Clearly, I either really love banana muffins or I let too many bananas over-ripen on my kitchen counter.
This is my third banana muffin recipe on this blog and my recipe box is crammed with tons more that I’ve tried. As I mentioned here, I just can’t pass up a new banana muffin recipe… That being said, these are a really nice variation. Super moist, great banana flavor and not overly sweet. For fair warning, these are NOT diet muffins – the moistness may, um, have something to do with the stick and a half of butter in the recipe! But they are good and worth an occasional indulgence…
Eat up or freeze, they go bad very quickly!
2 cups (3 or 4 large) well-mashed over-ripe bananas
1 cup sugar
1 1/2 sticks butter (not margarine), melted and cooled
2 cups all-purpose flour
2 tsp. baking soda
3 Tbsp. buttermilk
1 cup coarsely chopped pecans, dry roasted (I didn’t roast…)
1. Preheat oven to 300 degrees.
2. In a large bowl combine the bananas, sugar and eggs; mix until well blended.
3. Gradually add the butter, mixing well.
4. Stir in the flour and baking soda until well mixed and creamy.
5. Stir in the buttermilk, then fold in the pecans.
6. Spoon batter into 12 greased or lined muffin cups (they will be very full).
7. Bake until brown and done, about 30 minutes or more.
8. Let sit about 5 minutes before removing them from the pan.