in the kitchen: pecan & banana muffins
Growing up in South Carolina, my mom made banana nut muffins all the time and things like pecan pie and banana puddin' weren't hard to find. It wasn't until I moved to South Florida that I realized these foods we're innately Southern.
Here in South Florida bananas are found in bananas foster (at great eateries in Miami) or fried and served with rice and beans (at cuban restaurants everywhere) and don't get me started on the scarcity of pecans, because they are practically extinct.
So due to my new(ish) surroundings, my love for these southern foods has only grown and I find myself baking with these (and other great southern staples) frequently. One of my go-to recipes is Pecan & Banana Muffins. While people make banana muffins with walnuts all the time, the pecans add a new depth of flavor and southern flair. Walnuts are an unacceptable substitute in this recipe. Which is why I call them "Pecan & Banana Muffins", because the pecans are equally as much of a star as the bananas.
Oh, and they are best served with a glass of iced ginger peach tea.
Pecan & Banana Muffins
recipe was adapted from Flour's Banana Bread
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- dash ground nutmeg
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup melted butter
- 3 1/2 bananas, ripe, mashed
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2/3 heaping cup pecans, chopped
Set oven to 350 degrees F. Line muffin pan with liners. Melt butter and let it come to room temperature. (This is key; if you do not let it cool it will cook the raw eggs in the batter.) In a bowl combine flour, baking soda, nutmeg, and salt. In a second bowl, beat sugar and eggs with a whisk until light and fluffy. Drizzle in butter. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour into muffin pan bake for about 20-25 minutes or until golden brown.