Sweet ripe bananas and soft cream cheese combine to make the best muffins! Add in a goodly number of toasted pecans and these are the perfect breakfast or snack.
If you’ve ever had a look at my blog roll in the left hand column (assuming you aren’t on a mobile device, and then I don’t know where it goes!) you’ve likely noticed one link called Kelli’s Kitchen. That’s my friend, Kelli’s blog. She was blessed with a grandmother who loved to cook and bake and who was delighted to have little hands helping her in the kitchen as she concocted her culinary magic. Kelli often shares her Nana’s best-loved recipes but just last week, she published one for an Old-Fashioned Cream Cheese Banana Nut Bread that she adapted from Southern Living Magazine. I love that Southern Living tried to make the banana nut bread healthier, using some whole wheat and reduced fat cream cheese, but Kelli did Kelli and made it more delicious. Even as I read her post, I knew that I would have to recreate that old-fashioned banana bread in muffin form.
Those sweet bananas and cream cheese may sounds like an unusual combination, but let me assure you that they are divine together. This may be my favorite sweet muffin so far in all my years of Muffin Monday.
Ingredients
1 1/2 cup or 190g flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium-sized bananas (Peeled, mine weighed a little more than 8oz or 230g together)
4 oz or 115g cream cheese, softened
1 large egg
1/3 cup or 75g butter, melted then cooled
1/4 cup or 60ml milk
1 teaspoon vanilla extract
1 1/4 cups or 140g pecans, toasted
Method
Preheat oven to 350°F or 180°C. Fill the muffin pan with liners or grease it really well with butter or non-stick spray. In case you are coveting them, my pretty liners were a gift from my elder daughter. They came from Crate & Barrel.
Measure your flour, sugar, baking powder, baking soda and salt into a large mixing bowl and give them a good stir to mix.
In a medium-sized mixing bowl, mash your bananas and softened cream cheese together with fork.
Add in the egg, butter, milk and vanilla and mix well.
Complete the batter by pouring the liquid ingredients into the dry ones and fold until they are just combined. You should still see a lot of dry flour.
Chop your pecans roughly and put aside a generous handful for topping. Fold the rest of the pecans into the batter.
Divide the batter evenly between the muffin cups.
Sprinkle the tops with the reserved chopped pecans.
Bake in the preheated oven about 20-25 minutes or until a toothpick comes out clean.
Allow to cool for a few minutes in the muffin pan and then remove to a rack to cool completely.
Enjoy!
