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Why make a whole loaf of banana bread when you can make single serve banana bread muffins? Classic banana bread in half the time!

Banana Muffins Topped with Pecans

Why make a whole loaf of banana bread when you can make single serve banana bread muffins? Classic banana bread in half the time!

Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 4-5 ripe bananas
  • 1/2 cup sugar
  • 3/4 cup unsalted butter, melted and cooled
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup pecans, chopped
  • 1 tsp salt

Instructions

  1. Preheat oven to 350 degrees F and prepare your muffin trays with silicon liners or regular paper liners. I like to spray mine lightly with oil so they don't stick (if using paper)

  2. In a medium bowl, cream the eggs, vanilla, and sugar. Add in the bananas and mash them at the same time using your hand mixer or fork for more banana chunks.

  3. In a small bowl, add the flour, salt, and baking soda. Give it a mix.

  4. Start adding the dry ingredients to the wet ingredients 1/3 a time. You can use a spatula here, no need to over mix. You can also fold in the nuts here or simply top the cupcakes with a little bit once you've filled the cupcake liners.

  5. Once the batter is complete, start filling your cupcake liners about 3/4 way, leaving room for the cupcakes to rise.

  6. Bake in the oven for 15 minutes, checking at 10 minutes to see how they're doing. You can also test them with a toothpick.