1/2 cup (1 stick) softened butter or margarine
1 cup granulated sugar
2 large eggs
2-3 large ripened bananas, mashed (the blacker the banana, the sweeter the muffin)
2 cups self-rising flour
1 cup buttermilk
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Preheat oven to 400 degrees Fahrenheit. Grease 12 standard size muffin pan cups.
Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
Alternately stir flour and buttermilk into egg mixture until dry ingredients are just moistened. Stir in vanilla and nuts. Do not over mix batter. It should not be completely smooth.
Spoon batter into prepared pan, filling 2/3 full. Bake until lightly golden, 15 to 18 minutes. Turn out on wire rack to cool slightly. Serve warm with butter or cream cheese.
(This recipe can also be baked in a loaf pan or in tea muffins. Baking time has to be adjusted accordingly.)