1 1/2 c. all purpose flour
3/4 tsp. double acting baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. reduced calories butter (tub)
3 tbsp. granulated sugar
2 eggs
2 med. bananas, peeled and mashed
1/4 c. buttermilk
1 oz. chopped pecans
1/2 tsp. vanilla extract

Onto sheet of wax paper or a paper plate sift together flour, baking powder, baking soda, and salt; set aside.

Using electric mixer at medium speed, in medium mixing bowl beat together butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Beat in bananas; add sifted dry ingredients alternately with buttermilk, beating slightly after each addition until mixture is just combined (do not over beat). Stir in pecans and vanilla.

Preheat oven to 375 degrees. Spray 12 2 1/2 inch diameter muffin pan cups with non-stick cooking spray; divide batter into sprayed cup (each will be about 2/3 full). Bake in middle of center oven rack for 18-20 minutes (until muffins are golden brown and a toothpick inserted in center comes out clean). Remove muffins to wire rack and let cool.