500g ripe bananas (about 4 medium bananas) peeled and roughly chopped
75g toasted pecans, plus extra to decorate
250g caster sugar
4 tbsp maple syrup
1 tsp vanilla extract
150ml vegetable oil
250g sour cream
350g plain flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
Preheat your oven to 180C.
Attach the masher attachment to your Triblade System Hand Blender and mash the bananas on a high speed. Reserve.
Swap the attachment on your Triblade System for the mini chopper and tip the pecans into the bowl. Pulse until the nuts are evenly chopped. Reserve the chopped nuts.
Change the attachment to the balloon whisk and into a large bowl, whisk together the eggs and sugar until pale and fluffy, then add the maple syrup and vanilla extract and whisk again until blended.
Stir in the oil and soured cream using a spatula followed by the mashed bananas, then sieve in the remaining ingredients and fold together. Finally stir in the chopped pecans and divide the mixture between lined muffin tins, topping each muffin with a whole pecan.
Bake in the preheated oven for 25 minutes, before cooling on wire racks.