1/2 c. butter, room temperature
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. baking soda
1/3 c. buttermilk
1 tsp. vanilla
1 c. sugar
2 lb. ripe bananas, mashed
1 tsp. baking powder
2 c. all-purpose flour
1/2 c. chopped pecans

Cream butter and sugar until light. Add eggs and bananas. Beat until fluffy. Combine salt, baking powder, baking soda and flour. Add to the creamed mixture alternately with the buttermilk. Mix just until dry ingredients are moistened. Stir in pecans and vanilla extract.

Grease or line with paper muffin tins about 1/2 cup capacity each. Divide batter among the prepared muffin cups. Bake at 400 degrees for 15-18 minutes or until golden. Serve hot.