Banana Pecan Muffins

I had a request for banana pecan muffins the other day, not the yucky gluten free ones I made gluten-free girl, but real muffins like you could buy at Costco.  They are no longer selling the banana ones here in Washington, so my peeps who love them are having to scramble.  These are dense with mashed bananas and lots of chopped pecans.  It’s rather odd to me that you can like pecans and not walnuts, but I guess I am odd.  Don’t say anything.

This is Tyler Florence’s recipe.  His food is usually pretty solid so I started with his.  Since I’m not a banana person, I brought in others to help with the taste test.  My initial thought was a bit more salt.  No one else agreed with me.  Hosers.  The recipe says 12 muffins, I got a solid 18.  I baked them for 20 minutes, but 23 might be better.

These weren’t bad.  G ate 2.  I’m going to try another recipe or 2.  Combining the brown sugar and bananas for your moisture was a new step for me and I may incorporate it in other recipes.  Clever.

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 eggs

1 teaspoon pure vanilla extract

1/2 cup pecans, chopped

  1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out.   Serve warm or at room temperature.

 * From the Recipe Box:

Bananas are not my favorite fruit, but these were pretty good.

Yes, we do love our butter.

I do wish recipes were more specific.  4 bananas:  big bananas, little bananas, I need details.

and remember:   A better world is possible, don’t settle.   Big kiss, Lynn

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