seen and had Banana Bread or Muffins, but have you ever tried filling them with Chocolate? Oh my, you don’t know what you’ve been missing!

This is one of my Semi-homemade recipes, and the chocolate filling comes from Nutella. So, read on, and then give it a try. I promise you’ll love ‘em.

Ingredients:

Note: You can cut this recipe in half, and use ½ of the mix if you like.
I did that once and had 8 mini-loaves. But here’s a recipe for an entire box.

1 Whole Gluten Free Plain Muffin Mix (Glutino’s “Gluten Free Pantry“, or
“Namaste“, etc)
2 Ripe Bananas, Mashed
4 eggs
2 teas. Pure Vanilla Extract ( Caution: Imitation Vanilla is NOT gluten-free)
1/2 cup Water
4 Tbsp Softened Sweet Butter
3 Tbsp Margarine, room temp.
1/3 cup Nutella
Spray of Pam ( be sure the ingredients read gluten-free) or
Use margarine to grease the pan

Directions:

Preheat the oven to 350 degrees.
Prepare the pans as stated above. These were baked in a large pan with 9 mini-loaves or rectangles in it. Half of the mix accommodated 8 loaves.
You can accomplish this recipe in the jumbo muffin pans as well, and achieve the same filled banana muffin.

In a large mixing bowl, place the butter and margarine ( or substitute of choice if going dairy-free) and eggs, vanilla and bananas. Beat until combined. Add the mix slowly, in portions, alternating the portions with the water, combining well as you add.

Set aside for a minute.
Don’t fill the tins yet, just set bowl aside.
Place the Nutella in a microwave-safe bowl and “nuke” for 15 seconds, just to have a more “pourable” chocolate.

Now, fill all of your tins with the batter, ½ way.

Scoop some Nutella on top of that raw batter in all of the tins.

Take the batter and with a scoop, place another portion of batter on top of the Nutella, covering up the chocolate.

Bake in the 350 degree oven until loaves or muffins spring back to the touch. Your toothpick test may result in a wet pick from the chocolate center, so not always reliable here. Check the mix box that you’ve used for times on baking cupcakes with that brand to get an idea. But keep an eye on them to be sure.

Allow to cool and then indulge. They keep very well in an airtight container, when cooled, if they even last that long!


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