Banana-Cream Cheese Breakfast Cakes Recipe

Picture of Banana-Cream Cheese Breakfast Cakes Recipe

 

Here’s a breakfast treat recipe that I found at the Food Network website with a few little modifications to make things easier:

 

 

What You Will Need:

For the filling:

–   8 ounces cream cheese, at room temperature

–   1 teaspoon vanilla extract

–   2 large egg whites, at room temperature

–   1/2 cup sugar

For the cakes:

–   1 1/2 cups plus 3 tablespoons cake flour

–   1 1/2 teaspoons baking soda

–   1/2 teaspoon kosher salt

–   1 stick plus 2 tablespoons unsalted butter, at room temperature

–   1 cup plus 6 tablespoons sugar

–   2 teaspoons vanilla extract

–   3 large eggs, at room temperature

–   3 very ripe bananas, mashed

 

What You Will Need to do:

1.   Preheat the oven to 325°F.

 

2.   Make the filling:  Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl.  Clean out the mixer.  Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute.

 

3.   Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes.  Add half of the cream cheese mixture and beat until just combined.

 

4.   Add the remaining cream cheese mixture and beat until smooth.  Transfer the filling to a pastry bag fitted with a large round tip; set aside.

 

5.   Make the cakes:  Line a 12-cup muffin pan with paper liners.  Sift the flour, baking soda and salt into a bowl.

 

6.   Clean out the mixer.  Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time.  Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not over mix).

 

7.   Divide the batter among the prepared muffin cups.  Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter.  (The cups should be about three-quarters full.)  Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes.

 

8.   Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.

 

 

About Dino
There are many things that I love to do. One of those things is crafts! If I could find a job that involved crafts and being able to pay the bills, I'd be all over it! I've also found a great love for cooking and baking in the past few years. Sometimes there doesn't seem to be enough time in the day to be able to fully get into cooking and baking to the degree that I would like to. I've also found myself making a HUGE effort to save my family money. I'm still a beginner but I'm surprised at how many different ways I've found to save money, including starting to use coupons! I hope you enjoy all that I'm about to share.

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