Arepa with Nutella and Banana – Sweet Dessert Arepa

Arepas aren’t just for savory meals. This golden, slightly crispy corn arepa is filled with warm Nutella and caramelized banana — a Venezuelan take on the chocolate crepe that is every bit as indulgent as it sounds. Perfect for dessert, brunch, or any occasion that calls for joy.

Ingredients

• 2 cups masarepa
• 2½ cups warm water
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp butter (plus extra for cooking)
• 4 tbsp Nutella (or chocolate hazelnut spread)
• 2 ripe bananas, sliced
• 1 tbsp butter (for caramelizing)
• 1 tbsp brown sugar
• Pinch of cinnamon
• Whipped cream for serving (optional)
• Crushed hazelnuts for garnish (optional)

Step-by-Step Instructions

1. Combine masarepa, warm water, sugar, salt, and butter. Knead for 2 minutes into a slightly sweet dough. Let rest 5 minutes.
2. Shape into 4 medium discs, slightly thinner than savory arepas (about ⅓ inch thick).
3. Brush your arepa maker with butter and cook discs for 6–7 minutes per side until golden.
4. While arepas cook, melt butter in a small pan over medium heat. Add banana slices, brown sugar, and cinnamon. Cook 2–3 minutes per side until golden and caramelized.
5. Warm the Nutella in the microwave for 20 seconds to make it silky and spreadable.
6. Slice each warm arepa open and generously spread Nutella inside.
7. Layer with caramelized bananas. Add whipped cream and crushed hazelnuts if desired.
8. Serve immediately while warm and gooey.

Pro Tips

• Use very ripe (spotty) bananas — they are sweeter and caramelize far better.
• Try with fresh strawberries and cream cheese for a different variation.
• A scoop of vanilla ice cream alongside makes this a show-stopping dessert.
• For a nuttier flavor, add a spoonful of peanut butter alongside the Nutella.