2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans finely chopped
- Preheat oven to 350 and line or spray a standard muffin pan.
- 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 for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared muffin tin filling 3/4 the way or into your loaf pan.
- Bake for about 20-25 minutes for muffins an hour and 10-15 for loaf – until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate a time or two for even browning.
- Cool the muffins in pan for 10 minutes or so, then turn out onto a wire rack to cool completely before slicing. If you make the bread, Tyler recommends you toast it and dust with confectioners sugar for a special treat.
Recipe adapted from Banana Bread with Pecans Tyler Florence Food Network