Banana bread & cream cheese muffins

Banana bread & cream cheese muffins

Total: 1 hr | Active: 30 Min.
vegetarian
Nutritional value / piece: 335 kcal
, Fat: 21 g
, Carbohydrate: 31 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffin mixture

100 g butter, soft
100 g coarse cane sugar
2 eggs
2 ½ ripe bananas, mashed with a fork
1 ½ dl full-cream milk
1 tsp vanilla paste
½ tsp cinnamon
200 g white flour
50 g hazelnuts, coarsely chopped
2 tsp baking powder

Topping

½ ripe banana
75 g butter, soft
2 tbsp honey
200 g double cream cheese (e.g. Philadelphia)
20 g Banana chips, coarsely chopped
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Utensils

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How it's done

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Muffin mixture

Mix the butter and sugar in a bowl. Add the eggs, beat using the whisk on a mixer until the mixture becomes lighter in colour. Whisk in the bananas, milk, vanilla and cinnamon. Mix the flour, nuts and baking powder, stir into the mixture. Transfer to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the muffins from the tin and leave to cool on a rack.

Topping

Puree the bananas. Using the whisk on a mixer, beat the banana puree with the butter and honey for approx. 2 mins. until light and creamy, then stir in the cream cheese and stir until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 16 mm in diameter) and pipe on top of the muffins, decorate with banana chips.

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