Have your bananas sat on the counter a few days too long? Are they looking less than appetizing? If so, then it’s the perfect day to make Banana Bread (or in this case, muffins). Slightly over ripe bananas work best.
This is a recipe I discovered by accident when I inadvertently used the wrong measuring spoon. I added extra Baking Powder and Baking Soda and the result was a beautiful light and fluffy Banana Muffin!
They are so good I just had to share the recipe with you. I like to top them with candied Pecans which will need to be made 1st. I live on an old pecan grove, so I always have a good supply of these in my freezer…
To make the Candied Pecans you will roughly chop 2 cups nuts. Whip 1 Egg White with 1 Tbs water and set aside. Mix 1/2 cup Sugar with 1/2 tsp Cinnamon and a pinch of Salt. Toss the Pecans in the egg white and remove. Then fold them into the Sugar mix to coat thoroughly. Bake at 225 degrees for 30 minutes. Allow to cool while you mix up the muffin batter.
Now for the Muffins!
3/4 cup Butter
8 oz Cream Cheese
2 cups Sugar and beat until fluffy.
Stir in 2 Large Eggs.
3 cups All Purpose Flour
1/2 Tbs Baking Powder
1/2 Tbs Baking Soda
1 tsp Salt
Add into butter mixture, small amounts at a time.
4 Medium Bananas, mashed
1 cup Toasted Pecans, chopped
1 tsp Vanilla
1/2 tsp Rum Flavoring
Spoon into lined muffin tins. Top with Candied Pecans and bake at 350 degrees for 25 – 30 minutes. Cool for at least 10 minutes before removing the cups from the tin. This recipe makes about 30 muffins.
Yum! I promise your family will rave about these! I’ve not tried this recipe as a bread. I prefer Muffins as a general rule, but I’m sure bread would work just a well