I love banana bread! It’s definitely one of the cakes I bake most often. Maybe too, because I often have overripe bananas to use. This is the best way to use them.
To change a little from my usual recipe, here or there, I wanted an individual version. For more indulgence, I twisted these muffins with spread. with hazelnuts on it. This is delicious!
In this form, they can be carried more easily. And then I freeze some to have for later. Just put them in the hot oven for a few minutes for them to be fresh. So, if you have end-of-life bananas, above all, don’t throw them away. These muffins come together in no time, and you’re in for a treat. They are wonderfully fragrant and fluffy.
Banana bread muffins with spread:
450 g very ripe bananas (about 4 small)
Divide the mixture into 12 muffin cups. You may or may not add boxes.
Add 2 teaspoons of spread on the muffins, and press them down lightly with the spoon.
Add the roughly chopped hazelnuts.
Cook for about 25 minutes.
To finish: I use blond vergeoise, different from brown sugar. Its very fine texture and caramel flavor are ideal for these muffins.