Mary Berry Banana and Walnut Muffins are a comforting, moist bake that transforms over-ripe, blackened bananas into a teatime treasure. Enriched with the caramel notes of muscovado sugar and the satisfying crunch of chopped walnuts, these muffins rise with a high, golden dome and a tender, open crumb. They are the ultimate solution for the fruit bowl leftovers and freeze beautifully for a quick breakfast on the go.
Mary Berry Banana and Walnut Muffins Ingredients
- 250g (9 oz) Self-Raising Flour: Provides the lift needed for a light texture.
- 1 teaspoon Baking Powder: Ensures the muffins rise despite the heavy fruit.
- 100g (4 oz) Light Muscovado Sugar: Adds a fudgy, toffee-like flavor that white sugar lacks.
- 50g (2 oz) Walnuts: Roughly chopped. You want decent-sized pieces for texture.
- 2 Ripe Bananas: Peeled and mashed. The skins should be speckled brown or black for maximum sweetness.
- 2 Large Eggs: Beaten.
- 125ml (4 fl oz) Milk: To loosen the batter.
- 100g (4 oz) Butter: Melted and cooled slightly. (Mary sometimes uses sunflower oil, but butter gives a richer flavor here).
- 1/2 teaspoon Vanilla Extract: Optional, but enhances the banana flavor.
- Demerara Sugar: For sprinkling on top.
How To Make Mary Berry Banana and Walnut Muffins
- Preheat the oven: Preheat your oven to 200°C (180°C Fan/400°F/Gas 6). Line a 12-hole deep muffin tin with paper cases.
- Mash the bananas: Peel the bananas and place them in a bowl. Use a fork to mash them thoroughly until they are liquidy but still have a few small lumps for texture. Set aside.
- Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the light muscovado sugar (press out any hard lumps with the back of a spoon) and the chopped walnuts.
- Combine the wet ingredients: In a separate jug, whisk together the beaten eggs, milk, melted butter, and vanilla extract until well combined. Stir the mashed bananas into this wet mixture.
- Make the batter: Pour the wet banana mixture into the bowl of dry ingredients. Stir gently with a metal spoon just until the flour is combined. Do not overmix; it should look thick and lumpy. If you beat it until smooth, the muffins will be tough.
- Fill the cases: Divide the mixture equally among the paper cases. Sprinkle the tops with a little demerara sugar for a crunchy finish.
- Bake the muffins: Bake in the preheated oven for 20 to 25 minutes. They should be well-risen, golden brown, and spring back when lightly pressed in the center.
- Cool the muffins: Remove the muffins from the tin immediately and place them on a wire rack to cool. Leaving them in the hot tin can cause the bottoms to steam and become soggy.
Recipe Tips
- Banana Ripeness: The success of this recipe hinges on the bananas. Green or yellow bananas will be bland and dry. Wait until the skins are heavily spotted or entirely black; this indicates the starches have converted to sugar, providing natural moisture and sweetness.
- Mixing Technique: The “muffin method” relies on minimal handling. The wet ingredients should be folded into the dry ingredients in as few strokes as possible. Ignore the lumps—they will disappear during baking.
- Toast the Walnuts: For an extra layer of flavor, lightly toast the walnut pieces in a dry pan for 2-3 minutes before adding them to the flour. This releases their oils and makes them crunchier.
- Loaf Conversion: This batter also works as a loaf. Pour into a lined 2lb loaf tin and bake at 180°C (160°C Fan) for about 50-60 minutes.
What To Serve With Banana and Walnut Muffins?
These muffins are rich enough to be enjoyed plain, but they are elevated when served warm with a thick layer of salted butter or a smear of honey cream cheese. For a decadent brunch, serve them alongside a bowl of Greek yogurt topped with extra honey and sliced fresh bananas. They also pair exceptionally well with a strong latte or cappuccino.
How To Store Leftovers Banana and Walnut Muffins?
- Refrigerate: Store in an airtight container at room temperature for up to 3 days. If the weather is humid, you can refrigerate them, but warm them up before eating to soften the butter in the crumb.
- Freeze: Wrap individual muffins tightly in cling film or foil and freeze for up to 3 months. Thaw at room temperature for an hour.
Banana and Walnut Muffins Nutrition Facts
- Calories: ~260 kcal
- Fat: 12g
- Carbohydrates: 34g
- Protein: 5g
- Nutrition information is estimated per muffin based on 12 servings.
FAQs
Yes, Mary Berry often suggests swapping the walnuts for 100g of chocolate chips (milk or dark) for a child-friendly version.
Dense muffins are usually the result of overmixing the batter (developing the gluten) or using bananas that weren’t ripe enough (lacking moisture).
Yes, simply swap the self-raising flour for a gluten-free self-raising blend and add 1/4 teaspoon of xanthan gum if your blend doesn’t include it.
Try More Recipes:
- Mary Berry Cherry Muffins Recipe
- Mary Berry Strawberry Muffins Recipe
- Mary Berry Raspberry Muffins Recipe
Mary Berry Banana and Walnut Muffins Recipe
Description
Moist, golden muffins packed with sweet ripe bananas and crunchy walnuts, finished with a demerara sugar top.
Ingredients
Instructions
- Preheat the oven: Set oven to 200°C (400°F) and line a muffin tin.
- Mash the bananas: Crush bananas with a fork until mushy.
- Mix dry ingredients: Sift flour and baking powder; stir in sugar and nuts.
- Combine wet ingredients: Whisk eggs, milk, butter, and mashed bananas.
- Make the batter: Fold wet mix into dry until just combined (lumpy).
- Bake the muffins: Fill cases, top with sugar, and bake for 20-25 mins.
Notes
- Use over-ripe (black) bananas for the best sweetness and moisture.
- Do not overmix the batter; lumps ensure a light texture.
- Cool on a wire rack immediately to prevent soggy bottoms.
