Banana Pecan Muffins and Half Loaf

This recipe is based on my cardamom banana bread recipe, with minor modifications. If you're wanting to just make a loaf of banana pecan bread, then follow the baking instructions on the original recipe. 

Banana Pecan Muffins and Half Loaf

(12 muffins + 1 half loaf*)

Ingredients

1/2 cup of vegetable oil or melted butter

1/3 cup of sugar

1/3 cup of brown sugar (unpacked)

3 overripe bananas (mashed)

2 eggs**

2 teaspoons of rum or imitation rum 

1 teaspoon of vanilla

Cinnamon (to taste)

Nutmeg (to taste)

1 1/2 cups of all-purpose flour

1 teaspoon of baking soda

1/2 teaspoon of salt**

1/2 cup of chopped pecans (optional)

*This will obviously vary depending on the size of the pans you use.

**If you're vegan or baking during a fast, then omit the eggs and replace with an extra banana or your favorite egg substitute.

***If I'm using salted butter I usually skip the salt. 

Directions

1) Set the oven to 175 degrees Celsius (or 350 degrees Fahrenheit) and grease a 23cm x 13cm (or 9in x 5in) loaf pan and your muffin tray.

2) Combine the flour, baking soda, salt, and cardamom in a medium-large mixing bowl and set aside.

3) In another mixing bowl beat together the eggs, butter or oil, sugars, bananas, orange blossom water, and vanilla.

4) Stir the wet ingredients into the dry. Try to avoid over-mixing, but be sure to get rid of any and all lumps too!

5) Fold in the pecans if you're adding them.

6) Pour half the batter into the loaf pan and the other into the muffin cups, place on a middle rack in the oven, and bake the muffins for 23 minutes uncovered, until a knife inserted in the middle of one comes out clean.Bake the half loaf for 30 minutes covered with some aluminum foil, then uncover and bake for another 15 minutes or until a knife inserted near the centre emerges just as shiny as when it went in.

7) Serve as is or with a nice cup of tea, and enjoy!