I know there are countless recipes for banana bread– all claiming to be the best, and I don’t doubt that! This recipe ranks right up there with all of the others. They are a one-bowl-wonder to bake. You can bake these as muffins, and leave them plan. Baked as a loaf, the frosting is the crowning glory.
This banana bread is a recipe that I posted quite a few years ago, and it was in dire need up new photographs.
I used to make these muffins when my son was in middle school. That was the time his stomach was a bottomless pit! I didn’t frost them, because the muffins are moist, flavorful and really don’t need frosting.
The above photo is one of the original photos. It’s fun to see my old kitchen, that finally had my long awaited makeover in 2021.
I admit that I typically am personally not a big fan of banana bread. I love bananas, straight out of the peel. They’re one of my favorite power snacks. Once they become too ripe, I freeze them, to make fruit smoothies. But, my freezer already has an arsenal of frozen bananas… I wanted to make a banana pudding, but I didn’t have vanilla wafers on hand.
These come together really fast. I also experimented with my potato ricer. I wondered if smashing the bananas would be easier this way… know what? I think it did!
Whisk together the flour, salt, baking powder, cinnamon and nutmeg:
Gather the wet ingredients together:
Combinethe dry to the wet:
…and then realized…WHOOPS, I forgot to add the banana puree!
Just stir till combined, but don’t overwork it!Below is the older photo of banana muffins.
Here is my most recent Banana Bread Loaf. It’s a beauty, with that luscious frosting, topped with browned walnuts.
The Best Banana Bread with Mascarpone Cream Frosting
Ingredients
MUFFINS:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas peeled and coarsely mashed
FROSTING (Optional)
- 3 ounces cream cheese or mascarpone cream room temperature
- 6 tablespoons unsalted butter room temperature, 3/4 stick
- 1/3 cup mascarpone cheese room temperature
- 3 tablespoons honey
- 1/2 cup chopped walnuts toasted, optional
Instructions
Muffins:
- Line 18 muffin cups with paper liners. Preheat the oven to 325°F.Likewise, grease and flour one loaf pan (I use Bakers Joy nonstick baking spray)
- Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.
- Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
- Divide the batter among the prepared muffin cups, or into the prepared loaf pan.
- Bake the muffins (or loaf) 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.
To frost the cupcakes:
- Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy.
- Beat in the cream cheese (or mascarpone) and then beat in the honey.
- Spread the frosting over the muffins. Sprinkle with the walnuts.
Notes
I LOVE to bake with bananas .. I am glad you pointed this one out.. I am a sweet fiend so I may make with the frosting;)
These do look fantastic! I am very picky about banana bread, so I am still looking for “the” recipe. 🙂
What a great way to jazz up a banana bread. Banana muffins with mascarpone cream frosting?! How fabulous. Nothing boring about this recipe! The muffins look moist and delicious!
I’m not usually a fan of banana bread either until I tried a recipe from Dawn of Vanilla Sugar. It is unlike any other banana bread I have ever tried. In fact, it’s the only one I have ever liked. I hope you make it and like it!
Here’s the link:
http://lickthebowlgood.blogspot.com/2009/01/i-converted.html
And here’s my family’s favorite banana pudding recipe, that does not involve vanilla wafers. It uses shortbread cookies instead- yum!
Here’s the link:
http://lickthebowlgood.blogspot.com/2007/12/2-bags-pepperidge-farm-chessmen-cookies.html
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Joannah
http://myscones.com/
Donna, great to see you back in Blogosphere!
Irene, hope you find “the” recipe!
Elyse…love your enthusiasm!
Monica… thanks for the tips. I did see Dawn’s recipe and bookmarked it.
Will DEFINITELY check out the banana pudding recipe with shortbread.
Kelvin– thank you for leaving a comment. They mean a great deal to me. Would love to have you return to my Blog Kitchen anytime.
These little beauties look fantastic! I am always on the lookout for new banana recipes – thanks for sharing.
I have to try C.C.’s Chocolate Banana Cake too which I’ve had bookmarked to bake :0)
I love the idea of muffins, these sound amazing and I am making that potato leek soup next week!