TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 14 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 medium ripe bananas, mashed
  • 2 cups self-rising flour
  • 1 teaspoon baking soda
  • 1/2 cup chopped pecans

Nutritional Facts

1 each: 233 calories, 10g fat (5g saturated fat), 48mg cholesterol, 371mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine flour and baking soda; add to creamed mixture just until moistened. Fold in pecans.
  2. Fill greased or paper-lined muffin cups three-fourths full. 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. Yield: 14 muffins.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Good Ol' Banana Muffins in Taste of Home August/September 2001, p53

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Reviewed Oct. 4, 2014

"Really good--made these but without the nuts."

Reviewed Nov. 14, 2013

"It turned out awesome. Used 1 extra banana that was creamed, 2 tbl vanilla, 1/2 tsp cinnamon, 1/2 tsp nutmeg. It was a hit with family and friends. Definitely a must keep recipe. Thanks!"

Reviewed Feb. 18, 2013

"I make these at least once a month. My husband and I just love 'em! Sometimes I do half the batch with nuts; the other half with semi-sweet chocolate chips for fun."

Reviewed Apr. 25, 2012

"really good recipe. Easy to make, light and fluffy. Will definately keep this recipe!"

Reviewed May. 5, 2011

"very good and moist and simple to make"

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