Preheat the oven to 190oC/375oF/Gas
5. Lightly grease 8 deep muffin cups.
Sift the flour and baking powder into
a small bowl. Set aside.
With an electric mixer, cream the
butter or margarine and sugar together.
Add the egg and vanilla and bet until
fluffy. Mix in the banana.
Add the pecan nuts. With the mixer on
low speed, beat in the flour mixture alternately with the milk.
Spoon the mixture into the prepared
muffin cups, filling them two-thirds full.
Bake until golden brown and a skewer
inserted into the centre of a muffin comes out clean, about 20-25
minutes.
Let the muffins cool in the cups on a
wire rack for about 10 minutes. To loosed, run a knife gently around
each muffin and unmould on to the wire rack.