Jumbo Banana-Pecan Muffins Recipe

Jumbo Banana-Pecan Muffins Recipe photo by Taste of Home

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These tender muffins are pretty and flavorful and topped with a delightful streusel. They are wonderful served with fresh fruit.—Pam Ivbuls, Omaha, Nebraska

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Jumbo Banana-Pecan Muffins Recipe

Prep: 25 min. Bake: 20 min.

Yield: 12 Servings

25 20 45

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1-1/2 cups (12 ounces) sour cream
3 eggs
6 tablespoons butter, melted
STREUSEL:
1/3 cup all-purpose flour
1/3 cup sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/2 cup chopped pecans

Directions

In a large bowl, combine the first seven ingredients. In another bowl, combine the bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened.
Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine the flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.

Originally published as Jumbo Banana-Pecan Muffins in Taste of Home Christmas Annual Annual 2010, p115

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.