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
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl. Whip the remaining bananas and sugar together for 3 minutes. Add the melted butter, eggs, and vanilla and beat well. Mix in the dry ingredients until just blended. Fold in the nuts and the mashed bananas with a rubber spatula. (Note: I like to give the nuts an extra round in the food processor so the pieces are smaller, but this is just personal preference.)
Line a muffin tin with 12 paper baking cups. I like to use decorative baking cups. Spoon the batter into the muffin tins and fill them about halfway.
Bake 18 to 20 minutes. Muffins are done when you poke the tops of they muffins and they bounce back. Let cool for 5 minutes before removing the muffins from the pan. Makes 12 muffins.