Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon evenly into 24 paper-lined muffin cups.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
I've made many a banana-nut bread/muffin recipe but this is definitely on of the best. I baked mine for only 20 minutes instead for the whole 25 and used 1/3 the fat cream-cheese instead of regular but they still came out so very moist and golden brown. My whole family approves!
Great recipe! I made it two times. One for my husbands co workers and once for a friend who had surgery. Both times it was a home run. Everyone was asking for the recipe.
My husband asked me to keep the recipe and make a batch for us. Moist and delicious!
These muffins are moist and delicious! To save a little on calories and fat, I used reduced fat cream cheese and only 1/2 cup of butter. Also, only 1 1/2 cups of sugar is required, especially if your bananas are very ripe. They add extra sweetness. Will make these a breakfast and snack staple in our home. All four kids devoured them!
Yummy! I halved the recipe and I changed it by substituting 1 cup whole wheat flour and 1/3 cup soy flour for the 1 1/2 cups of white flour. I used a little less, because the whole wheat flour can make it drier. It turned out great! Husband approved.
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