Preheat the oven to 180'C and fill a 12-hole muffin tin with muffin cases. Set aside.

Peel the bananas and place in a bowl. Mash until the bananas are in a mushy pulp. Add to a large mixing bowl.

Add the sugar, margarine, flour, cinnamon and salt to the mixing bowl with the banana and, using an electric whisk, beat until fully combined. 

Stir 75g of the chopped pecan nuts into the mixture. Then use a spoon to fill each muffin case to around 3/4 full. There should be enough mixture for approx 16 muffins, so you might need to bake in batches.

Bake in the middle of the oven for around 25-30 minutes, until the muffins are golden and a skewer in the centre comes out clean. Cool on a wire rack before eating. Will keep for around 3 days in an airtight container.