I love this recipe. Love.
The very ripe and very sweet banana balances out the salty/savouriness of the cream cheese filling.
A matchmake in heaven.
I followed the recipe to the T. But after making the muffins, I realized that I would change it slightly. I personally prefer my cream cheese to be a bit more..moist. A bit more fudgy? If that even is the right way to describe it.
So rather than piping the cream cheese filling before baking and let it sit in the oven for the full baking period, I would pipe in the cheese when the muffin itself is semi-baked. Then, I will just have a more oozy cream cheese filling. Yes. Oozy.
Another good thing about these muffins? They are quite healthy. At least I would like to think so. Or maybe, I am just kidding myself.
For those of you who love/crave banana bread or cheesecake, this is definitely a good way to kill two cravings with one muffin.
Get it? Get it? (;
Ok. I need to shut up. SO. I present to you, the recipe.
Banana and Cream Cheese Muffins
The recipe makes more than 12 muffins if you want pretty muffins with no muffin-tops. Otherwise, you can use one tray.
8 ounces cream cheese, at room temperature
1 tsp vanilla essence
2 egg whites
1/4 cup sugar
1 1/2 cups self-raising cake flour
1/2 tsp salt
125 g unsalted butter
1/2 cup brown sugar
2 tsps vanilla essence
3 very ripe bananas
- Preheat oven to 160˚C. Line the muffin tray with paper liners.
- Filling: Using a paddle attachment, beat the cream cheese and vanilla essence until it is smooth. In a separate bowl, beat the eggs using the whisk attachment. Gradually add in the sugar while continuing to whisk the eggs. Change the speed of the mixer to high and whisk until stiff peaks are formed. Add the meringue to the cream cheese and fold the mixture until it is well incorporated. Transfer the mixture into a piping bag and set aside.
- To make the cake, combine the cake flour and salt in a mixing bowl.
- In a separate bowl, beat the butter, sugar and vanilla essence until light and creamy.
- Add the eggs, one at a time and mix well.
- Once all the eggs have been added, fold in the flour, be careful to not over-mix.
- Divide the batter into the muffin tins.
- Bake the banana cake for about 15 to 20 minutes or until it is semi-cooked.
- Take the tray out and pipe in the cheese filling.
- Place the tray back into the oven and bake for another 10 to 15 minutes.
- Once it's done, take the tray out of the oven and let it cool completely before eating.