Main navigation

Banana Pecan Muffins

Shares 16

banana pecan muffins

I had a TON of chopped pecans in my cabinet that needed to be used and four very ripe bananas – enter the idea of banana pecan muffins.

I am used to walnuts for banana bread or muffins, but I have to say, the pecan taste mixed with bananas was magnificent.  An aspect of this recipe that I would assign a shining star to is the use of two different textures of the bananas.  You will first mix two of your four bananas with melted butter vigorously for three minutes.  Then you will mix in the eggs and vanilla, then the dry mixture.

The final step is folding in the pecans and mashed second banana.  By splitting up the addition of the banana, you will taste banana in the background as well as the texture of a banana with the folding – VERY unique and oh so delicious.

banana pecan muffins

The recipe suggests filling your cupcake holder halfway with the dough.  This will yield smaller sized muffins, but we enjoyed this size as there was more slight crunch on the top and the bottom of the muffin.

The sweetness level of these muffins was perfect.

Banana Pecan Muffins

Author Five Silver Spoons


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup unsalted butter melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans


  1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  2. In a large bowl, combine the flour, baking soda, and salt; set aside.
  3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
  4. With an electric mixer (I used my Kitchenaid Artisan mixer) fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes.
  5. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
  6. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.
  7. Spoon the batter into the muffin tins to fill them about halfway.
  8. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes (18 minutes was just right for me).
  9. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Recipe Notes

Slightly adapted from Recipe by Tyler Florence at Food Network

I hope you enjoy these as much as I do.  Remember, I only post recipes that I know my family will want to enjoy again and again- this one is a keeper for certain. 🙂



Shares 16

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge