From the Archives {recipe: banana cake muffins with cream cheese icing}

26 Jan

So I have a hard time with banana bread mainly because I am pretty picky about it. It’s just that so many things can go wrong with banana bread…too mushy, too dense, too gooey, too dried-out, too many nuts, not enough nuts…I know you know, we have all had a bad piece of banana bread.

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(Until a few days ago) I never made a banana bread recipe that I liked, each one fell subject to one of the qualifiers above. But not today, friends.

This recipe is fantastic.

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banana cake muffins with cream cheese icing.

adapted from The Cake Book by Tish Boyle, 2006.

makes 24 muffins.

2 ½ cups all-purpose flour

1 ½ tsp baking soda

¼ tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1 ½ cups well mashed very ripe bananas (about 3 large bananas. this is easiest is the bananas are in the turning-brown stage, they have more flavor and a better texture for the muffins)

½ cup sour cream

11 TBSP unsalted butter, softened to room temperature

6 TBSP canola oil

1 cup granulated sugar

½ cup packed brown sugar

3 large eggs

1 ½ tsp vanilla extract

1 cup chopped walnuts (optional)

Position rack in the center of the oven and preheat the oven to 350F. (note for all baking: if you are using a dark, nonstick pan – reduce your baking temperature by 25 degrees) Line muffin pans with muffin cups.

Stir together the cake flour, baking soda, salt and cinnamon into a medium bowl and set aside.

In a small bowl, combine the bananas and the sour cream; set aside.

In a large bowl, using an electric mixer, beat the butter at medium-high speed until creamy, about 45 seconds.

Add the oil and both sugars and beat at high speed until creamy and light, about 3 minutes.

At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.

Beat in the vanilla extract.

At low speed, add the 1/3 of the flour mixture and mix until just blended. Then add 1/2 of the banana mixture and mix until just blended, then repeat (1/3 c flour mixture, 1/2 c banana mixture) and finish by mixing in the last 1/3 of the flour mixture. Mix until just blended, no need to overbeat in this step, it can make your muffins too dense later.

Optional: stir in the walnuts by hand. Scrape the batter into the muffin pans(I used and ice cream scoop).

Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Let cool and frost.

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cream cheese frosting.

1/4 cup butter, softened to room temperature

1 package (8 ounces) cream cheese, room temperature

1 pound (3 3/4 cup) confectioners’ sugar

2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth.

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7 Responses to “From the Archives {recipe: banana cake muffins with cream cheese icing}”

  1. Hilary May 20, 2007 at 8:19 pm #

    These were the best banana nut muffins I’ve ever tasted … great with coffee!

  2. Leanne May 21, 2007 at 8:11 am #

    I second Hilary’s comments! It was like eating a banana cupcake rather than a banana muffin. It was a great way to start off the morning!

  3. jet June 8, 2008 at 2:12 am #

    I assume the nutmeg gets combined with the cinnamon . . . listed as an ingredient but did not mention it anywhere in the recipe . . .

  4. Mike March 2, 2009 at 1:38 pm #

    Just passing by.Btw, you website have great content!

    ______________________________
    Don’t pay for your electricity any longer…
    Instead, the power company will pay YOU!

  5. hilstreet March 3, 2009 at 6:13 pm #

    Please post the spreadable caramel!

  6. Morgan March 4, 2009 at 9:24 am #

    I did it, for you! https://saltimbocca.wordpress.com/2009/03/04/salted-buttercaramel/

  7. Anna April 15, 2009 at 12:33 pm #

    I have made these twice in the last week and my kids love them!! I make them with whole wheat flour and no one even notices. They are so yummy!

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