On Sunday morning I woke up wanting real breakfast, not just some flakes in a bowl. I hunted around the kitchen and found two very over-ripe bananas. Not quite enough to make my favorite banana bread recipe, but a good start.
Taking inspiration from a pumpkin cream cheese muffin I had at Starbucks, I decided to stretch the banana bread batter by creating a cream cheesy filling! I just so happened to have pumpkin seeds on hand too, so why not go all out!
I’m using a “vintage” oven that we inherited with our new house. The appliance guys who delivered our washer & dryer even made fun of it’s two burners and antique look. I thought I would hate it, but now that I’ve cleaned it up and tested that everything works, I actually kinda like her!
You can catch a glimpse of the old girl in this photo of the muffins ready to go in the oven.
I also warmed up some hot apple cider and we snuggled on the couch with our breakfast on a 35 degree morning.
Banana Bread Muffins with Cream Cheese Filling
Banana Bread Muffins
(makes 12)
- 6 tablespoons unsalted butter, softened
- 4 oz cream cheese, softened
- 1 c. granulated sugar
- 1 egg
- 1 1/2 c. flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 mashed bananas
- 1/2 tsp. vanilla extract (homemade!)
Preheat oven to 350. Cream together butter and cream cheese until fluffy. Add in sugar and continue to whip until light & airy. Add egg, stirring until just incorporated.
In a separate bowl, combine dry ingredients. Add to wet mixture slowly, beating on medium speed. Stir in bananas and vanilla extract.
Spray a muffin tin (or use paper liners if you prefer). Distribute 1/4 of batter into each of 12 muffin cups.
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1 tbsp. flour
- 1 tbsp. sugar
- 1 egg
Beat the cream cheese and sugar together over medium speed until airy. Add flour and mix until incorporated. Stir in egg and whip until uniform and a creamy pale yellow.
Fit a round tip onto a piping bag and fill with cream cheese mixture. Pipe a tablespoon of cream cheese mixture into each muffin.Top with pumpkin seeds, chopped pecans or other garnish, if desired.
Bake at 350 for 20-25 minutes or until sides just begin to brown. Do not overbake – you want these to be nice and moist. Cool slightly and serve.
This is food I like pretty much. Banana bread muffins with cream cheese my mom used to make. Missing my mom I think soon I’ve to go to my mom house to eat this piece of heaven. Thanks 🙂
Hi Amy,
My last house had an oven just like yours, Jenn Aire with a downdraft vent. It brought back memories…