Jumbo Banana-Pecan Muffins Recipe
Jumbo Banana-Pecan Muffins Recipe photo by Taste of Home
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Jumbo Banana-Pecan Muffins Recipe

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4.5 18 11
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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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings


  • 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
  • 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


  1. Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops.
  3. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
    Yield: 1 dozen.
Originally published as Jumbo Banana-Pecan Muffins in Taste of Home Christmas Annual Annual 2010, p115

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loleson User ID: 2929537 120330
Reviewed Apr. 18, 2014

"My new favorite banana muffin recipe! Very moist. I made regular size muffins the second time because the jumbo size was more dessert than breakfast. Also used walnuts instead of pecans."

curlysue024 User ID: 2353502 174436
Reviewed Apr. 10, 2012

"Very tasty!"

ferndale52 User ID: 4154455 109722
Reviewed Mar. 27, 2012

"moist and light, the streusel bakes into the top so it is easier to eat."

judy_g User ID: 4863354 173994
Reviewed Mar. 18, 2012

"Made for a Bake Sale to benefit MS Awareness Week and they sold very well.

I suggested that they heat in microwave for 15 seconds. Thank You for the great recipe"

ilka896 User ID: 6549264 122480
Reviewed Mar. 16, 2012

"These were absolutely delicious! I think the best muffins I ever made. The bananas are amazing in them. They taste amazing when they are warm. I would definitely recommend this recipe to everyone."

chrisi_star User ID: 6319630 120329
Reviewed Mar. 16, 2012

"They are amazing!!!!!!!! Loved them and super simple! Made 24 standard cupcake size"

DorothyShaw User ID: 6277613 120328
Reviewed Mar. 11, 2012

"I just made these muffins and I made them in regular muffin tins and got 1 1/2 dozen and they smelled so good baking that I almost couldn't wait until they were done. The sour cream makes them the best!"

LuauGirl User ID: 532644 173990
Reviewed Mar. 6, 2012

"Can we get the nutrition facts on this recipe so we'll know just how bad it is for us?"

tmaston User ID: 6042481 130069
Reviewed Mar. 6, 2012

"Well I am planning on making this recipe this weekend or Friday night for a quick Saturday morning breakfast with scrambled eggs and orange juice. It sounds very good and I believe it will be eaten by my whole household.......yummy!"

Etch51 User ID: 4152238 211833
Reviewed Mar. 6, 2012

"Can these be frozen for later use?"

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