Two embarrassing confessions to make today, I burned an entire bag of microwave popcorn and this recipe for banana muffin comes from a Food Network show.
In my opinion, there are no excuses or forgiveness for the first one. How can a person be so relapsed to the point of burning microwave popcorn? I am still blushed, what makes me want to change the subject and go to the second one, the Food Network Channel.
I used to watch it a lot, back when Food Network was actually a food channel and not a pile of reality shows, one after another. Watching the shows has helped me a lot with my English, my cooking vocabulary was the first one to expand and I it still makes me really happy when my husband, fluent English speaker, turns to me asking for the name of certain fruit or ingredient.
Nowadays, IF I have time – which almost never happens – I will take a peak at one or two afternoon shows but the competitions and reality shows, I rather keep distance. And I am sorry if you like, I am just being honest here, I can’t stand all that noise and drama.
But this recipe is one of the good things that came from there; it is an adaptation of Giada’s Banana Muffin with Mascarpone Cream Frosting and it worked so beautifully well on the first time that I just decided to stick with it forever – unless you convince me you have a better one.
I made very subtle changes; first I added some nuts (chocolate chips go well too!). Second, the recipe was cut in half because 18 muffins are just too much for my family. Besides, I always ended up having two super ripe bananas in my basket instead of 4. But cutting it exactly in half would require one egg and a half, which does not make sense to me so, use two entire eggs as I do. For the frosting, just use regular and more accessible cream cheese with a touch of honey. It will give you 8 small mini-banana breads, 9 muffins or, if you prefer, 1 big loaf of banana bread.
1 1/2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cups sugar
1/2 cup vegetable oil
2 large eggs
1/2 tablespoon vanilla extract
2 ripe bananas, peeled and coarsely mashed
½ cup toasted walnuts or pecans
½ cup cream cheese, room temperature
3 tablespoons of honey
1. Line 9 muffin cups or 8 mini-loaf pans with paper liners. Preheat the oven to 325 degrees F.
2. Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat together sugar, oil, eggs, and vanilla in a large bowl. Stir in the banana. Add the dry ingredients and stir just until blended.
3. Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
4. To frost the cupcakes: mix by hand cream cheese and honey until well combined. Spread the frosting over the muffins. Sprinkle with extra pecans.
*For a loaf of banana bread, spray a 4×8 inch loaf pan with cooking spray and bake for 45 minutes.