Getting back to reality after a lovely long weekend. It was a crispy, rainy, weekend and I could not have asked for more perfect weather. I spent a lot of time baking in the kitchen, listening to music, and my new obsession – podcasts. Heavenly. My husband celebrated his 36th birthday and we had a little party for him at TopGolf. It is like a cross between a driving range and a bowling alley. With buckets of beers and chicken wings. It was so much fun. I cannot wait to go back.
I am heading to Disneyland this week with Dole Bananas and I could not be more excited. It sort of feels wrong to go to Disneyland without my children, but I will get over it I am sure. I am looking forward to seeing some blogger friends that I have not seen in awhile and spend some time in my beloved California. I am sure that I will learn all sort of interesting things about bananas while I am there, and will be sure to share them when I get back. In the meantime, I made a banana muffin with a cream cheese filling to get myself in the mood. These were delicious and the cream cheese filling sends these over the edge.
6 Tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 Dole bananas, mashed
1/4 cup walnuts
Cream together butter, cream cheese, and sugar. Add egg and vanilla. Beat with electric mixer until well combined. Add flour, baking powder, baking soda, salt, and cinnamon. Add mashed bananas. Mix until just combined.
In a small bowl, mix cream cheese, egg, flour, sugar, and vanilla until smooth.
Divide batter evenly into 12 muffin cups. Add cream filling to a piping bag. Pipe cream cheese mixture into muffin batter. Top with walnuts.
Bake in a 350 degree oven for 20 to 25 minutes.
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