Banana and White Chocolate Muffins – Easy Recipe
These banana and white chocolate muffins are one of my favourite ways to use up those overripe bananas that always seem to be left at the end of the week. They’re soft, moist and packed with sweet white chocolate chips, and take around 35 minutes from start to finish.
The first time I made banana muffins, I found them a little dry and bland. Adding white chocolate chips completely changed them for me. You get the natural sweetness and moisture from the ripe bananas with little pockets of white chocolate throughout.
They’re also really simple to make. Everything comes together with basic baking ingredients, and you don’t need your bananas to look perfect – in fact, the brown, spotty ones sitting in the fruit bowl are exactly the ones I want for this recipe.
They’re lovely while still slightly warm, but they also make an easy bake for lunchboxes or an afternoon treat.
What you need to make banana and white chocolate muffins
You only need a few simple baking ingredients for these muffins:
- 3 ripe bananas – the riper they are, the sweeter and easier they are to mash.
- 100g white chocolate chips – these add little pockets of sweetness throughout the muffins.
- 195g plain flour
- 95g light brown sugar – I prefer the flavour of light brown sugar, although white sugar can be used if that’s what you have.
- 75g unsalted butter – melt it first and allow it to cool slightly.
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
You don’t need any unusual ingredients or additional oil. The ripe bananas and melted butter help keep the muffins lovely and moist..
Banana and white chocolate muffins
Ingredients
- 75g unsalted butter (melted and left to cool to room temperature)
- 195g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 95g light brown sugar
- 100g white chocolate chips
- 1 large free-range egg
- 1 tsp vanilla extract
- 3 ripe bananas
Instructions
- Preheat the oven to Gas Mark 6 and line a 12-hole muffin tin with muffin cases.
- Mash the ripe bananas until fairly smooth. I use my mixer, but you can easily do this by hand with a fork.
- Add the vanilla extract, cooled melted butter and egg to the bananas and mix until combined.
- Add the flour, bicarbonate of soda, baking powder and sugar. Mix gently until everything is just combined – don't overmix the batter.
- Fold through the white chocolate chips.
- Divide the mixture between the muffin cases, filling each one around three-quarters full.
- Bake for approximately 25 minutes. Insert a cake skewer or toothpick into the centre of a muffin to check they're done. It should come out clean or with a few moist crumbs rather than wet batter.
- Leave the muffins to cool briefly in the tin before transferring them to a wire rack.
The equipment needed to make these muffins is super simple:
- A 12-hole muffin tin
- Muffin cups
- Mixing bowl
- Whisk/electric mixer or stand mixer
- Scales
- Cooling rack
How ripe should bananas be for muffins?
For me, bananas are ready for baking as soon as they start developing plenty of brown spots.
I’m actually quite fussy about bananas when I’m eating them normally – I like them with just a hint of green left on the skin. Once they’ve gone beyond that stage, they’re destined for baking in our house!
Ripe bananas work particularly well in these muffins because they’re softer, easier to mash and naturally sweeter.
You don’t need to wait until the bananas are completely black, though. If they’re soft and covered with brown spots, I’ll happily use them.
Can I make these without white chocolate?
Yes. If you don’t fancy white chocolate, you can simply leave the chocolate chips out for a more traditional banana muffin.
I’ve used white chocolate because I love the extra sweetness it brings to the banana muffins, but you could experiment with other additions you already know you enjoy with banana.
A little cinnamon is another easy way to change the flavour without turning this into a completely different recipe.
More easy baking recipes
These banana and white chocolate muffins are one of those recipes that are worth remembering whenever a few bananas have been left too long in the fruit bowl. They’re quick, simple and turn ingredients that might otherwise be wasted into something the whole family can enjoy.
If you fancy doing some more baking, try my Easy Blueberry Muffins, Traditional Jam and Coconut Cupcakes, Fairy Cakes or my Easy Madeira Cake next.
And if you make these muffins, let me know how they turned out in the comments below – especially if you tried your own twist on them.
One Comment