These sweet Banana Nut Muffins take everyday banana bread to the next level with the addition of some simple cream cheese frosting. This is my favorite banana bread, it comes out just right every time, and I like to leave the bananas a little extra chunky for more flavor. It is simple perfection at it's finest!
Sometimes you just have to strip things back to the basics to find how great they really are. When I first started working with this recipe I thought that it needed some spices or cinnamon or something else. But I was wrong, the brown sugar provides all the flavor you need, while not masking the banana.
I am a purist at heart, but sometimes I get in my head and want to add too much. But when stripped back, this basic banana cake recipe is just that, a good ole banana cake!
How to make Banana Nut Muffins
My muffin journey starts with the muffin cups. Call me extra, or whatever you want, but I love the bakery look of these cups that have the points on them. They can be pricey to buy, but take a look at THIS TUTORIAL for info on making them at home.
It is super easy, for my standard muffins I cut 5-inch squares and they fit it perfectly. I learned this trick when I bought this cute little vintage muffin tin that no one makes a line to fit it. So I had to DIY it, but now it is my preferred method.
Next, I am a bit of an all in one guy. I just don't see the point in dirtying 3 bowls to make this recipe. I don't need to sift and mix the flour, baking soda, and salt before adding to the base. I am not making a pure white cake, and the mixture will work out just fine here.
It is meant to be a homey recipe, so if it is a little rustic I won't be mad at it. That said, I have made this recipe TONS of times and never have one side of the cake rise more than the other.
I wouldn't really suggest making this recipe into a layer cake, it is a little too soft, but if you wanted to bake it in a square or round cake pan and top with the cream cheese frosting, that would work too. It would be a bit like a coffee cake if you did it that way.
One more note. I call for vanilla bean paste in the recipe. I use this cause I like to see the little vanilla flecks in the frosting, it is no problem to use extract if that is what you have.
Ok y'all, time to hit the kitchen. Let those brown bananas have a second life in this delicious recipe. Simple greatness is all you need, now go enjoy!
📖 Recipe
Banana Nut Muffins
This banana cake recipe is pure perfection. It is super basic, but keeping it simple yields the best ever banana bread. It can be baked in muffin, bar, or bread form, do what you like, just don’t skip the cream cheese frosting, it makes it amazing!
Ingredients
For the Banana Cake:
- 8 tablespoons Unsalted Butter, room temp
- 1 cup Light Brown Sugar, packed
- 2 lg Eggs
- 2 teaspoons Vanilla Extract
- 5 ripe Bananas, mashed
- 2 cups All-Purpose Flour
- 1 ½ teaspoons Baking Soda
- ½ teaspoon Kosher Salt
- 1 cup Pecans, chopped
For the cream cheese frosting:
- 4 tablespoons Unsalted Butter, room temp
- 4oz Cream Cheese, room temp
- 1 cup Powdered Sugar
- ½ teaspoon Vanilla Bean Paste or Extract
Instructions
For the Banana Cake:
- Preheat the oven to 350˚F. Line a muffin tin with pan liners or make your own using parchment paper, see the notes below for more info.
- In a stand mixer fitted with the paddle attachment, blend the butter, sugar, eggs, and vanilla until well combined. Add the bananas and mix gently. Top the wet mixture with the flour, baking soda, salt, and pecans.
- Mix until just combined and flour spots are no longer present.
- Using an ice cream scoop, portion out the muffins into the pan. Bake in the preheated oven for 25-30 minutes, until a toothpick inserted in the middle comes out clean. The muffins can be stored at room temp for up to 2 days, unfrosted. With frosting, eat within 24 hrs or refrigerate.
For the cream cheese frosting:
- Cream together the butter and cream cheese in the bowl of an electric stand mixer fitted with the paddle attachment. Beat at medium-high speed until fluffy, 1 to 2 minutes, stopping to scrape down the bowl 2-3 times. Sift in the powdered sugar and mix on low until just combined. Blend at medium-high speed until frosting is smooth. Finish with the vanilla and refrigerate until ready to use.
- Top the muffins with 3-4 tablespoons of cream cheese icing and spread to smooth on top.
Notes
If you choose to bake this in a cake pan use an 8x3 or larger round, or a 9x9 square for bars. It can be baked in a loaf pan but the cooking time may be extended, I would suggest if you want loaves, split it up into a few small loafs for better baking.
To make your own parchment paper muffin liners like you see in my photos, check out this link for more info on doing so. https://www.thekitchn.com/how-to-make-pretty-muffin-liners-out-of-parchment-paper-cooking-lessons-from-the-kitchn-213478
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Tara says
Oh. My. God. As a professional baker, I have run through a lot of Banana bread recipes but THIS ONE. This is one im taking home. We nixed the nuts and subbed chocolate chips and it literally does not need a single thing added to it. Even the frosting is not necessary, thats how good it is. I just baked a 'cake' version of this and it came out stunning. A double recipe perfectly fits in a 9x13 pan. I baked the first half at 350f and finished it on 325 till a tester came out clean. TRY THIS ASAP, seriously!!!
Kendell says
So great to hear! I love that you took it to cake form, that's such a good decision! I'm making it your way as soon as I get a chance.