Banana nut coffee cake muffins

 slow roasted italian  

Banana Nut Muffins
makes approximately 30 muffins.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large bananas
1 cup pecans, chopped

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.