It is fun and easy to make, you can ask your kids to help out as it is just mix and bake. It is tasty, moist and cheesy. I should have put more cream cheese in it.
The inspiration of this recipe comes from one of the entries in the FOUR SEASONS BLOG HOP #22 – Pumpkin Cream Cheese Muffins. The blog owner, Ms. Christian had her version of pumpkin cream cheese muffins. In her muffins, she put one tablespoon of cream cheese in the batter and the muffins looks extremely delish. I commented on her post that since pumpkin prices in Singapore appeared to be unaffected, I will try her recipe by substituting using carrots. She is unsure but she offered alternatives to substitute with sweet potatoes or yams! How kind is she! I wanted to take this opportunities to thank her for her kind advise.
This morning when I woke up, I looked at the whole bunch of bananas “sitting” quietly in my dining table. It was ripe and I did not foresee we were able to finish all within a day. Then it stroke my mind the above recipe. I told myself that I should try to get rid of these overly ripe bananas by making some banana cream cheese muffins/cupcakes utilizing my proposed “one number baking ratio” theory…. and I am glad that the results were very satisfactory as you can see for yourself in the picture.
One number baking ratio basically means that using equal portion of the ingredients to prepare the baked products. If you are interested to read more about my “one number baking ratio” adventures, you can refer to the following posts –Basic Pound Cake, Peanut Butter Muffins, Fruits Dates Cakes, Zebra Patterned Pound Cake, Grapefruit Cognac Pound Cake，Almond Sugee Cake and Yoghurt Marble Cupcakes.
WHAT IS REQUIRED?
Servings: about: 12 medium muffin size cup cakes
250 grams of cooking oil or melted butter (I used half each because I have some melted butter left)
250 grams of self raising flours
250 grams of castor sugar or brown sugar
250 grams of eggs (or if you want to use actual weights of 5 eggs, any excess weights from 250grams will have to be deducted from 100 grams of milk) – see explanation below
150 grams of ripe bananas (or if you want to use actual weights of 3 ripe bananas, any excess weights from 100 grams will have to be deducted from 150 grams of milk) – see explanation below
100 grams of milk (or subject to excess volume of bananas and eggs)
1 teaspoon of sodium bicarbonate
1 teaspoon of cinnamon spice mix (or the spice mix for cakes)
1 additional banana for decoration toppings.
Cream Cheese Fillings
100 grams of cream cheese, soften
50 grams of icing sugar
CACULATION OF ACTUAL MILK VOLUMES USED
My actual eggs volumes used are =5 eggs x 53 grams per egg = 265 grams and my actual banana volumes used are 175 grams. Therefore milk volume = 100 grams – excess egg volumes (265-250) grams – excess banana volumes (175-150)grams = (100-15-25) grams = 60 grams. Therefore my actual usage today is 265 grams of eggs used, 175 grams banana used and 60 grams of milk.
Of course you can just stick to the exact volumes as stated above without performing the above calculations.
STEPS OF PREPARATION
Pre-heat oven to 180 degree Celsius
Line 12 medium sized muffin tins with muffin cups or slightly greased the muffin tin with butter.
Lightly beat the cream cheese and sugar using the machine whisk or manual whisk until smooth and not lumpy. Set aside for later use.
Mesh the bananas using a fork until it is soft and fine.
Sift the self raising flour, baking soda, cinnamon powder (spice mix) into the big bowl. Add the sugar and make a well in the centre.
In another bowl, mixed all the liquids ingredients (eggs, meshed bananas, milk, melted butter or cooking oil) together, stir until well mixed.
Pour the liquid ingredients into the dry ingredients. Use the fork or a big spoon to quickly mix the batter. It is okay if there are some lumps in it.
Scope 2 tablespoons of batter into the muffin cups. Add in one tablespoon of beaten cream cheese. Ensure that the cream cheese does not touch the walls of the muffin cups. Fill in additional batter until it is about 80% full. Cut 2 thin slices of bananas and placed on top of the batters.
Baked in the oven for 15-20 minutes or when a skewer inserted the skewer comes out clean. But note that there are melted cream cheese inside the muffins, so it is best that you inserted near the muffin cups.
Note: make sure all the batters have cover the cheese and so that there is no chance for the hot cheese to leak out. Otherwise, it will resulted in an elephant muffin like this.
This is a bake that I will strongly recommend. Easy, fast and tasty. Be it a muffin or a cup cake is up to you to call it though there is a thin line to differentiate a muffin from a cupcake. This bake however felled in both muffins and cup cakes categories. It is a muffin because there is no creaming but a simple mix and bake. It is not a muffin because it’s fat content have reached the cake level and its flour is relatively less than what is usually used in a muffin….Sound confusing, never mind, me too. Since I have to give it a name, I have decided to call it BANANA CREAM CHEESE CUPCAKES.
For Four Seasons Blog Hop where I am the Co-host, please join us for the party where you can get a lot of the family related posts. Please click the above logo to enter your post.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 6,999,607 hits