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1
Preheat the oven to 325 degrees F. Make the filling: Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl.
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2
Clean out the mixer.
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3
Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute.
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4
Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes.
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5
Add half of the cream cheese mixture and beat until just combined.
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6
Add the remaining cream cheese mixture and beat until smooth.
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7
Transfer the filling to a pastry bag fitted with a large round tip; set aside.
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8
Make the cakes: Line a 12-cup muffin pan with paper liners.
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9
Sift the flour, baking soda and salt into a bowl.
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10
Clean out the mixer.
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11
Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes.
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12
Beat in the eggs, one at a time.
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13
Beat in the mashed bananas until combined.
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14
Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix).
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15
Divide the batter among the prepared muffin cups.
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16
Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter.
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17
(The cups should be about three-quarters full.)
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18
Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes.
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19
Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.
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20
Photograph by Charles Masters
