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| A true banana bread muffin |
No need for buttermilk or milk for this recipe, which makes this recipe handy. Very moist, very dense like a true banana bread. I am very pleased with how these turned out.
---Barbara
Banana Bread Pecan Muffins
(modified Yellow Farmhouse cookbook, pg. 214, originally posted in 2010)
Makes 18 to 24 medium-sized muffins
2.5 cups all-purpose flour
1.5 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 cup chopped pecans
2 eggs, room temperature
1 stick unsalted butter (1/2 cup)
1 T. canola oil (or other flavorless oil)
3/4 cup white sugar
1 t. vanilla extract
2 cups mashed very ripe bananas (4 to 5 bananas)
Preheat the oven to 350 degrees. Spray muffin tins with baking spray.
Mash the bananas very well. A potato masher works better than a fork.
Melt butter in microwave and let cool.
In a large mixing bowl, whisk together the eggs and sugar until very smooth and yellow. Add butter gradually, a little at a time, whisking after each addition. Add 1 t. vanilla and 1 T. canola oil and whisk together until very smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt. Add the nuts, and toss to coat them well.
To bring it all together:
To the wet ingredients, add the mashed bananas and combine until smooth.
Spread (gently) the dry ingredients across the top of the wet ingredients.
Fold together using a large spatula, until just combined. Do not overmix.
Divide evenly among 18 to 24 muffin tins. Less than 1/4 cup.
Bake at 350 degrees for 18 to 20 minutes or until a toothpick comes out clean. Do not overbake.
Cool for 5-10 minutes then remove from tins to a cooling rack.
These muffins freeze well.
B