1/2 cup butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 tsp. vanilla
2 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup toasted chopped pecans (almonds are also yummy)
Beat butter on med speed until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
Stir mashed bananas, buttermilk, and vanilla. In a separate bowl, stir together flour, and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed JUST UNTIL BLENDED. (Do not overbeat.) Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.
Bake 350 for 20-25 min. or until toothpick comes out clean. Remove and cool.
**If you don't have buttermilk (who does) stir 3/4 tsp lemon juice or vinegar into 1/4 cup milk.
**Bananas get softer and sweeter as they ripen. Make sure yours are ripe enough (almost black) for this luscious treat.
Southern Living Magazine, April 2006