One of my favorite ways to use overripe bananas is to make banana nut muffins. Sometimes I actually let bananas ripen a bit more than usual so I can bake a batch of muffins—the extra sweetness and texture make a real difference. This version is a moist banana nut muffin with a cream cheese filling that balances the sweet, banana-forward batter with a tangy, silky center. The recipe below is adapted slightly from a version published in Food Network Magazine (May 2012), originally from Gary Danko in San Francisco. It takes a little extra effort because you’ll make a separate filling and clean the mixer between steps, but the result is well worth it.
Banana nut muffins with cream cheese
For the muffins:
1 1/2 cups plus 3 tbsp cake flour
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 stick plus 2 tbsp unsalted butter, room temperature
1 cup plus 6 tbsp sugar
2 tsp vanilla extract
3 large eggs, room temperature
3 ripe bananas, mashed
2/3 cup walnuts, chopped
For the cream cheese mousse filling:
8 oz cream cheese, at room temperature
1 tsp vanilla extract
2 large egg whites, at room temperature
1/2 cup sugar
1. Preheat the oven to 325°F and line two standard muffin pans with paper liners. This recipe yields about 24 muffins.
2. Make the cream cheese mousse filling first: beat the cream cheese and vanilla on medium speed with the paddle attachment until smooth. Transfer the mixture to a bowl and clean the mixer bowl. In the clean mixer bowl, whip the egg whites with the whisk attachment for about a minute; then gradually add the sugar. Increase the speed to high and whip for about 3 minutes, until the egg whites become glossy and slightly thickened. Fold half of the whipped egg white mixture into the cream cheese until combined, then gently fold in the remaining half until smooth and airy. Transfer the filling to a pastry bag fitted with a large round tip; if you don’t have a tip, snip about 1 inch off the end of a disposable bag. Clean the mixer bowl again before preparing the batter.
3. Make the muffin batter: sift together the cake flour, baking soda, and salt. In the mixer with the paddle attachment, beat the butter, sugar, and vanilla on medium speed for about 5 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas until the batter is uniform. With the mixer on low, add half of the flour mixture and blend just until incorporated, then add the remaining flour mixture and mix until combined. Fold in the chopped walnuts by hand to avoid overmixing.
4. Assemble the muffins: fill each lined cup about halfway with batter. Insert the pastry bag tip or the snipped end of the disposable bag into the center of each filled cup and pipe roughly 1 teaspoon of the cream cheese mousse into each muffin. Top each muffin with a little more batter if needed to cover the filling. Bake for 20–30 minutes, or until a toothpick inserted into the muffin (avoiding the filling) comes out clean. Let the muffins cool in the pan for about 15 minutes, then transfer to a rack to cool completely. Makes about 24 muffins.
Tips and variations:
- If you prefer a crunchier topping, sprinkle a few extra chopped walnuts or a streusel mix on top of each muffin before baking.
- For a slightly richer flavor, substitute half of the cake flour with all-purpose flour, but be mindful that texture may change slightly.
- You can swap walnuts for pecans if that’s what you have on hand.
- To make piping easier, chill the cream cheese mousse briefly so it holds its shape while you fill the muffins.
Storage: store cooled muffins in an airtight container in the refrigerator for up to 3 days to keep the cream cheese filling fresh. You can also freeze muffins (without thawing first) in a single layer on a baking sheet, then transfer to a freezer-safe bag; they keep well for up to 2 months. Thaw in the refrigerator or at room temperature and warm briefly in a low oven or microwave before serving.
Serving suggestion: these muffins are excellent warm, served with coffee or tea. The contrast of sweet banana batter and tangy cream cheese makes them a satisfying treat for breakfast, brunch, or an afternoon snack.