- 1/2 cup of butter, softened
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (2-3 large)
- 1 tsp cinnamon
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 1/4 cups of flour
- 1 cup of whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup toasted pecans, chopped*
Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.
Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.
In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla.
Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture.
Beat on low speed just until blended after each addition. Do not over-beat.
Spoon the batter into the prepared muffin tray, filling two-thirds full. Sprinkle the pecans over each muffin evenly.
Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks. Serve slathered in butter if desired. Enjoy.
*Note: To toast the pecans, simply put them in a dry skillet and cook on low for a few minutes until the nuts are toasted.