


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
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.
Yummmm! I have a fav sour cream banana bread that is a winner every single time. These sound so delish! Thanks!
You are welcome! There is just something about that sour cream huh? It makes your bake goods come out wonderful ๐
How long doe it take to thaw a reg size muffin?
To thaw a regular sized muffin on the countertop only takes 2 to 3 hours…maybe 4. So not to long ๐
This recipe needs 10 stars! We LOVE it and it’s a great way to use up any left over bananas you may have ๐
The almond flavoring makes it take taste to much like almond if I make them again Iโll use vanilla.
Thank you for letting us know ๐ Vanilla can totally be used for these ๐
Sounds really good! Instead of baking right away, can I prepare the batter ahead and bake it 2 days later? How long will the muffins stay fresh in the fridge (not freezer)?
We have never tried this. I would take a guess as to say the batter probably won’t keep well after a few days. It’s probably best to bake the muffins on the same day you make the batter. Hope this helps.