- 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.
Reviews forGood Ol' Banana Muffins
"Really good--made these but without the nuts."
"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!"
"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."
"really good recipe. easy to make, light and fluffy. Will definately keep this recipe!"
"very good and moist and simple to make"
"I added 1 tsp vanilla and 1 tsp pumpkin pie spice and they were delish!"
"This is awsome! Finally a moist & slightly sweet banana muffin!I added 1 teasp. vanilla, and 1/2 cup coconut as a substitute for the nuts - frosted half w buttercream icing, and dusted the other half with powdered sugar."