275g self raising flour
1 tbsp bicarbonate of soda
1 tsp salt
3 very ripe bananas, peeled and mashed
125g golden caster sugar (I used normal caster sugar)
1 large egg
75g melted butter
50g chopped roasted pecan nuts
Preheat the oven to 180ºC. Line a muffin tin with 12 paper cases. Sift together the flour, bicarbonate of soda and salt and put to one side.
Combine the bananas, sugar, egg and milk, then put in the melted butter and mix well. Add the flour mixture with the nuts, stirring quickly and gently with just a few strokes. Half fill the muffin cases.
Bake for 20 minutes or until golden and risen. Transfer to a wire rack and leave to cool. (Even better, eat warm from the oven)