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Recipe courtesy Giada De Laurentiis

See this recipe on air Thursday Sep. 27 at 1:30 PM ET/PT.

Show: Everyday Italian

Episode: Everyday Desserts


  • Muffins:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and coarsely mashed
  • Frosting:
  • 3 ounces cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/3 cup mascarpone cheese, room temperature
  • 3 tablespoons honey
  • 1/2 cup chopped walnuts, toasted


  • Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
  • Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
  • Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
  • To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Categories: Breakfast  Brunch  Muffin 

Author Credit: Giada De Laurentiis

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