Banana, walnut and white chocolate madeleines

Ingredients

• 400 gplain flour
• 250 g sugar or equivalent sweetener (reduce the sugar to 180 g if preferred)sugar or sweetener
• 150 gsoftened butter or equivalent mild oil
• 300 g (about 2 bananas)puréed very ripe banana
• 4 largeeggs
• ½ teaspoonvanilla extract
• 15 gbaking powder
• 1 pinchsalt
• 50 gchopped walnuts
• 50 mlmilk, at room temperature
• 90 g + 1 teaspoonwhite chocolate + coconut or olive oil
• 1 small handfulshelled walnuts, for decorating
• To taste, optionalicing sugar, for dusting

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C, with top and bottom heat. Set the rack on the second position from the bottom.

2. 2

   Mash the banana

   Blend or mash the banana with a fork until smooth, then set aside.

3. 3

   Sift the dry ingredients

   Sift the flour, baking powder and salt into a bowl and set aside.

4. 4

   Line the tin

   Place paper cases in the wells of a madeleine or muffin tray.

5. 5

   Cream butter and sugar

   Whisk the sugar and softened butter until creamy.

6. 6

   Add eggs and banana

   Add the eggs gradually, continuing to whisk. Mix in the banana purée and vanilla.

7. 7

   Finish the batter

   Add the dry ingredients in 2 or 3 batches, incorporating the milk between batches.

8. 8

   Fold in walnuts

   Add the chopped walnuts and fold them in gently with a silicone spatula.

9. 9

   Fill the cases

   Spoon the batter into the paper cases. Tap the tray gently on a cloth on the worktop to settle the batter, then top with walnuts.

10. 10

    Bake the madeleines

    Bake for 25 minutes at 200°C, or until a skewer inserted into the centre comes out clean.

11. 11

    Cool the cakes

    Remove from the oven and leave the madeleines to cool.

12. 12

    Melt the chocolate

    Melt the white chocolate with the oil in the microwave, stirring every 50 seconds at 700 W, or melt them together in a bain-marie. Stir until smooth, then drizzle over the madeleines using a piping bag or a teaspoon.

13. 13

    Let the topping set

    Leave the chocolate to dry before serving.

What are banana madeleines?

Madeleines are small French cakes, traditionally baked in shell-shaped moulds. This version takes a home-baking approach, using ripe banana to flavour and soften the crumb.

Ripe banana: it brings sweetness and moisture, while walnuts add a little crunch. White chocolate on top gives the cakes a sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 307 calories, 5g protein, 42g carbs, 14g fat.

The flour, sugar and banana provide most of the carbohydrates, while butter and white chocolate contribute much of the fat. Eggs, walnuts and flour add protein, with walnuts also contributing some fat. Pair a madeleine with fruit or plain yoghurt for a more balanced snack.

Choose ripe bananas

Bananas: use very ripe fruit, as it mashes easily and brings a fuller flavour. Mash it until smooth so it blends evenly into the batter.

Butter: softened butter creams more readily with the sugar. If using mild oil instead, follow the recipe’s equivalent amount and expect a different texture.

Build a smooth batter

Creaming: whisk the softened butter and sugar until creamy before adding the eggs. Add the eggs gradually to help the mixture combine evenly.

Dry ingredients: sift the flour, baking powder and salt together, then add them in 2 or 3 batches. Mixing the milk in between helps bring the batter together without adding all the liquid at once.

Fold gently

Walnuts: fold the chopped nuts through with a spatula rather than beating them into the batter. This keeps their pieces intact and avoids overworking the mixture.

Filling: divide the batter between the paper cases, then tap the tray gently on a cloth-covered worktop to settle it. Add the walnut decoration before baking.

Check for doneness

Oven position: place the tray on the second rack position from the bottom, with the oven set to 200°C and heat above and below. Keep the stated baking time of 25 minutes as a guide.

Skewer test: poke the centre of a cake with a skewer or cake tester. It is ready when the tester comes out clean; let the cakes cool before adding the topping.

Finish with white chocolate

Gentle melting: melt the chocolate with the oil in the microwave at 700 W, stirring at 50-second intervals, or use a bain-marie. Stir until smooth before drizzling.

Serving: use a piping bag for a neat drizzle or a teaspoon for a more casual finish. Leave the topping to set before serving, or skip it and dust the cakes lightly with icing sugar.

Serve for breakfast or a snack

These cakes suit breakfast or an afternoon snack, served on their own or alongside tea or coffee. For a more substantial plate, pair one with plain yoghurt and fresh fruit.

Recipe notes & tips

• Bring the butter to room temperature so it creams easily with the sugar.
• Mash the bananas thoroughly to avoid lumps in the batter.
• Add the eggs a little at a time and keep whisking as you go.
• Fold in the walnuts gently so they remain evenly distributed.
• Stir the chocolate every 50 seconds while microwaving to help it melt smoothly.
• Wait until the cakes have cooled before drizzling on the chocolate.

Variations

• Skip the topping: serve the cakes plain or dust them lightly with icing sugar.
• Reduce the sugar: use 180 g sugar instead of 250 g for a less sweet batter.
• Use mild oil: replace the softened butter with the equivalent amount of mild oil.
• Change the nuts: use another chopped nut in place of the walnuts.
• Make the drizzle: use coconut oil or olive oil with the white chocolate as specified.

Common mistakes to avoid

• Lumpy banana: mash or blend it until smooth before mixing it into the batter.
• Adding eggs all at once: add them gradually while whisking to help the mixture combine.
• Overmixing the batter: fold in the walnuts gently and stop once they are distributed.
• Filling unevenly: divide the batter carefully between the paper cases for more consistent cakes.
• Skipping the skewer test: check the centre and bake until the tester comes out clean.
• Drizzling too soon: let the cakes cool first so the melted chocolate can set on top.

How to store

Keep the cooled madeleines in an airtight container at room temperature and eat within 2–3 days. If needed, warm them briefly in a low oven; the chocolate topping may soften.

Frequently asked questions