Banana muffins are small, soft cakes made with mashed ripe bananas, giving them a sweet flavour and moist texture. For a simple homemade version, Delia Smith Banana Muffins Recipe combines ripe bananas, butter, and toasted pecans to make golden muffins with a tender centre.
Ingredients
This recipe makes 12 medium-sized banana muffins. Preparation takes around 15 minutes, with another 20–25 minutes needed for baking.
175g self-raising flour: Gives the muffins a soft texture and helps them rise.
175g caster sugar: Sweetens the batter and gives the muffins lightly golden tops.
75g unsalted butter: Melted and cooled slightly before mixing.
2 large eggs: Help the batter hold together and give the muffins a tender crumb.
2 medium ripe bananas: Mashed with a fork until soft.
50g pecans: Toasted and roughly chopped for a little crunch.
1 teaspoon vanilla extract: Adds a gentle vanilla flavour.
½ teaspoon baking powder: Helps the muffins rise evenly.
¼ teaspoon salt: Balances the sweetness of the bananas and sugar.
Choose bananas with plenty of brown spots on their skins. They are sweeter and softer than firm yellow bananas, making them easier to mash into the batter. Very ripe bananas also give the muffins a stronger banana flavour.
I prefer pecans in banana muffins because their mild, buttery taste goes nicely with the fruit. Walnuts are another good choice, although they have a slightly stronger flavour.
How to Make Delia Smith Banana Muffins
Step 1: Prepare the Ingredients
Preheat the oven to 180°C (350°F/Gas Mark 4) or 160°C for a fan oven. Place 12 paper muffin cases inside a muffin tin.
Spread the pecans on a small baking tray and toast them for about 5 minutes until fragrant. Remove them from the oven, leave them to cool, and chop them into small pieces.
Sift the self-raising flour, baking powder, and salt into a large mixing bowl. Stir briefly to combine.
Melt the butter in a small saucepan over low heat, then leave it to cool slightly. The butter should still be liquid but not hot when added to the eggs.
Peel the bananas and mash them with a fork. You don’t need a completely smooth puree. A few small pieces of banana will soften during baking and give the muffins a pleasant texture.
Step 2: Make the Banana Muffin Batter
In another large bowl, combine the melted butter and caster sugar. Stir until well mixed, then add the eggs and vanilla extract. Beat gently with a whisk or wooden spoon until the mixture looks evenly combined.
Add the mashed bananas and stir again.
Tip the wet ingredients into the bowl of flour. Add the chopped pecans and fold everything together with a spatula or large spoon.
Don’t overmix the batter. Stop as soon as you can no longer see dry flour. A few lumps are normal and help give muffins their characteristic soft texture.
Overmixing develops the gluten in the flour, which can make muffins tough and chewy instead of light.
Spoon the batter into the prepared muffin cases, filling each about two-thirds full. Try to divide the mixture evenly so all the muffins finish baking at approximately the same time.
Step 3: Bake the Muffins
Place the muffin tin on the middle shelf of the oven and bake for 20–25 minutes, until the muffins have risen and developed golden tops.
To check if they’re ready, insert a wooden skewer into the centre of one muffin. It should come out clean or with a few moist crumbs attached. If you see wet batter, return the muffins to the oven for another 2–3 minutes.
Remove the tin from the oven and leave the muffins inside for about 5 minutes. Transfer them to a wire rack to cool.
I find banana muffins especially good when they’re still slightly warm. The crumb remains soft, and the smell of bananas and toasted nuts comes through nicely.
Avoid leaving them in the hot tin until completely cold, as trapped steam can make their bottoms damp.
What to Serve With Delia Smith Banana Muffins
Banana muffins are sweet enough to eat without any toppings, although they also go nicely with several simple additions.
Salted butter: Spread a little over a warm muffin for extra richness.
Greek yoghurt: Its slightly tangy flavour balances the sweetness.
Fresh berries: Strawberries, raspberries, or blueberries add a fresh contrast.
Peanut butter: A good choice for anyone who enjoys banana and nut flavours together.
Tea or coffee: Both pair nicely with the buttery muffin crumb.
Vanilla ice cream: Serve alongside a warm muffin for dessert.
For breakfast, I would serve these muffins with plain yoghurt and fresh fruit. They’re also good with afternoon tea, especially when freshly baked.
You can make Delia Smith Banana Muffins Recipe without the pecans if you prefer a softer muffin without nuts. The bananas provide enough flavour on their own, so there’s no need to replace the nuts with another ingredient.
Delia Smith Banana Muffins Nutrition Information
The following nutritional values are approximate and based on one medium-sized muffin from a batch of 12.
Nutrient | Amount per muffin |
|---|---|
Calories | 215 kcal |
Carbohydrates | 31g |
Protein | 3g |
Total fat | 9g |
Saturated fat | 4g |
Sugar | 18g |
Fibre | 1g |
Sodium | 120mg |
The exact values depend on the size of the bananas, the ingredients used, and the amount of batter placed in each muffin case.
FAQs
Can I make banana muffins without pecans?
Yes. Simply leave out the pecans and prepare the batter as usual. You can also use chopped walnuts or chocolate chips instead. Chocolate chips will make the muffins sweeter, while walnuts give them a stronger nutty flavour.
Why are my banana muffins dense?
Dense banana muffins usually come from overmixing the batter or using too much flour. Mix gently until the flour disappears into the wet ingredients. Also, avoid pressing flour firmly into a measuring cup, as this can add more than the recipe needs.
Can I use frozen bananas?
Yes. Thaw the bananas completely, then mash them before adding them to the batter. Frozen bananas often release liquid as they thaw, so include the normal amount of banana moisture without adding excessive watery liquid.
How long do banana muffins stay fresh?
Store completely cooled muffins in an airtight container at room temperature for up to 2–3 days. Keep them in a cool, dry place. In very warm or humid weather, refrigerating them is a better option.
Can I freeze banana muffins?
Yes. Once completely cooled, place the muffins in an airtight freezer container or individual freezer bags. They keep their best quality for approximately 2 months. Thaw at room temperature before serving.
How do I keep banana muffins soft and moist?
Use ripe bananas, measure the flour accurately, and avoid baking the muffins longer than necessary. Remove them from the oven once a skewer comes out clean or with a few moist crumbs. Allow them to cool before storing in an airtight container so they retain their softness.