Its World Nutella Day on February 5th, and for that, I made these absolutely delicious Nutella Banana Fantails 🙂
Honestly, Nutella makes anything taste super yum and these Nutella Banana Fantails just prove me right!
Nutella (Proper Noun) – The only reason to buy bread
The above quote is something I totally believe, Nutella according to me indeed can bring world peace 😉
I know this post is really delayed but when I looked at my drafts I felt like posting it anyways… I am gonna keep it short and crisp, I baked these for the World Nutella Day on Feb 5th.
I was reading up about this whole World Nutella Day celebrations and apparently it was an American blogger, Sara Rosso, who started this tradition of celebrating World Nutella Day on February 5th in 2007. The movement just snowballed into a global thing because of the millions of Nutella fans (myself included!!) world over. There are so many ways people celebrate this day. Apart from make things from Nutella, or just dip into a jar and eating it as is :), folks have written poems for it, clicked pictures with Nutella, done artwork, or just given away Nutella jars to people as gifts. Now isn’t that an awesome way to celebrate food?
There are so many ways to use Nutella, isn’t it? Spread it on toast, make hot or ice chocolate with it, make brownies out of it, or spread it on pancakes. Make smoothies out of it or use it as icing on cakes! I can think of so many ways to eat Nutella! My love for Nutella is evident if you see how many Nutella recipes I have on the blog 🙂
Oh wait, didn’t I mention, I am gonna keep this post short and sweet and come down to the recipe straight 🙂 Ah, well, a lady sure can get a bit distracted, eh?
source – Cupcake Project
Makes about 12 normal size cupcakes or 8 jumbos
World Nuttela Day - Nutella Banana Fantails
- 2 tbsps active dry yeast
- 1/3 cup water warm
- 1/4 cup brown sugar light
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup buttermilk
- 6 tablespoons unsalted butter , melted
- 1 teaspoon vegetable oil
- 1/2 cup nutella
- 1 banana over - ripe , cut into pieces
- 1 tsp cinnamon powder
- 1 tsp vinegar (a tip I picked up from chinamye's blog)
- Mix in flour, cinnamon powder, salt, buttermilk, and butter. Stir until the dough starts to come together.
- Add the yeast, sugar, vinegar and warm water to the above
- Start kneading the dough and knead it until the dough is smooth and elastic, I like to knead it either on the countertop of using the dough hook of my machine. If you use the countertop and knead by hand it will take about 8-10 minutes of kneading. In the machine you need to knead for about 5 minutes.
- At the end nicely oil the dough and keep in a bowl, cover the bowl with cling wrap and leave it in a warm place to rise until doubled in size (mine took about an hour and 20 minutes)
- Once the dough has risen, punch the dough down and knead again for about 2 minutes, leave it for resting for about 5-10 mins.
- Now roll the dough into a rectangle and cut into even strips. (just like we did for the tomato butter and bacon bread)
- Spread Nutella on top of the first strip. Spread chopped bananas, Top with second strip and repeat with all the other strips
- Cut the layered dough into 12 sections of equal length (if using the normal pan)
- Turn each section onto its side and place into a depression in a greased cupcake tin.
- Leave the cupcake tin in a warm place and let the dough rise for another hour or so
- Preheat oven to 180C.
- Bake for 20 minutes or until it begins to brown.
- Serve warm.