Good Ol’ Banana Muffins
Total TimePrep/Total Time: 30 min.
- 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.
Editor's NoteAs 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.
Nutrition Facts1 each: 233 calories, 10g fat (5g saturated fat), 48mg cholesterol, 371mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein.
Oct 4, 2014
Really good--made these but without the nuts.
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!
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.
Apr 25, 2012
really good recipe. Easy to make, light and fluffy. Will definately keep this recipe!
May 5, 2011
very good and moist and simple to make
Nov 8, 2010
I added 1 tsp vanilla and 1 tsp pumpkin pie spice and they were delish!
Oct 13, 2010
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.