Total Time: 25 minutes
Prep: 7 minutes
Cook: 18 minutes
Yield about 18 medium muffins
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and place cupcake liners in the muffin tin.
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 so they still have a bit of texture. With an electric mixer, whip the remaining banana and sugar together, for about 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway.
Bake until a toothpick stuck in the muffins comes out clean, about 18 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.