Moist banana mini-muffins are stuffed with chocolate chips and baked with a sweet creamy topping. May also be made as a bundt cake.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- Cream Topping
- 4 ounces (1/2 cup) cream cheese (half of a large 8-ounce block)
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- Mini-Muffins Batter
- 1/3 cup solid shortening (such as Crisco)
- 1-1/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 medium ripe bananas, pureed with 1/2 tsp lemon juice (1 cup banana puree)
- 2 cups flour
- 1-1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (8 ounces) banana yogurt (see note)
- 1 cup (about) semi-sweet chocolate chips
In a medium mixing bowl, cream together the cream cheese and sugar with a hand mixer. Add the egg and beat until incorporated and smooth. Mix in the vanilla extract. Set aside.Make the Batter:
In a large mixing bowl, combine the sugar with the shortening until well-mixed. It will look crumbly. Add the eggs, one at a time, blending completely after each one. Add the vanilla extract and bananas and mix until combined.
Add the flour mixture and yogurt to the shortening mixture, alternating between the two until all is incorporated.
Fill mini-muffin cups 3/4 full with batter. Gently press 3 chocolate chips into the center of each one. Top with 1/4 tsp of the cream topping.
Bake for 14 to 16 minutes, until edges are lightly browned. Remove to racks to cool.
Note: Sour cream or vanilla yogurt may be substituted for the banana yogurt and nuts may be substituted for the chocolate chips, such as pecans or walnuts.
To use as a bundt cake: Mix chocolate chips (or nuts) into the batter. Pour into a greased and floured bundt cake pan. Spread cream topping evenly over batter. Bake about 50 minutes. Dust cooled cake with confectioners’ sugar before serving, if desired.
Yield: about 6 dozen mini-muffins