Delia Smith Banana Muffins Recipe

Delia Smith Banana Muffins are made with ripe mashed bananas, melted butter, and crunchy toasted pecans. The recipe relies on the classic “melting method,” which ensures the muffins remain incredibly moist and dense, almost like a sticky toffee pudding texture, rather than a dry cake. They are the ultimate solution for over-ripe fruit and make a sophisticated addition to a brunch spread or afternoon tea.

Delia Smith Banana Muffins Ingredients

• 175g (6 oz) Self-Raising Flour: Sifted. This provides the structure and lift.
• 1/4 teaspoon Salt: To balance the sweetness.
• 1/2 teaspoon Baking Powder: Just a little extra lift to support the heavy fruit.
• 75g (3 oz) Butter: Melted and cooled slightly. Delia prefers butter over oil for flavor in this recipe.
• 175g (6 oz) Caster Sugar: The fine crystals dissolve easily into the melted butter.
• 2 Large Eggs: Beaten.
• 2 Medium Bananas: Very ripe (black skins are best), peeled and mashed to a pulp.
• 50g (2 oz) Pecans: Roughly chopped. Pecans offer a sweeter, more buttery flavor than walnuts, which pairs perfectly with the banana.
• 1 teaspoon Vanilla Extract: For aroma.

How To Make Delia Smith Banana Muffins

1. Preheat the oven: Preheat the oven to 180°C (350°F/Gas Mark 4). Line a 12-hole muffin tin with paper muffin cases. (If using a silicon mould, grease it lightly).
2. Toast the nuts: Place the pecan halves on a baking sheet and toast them in the preheating oven for about 5 minutes until fragrant. Watch them closely so they don’t burn. Remove, let them cool slightly, and chop them roughly.
3. Mix the dry ingredients: Sift the self-raising flour, baking powder, and salt into a large mixing bowl. This aeration is crucial for a light texture.
4. Combine the wet ingredients: In a separate bowl, whisk together the melted butter, caster sugar, beaten eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
5. Mash the fruit: On a plate or in a small bowl, mash the peeled bananas with a fork until they are smooth but still have a bit of texture. Stir the mashed bananas into the wet egg and butter mixture.
6. Fold the batter: Pour the wet banana mixture into the bowl with the flour. Add the chopped toasted pecans. Using a large metal spoon, fold the ingredients together gently. Stop mixing as soon as the flour is incorporated. The batter should look quite wet and possibly a little lumpy—this is correct.
7. Fill the cases: Divide the batter evenly among the 12 muffin cases. They should be about two-thirds full.
8. Bake the muffins: Bake in the center of the oven for 20 to 25 minutes. The muffins are ready when they are golden brown, well-risen, and a skewer inserted into the center comes out clean.
9. Cool the dish: Remove the muffins from the tin immediately and place them on a wire rack to cool. (Leaving them in the tin can cause the bottoms to sweat and become soggy).

Recipe Tips

• Banana Ripeness: As with all Delia’s fruit cakes, the bananas must be over-ripe. If the skins are green or bright yellow, the muffins will lack flavor and moisture. They should be brown and speckled.
• Toasting Nuts: Toasting the pecans brings out their natural oils and keeps them crunchy inside the soft muffin. Raw nuts can sometimes become chewy or soft during baking.
• Mixing Technique: Delia stresses a gentle hand. Overworking the gluten by stirring too vigorously will result in tough, rubbery muffins. Fold just until the white flour disappears.
• Storage: Because these contain fresh fruit and melted butter, they are incredibly moist. Store them in an airtight tin, and they will actually become stickier and more delicious the next day.

What To Serve With Banana Muffins?

These muffins are sweet and cake-like, so they need little embellishment. However, slathering a warm muffin with salted butter creates a delicious sweet-savory contrast. For a dessert option, serve slightly warm with a scoop of toffee ice cream or a drizzle of butterscotch sauce to echo the flavor of the pecans.

How To Store Leftovers Banana Muffins?

• Room Temperature: Store in an airtight container for up to 3 days.
• Reheat: These are delicious cold, but a 10-second blast in the microwave revives the fresh-baked texture.
• Freeze: Wrap individual muffins tightly in foil or cling film and freeze for up to 2 months. Thaw at room temperature.

Banana Muffins Nutrition Facts

• Calories: ~210 kcal
• Fat: 10g
• Carbohydrates: 28g
• Protein: 3g
• Nutrition information is estimated per muffin based on 12 servings.

FAQs

Try More Recipes:

• Delia Smith Banana Bread​ Recipe
• Delia Smith​ Banana Cake Recipe
• Delia Smith Traditional Raspberry Trifle​ Recipe