Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 F Grease 18 standard muffin pan cups (or use paper liners).
Beat butter and sugar together at medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in bananans until smooth.
Mix together flour, salt, baking powder and baking soda.
Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
Stir in pecans and vanilla.
Do not overmix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling two-thirds full.
Bake until lightly golden, 15 to 18 minutes.
Transfer to a wire rack to cool slightly.
Serve warm.
Servings: 18
Time preparation: 10 min.
Time total: 25 min.