Delia Smith Banana Muffins Recipe

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These banana muffins are soft, tender, and wonderfully moist, with a gentle vanilla aroma and that deep, caramel-like banana sweetness you only get from properly ripe fruit. They are simple to make, warmly nostalgic, and just the thing for breakfast, lunchboxes, or a mid-afternoon cup of tea. The method is beginner-friendly and comes together in one bowl with minimal fuss. Total time is about 35 minutes from start to warm muffins on the rack.

Ingredients

For the banana muffin batter

250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon fine salt
120g light brown sugar
2 large ripe bananas (about 250g peeled), mashed until mostly smooth
2 large eggs
90g unsalted butter, melted and cooled slightly
90ml milk (whole or semi-skimmed)
1 teaspoon vanilla extract

Optional add-ins

75g walnuts or pecans, chopped
75g chocolate chips

Optional topping

1 tablespoon demerara sugar, for sprinkling before baking (adds a crisp top)

How to Make Delia Smith Banana Muffins Recipe

Oven preparation

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the muffins bake evenly and colour nicely.
Prepare the tin: Line a 12-hole muffin tin with paper cases. If you are not using cases, grease the tin well and lightly dust with flour.

Mixing the batter

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and brown sugar. This helps the raising agents distribute evenly.
Add the wet ingredients: Add the mashed bananas, eggs, melted butter, milk, and vanilla. Stir with a spoon or spatula just until the flour disappears. The batter should look lumpy and thick.
Fold in add-ins (optional): If using nuts and/or chocolate chips, fold them in with a few gentle turns. Stop as soon as they are evenly mixed through.

Baking

Fill the cases: Divide the batter evenly between the 12 cases, filling each about 3/4 full. This gives you a good rise without overflow.
Add a topping (optional): For a bakery-style crunch, sprinkle a little demerara sugar over each muffin before baking.
Bake: Bake for 16 to 20 minutes, until the muffins are well risen and golden. A skewer inserted into the centre should come out clean or with a few moist crumbs.

Cooling

Rest in the tin: Leave the muffins in the tin for 5 minutes. This helps them set so the crumb stays tender rather than fragile.
Cool on a rack: Transfer to a wire rack to cool. Serve warm or let them cool completely before storing.

Finishing and serving

Serve: Enjoy as they are, or split and spread with butter while still slightly warm.
Make them feel special: For a simple treat, dust lightly with icing sugar just before serving.

How to Make Delia Smith Banana Muffins Recipe

Tips

Why are my banana muffins dense or tough?

The most common cause is overmixing once the flour goes in. Stir just until you no longer see dry flour. A lumpy batter is exactly right for tender muffins.

How ripe should the bananas be for the best flavour?

Very ripe is best: heavily speckled or even mostly brown skins. Under-ripe bananas can make the muffins less sweet and less moist.

How do I stop muffins sticking to the cases?

Let them cool for at least 10 minutes before peeling the paper. Very warm muffins can cling to the case. Good-quality paper cases also make a big difference.

Can I make these muffins lighter?

You can swap the butter for 75ml mild vegetable oil for a slightly lighter texture, or use semi-skimmed milk. Keep the bananas the same, as they provide most of the moisture.

Serving Suggestions

Serve warm with a little salted butter.
Pair with Greek yogurt and berries for breakfast.
Pack in lunchboxes with an apple or orange.
Toast a split muffin lightly and spread with peanut butter.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, place a piece of kitchen paper in the container to absorb excess moisture.

Refrigerator

You can refrigerate them for up to 5 days, but the fridge can dry muffins out. If you do chill them, warm briefly before eating for the best texture.

Freezing

Freeze completely cooled muffins for up to 3 months. Wrap each muffin, then place in a freezer bag or airtight container. Defrost at room temperature, or microwave in short bursts until just warm.

Nutrition

Calories: 230 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 10 g
Saturated fat: 5 g
Sodium: 180 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs

Can I make these banana muffins with self-raising flour?

Yes. Replace the plain flour and baking powder with 250g self-raising flour, but still keep the bicarbonate of soda (it helps with the banana and gives a good rise).

How ripe do bananas need to be for banana muffins?

The riper the better. Bananas with lots of brown spots (or mostly brown skins) mash easily and give the sweetest flavour and moistest crumb.

Can I add chocolate chips or nuts, and how much?

Absolutely. Fold in about 75g chocolate chips, or 75g chopped walnuts/pecans, or use 50g of each. Add-ins should be mixed in gently at the end to avoid overworking the batter.

Why did my muffins sink in the middle?

Most often it is underbaking or overmixing. Bake until a skewer comes out clean or with a few moist crumbs, and stir the batter only until combined. Also make sure the oven is fully preheated before baking.

Can I freeze banana muffins?

Yes. Cool completely, wrap individually, and freeze for up to 3 months. Defrost at room temperature or warm gently before serving.