Comments on: Pecan Banana Muffins https://suebeehomemaker.com/pecan-banana-muffins/ Family-friendly savory and sweet recipes! Fri, 27 Jun 2025 20:33:23 +0000 hourly 1 https://wordpress.org/?v=7.0.2 By: Suebee Homemaker https://suebeehomemaker.com/pecan-banana-muffins/#comment-32411 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-32411 In reply to Nik Ship.

Sounds delicious, Nik!

]]> By: Nik Ship https://suebeehomemaker.com/pecan-banana-muffins/#comment-32210 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-32210

Was specifically looking for this type of recipe. I’m allergic to raw bananas. Baking them eliminates the allergic reaction. I followed this recipe almost word for word, except I substituted 1/4 cup plain Greek yogurt for the egg and a teaspoon of vinegar in plain milk to substitute buttermilk. The muffins still turned out moist and flavorful!

]]> By: Suebee Homemaker https://suebeehomemaker.com/pecan-banana-muffins/#comment-24536 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-24536 In reply to gL.

Yes, bake at 350 degrees. I’ll fix that now!

]]> By: gL https://suebeehomemaker.com/pecan-banana-muffins/#comment-24526 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-24526 I must have missed it: I am not sure at what temperature you bake these muffins? I assume 350F?

]]> By: Suebee Homemaker https://suebeehomemaker.com/pecan-banana-muffins/#comment-18126 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-18126 In reply to maggie.

I have not experimented with that type of flour, Maggie.

]]> By: maggie https://suebeehomemaker.com/pecan-banana-muffins/#comment-18007 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-18007 Sue,
Have you ever tried your recipe with Kamut flour. a baking friend just gave me fresh ground kamut flour and I thought maybe 1/2 and 1/2 with w.w. flour.

]]> By: Mike https://suebeehomemaker.com/pecan-banana-muffins/#comment-12167 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-12167

Amazing and an awesome idea to use those past ripe bananas.

]]> By: Suebee Homemaker https://suebeehomemaker.com/pecan-banana-muffins/#comment-11007 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-11007 In reply to Carl Wilson.

All of this is good info, Carl! Are you a scientist? 🙂

]]> By: Carl Wilson https://suebeehomemaker.com/pecan-banana-muffins/#comment-11005 https://suebeehomemaker361.e.wpstage.net/?p=43571#comment-11005 Hi Sue, I’m not much of a baker, but neighbor is…so guess who’s going to get a copy of this recipe?

Your recipe caused me to think about the ingredients used, the salt used and the leavening ingredients. I learned that Kosher salt is about have the weight of table salt and sea salt is like kosher salt but with the flavors found in the area where its harvested.
Leavening ingredients backing powder & baking soda need an acid to leaven the dough. While powder has all it needs to work except water, soda needs an acid to work, and I think that’s why there is buttermilk in this recipe. Now what have both I asked myself, well if you use soda with buttermilk, you will have another flavor added to the taste profile and a good one too. I then asked why not use the soda only, well as it turns out powder has its qualities too. Baking soda helps baked goods brown better. And if one used soda only it would probably be a bit to sour.

Here are the links to baking soda/powder and to salts.
https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-kosher-salt
https://www.foodnetwork.com/how-to/packages/food-network-essentials/baking-powder-vs-baking-soda-whats-the-difference

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