Monday, September 8, 2008


I think I might be the only one who still loves 'Holla Back Girl.' It might be the most ridiculous song about nothing, but as far as the nonsense music of summer goes, it still ranks pretty high with me. In any case, this post is not about Gwen Stefani--it's about bananas. Or, banana muffins. It's strange really how much I dislike bananas themselves. I have an issue with the consistency of certain foods like bread pudding, cream of wheat, and...bananas. It's just too mushy. However, a banana muffin with walnuts--I'll eat about 4 with breakfast and snack on them throughout the day. And so it was last Sunday......Every weekend I make a big breakfast (insert brunch) on either Saturday or Sunday. Last Sunday I was watching Food Network as I stood in the kitchen contemplating what carb to accompany bacon and scrambled eggs when a promo for Everyday Italian with Giada DeLauretiis came on and I remembered the fabulous banana muffin recipe with mascarpone frosting I had. Luckily, I had two very ripe bananas on hand and some left over walnuts from the batch of brownies I'd made a couple days before. Once these muffins were in the oven, I fried some bacon and scrambled eggs with onions in none other than--the bacon grease. There are only a few things on this earth worth carrying an extra (fill in the blank) pounds for and bacon and eggs scrambled in bacon grease are two of them. Sure, you'll need a triple bypass by the time you're 35, but still.

These muffins are surely to die for...and if you eat them with the bacon grease eggs, you probably will.

Banana Muffins with Mascarpone Cream Cheese Frosting
adapted from Giada DeLaurentiis


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

3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
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. 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.

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 mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.


Culinarywannabe said...

Marscapone cream cheese frosting for breakfast! Heaven! Agreed on the bacon and eggs being worth whatever they bring along with them. That's what I usually end up eating for dinner!

My Sweet & Saucy said...

The frosting sounds dreamy! Great flavor combo!

Jeanne said...

The song played through my head as I read your post. My bananas are still green, but at least I'll have time to find my CD before I make some muffins.