Ingredients

The following ingredients have 4 Servings
  • 4 large eggs (separated)
  • 1/2 c, butter
  • 1 t. vanilla extract or ½ t. vanilla and ½ t. banana extract
  • 1-1/2 c. mashed (very ripe bananas (brown spots welcome))
  • 1/2 t. baking soda
  • 2 t. baking powder
  • ¾ c. sugar
  • 1-1/2 c. flour (all-purpose or cake flour works equally well)
  • 8 oz. cream cheese (room temperature)
  • 4 oz. butter (room temperature)
  • 1 t. banana extract (can substitute vanilla extract if desired)
  • 4 c. powdered sugar

Instruction

  • Preheat oven to 350 degrees
  • Line 24 count cupcake pan with paper liners
  • Cream butter with electric mixer on medium speed until fluffy
  • Add egg yolks, one at a time, mixing after each addition
  • Add bananas and extract/extracts and mix well
  • Whip egg whites until stiff peaks form.
  • Fold ½ of whipped egg whites into wet mixture.
  • Combine dry ingredients in a separate bowl.
  • Add dry ingredients to wet ingredients and mix until blended.
  • Add remaining ½ whipped egg whites and fold in.
  • Bake on center rack of oven for approximately 12 minutes or until a toothpick inserted in center comes out clean (or at least mostly clean)
  • Remove from oven to a wire rack and cool completely.