Ingredients
1/2 cup butter, softened1 cup sugar2 eggs3 medium ripe bananas, mashed2 cups self-rising flour1 teaspoon baking soda1/2 cup chopped pecans
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine flour and baking soda; add to creamed mixture just until moistened. Fold in pecans.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
