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Hazelnut and Banana Cakes (muffins)

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Hazelnut and Banana Cakes (muffins)

The perfect hazelnut and banana cakes (muffins) recipe with a picture and simple step-by-step instructions.

  • 1 Big banana
  • 125 g Brown sugar
  • 125 g Margarine
  • 125 g Flour
  • 1 a cup Milk
  • 1 PK Bourbon vanilla sugar
  • 100 g Ground hazelnuts
  • 1 tsp Baking powder
  • 2 Eggs
  1. Beat eggs, margarine, sugar and vanilla sugar until frothy.
  1. Sift the flour with the baking powder and work everything together with the milk to a smooth dough.
  1. Stir in the hazelnuts.
  1. Carefully fold in the chopped banana. Fill a 6-cup muffin pan with the batter. Bake at 160 degrees for about 20 minutes. Take it out, let it cool and sprinkle with powdered sugar.
  1. Fill three more muffin cases with the rest of the batter and bake them.
Dinner
European
hazelnut and banana cakes (muffins)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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