Cream Cheese Banana Bread

INGREDIENTS

FOR THE BANANA BREAD:

2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
3/4 teaspoons baking soda
3 medium very ripe bananas, mashed well
2 large eggs
1/4 cup buttermilk
6 Tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract

FOR THE CREAM CHEESE FILLING:

5 oz. cream cheese, softened (140 g)
1 large egg
1/4 cup sugar
2 Tablespoons all-purpose flour

INSTRUCTIONS

MAKE THE BANANA BREAD:
Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper so that it hangs over on the longer sides then grease the parchment paper with cooking spray.

In a large bowl, whisk together the flour, sugar, salt and baking soda.

In a separate medium bowl, whisk together the mashed bananas, eggs, buttermilk, melted butter and vanilla extract.

Add the wet ingredients to the dry ingredients and mix just until combined. Set the batter aside.

MAKE THE CREAM CHEESE FILLING:

In a small bowl, whisk together the cream cheese, egg, sugar and flour. (Alternately, use a handheld beater to combine the ingredients.)

Add 1/3 of the banana bread batter to the prepared loaf pan then alternately add dollops of the cream cheese filling and remaining banana bread batter to the pan. Using a knife, swirl together the mixture.

Bake the bread for 50 to 60 minutes until the top is set. (If the bread is getting too dark around the edges, you can tent the pan with foil and continue baking.)

Remove the bread from the oven and allow it to cool in the pan for 10 minutes before using the parchment paper overhangs to lift the bread out of the pan and onto a rack to cool completely. Slice and serve.

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This recipe is absolutely fantastic, and I got it from here.

6 de marzo del 2020: He hecho la receta como la vez anterior, pero ha quedado hecha un desastre: dura y con sabor harinoso, aunque se puede comer. Para la próxima, sugiero no utilizar mezclador y empezar a la antigua, batiendo a mano los huevos con el azúcar y a partir de ahí incorporar los demás ingredientes...

Funfetti Cupcakes

INGREDIENTS

FOR THE CUPCAKES:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter — melted
1 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
3/4 cup buttermilk — or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes
1/2 cup Sprinkles

FOR THE FROSTING:
2 sticks unsalted butter — softened
1/4 teaspoon salt
5 cups powdered sugar
1 tablespoon vanilla extract
1-2 tablespoons heavy whipping cream
Additional Sprinkles — for decorating

INSTRUCTIONS

Preheat oven to 350 degrees. Line cupcake tins with liners (makes 15).

Whisk flour, baking powder, and salt in a medium bowl.

Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract.

Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix!

Stir in sprinkles. Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake).

Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting.

To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. Beat in vanilla extract and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add sprinkles for fun!
Note: you can make the frosting the day before, but let it come to room temperature before using.

I took the recipe from this website: https://www.crazyforcrust.com/perfect-funfetti-cupcakes/