Banana and Marshmallow Cream Cheese Muffins.

21 August 2012

I only eat bananas in smoothies or on ice cream.  They have to be *just* ripe though, no mushy sweet super ripe bananas for this girl.  Dave bought a bunch because he, Finn and Tate all love them.  Tate is borderline obsessed, if you put some sliced up banana on a plate, that’s what she’s going to go for before anything else. 

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A few of the bunch got away from us and turned overripe.  I decided to make some banana bread with them, but then changed my mind when I saw this recipe on Pinterest for pumpkin cream cheese muffins from Annie’s Eats.  I figured that if Annie could do it with pumpkin, I could do something similar with banana, I just wanted to kick it up a notch.  I thought about adding peanut butter and making something that Elvis would love, but then I remembered eating banana and marshmallow fluff together as a kid and had my answer.  I {very} loosely used my Meme’s banana bread recipe.  Next time, I would amp up the cream cheese with a bit of vanilla {which I did in the recipe below}, other than that, they were awesome.  And that is from someone who isn’t a banana fan.  If you are so inclined, you could also add some chopped walnuts into the batter.

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What You’ll Need:

  • 2 c flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 t baking soda
  • 1 t baking powder
  • 2 eggs
  • 1 heaping cup very ripe banana
  • 1/2 cup butter
  • 2 TB vanilla, separated into TB
  • 1 brick of cream cheese, softened
  • 1 small marshmallow cream

Preheat oven to 350 degrees.  Grease or use muffin cups in two muffin tins.  {Makes 20-24.}

Combine 1 brick of cream cheese, softened, one tablespoon of vanilla, and 1 small jar of marshmallow cream.  Set aside.

Combine flour, baking soda, baking powder.  In a separate bowl, cream sugars and butter.  Add in eggs, tablespoon vanilla, and banana.

Add dry ingredients to the wet ingredients, stir until everything is just moistened.

Fill muffin cups slightly under half full with batter.  Add a heaping teaspoon of marshmallow cream cheese.  then add a little more batter on top.  Bake 20-23 minutes, until a toothpick inserted comes out clean.

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3 comments:

SnoopyMeg said...

These will be making an appearance at flynns preschool bake sale! I freeze my overripe bananas all year long and usually make bread but these look like they would be a great seller!

Jessica Sliman said...

oh my gosh, those look delicious! i'm a weirdo who likes banana anything :)

seriouslysassymama.com said...

Yummy!

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