My mom isn’t a baker. I don’t have memories of her whipping up cakes or muffins in our kitchen. Growing up and even now you’ll find her making kimchi soup, egg rolls, seaweed soup, and anything Korean. The one thing she would occasionally bake was banana bread with lots of nuts and never any frosting. She no longer bakes her banana bread because she relies on me to do all of her baking. So when I bake she puts in her special request to bake banana muffins with nuts sans frosting.
I always set aside naked muffins for my mom when I bake. But when I bake for my friends, my husband, and daughter I always frost my muffins. I think frosting makes them special. When they aren’t frosted I also tend to go back for seconds and thirds. I don’t know why unfrosted muffins give me license to over-indulge. But now’s not a time to psychoanalyze my eating habits. I’ll have plenty of time for that later.
It seems like we are always drowning in ripe bananas which gives me an opportunity to hunt down new banana recipes. My picky husband’s favorite banana recipe is my Cookie Butter Banana Bread. I gotta say this one is my favorite. I love the pecan pieces and the sweet cream cheese frosting. They are perfect for breakfast, snacks, you know any time you want something sweet and yummy.
- 5 ripe bananas, mashed
- ⅓ cup melted butter
- ¾ cup sugar
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 1 teaspoons baking soda
- ⅛ teaspoons kosher salt
- 1 ½ cups all-purpose flour
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Line muffin pan with cupcake liners (I prefer parchment paper cupcake liners since they are non-stick) or spray each cupcake well with non-stick cooking spray (I love coconut oil spray).
- In a large mixing bowl, mix the melted butter into the mashed bananas.
- Add the sugar, beaten egg, and vanilla; mix well.
- Add baking soda and salt; mix until combined.
- Add flour; mix until just combined (make sure not to over-mix so your muffins won’t end up being tough).
- Gently fold in the chopped pecans.
- For uniform muffins use a large cookie scoop and add muffin mixture into the prepared muffin pan(s).
- Bake 20-25 minutes or until golden brown. Mine were perfect at 22 minutes but each oven will vary. Use the toothpick test (toothpick comes out clean when you insert it in the middle of the muffin) to verify that the muffins are done.
- Fully cool muffins on a cooling rack before frosting.
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 3-4 cups powdered sugar
- 1 Tablespoon heavy cream or milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- In a large mixing bowl, combine cream cheese, 2 cups powdered sugar, heavy whipping cream, vanilla and salt.
- Using a hand-mixer or stand-mixer beat until creamy and smooth.
- Slowly add more powdered sugar ½ cup at a time for a stiffer frosting or until the desired consistency is reached.
- If you plan to pipe the frosting on the muffins, pour the frosting into a storage bag and refrigerate until ready to use or muffins are completely cooled. You’ll make a small snip in one of the corners (emphasis on small, you can always make the snip bigger if you need).
- If you don’t want to pipe the frosting use an offset spatula or butter knife to frost.
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