For years I watched my Dear make amazing desserts for family, church events and friends. Her Banana Nut Cake was a huge favorite and popular request. Dear's original recipe was a no fail traditional light and fluffy sheet cake but as I got older, busier and lazier, I realized that while my family loved that recipe, I never had the time to make it. Enter my mom, who is the queen of shortcuts and boom a recipe that tastes just as good but in half the time. Of course I had to put my Gourmet Mommie spin on it by switching to muffins and converting the traditional icing to a butter rich and addictive glaze but ultimately our collaboration is a no fail recipe your family is sure to love!
Don't be intimidated by the list of ingredients, all are things that we all typically have in our pantry or fridge. Plus the best part is, no waiting for the butter and sugar to cream and worrying about adding ingredients one at a time - you literally just dump, mix and bake!
If you are curious about how I stock my pantry to be ready to cook these types of simple but "gourmet" dishes on a moments notice, check out my blog: 5 Ingredients To Preparing Your Kitchen the Gourmet Mommie Way.
For the Muffins:
2 cups Un-sifted All-Purpose Flour
1 cup Granulated Sugar
1/2 cup Light Brown Sugar
2 ripe Bananas
2 Large Eggs
1/3 cup French Vanilla Coffee Cream or Buttermilk
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp White vinegar
2 tsp Vanilla extract
1/4 cup Shortening
1/4 cup Browned butter
1 tsp Ground Cinnamon
1/2 tsp Nutmeg
Optional Mix-ins: Pecans, Chocolate Chips or Walnuts
For the Glaze:
1 oz Softened Cream Cheese
2 tbls Browned Butter
3/4 cup Powdered Sugar
1/8 cup French Vanilla Creamer
Step 1: Make the Muffins.
Pre-heat the oven to 350°, then line a standard cupcake pan with cupcake liners and set aside.
Add unsalted butter to a small sauce pan and cook over medium heat. Once melted, the butter will begin to foam and sizzle around the edges it turns golden and brown bits begin to form. Immediately remove from heat and pour into a heat safe container to cool.
Using a large mixing bowl , add all of the ingredients for the batter except the optional mix-ins. Using a stand mixture or alternatively a hand mixer, beat the ingredients on low until the dry ingredients are fully wet.
Slowly increase the speed to high and beat until the batter is completely smooth.
Optional: Fold in 1/2 cup of your preferred mix-in using a rubber spatula.
Remove the bowl from the mixer and spoon batter into a lined standard muffin pan. Each cup should be about 2/3 of the way full or about 3 tablespoons of batter.
Bake the muffins for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Set aside and let cool for 20 minutes before adding the glaze.
Step 2: Make the Glaze.
Add cream cheese, cooled browned butter, 1/4 cup of the cream cheese and half the cream to a small bowl. Whisk together the ingredients until smooth.
Whisk in the remaining powdered sugar. Slowly add the rest of the cream until desired texture.
Drizzle glaze over the cooled muffins and serve.
This recipe can be use for quick grab-and-go breakfasts, snacks or lighter after-meal dessert. Be sure to try one of the optional mix-ins to change things up from time-to-time. In my house, I usually make three at once - chocolate chip for my daughter, plain for my son and traditional pecan for my husband. In this case, all you have to do is split you batter into three bowls then add about 2/3 cup of the mix-in to each batch. Bake as usual. If you are not a fan of individual muffins, the batter can be baked in a 9x13 inch non-stick baking dish. At the end just pour the glaze over the cake and let set.
Extra bonus - these muffins can be stored in a air tight container in the fridge for up to 2 weeks. Unglazed muffins can also be frozen and store for 1-2 months, just defrost in the fridge overnight before serving.
If you are looking for a video demo of this recipe, check out @gourmetmommie on IG!
Opmerkingen