I think I lamented this in another post somewhere, but it bears repeating… bananas are a pain in my butt. Yes, they’re lovely and yellow and have so many uses, but I always seem to be stuck with a browning pile of the things on my counter.
The scene usually plays out like this.. picture it, Wegmans produce department, “maaaaaahhhhhmmmmmmm! Can we get bananas? Please? We’ll eat them this time! We really want bananas, don’t we guys? For real mom, PLEASE??? PLEASE PLEASE PLEASE?” So, at this point their voices are escalating while I stare at them, giving them the “I know you won’t actually eat those bananas” look. However, now I have the entirety of the product department giving me the side-eye for denying my children fruit. FRUIT. I might as well be handing them a bottle of vodka and lighting their smokes for them. So, I do what every other very tired mom does, and I put the bananas in the cart. Pick your battles, and all that.
While hubby loves banana bread, he’s only good for a small piece once in awhile. I love bananas in smoothies, but sometimes I miss that crucial point where they should be thrown in the freezer before they start turning too brown.
These cream cheese banana muffins are awesome. They’re even more awesome if you can have nuts, and throw some pecans in there. The cream cheese gives them just a little somethin’ somethin’ different.
- 3/4 cup butter, softened
- 8 ounces cream cheese, softened
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed bananas (about 4 medium)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Beat butter and cream cheese at with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, beating just until blended after each addition.
- Combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to butter mixture, beating at low speed just until blended. Stir in bananas and vanilla.
- Spoon batter into greased muffin tins.
- Bake for 25-35 minutes (for mega muffins) or until a toothpick inserted in center comes out clean.
- These are lovely with pecans, too. If adding those, go for a cup.