Hazelnut and banana brownie with nutella

The Nutella Breakfast Club

The Nutella Breakfast Club

Standard Supplier 9th January 2020
The Nutella Breakfast Club

The Nutella Breakfast Club

Standard Supplier

Hazelnut and banana brownie with nutella

60 min

Did you know the 5th February is World Nutella Day?

This recipe for hazelnut and banana brownies with nutella is sure to get all your customers celebrating.


  • 150g nutella
  • 1 banana

Brownies ingredients

  • 1 egg
  • 28g caster sugar
  • 28g cane sugar
  • 30g milk chocolate
  • 55g butter
  • 14g plain soft wheat flour
  • 3.5g unsweetened cocoa powder
  • 10g chopped hazelnuts
  • pinch of salt

Hazelnut cream ingredients

  • 100g cream
  • 45g whole milk
  • 22g caster sugar
  • 2 egg yolks
  • 1.7g aspic
  • 33g hazelnut paste
  • pinch of salt



Put the egg, and sugars in a bowl and mix them together without beating.
Melt the butter with the chocolate and add to the bowl.
Add the flour and sieved cocoa, plus a pinch of salt.
Pour the mixture into a rectangular cake tin (22x10cm) lined with greaseproof paper. The mixture should reach a height of about 1.5cm. Sprinkle with the chopped hazelnuts and bake at 170° for about 15 minutes.
The cake tin must be higher than 1.5cm because the hazelnut cream will be poured on top of the cake afterwards.
The brownie dough will be 1.5cm thick.
Leave to cool, then place in the freezer.

Hazelnut cream

Soak the aspic in cold water.
Bring the milk and cream to the boil.
Place the egg yolks in a bowl and add the sugar and salt, then slowly pour in the hot milk/cream and mix well.
Pour this mixture into a pan and heat to 85°C, whisking all the time.
When the mixture reaches 85°C, quickly pour it into a bowl. Squeeze the excess water out of the aspic and add it straight away to the bowl, along with the hazelnut paste. Use a hand blender to emulsify thoroughly.
Pour the mixture on top of the brownie biscuit, and freeze.
Remove the tray from the freezer after a couple of hours and cut the biscuit into 4x4cm squares.
Leave the brownie squares to defrost slowly in the fridge, then decorate each one with a few banana slices and 15g of Nutella (using a pastry bag).

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.