Ingredients
Filling
- 8 oz cream cheese at room temperature
- 1 tsp vanilla extract
- 2 egg whites room temperature
- 1/2 cup sugar
- For Cakes
- 1.5 cups cake flour
- 1.5 tsp baking soda
- 1/2 tsp kosher salt
- 1 stick unsalted butter at room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 3 large eggs at room tempature
- 3 ripe bananas (mashed)
Makes about:
- 6 mini bundt cakes or 12 muffins. Can be made with or without filling.
Preheat oven 325. Make the filling. Beat cream cheese and vanilla in a stand mixer with a paddle attachment on medium speed until smooth; set aside in a separate bowl. Clean out mixer and add egg whites and beat with whisk attachment on med-high until frothy. Add sugar gradually and increase speed to high until shiny stiff peaks form. Add half the cream cheese mixture and beat until just combined. Add remaining cream cheese and beat until smooth. Transfer filling to pastry bag fitted with large round tip. Set aside.
Make cakes- Sift dry ingredients into a bowl. In a clean mixer beat butter, sugar and vanilla with paddle attachment on medium until fluffy. Beat in eggs one at a time and then add mashed bananas until combined. Add half flour mixture until almost combined. Add remaining half and beat until just combined. Do not over mix. Divide batter between muffin pans until about 3/4 full. Insert the pastry tip into each muffin and pipe about 1 tablespoon into middle of batter. Bake until toothpick comes out clean about 20-30 mins. Transfer to rack and cool about 10-15 mins and then remove cakes to the rack to cool completely.