A great way to use up an extra banana is to make this recipe. Actually, two small bananas work as well as one large. Feel free to swap out walnuts for the pecans for a different flavor and texture. I personally enjoy the flavor of pecans with this recipe.
Once you’ve tried one of these muffins, you will for sure want to make another batch.
6 Servings
INGREDIENTS
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg, room temperature
- 1/2 cup mashed banana (roughly 1 large banana)
- 1/2 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 tsp ground cinnamon
- 1/3 cup chopped pecans
INSTRUCTIONS
- Preheat oven to 350F (177C). Line 6 muffin cups with parchment paper or lightly grease two 5.75×3 mini loaf pans then sprinkle with flour, tapping to coat the pan.
- In a large bowl mixing bowl, beat together the sugar and butter until smooth and creamy.
- Beat in the egg until incorporated then beat in the mashed banana and vanilla.
- Gradually add the flour, baking soda, cinnamon and salt. Don’t overbeat the batter.
- Switch to a rubber spatula, scrape down the bowl, then stir in the pecans.
- Transfer the batter to the muffin tray. Bake for 25 minutes. (Bake 30-35 minutes for a loaf) or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then remove to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
Notes:
- I use a rubber spatula for all mixing.