This One's for you Mom


Some of my earliest memories are of me baking with my mom in the kitchen. Climbing up on a chair to help her and trying not to fall off as I would reach across the counter for things. And her specialty was Banana Bread. It got to the point where she had to buy extra bananas and just let them over ripen because we asked for the bread so often. This bread is light and so moist that it almost falls apart. And it definitely falls apart if you aren’t patient and wait for it to cool, which let’s face it do you know any 6 year olds who really have the virtue of patience nailed down. I know I didn’t so we would be begging her to cut it after about 5 minutes.

I have tried for years to duplicate this recipe. Why can’t I just get the recipe from my Mom, well I can but its made with wait for it, wait for it BISQUICK. Gasp, I know. And since my house is a mix free house, 99% of the time this would just not do. So I have been trying and trying and had actually given up and just found another banana bread that P and I liked and that held up better to other applications such as French Toast! Then I made these Blueberry Cream Cheese Buns. And something about their fantastic texture reminded me of something and I couldn’t put my finger on it. Then as I looked at the bananas dying to be made into banana bread sitting on my counter it clicked, and Gwen popped into my head. This ish is Bananas, BANANAS. Sorry gotta have the Radio Edit for my Mom and all, she hates swearing :). They were pretty damn close to the texture of my Mom’s Banana Bread. So I give you the closest damn thing I have found to my Mom’s Banana Bread.


Best I can do Banana Muffins adapted from Bake or Break

1 3/4 cup of AP Flour, divided
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
8 oz of cream cheese, softened
1/2 cup of unsalted butter, softened
1 cup plus 2 tablespoons of sugar, divided
2 eggs 2 ripe bananas, smashed
1 teaspoon of vanilla
1/4 cup of half and half 1 banana, thinly sliced

Preheat oven to 350. Line 2 regular muffin tin with paper liners. In a bowl combine 1 cup of flour, baking soda, baking powder and salt and set aside. In the bowl of an electric mixer combine the cream cheese, butter and1 cup sugar until fluffy. Add in the eggs one at a time and mix in the smashed bananas and vanilla. Add in the flour mixture and alternate with the half and half. Add in the remaining flour and mix until combined. Fill the cups up 2/3 full and top with a slice of banana and sprinkle with some of the remaining sugar . Bake for 18-22 minutes or until a tester comes out clean.

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And this was entered in Family Recipes, so check it out!


  1. Thanks for submitting to Family Recipes Katie! I will definitely be trying these muffins out!

  2. These look great! I love the dried banana on top. The addition of cream cheese in the batter makes all the difference for me - I recently made banana walnut muffins with cream cheese and they were the best banana bread/muffins I've ever had! I'll try this recipe you've posted soon too! :)

  3. Thanks daughter !
    love, Mom

  4. there should always be cream cheese in banana bread--it makes a good loaf become FABULOUS! my favorite part of all, however, is the decorative banana slice on top. too cute. :)

  5. i love the idea of using cream cheese instead of conventional milk or sour cream! it must be so much flavors!

  6. btw, doesnt it feel good to have your mom visit your blog? it's just plain sweet! it reminds me of "Julie and Julia", in a good way though of course. :)

  7. Deliciously different and very tempting indeed!

  8. ! this looks insanely delicious! I love the ried banana on top, nice addition! I'm so excited i found your blog! Its one of y new favorites! I'll be back often :)
    Mini Baker

  9. I agree with grace: there should always be cream cheese in banana cream. It makes it so good!

    Your muffins sound delicious!

  10. I bet that's terrific as I made the raspberry version of your blueberry buns! Adding banana is pretty genius! Glad Gwen popped in.


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