1/2 cup butter
1 cup sugar
2 large bananas (mashed)
1 teaspoon vanilla essence
2 cups plain flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans or walnuts
1 cup buttermilk
Preheat oven to 200°C. Place muffin cases in muffin trays.
Cream butter and sugar with an electric mixer until light and fluffy.
Beat in eggs, one at a time, beating after each addition.
Add bananas and vanilla and beat until smooth.
In a separate bowl, mix together the flour, salt, baking powder and baking soda.
Stir flour mixture into butter mixture, alternating with the buttermilk.
Stir until dry ingredients are moistened then gently stir in chopped nuts.
Spoon banana muffin batter into prepared muffin cases.
Bake at 200°C for about 15-18 minutes, or until tops are lightly browned.
Cool muffins on a wire rack.
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