Ingredients
Banana Cream Cheese Breakfast Cakes
Filling:
- 226 grams or 8 oz cream cheese, at room temperature
- 1 tsp vanilla extract
- 2 large egg whites, at room temperature
- 8 level tbsp or 1/2 cup white sugar
For the Cake
- 27 tbsp or 1 1/2 cup + 3 Tbsp cake flour
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 stick + 2 tbsp (5 oz) unsalted butter, at room temperature
- 22 tbsp or 1 1/2 tbsp white sugar
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 3 very ripe bananas, sliced into 1 inch pieces
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven @ 325F.
Tip
Sift the flour, baking soda and salt and ser aside.
FOR THE FILLING
1. Insert the butterfly whisk. Place Cream Cheese and vanilla into the mixing bowl and whip - speed 3 without setting time until smooth. Transfer to a clean bowl and clean mixing bowl - make sure that mixing bowl is dry for the next step.
2. Insert the butterfly whisk. Place egg whites to mixing bowl and whip - 3 minutes/speed 3.5 then gradually add 1/2 cup sugar and beat until shiny and smooth.
3. Add half of the cream cheese mixture and beat until just combined - 10 seconds/speed 3.5. Add the remaining cream cheese and beat - speed 3.5 without setting time until smooth.
4. Transfer filling to a pastry bag fitted with large round tip. Set aside.
FOR THE CAKE
1. Beat the butter, sugar and vanilla until fluffy - 30 seconds/speed 6.5
2. Beat in eggs one at a time (x 3 eggs) 20 seconds/speed 6.5
3. Beat in bananas 20 seconds/speed 6.5
4. Add half of the flour mixture to the banana mixture and beat 5 seconds/speed 4 until just combined. Then add the remaining flour and beat 5 seconds/speed 4 until just combined. DO NOT OVERMIX.
5. Divide batter among prepared muffin pans lined with cupcake paper liners and fill halfway each cup.
6. Insert the pastry tip halfway into each and pipe about 1 tbsp filling into the middle of the batter.(the cup should be about 3/4 full)
7. Bake until a toothpick inserted into the cake (not the filling) comes out clean 20-25 minutes.
Transfer the pan to a rack and let cool for about 15 minutes, then remove the Cakes to the rack to cool completely.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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