Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.

Beat the butter at medium speed with a hand mixer or in a stand mixer until creamy.

Slowly add the brown sugar, beating until it's light and fluffy.

Add the eggs, one at a time, beating just until blended after each one.

In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla.

Mix the flour, baking soda, baking powder, and salt in a separate bowl.

Add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Mix until just blended after each addition. Do not overmix.

Spoon the batter into the prepared muffin tray, filling two-thirds full. Sprinkle the pecans evenly over each muffin.  *Note: To toast the pecans, put them in a dry skillet and cook on low for a few minutes until the nuts are toasted.

Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean.

Remove from pans immediately, and cool on a wire cooling rack.

Serve slathered in butter if desired. Enjoy.