Chocolate Chip Nutella Banana Bread

Be prepared to WOW your taste buds! I made some mini tarts with Nutella and topped with banana slices. After that it was on to see what else I could make with Nutella besides my spoon inserted into the container <blushing> So while sitting in the kitchen looking for inspiration I see browning bananas calling my name. I remembered seeing a recipe somewhere recently for Nutella muffins, from my good friend Becca over at It’s Yummilicious. If you want to check out her fantastic page click HERE. If you want to see all her amazing Nutella recipes click HERE.

This is a great recipe to share on Valentines Day for that special someone. Perhaps a neighbor who helps you out, your kids’ teacher, your daycare provider, or even your spouse! Imagine opening up a cute little box of this homemade treat instead of boxed candy this year!! It is quick, easy and ooey gooey bites of chocolaty deliciousness! Here is how…

INGREDIENTS

• 3/4 cup sugar
• 1/2 cup vegetable oil, or coconut oil; or 1/4 cup coconut oil and  1/4 cup applesauce
• 1/2 cup Nutella (heaping)
• 2 overripe bananas, smashed
• 2 eggs, beaten
• 1/2 cup buttermilk (no buttermilk? no problem, see additional notes at bottom of page)
• 1 teaspoon baking soda
• 2 cups sifted all-purpose flour
• 1/2 cup mini milk chocolate chips

DIRECTIONS

1. Preheat oven to 350°. Prepare two loaf pans by lining with parchment paper. Or you can just spray the tin, I use the parchment because I think it is easier to get out and makes the bread better when cooking.
2. Mix oil, Nutella, and sugar in a large bowl with a stand mixer.
3. Add the bananas, eggs, buttermilk, and baking soda to the Nutella mixture. Mix well.
4. Slowly add flour and chocolate chips, just until combined.
5. Divide the batter evenly between the two loaf pans.
6. Top with a few mini chips or Valentine’s candy or colorful sprinkles.
7. Bake for 30-40 minutes, or until toothpick inserted comes out clean.
8. Make sure to let cool before slicing

Additional Notes:

How to make your own Buttermilk:

• 1 cup milk
• 1 tbs vinegar

Combine ingredients and let sit for 5 minutes. Then add to recipe. That’s it!

 

You might also like:

• Strawberry Lemon Cheesecake Bars (sweetheatchefs)
• Blackberry Strawberry Goddess (sweetheatchefs)
• 7-Ingredients Breakfast Nests (sweetheatchefs)

Mini Pumpkin Spice Doughnuts + BONUS Recipe

DOUGHNUTS…anyone else feel like Homer Simpson when thinking of doughnuts? I do! And for that reason I stay my distance from the beasts that like to make my thighs bigger! My mom recently gave me a mini doughnut pan and I was like, REALLY mom? Are ya kidding me? This is the LAST thing I need.

After several hours of research online and seeing that there were some good recipes out there for them, I decided to give it a go. I mean they can’t be to bad, 1) they are baked, 2) they are tiny! Well, and after all it is: “All Things Pumpkin” here at Sweet Heat Chefs this week, so why not go for the gusto and make them Pumpkin doughnuts right?! Ok, let’s not be silly, we all know I can’t make much without chocolate being in it (yes that is the sweet tooth jabbering away at my inner self). So with regard to that I have included a BONUS recipe for that very inner self!

INGREDIENTS

1.5 cups canned pumpkin pie mix
1.5 cups granulated sugar, room temperature
3 large eggs, room temperature and scrambled
1/4 cup coconut oil, room temperature (make sure it is in liquid form)
1/4 cup applesauce, room temperature OR sour cream OR non fat greek yogurt
1 teaspoon salt
1/2 teaspoon vanilla
1.5 teaspoon baking powder
1 3/4 cups flour + 2 tablespoons

Topping

1 cup sugar
2 tablespoons cinnamon
Preheat oven to 350 degrees.

DIRECTIONS

In a large bowl, combine everything except the flour, and beat until smooth.

Add the flour and mix until combined.

Pipe batter into mini-doughnut pans. Fill them just a little over half full. Aren’t they super cute?

