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Prep Time: 15 minutes

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Bake Time: 25 minutes

Ingredients:

1/2 cup of butter or margarine, softened
1 cup sugar
2 eggs
2 cups self-rising flour*
1 teaspoon baking soda
3 large very ripe bananas
1/2 cup finely chopped pecans

Topping:

1/4 cup raw cane sugar (What's this? See definition below.)

Instructions:

Step 1:  Preheat your oven to 350 degrees.

Step 2:  In a small mixing bowl, combine the butter and sugar.

Step 3:  Add each egg separately, beating the eggs in well after adding each one.

Step 4:  In a separate bowl, mash the bananas well and mix into the butter, sugar, and egg.

Step 5:  In another separate bowl, sift together the self-rising flour and baking soda.

Step 6:  Add the banana mixture to the flour and gently stir the mixture, just until moistened. Fold in the finely chopped pecans.

Step 7:  Fill greased or paper lined muffin cups 3/4 full.

Step 8:  Sprinkle the raw sugar liberally on top of this banana muffin recipe.

Step 9:  Bake at 350 degrees for 20 to 25 minutes. Cool for 5 minutes before removing from the muffin pans.

*As a substitute for each cup of self-rising flour you can use the following:  In a one cup dry measuring cup, place 1-1/2 teaspoons baking powder and 1/2 teaspoon of salt. Add enough all-purpose flour to measure 1 cup total. For this banana muffin recipe above, be sure to do this for 2 cups of flour.

More Banana Recipes

Need some other recipes to use up those over-ripe bananas? Try these.

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If you have been having trouble with your muffins not rising as light and fluffy as you would like, Alton Brown's Book, I'm Just Here for More Food: Food x Mixing + Heat = Baking is a very good resource that breaks down the baking process step by step and goes into a nice amount of detail on the how's and why's of your baked goods not turning out and how you can improve your baking.

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