Banana muffins with nuts and cheese cream

8 servings

60 minutes

Banana nut muffins with cream cheese frosting are a delicate and aromatic treat inspired by Thai cuisine, where bananas play a key role in desserts. These muffins have a soft, airy texture due to the combination of whipped egg whites and buttery dough. Almonds add a pleasant nutty crunch, while the mascarpone and cream frosting gives them exquisite tenderness. Brown sugar and bananas create the perfect balance of sweetness, adding a natural fruity note. They make a wonderful ending to a meal and are also an excellent option for cozy tea time. In Thailand, such desserts are served with fragrant tea or fresh fruits, making them especially appealing to gourmets.

Energy value per serving

• Calories: 656.3
• Proteins: 10.4g
• Fats: 35.8g
• Carbohydrates: 75.3g

Ingredients

• Butter: 150 g
• Bananas: 3 pc
• Baking powder: 5 g
• Egg white: 3 pc
• Cream 22%: 100 ml
• Wheat flour: 300 g
• Almond: 70 g
• Mascarpone cheese: 250 g
• Brown sugar: 125 g
• Powdered sugar: 100 g

Cooking steps

1. Room temperature butter should be mixed with sugar and whipped until fluffy and light. Soft bananas need to be turned into puree and added to the whipped butter. I did this using a potato masher - very convenient.

   Required ingredients:

   • Butter: 150 g
   • Brown sugar: 125 g
   • Bananas: 3 pieces

2. Mix the whipped butter and banana puree, then sift the flour with baking powder into a bowl. It should result in a thick, homogeneous dough.

   Required ingredients:

   • Wheat flour: 300 g
   • Baking powder: 5 g

3. Add the chopped almonds there as well. You can also use hazelnuts and walnuts. Whip the egg whites separately until stiff peaks form, then gradually add some sugar while continuing to whip to make the mixture denser. Add about a quarter of the egg whites to the main batter, gently mixing to soften the dough. Then, fold in the remaining egg whites with light movements from bottom to top. It's better to do this with a wide spatula. Distribute the resulting batter into molds, filling them to the top. Bake the muffins at 180 degrees for 40-45 minutes.

   Required ingredients:

   • Almond: 70 g
   • Egg white: 3 pieces

4. For the cream, lightly whip the mascarpone on low speed, then gradually add the cream and powdered sugar. It results in a very delicate cream that still holds its shape. It should be stored in the cold and used to decorate only completely cooled cupcakes.

   Required ingredients:

   • Mascarpone cheese: 250 g
   • Cream 22%: 100 ml
   • Powdered sugar: 100 g

5. Decorate the ready cupcakes with cream and serve.