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Nutella Powder with Caramelized Bananas

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Who doesn’t love Nutella? If you are one of us who loves Nutella, you need to try this Nutella Powder. It melts in your mouth instantly and releases the amazing taste and aromas of Nutella. Nothing better than Nutella with banana so here it is, Nutella Powder with Caramelized Bananas and Coconut Ice Cream. Sweet, sweet, sweet.

Nutella Powder Ingredients

- 80 g (2.8 oz) Maltodextrin

- 120 g (4.2 oz) Nutella


Nutella Powder with Caramelized Bananas

Other Ingredients (4 servings)
- 2 large bananas (somewhat unripe)

- 4 scoops of coconut ice cream

- 4 tbsp. sugar

- 250 g (8.8 oz) grape juice

- mint leaves for garnish


Nutella Powder

1- Whisk manually Nutella and Maltodextrin

2- Place mix in a blender and blend for a few seconds, stop the blender and shake it. Blend again, shake and continue repeating this process until you obtain a fluffy Nutella powder.

3- To make it fluffier pass it through a tamis and reserve in a sealed container until needed.

Grape Syrup

1- In medium saucepan reduce grape juice over medium heat until it coats back of the spoon, frequently skimming away foam that rises to surface.

2- Remove from heat .

3- Strain through chinois and let cool at room temperature.

Caramelized Bananas

1- Cut bananas crosswise in half and then cut them again lengthwise.

2- Thoroughly coat bananas with the sugar.

3- Place a pan on high heat.

4- Once the pan is hot, place the banana halves on it.

5- Once the bananas are golden brown, flip them and remove them from the pan once the other side is golden brown. This should take only a few minutes on each side.

Assemble and Serve

1- Place two banana slices on each plate.

2- Place a spoon of Nutella powder next to them.

3- Add a scoop of coconut ice cream on top of the bananas.

4- Pour a small spoon of grape syrup on the ice cream.

5- Garnish with mint leaf.

Serving Suggestions

- If you don’t like it too sweet, try the Nutella powder with slices of fresh apple. Yummy!

  • Zachary Dalgard

    I can only find tapioca maltodextrin locally.  Will this suffice?

    • Anonymous


      • Elena Lihach

        So tapioca maltodextrin will “suffice”. What should it be ideally?

        • QuantumChef

          Not all tapioca maltodextrins are the same, the one we sell in our store is the one that works for this application.

          • Elena Lihach

            So ideally, it should be tapioca maltodextrin? Other types of maltodextrins won’t be better? I thought that the tapioca type would merely “suffice”?

          • QuantumChef

            The suffice comment is incorrect, sorry for the confusion. It is more specific than just tapioca maltodextrin, not all tapioca maltodextrins will work.

          • Elena Lihach

            Thanks for the clarification. Can you please suggest what properties in tapioca (now I am assuming that tapioca is better than other types) maltodextrin to look for when purchasing? I am not in the US, so purchasing your specific product is not particularly convenient or practical.

  • lange

    Is the Powder working with regular chocolate and not nutella ?

    • QuantumChef

      Probably not, fat content is not as high.

  • sa

    what would the name of the reaction be between nutella and maltodextrin. Like what is happening (more specific than the maltodextrin encapsulating the fats)

  • Ryan Glen

    I’ve tried this recipe several times using Abzorbit, a British company called M.S.K Ingredients brand of tapioca maltodextrin but I always end up with a paste? Any idea why and how can I fix it?

    • QuantumChef

      Sorry, I am not familiar with that product and not sure if it is the same. In general, if you have a paste, you need more maltodextrin.

  • Ryan Glen

    I have only tried with olive oil, will try Nutella today at work

  • PhoneGal

    How long can I store the Nutella powder (not Bannanas, just powder)

    • QuantumChef

      For a few days in a sealed container should be no problem.

      • PhoneGal

        Ok. Thank you!

  • Giovanni Pellegrino

    Tried it, came out perfect. Can’t wait to do oil.
    Is there a weight to go by with something like oil, compared to a paste form like Nutella with the tapioca

  • Julio Nascimento

    My first time posting here after getting my Premium kit. The recipe says to use 2.8 oz) Maltodextrin. The bag says 2.0 oz. That seems crazy for a 4 serving recipe. Help me understand if that’s right?? Thanks!

    • QuantumChef

      These quantities will make a lot more powder than what you need for 4 servings. The 4 servings comment is for the other ingredients. Sorry for the confusion.