Jun 20th 2025
This recipe is over 100 years old and was given to me by from a dear friend in her 80’s 53 years ago. Cora Dickson, Coco to her friends, ran a boarding house in Georgetown TX for many years. She served these to her guests, and I provide them to my short-term rental guests at the farm. The only thing I have changed is I use real butter in place of shortening.
Submitted by: Sheron Scurlock
Ingredients:
1 1/4 cup flour
1 tsp. baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
1 stick butter, melted
2 large eggs, beaten
3 medium to large VERY RIPE bananas
1 teaspoon vanilla
Directions:
- Melt 1 stick butter
- Mash the VERY RIPE bananas very well, add to butter
- Add 2 large beaten eggs, 1 teaspoon vanilla
- Mix dry ingredients and add to wet ingredients.
- Stir
- Fill 12 muffin cups
- Bake 350 23 minutes, or until inserted toothpick comes out clean.
Note: I let bananas sit out on counter until they turn brown before using. If I can’t use them then, I freeze the unpeeled bananas, then microwave them for one minute each before using. This releases so much more sugary syrup, which enhances the flavor.