This crowd-pleasing Mary Berry Banana Chocolate Chip Muffins Recipe is a moist and moreish bake, which uses speckled overripe bananas and sweet chocolate chips. It’s a fantastic way to use up leftovers, ready to eat in about 35 minutes.
Mary Berry Banana Chocolate Chip Muffins Ingredients
The Dry Ingredients:
- 300g (10 oz) Self-Raising Flour: Provides the structure. If you only have plain flour, add 4 level teaspoons of baking powder.
- 1 teaspoon Baking Powder: Bananas are heavy ingredients; this extra leavening agent ensures the muffins rise rather than turning into heavy puddings.
- 100g (3 ½ oz) Caster Sugar: A lighter sugar that allows the natural sweetness of the fruit to shine through.
- 100g (3 ½ oz) Chocolate Chips: Milk or dark chocolate works best here. You can also chop a chocolate bar into chunks.
The Wet Ingredients:
- 2 Large Eggs: Beaten.
- 250ml (9 fl oz) Milk: Helps loosen the heavy banana batter.
- 125g (4 ½ oz) Butter: Melted and cooled. Butter adds a richness that complements the banana better than oil.
- 2 Ripe Bananas: Peeled and mashed. They should be spotty or brown on the outside for maximum sweetness and moisture.
How To Make Mary Berry Banana Chocolate Chip Muffins
- Preheat: Preheat the oven to 200°C (180°C Fan / 400°F). Line a 12-hole deep muffin tin with paper cases.
- Prepare the Dry Mix: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar and the chocolate chips. Tip: Tossing the chips in the flour now helps prevent them from sinking to the bottom later.
- Mash the Bananas: In a separate bowl, mash the peeled bananas with a fork. You don’t want a smooth puree; leave small lumps for texture.
- Combine Wet Ingredients: Add the beaten eggs, milk, and cooled melted butter to the mashed bananas. Whisk together until well combined.
- The Gentle Mix: Pour the wet banana mixture into the bowl with the dry ingredients. Stir gently with a metal spoon just until the flour is moistened. The batter will look thick and lumpy—this is perfect. Do not beat it smooth.
- Fill the Cases: Spoon the mixture into the muffin cases. Because banana batter is dense, you can fill these quite high (almost to the top).
- Bake: Bake in the preheated oven for 20–25 minutes. The muffins should be well-risen, golden brown, and spring back when pressed gently in the center.
- Cool: Allow them to cool in the tin for 5 minutes, then transfer to a wire rack.
Recipe Tips
- Banana Ripeness: The success of this recipe depends entirely on the bananas. Green or yellow bananas will be starchy and flavorless. You want bananas that are heavily spotted or even black-skinned, as the starches have converted to sugars.
- Avoid “Gummy” Muffins: If your muffins turn out dense and gummy, it’s usually because the batter was overmixed or the bananas were pureed in a blender. Hand-mashing and gentle folding keep the crumb light.
- Decoration Idea: For a bakery-style look, reserve a few chocolate chips to press onto the top of the wet batter just before the tray goes into the oven.
- Butter Temperature: Ensure your melted butter has cooled to tepid before mixing with the eggs and milk. If it’s too hot, it will cook the eggs, creating scrambled lumps in your batter.
What To Serve With Mary Berry Banana Chocolate Chip Muffins
- Peanut Butter: A spread of crunchy peanut butter on a warm banana muffin is a protein-packed classic.
- Warm Custard: Turn a muffin into a dessert by serving it in a bowl with hot custard.
- Glass of Milk: Essential for washing down the chocolate.
- Espresso: The banana flavor pairs excellently with strong coffee.
How To Store Mary Berry Banana Chocolate Chip Muffins
- Room Temperature: Store in an airtight container for up to 3 days. Because of the moisture content from the bananas, they can become sticky if the container is too airtight—a sheet of paper towel inside helps absorb excess moisture.
- Freezing: These freeze wonderfully. Wrap cooled muffins individually in foil and freeze for up to 2 months. Thaw at room temperature for a quick breakfast.
Mary Berry Banana Chocolate Chip Muffins Nutrition Facts
- Calories: 310 kcal
- Carbohydrates: 42g
- Fat: 14g
- Protein: 5g
- Sugar: 22g
Nutrition information is estimated per muffin.
FAQs
Can I use brown sugar?
Yes, swapping caster sugar for light soft brown sugar works very well with banana recipes, creating a deeper, caramel-like flavor and a slightly moister crumb.
Can I use frozen bananas?
Absolutely. Many people freeze overripe bananas specifically for baking. Defrost them completely and drain off any excess clear liquid before mashing and adding to the batter.
Can I add nuts?
Yes, walnuts or pecans are a traditional addition to banana bread. Add 50g of chopped nuts along with the chocolate chips for extra crunch.
Try More Recipes:
- Mary Berry Blueberry Muffins Recipe
- Mary Berry Banana Muffins Recipe
- Mary Berry Apple Crumble Muffins Recipe
Mary Berry Banana Chocolate Chip Muffins Recipe
Description
A robust and flavorful muffin that rescues brown bananas by pairing them with melted butter and chocolate chips for a soft, sweet treat.
Ingredients
Mary Berry Banana Chocolate Chip Muffins Recipe
