Banana Pecan Buttermilk Muffins

People warned me that when I moved to “the Valley” from downtown LA, the weather would be much warmer, but I was not quite prepared for just how quickly my bananas would ripen in the heat.  Until I better calibrate my banana eating to the speed of banana ripening, I’ll be baking up all sorts of banana related goods.  These Banana Pecan Buttermilk Muffins are super tender and have an airy snack cake-like texture while the brown sugar pecan topping provides a crunchy contrast. On the day that they’re baked, the muffins have a mild banana flavor which intensifies overnight.
Banana Pecan Buttermilk Muffins- Penzeys2

Banana Pecan Buttermilk Muffins

(Adapted from Penzey’s)
Makes 16 muffins



2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup dark brown sugar
3/4 cup granulated white sugar
1/2 cup unsalted butter (1 stick), softened
2 large eggs
1 cup mashed ripe banana (2 large)
1 1/4 teaspoons vanilla extract
1/2 cup buttermilk


3 tablespoons brown sugar
2 tablespoons chopped pecans
1/4 teaspoon cinnamon
1 3/4 teaspoons of granulated white sugar



  1. Preheat oven to 350°F.
  2. Line 2 muffin tins with paper liners.  You’ll only need 16 paper liners.
  3. In a large bowl, stir together the flour, baking soda, cinnamon, and salt, and set the bowl aside.
  4. In a separate large bowl, cream together the sugar and butter.
  5. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
  6. Beat in the banana and vanilla.
  7. Mix in the buttermilk.
  8. Add the dry ingredients to the wet ingredients, starting off by mixing at low speed.  Mix until just combined (don’t over mix).
  9. Spoon/scoop the batter into the muffin liners (or grease and flour the muffin tins if you’re not using liners).


  1. In a small bowl, stir together the topping ingredients (cinnamon, brown sugar, white sugar, and pecans) and sprinkle on the muffin tops before baking.
  2. Bake the muffins at 350° for 18-20 minutes.

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