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

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 12 muffin cups, about 1/2 cup capacity each. Divide batter among the prepared muffin cups. Bake at 400 degrees for 15 to 18 minutes or until golden. Serve hot.