Nigella Chocolate Banana Muffins

There’s something strangely comforting about spotting a few too-soft bananas in the fruit bowl — they’re basically a handwritten invitation from the universe to bake something cozy. And for me, nine times out of ten, that “something” is chocolate banana muffins. Rich, warm, and impossible not to eat while standing at the counter with a cuppa.

I’ve made these so many times that I could probably do it with my eyes closed (though I wouldn’t recommend that unless you enjoy flour in your hair). Nigella’s original take is simple and luscious — no fuss, no fancy ingredients, just honest-to-goodness flavour. And the smell? Oh lord, it’s like a hug from your nan, but in muffin form.

Why You’ll Love It

• You only need one bowl and a fork. No stand mixers. No stress.
• They’re gloriously moist from the bananas — even on day three (if they last that long).
• The cocoa and brown sugar make them feel decadent without being overly sweet.
• They freeze like a dream. Just warm up in the oven and boom — instant comfort.
• They’re a hit with kids, grownups, and anyone with a heartbeat.
• You can eat them for breakfast and pretend it’s basically fruit and fibre.

Ingredients

• 3 medium very ripe bananas (about 450g with the skin on)
• 125ml vegetable oil
• 2 large eggs
• 100g soft light brown sugar
• 225g plain flour
• 3 tbsp best-quality cocoa powder (sifted)
• 1 tsp bicarbonate of soda

How to Make It

Preheat and prep your tin:

Heat your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases. Nothing fancy needed — I just use the basic ones I keep in the back of a drawer.

Mash those bananas:

Peel the bananas and mash them in a large bowl until they’re mostly smooth — a few lumps are fine. You’re after that slightly gloopy, cake-ready consistency. I use a fork, but feel free to go caveman with your hands if that’s your vibe.

Add the wet stuff:

Pour in the oil and crack in the eggs. Beat it all together with a fork or whisk — no need to overdo it. Then stir in the brown sugar until it looks like muddy banana soup. Unappealing description, I know, but trust the process.

Fold in the dry:

Sift the flour, cocoa, and bicarb into the wet mix. Fold gently until just combined — no more. You don’t want to beat the air out of them. The batter should be thick and slightly sticky, like chocolatey cement (in the best way).

Fill the cases:

Spoon the mixture evenly into your cases. I usually get just to the top of each — they rise nicely but won’t go rogue.

Bake and breathe:

Pop them in the oven for 15–20 minutes. Mine are always done at 17, but check with a toothpick — it should come out with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a wire rack.

Try not to eat three at once:

But also — no judgment if you do.

Common Mistakes and How to Dodge Them

Why are my muffins dry?
You might’ve baked them a bit too long, or gone heavy on the flour. Use ripe bananas and keep an eye on that timer.

Why didn’t they rise properly?
Check your bicarb — if it’s older than 6 months, it might be a bit lazy. Also, your oven temp could be off.

Why are mine a bit dense?
Overmixing is the usual culprit. Stir just until everything’s combined — lumps are okay.

Help! My muffins stuck to the cases!
Use good quality muffin papers and let them cool a little before unwrapping. Hot muffins + eager hands = mess.

Storage and Reheating

• Room temp: Keep in an airtight container for 2 days (if they even last that long).
• Fridge: Store in a sealed container for up to 5 days. Reheat before eating — they firm up when cold.
• Freezer: Wrap individually in clingfilm and pop into a freezer bag. Freeze up to 2 months.
• To reheat: Oven at 160°C for 10 minutes or 30 seconds in the microwave. Wrap in paper towel for extra softness.

Frequently Asked Questions

Can I use butter instead of oil?
You can, but I wouldn’t. Oil keeps them soft for longer, while butter makes them a touch denser. Totally a matter of preference.

Can I add chocolate chips?
Oh, absolutely. A handful of dark or milk chips folded into the batter turns them into cupcake-level joy.

Can I make them gluten-free?
Yep! Just swap the plain flour for a 1:1 gluten-free baking blend.

Do I need to use ripe bananas?
YES. The blacker and spottier, the better. That’s where the magic lives.

Nutrition Facts (Per Muffin)

• Calories: 349
• Fat: 14g
• Saturated Fat: 8.5g
• Carbs: 54g
• Sugar: 31g
• Protein: 4.8g
• Fibre: 2.5g
• Sodium: 462mg

Try More Nigella Recipes:

• Nigella Almond Lemon Cake
• Nigella Courgette And Lime Cake
• Nigella Madeira Cake