I'm always looking for recipes in order to use up over-ripe bananas. I came across this muffin recipe in my Taste of Home cookbook (2002), and they were simple and delicious!
1/2 cup butter, softened
1 cup sugar
3 medium ripe bananas, mashed
2 cups self-rising flour*
1 tsp baking soda
1/2 cup chopped pecans
In a mixing bowl, cream sugar and butter. Add eggs one at a time, beating well after each one. Beat in bananas. Combine flour and baking soda,; add to creamed mixture just until moistened. Stir in pecans. Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes. Cool for 5 minutes before removing from pans.
Yield: 14 muffins (I actually got 16 muffins.)
*As a substitute for each cup of self-rising flour, place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all-purpose flour to measure 1 cup.