Thanks to a few tablespoons of sour cream, these Banana Pecan Muffins come out moist and delicious every time. They are also freezable which is great for busy mornings!
When I was growing up, my mother only made one version of banana bread. Every time our bananas were on the tail-end of ripening, she would make that famous bread and everyone in my family enjoyed devouring it. I’ve tried to duplicate her recipe many times in the past 15 years, however, each attempt always resulted in less then stellar results. I’m afraid she is the only that may be able to make it! I came across this recipe in my search for another banana bread one.
This recipe actually started out as a Banana Sour Cream Cake and then morphed into what is now known as our beloved Banana Pecan Muffins. Sour cream is in fact listed as one of the ingredients. I would not recommend leaving it out if you decide to make these. Mainly because it is the ingredient that gives these muffins a moist texture. You can also freeze these wonderful little things! They keep well in the freezer for up to 3 to 4 months. I never did figure out what went wrong when I made my mother’s banana bread recipe and I suppose one day, I may try to make it again. Until then, our family will stick with this one 😉
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 18 to 21 muffins
Calories: 181
Ingredients
- 1 cup sugar
- 1/2 cup butter at room temp
- 2 eggs at room temp
- 3 mashed bananas
- 1/2 teaspoon almond flavoring
- 1 and 2/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup finely chopped pecans
- 4 Tablespoons sour cream
Instructions
- Preheat oven to 350 degrees.
- Line a muffin/cupcake tin with liners.
- Cream butter and sugar together. Add eggs, bananas, and almond flavoring. Beat until well mixed.
- Combine the flour, baking soda, baking powder, and chopped pecans in a medium bowl.
- Alternate mixing in the dry ingredients with the 4 Tablespoons of sour cream into the banana mixture.
- Pour about 1/4 cup of the mixture into each muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Libby's Notes
Time Saving Tip:
Make these ahead of time and place in the freezer. To freeze, wait until the muffins cool. Wrap each muffin in saran wrap. Place them in a gallon sized zip lock bag and label. You do not have to take the muffin liners off. To defrost, take muffins out of the bag and place on the counter until they reach room temperature. They can stay frozen up to 3 to 4 months.
Make these ahead of time and place in the freezer. To freeze, wait until the muffins cool. Wrap each muffin in saran wrap. Place them in a gallon sized zip lock bag and label. You do not have to take the muffin liners off. To defrost, take muffins out of the bag and place on the counter until they reach room temperature. They can stay frozen up to 3 to 4 months.
Nutrition
Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 128mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4.3% | Vitamin C: 2.1% | Calcium: 2.2% | Iron: 4.3%
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The Better Baker says
August 18, 2016 at 9:09 amYummmm! I have a fav sour cream banana bread that is a winner every single time. These sound so delish! Thanks!
Libby says
August 19, 2016 at 6:15 amYou are welcome! There is just something about that sour cream huh? It makes your bake goods come out wonderful 🙂
Cheryl says
August 18, 2016 at 9:14 amHow long doe it take to thaw a reg size muffin?
Libby says
August 19, 2016 at 6:14 amTo thaw a regular sized muffin on the countertop only takes 2 to 3 hours…maybe 4. So not to long 🙂
Libby says
December 21, 2016 at 7:33 amThis recipe needs 10 stars! We LOVE it and it’s a great way to use up any left over bananas you may have 😉