Banana and Cream Cheese Cakes
These moist and flavorful mini cakes made with ripe bananas and cream cheese are perfect for breakfast, snacks, or dessert.
Ingredients
Main ingredients
- 3 pieces ripe bananas the riper, the better!
- 8 oz cream cheese softened
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts optional, but highly recommended!
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or line it with paper liners.
- In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Add the granulated sugar and continue beating until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and blend until incorporated.
- Mash the ripe bananas in a separate bowl and fold them into the mixture gently.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring gently until just combined.
- If using walnuts, fold them in now.
- Scoop the batter into the prepared muffin tin, filling each cavity about two-thirds full.
Baking
- Bake for about 20-25 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let them cool in the pan for about 10 minutes, then transfer them to a wire rack. Dust with powdered sugar before serving.
Notes
The best bananas for this recipe are those with brown spots. You can also freeze ripe bananas for later use. Consider adding mini chocolate chips for extra sweetness!