Ingredients
Scale
- ½ cup, plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ stick unsalted butter
- ½ cup packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla bean paste or pure vanilla extract
- 1 medium to large ripe banana, mashed
- ½ cup unsalted pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.
- In a small bowl, stir together flour, baking powder, and salt.
- In a medium, microwave safe bowl, place butter and brown sugar. Microwave on high for 1 minute. Stir mixture. If the butter is not completely melted, microwave it for an additional 30 seconds.
- Allow the mixture to cool for 3-4 minutes. Whisk in the egg, followed by the vanilla and banana until fully incorporated. Whisk in the flour mixture until just combined, before stirring in the pecans.
- Using an ice cream scoop, fill each paper liner about ½ full. Bake for about 15 minutes, until the madeleines have puffed and are light golden brown. I also recommend checking them with a toothpick, which should come out clean or with a few moist crumbs. Cool madeleines completely in pan before serving. Madeleines may be stored at room temperature in an airtight container for up to 3 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Madeleines by Barbara Feldman Morse
- Prep Time: 10 minutes
- Cook Time: 15 minutes