Banana Bread Muffins with Cinnamon Cream Cheese Icing – Recipe

Banana Bread Muffins with Cinnamon Cream Cheese Icing – Recipe

Hello and welcome back to my blog where this week I’m sharing my banana bread cupcake recipe. Now, I don’t know about you but I feel like everyone’s gone crazy for this particular bake during lockdown. I have definitely consumed A LOT of banana bread myself, but I thought I’d mix things up ever so slightly and make a cupcake / muffin version. I’m biased but these are really delicious – they’re a lot less dense than traditional banana bread and almost have a syrupy quality about them and, whilst I’m a bit hit and miss with baking, these are FOOL PROOF and dead easy to make which is why I love the recipe so much. Without further ado, I’ll get straight into it and stick the recipe below. Scroll to the end for more cupcake photos!

Ingredients

For the cakes (makes at least 12 small cupcakes or 6 large muffins)

  • 140g self raising flour
  • 2 eggs
  • 140g golden caster sugar
  • 140g room temp. salted butter
  • 1/2 tbsp olive oil
  • 1/2 tbsp cinnamon (optional, or add more / less!)
  • 2 ripe bananas, mashed (I use a fork to do this)
  • 1tsp baking powder

For the icing:

  • 100g philadelphia or cream cheese
  • 100g room temp. butter
  • 200g icing sugar
  • Cinnamon (to taste, optional)
  • Maple syrup (again, this is optional but I’d advise you to add this bit by bit until it’s at a good level of sweetness for your personal taste)
  • Chocolate curls to decorate

Method

  1. Preheat your oven to 180 degrees C (fan oven) or gas mark 4 and line a cupcake tray with 12 cases / 6 if you’re using a large cupcake tin or muffin tray
  2. Slice the butter into small cubes and cream with the sugar. It helps if the butter is at room temperature but this isn’t essential. You want the butter and sugar mixture to be completely melded together so it looks almost like buttercream
  3. Add the small amount of olive oil, whisk two eggs and add to the mixture. Then add the flour. You can sieve the flour but this isn’t essential again, it just makes a slightly lighter cake
  4. At this point, you’ll want to add the flour, cinnamon and baking powder. Fold the mixture, working from the outside in then mixing all around.
  5. Peel two bananas and use a fork to roughly mash them on a chopping board, add to the mixture and fold once again until everything is combined. Don’t worry about having a lumpy mixture – this is inevitable when you’re working with banana but you won’t notice once it’s cooked!
  6. Carefully spoon the mixture into each of the cases, using a spatula to drag the cake batter from the edges and make sure nothing is left in the bowl
  7. Place in the oven for 20-25 minutes. Remove once golden and firm to the touch, using a wooden skewer to make sure they are fully cooked in the middle. If you find the cakes aren’t fully cooked but they’re getting a bit brown on top, cover them with foil whilst they finish cooking.
  8. For the icing I’d advise using a hand mixer if at all possible, but you’re also fine to do this by hand. Cream the butter with the icing sugar until combined and fold in the cream cheese in stages.
  9. Next, add the cinnamon and maple syrup if using. I used roughly 1 1/2 tbsp of cinnamon and 1 tbsp of syrup but this is all to your personal preference and taste.
  10. Spoon the icing onto the cakes when cool, sprinkle with cinnamon and decorate with chocolate curls. Enjoy!
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