Preheat oven to 400°F.
Generously butter a muffin pan with 2½-inch diameter cups, or use paper liners.
In a large bowl, whisk together flour, salt, sugar and baking powder; make a well in center of the dry mixture.
In a separate bowl, blend together eggs, milk, vanilla, butter and bananas.
Pour liquid mixture all at once into flour well. Stir just until dry ingredients are moistened.
Gently stir in ½ cup nuts. Do not over mix.
Fill muffin tins ⅔ full; top with a sprinkling of chopped pecans.
Bake 20-25 minutes or until tops are lightly browned.
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