Bake at 350 degrees for about 12 minutes, until a toothpick comes out clean. When touched they should spring back and not be doughy. The smell is heavenly!

Remove from pans and place on baking rack to cool. While still warm, but not hot, place a few at a time in bowl with your cinnamon & sugar mixture and coat lightly. Yes this step is needed. I saw lots of recipes with a more refined topping and drizzle, this is the best option. It give a little sweetness and changes the entire flavor in lieu of leaving the doughnut plain. Try it, eat one without first, then toss in this mixture…YOU’LL SEE!!

Makes approximate 4 dozen depending on size AND how quickly you devour the baby doughnuts before anyone notices because they are school and work…wait what?

A little plug for my favorite coffee maker Keurig my hubby Mr. Sweet Heat Chefs, my mom and mom-in law bought me for my birthday this year. This Coconut Mocha coffee is the BOMB with these doughnuts! WINK

Alternative ideas for the doughnuts are:

Add mini chocolate chips on top of batter after filling and drizzle with melted chocolate chips for topping

Add 1/2 teaspoon chopped pecans/walnuts to batter and drizzle with this:

Glaze: 1 cup powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla (mix together until sugar is dissolved) and top that with crushed pecans/walnuts.

Woah, wait a minute…SECOND RECIPE DOUBLE

TAKE FOR FRIDAY MADNESS!!

Mini Chocolate Espresso Doughnuts

INGREDIENTS

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
⅓ cup granulated sugar
1 tsp baking powder
¼ tsp salt
2 tbsp plain yogurt
¼ cup milk
1 egg
3 tbsp vegetable oil
¼ tsp vanilla extract
2 tblsp instant espresso, in hot water

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Whisk dry ingredients together in a mixing bowl and wet ingredients in another mixing bowl.
3. Add dry ingredients to wet slowly stirring to incorporate evenly.
4. Fill doughnut pan with batter almost full and not overflowing
5. Bake for about 7 minutes. When touched they should spring back and not be doughy.
6. Melt 1/4 cup chocolate chips in a baggie (30 seconds) with 1 teaspoon of shortening and 1/2 teaspoon vanilla extract. OPTIONAL: You could add espresso in with the chocolate chips while melting. Just make sure you dissolve it in hot water first.
7. Cut tip off end of baggie and drizzle over doughnuts

Crazy Rice Krispy Treats

Looking for a sweet treat to satisfy that sweet tooth? I know I have a sweet tooth that NEVER ends. It is hard sometimes to avoid the sweets in my house even if I tried. So, I must give in, however moderation is key as in everything in life.

I try to incorporate good food in food that is not so good, and as most of you know I try to hide veggies and fruit in my kids’ food. Sometimes it works, other times, it’s a big fat NO GO! I knew I couldn’t go wrong with rice krispy treats, no one I know doesn’t like these tasty treats, do you?

I added some secret ingredients to the delectable ingredient list, but shhhhh, no one knows but us!

INGREDIENTS

2 tablespoons butter
1 bag mini marshmallows + a few extra reserved for topping
8 cups rice krispy cereal
2 bananas, mashed
1/2 cup peanut butter (creamy or chunky)
1/2 cup Nutella
1/2 teaspoon vanilla extract
2 tablespoons wheat germ
1 teaspoon chia seeds
1/2 cup dark chocolate chips

DIRECTIONS

1. Spray a 9×13″ pan with cooking spray. 
2. Mash 2 bananas and set aside
3. In a medium bowl combine Nutella and peanut butter, stir until combined, then add banana, vanilla, chia seeds and wheat germ.
4. Brown butter in a large stock pot, being careful not to burn
5. Add marshmallows and continuously stir over medium heat until melted.
6. After melted, add Nutella mixture and stir until well combined.
7. Add rice krispy cereal and stir until all cereal is coated with the mixture.
8. Pour 1/2 the cereal mixture into 9×13″ pan, sprinkle 1/2 of the chocolate chips on top, then add the remaining cereal mixture, add the remaining chocolate chips and marshmallows that were reserved.
9. Chill in refrigerator for 1-2 hours then cut and serve.

This recipe is being linked up over at Foodie Friends Friday, check em out!!