By Simran Makkar
August 14, 2026
Few things bring as much comfort as the warm, inviting aroma of banana muffins baking in your kitchen. It is the best way to use up mature bananas, and they’re a simple bake that’s hard to get wrong. These lightly sweet, fluffy muffins are quick to whip up and even quicker to gobble down.
3 mature bananas 1 ½ cups maida (app-purpose flour) 1 egg ¾ cup sugar ½ cup butter 1 teaspoon baking soda 1 teaspoon vanilla extract Salt
Heat the oven beforehand to 175°C and place paper liners inside a muffin tin.
Mix the mashed bananas and melted butter in a bowl.
Add the sugar, egg, and vanilla extract and stir well.
1. Mix in the baking soda and a pinch of salt.
Gradually keep adding the flour and gently fold to combine. Avoid overmixing.
Fill each muffin cup equally, about two-thirds full with the batter.
Bake for 18–20 minutes. Check that it is completely cooked by inserting a toothpick into the centre, and it should come out clean.
Let the banana muffins cool slightly. Serve warm or at room temperature.