I was snowed in this weekend (still snowed in actually!), and didn’t have a chance to eat the bananas I had picked up for on-the-go breakfasts. They were looking awfully brown, so I decided to make banana muffins! This was a great recipe because it used up the last of my cream cheese, butter, and of course, bananas.
A quick search through my Google Reader yielded many results, but I don’t have a loaf pan and I didn’t have any whole or buttermilk on hand. I also didn’t have any nuts, so I subbed the cup of nuts in the recipe below with an extra banana.
Adapted from The Sweetest Kitchen
Makes 12-15 muffins
- 1/4 cup + 2 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar
- 1 egg
- ~1 cup mashed ripe bananas (2 or 3 bananas)
- 1/4 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add egg, beating well. Beat in bananas and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt; add to creamed mixture.
Transfer to a muffin tin with liners. Bake at 350F for 22 minutes for regular muffins, or until a toothpick inserted near the center comes out clean.
Very cute. I just bought Hello Kitty frying pan for egg for my daughter but it does not work sooo great…