These golden old-fashioned muffins are a great treat anytime.—Clyde Blount, Pearl, Mississippi
- 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
- 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.
- 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.
Originally published as Good Ol' Banana Muffins in Taste of Home August/September 2001, p53
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