Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cups Diamond of California® chopped pecans
The Steps
- Preheat oven to 375°. Lightly grease 12 muffin cups, or line with papers. (This recipe makes large muffins, if desired use two pans, filling every other cup so muffins don’t touch as they bake).
- Combine flour, baking soda, and salt in a large bowl and set aside. Lightly mash two bananas in a small bowl with a fork to retain texture. Whip the remaining 2 bananas and sugar together for 3 minutes using an electric mixer fitted with a wire whisk. Add in the eggs, vanilla and melted butter, scraping down the sides a couple times as you go. Mix in the dry ingredients until incorporated. Fold in the pecans and mashed banana using a rubber spatula. Divide batter between muffin cups then tap the tins on the counter to expel any air bubbles.
- Bake about 18-20 minutes, or until toothpick comes out clean. Let cool for 5-10 minutes before turning the muffins out. Serve warm or at room temperature.
