My oldest son CoolKid loves to be in the kitchen with me. He is always eager to learn new things and is such a great help. The other night we made some delicious Banana Nut Muffins.
These muffins are really good…moist and flavorful. I have tried many banana muffin recipes and this one is a family favorite so far. So if you are like us…banana eating freaks…and you always have very ripened bananas lingering around…you must use them in this recipe.
Banana Nut Muffins
makes 12 muffins (this recipe can be doubled)
6 tablespoons unsalted butter, softened
4 ounces cream cheese (half of an 8oz package), softened
1 cup sugar
1 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon of ground cinnamon (optional)
1/4 teaspoon salt
2 medium very ripe bananas mashed
1/2 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Preheat oven to 350° F.
With an electric mixer beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add egg, beating just until blended.
Combine flour, baking powder,baking soda, ground cinnamon and salt in a bowl; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon evenly into 12 paper-lined muffin cups.
Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.