3 ripe bananas, mashed about a cup
¼ cup unsalted butter, melted
¼ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup light brown sugar, packed
2 cups self-rising flour
1 teaspoon baking soda
1 cup chopped pecans or walnuts
Preheat the oven to 350°F.
Place cupcake liners in each cup of a jumbo muffin pan – 6 muffin cups.
In a medium mixing bowl, combine the melted butter, egg, buttermilk, vanilla, brown sugar, and mashed bananas with a large spoon until thoroughly mixed. Add the self-rising flour, baking soda, and nuts. Mix until combined. Divide the mixture equally among the 6 muffin cups. Bake for 30 minutes. Cool in the pan for 10 minutes. Remove muffins to a wire rack to cool completely.