These banana pecan muffins are perfect for when you have company – like I do right now. They are quick to put together, they are really moist so they keep well, and they toast up wonderfully the next day in the frying pan (if there are any left!)
by volume by weight
1 cup all purpose flour 120 grams all purpose flour
1 teaspoon baking soda 6 grams baking soda
1/4 teaspoon salt 1 gram salt
1 cup mashed, ripe bananas 300 grams mashed, ripe bananas
1/2 cup brown sugar 99 grams brown sugar
6 tablespoons melted butter 3 ounces melted butter
1 large egg 68 grams eggs
1 teaspoon vanilla 4 grams vanilla
3/4 cup chopped pecans, 90 grams chopped pecans,
Mash one banana coarsely and one banana finely.
Mix the finely mashed banana, brown sugar, baking soda, and salt until homogenized.
Add the melted butter, egg, and vanilla and stir until smooth. Next, mix in the flour and stir just to combine all of the ingredients.
Finally, stir in the coarsely mashed banana and 1/2 cup of the chopped nuts. Don’t overmix.
Scoop the batter into a muffin tin or muffin papers.
Sprinkle the tops of the muffins with the remaining nuts and a little brown sugar.
Bake at 350F until golden brown and firm to the touch, approximately 20 to 25 minutes.
The nuts in these muffins can easily be changed to your favorite -macadamias, walnuts, and hazelnuts all work well. Another option is to brown the butter when you melt it to give the muffins an extra nutty taste. You could also add 1/2 cup of dried fruit of your choice. My favorites are dates and figs but cranberries, raisins, and currants are also excellent choices. Chocolate chips also work REALLY well!
I use disposable paper muffin cups because they look really nice and because I hate washing muffin tins. These aren’t the same as cupcake pan liners – they are much more sturdy and have a solid bottom. You can order them here if you’re interested. Since these muffin papers are large, the recipe only makes 4 muffins. It would normally make 6 average sized banana pecan muffins.