Banana madeleines are a delightful twist on the classic French tea cake, combining the tender, buttery crumb of a traditional madeleine with the sweet, comforting flavor of ripe bananas. These small shell-shaped cakes are perfect for breakfast, brunch, or an afternoon treat with coffee or tea. The banana adds natural moisture and a subtle sweetness, making them incredibly soft and flavorful.
Ingredients
- 1 cup (225 g) unsalted butter, melted and cooled, plus more for greasing
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) mashed ripe banana (about 1 large banana)
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for 2–3 minutes, until pale and thick. Mix in the vanilla extract and mashed banana until well combined.
- Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Do not overmix.
- Slowly pour in the melted butter and fold it in until fully incorporated. The batter should be smooth and slightly glossy.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling the batter is essential for creating the classic hump on top of the madeleines.
- Preheat your oven to 375°F (190°C). Generously butter a madeleine pan (or two, if you have them) with melted butter or non-stick spray.
- Spoon the chilled batter into the prepared pan, filling each shell about 3/4 full. Do not overfill, as they will spread during baking.
- Bake for 10–12 minutes, or until the edges are golden brown and the tops spring back when lightly touched. The cakes should be lightly browned around the edges and have a distinct hump in the center.
- Remove the pan from the oven and let it cool for 2–3 minutes. Then gently loosen the madeleines with a small offset spatula or knife and transfer them to a wire rack to cool completely.
- Repeat with the remaining batter, making sure to butter the pan again before each batch.
Tips
- Chill the batter: The resting time in the refrigerator is not optional. It thickens the batter and creates the characteristic hump on top of the madeleines. If you skip this, you’ll get flat, less attractive cakes.
- Use ripe bananas: The riper the banana, the more flavor it will impart. Look for bananas with brown spots on the peel. Overripe bananas are perfect for this recipe.
- Butter the pan well: Madeleine pans are notorious for sticking. Use melted butter and a pastry brush to coat every nook and cranny, or use a non-stick baking spray that contains flour.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which will make the madeleines tough instead of tender.
Serving Suggestions
Serve banana madeleines slightly warm or at room temperature. They are delightful on their own, but you can dust them with powdered sugar or dip them in melted chocolate for a more decadent treat. Pair them with a cup of Earl Grey tea, coffee, or a glass of cold milk. For brunch, serve them alongside fresh fruit and yogurt.
Variations
- Chocolate Banana: Fold 1/2 cup (90 g) of mini chocolate chips into the batter before chilling.
- Nutty Banana: Add 1/4 cup (30 g) of finely chopped walnuts or pecans to the batter for extra crunch.
- Spiced Banana: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, aromatic flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, but still delicious.
Storage and Reheating
Store banana madeleines in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days, or freeze for up to 2 months. To freeze, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. To reheat, place them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds, until warm and fragrant.
Frequently Asked Questions
Why do my madeleines not have a hump?
The hump is created by the contrast between the cold batter and the hot oven. Make sure your batter is well-chilled (at least 1 hour) and that your oven is fully preheated. Also, do not overmix the batter, as this can deflate the air needed for the rise.
Can I use a mini madeleine pan?
Yes, you can. Adjust the baking time to 7–9 minutes, and check for doneness with a toothpick. The yield will be about 36–48 mini madeleines.
Can I use a regular muffin tin instead?
Yes, you can use a mini muffin tin or a regular muffin tin. Fill the cups about 2/3 full and bake for 12–15 minutes (for mini) or 15–18 minutes (for regular). The shape will be different, but they will taste just as good.
Can I make the batter ahead of time?
Absolutely. The batter can be refrigerated for up to 24 hours. This actually improves the flavor and texture. Just make sure to bring it to room temperature for 10 minutes before spooning into the pan, as it will be very stiff.
Can I use frozen banana?
Yes, thaw the banana and drain off any excess liquid before mashing. The flavor will be just as good, but the texture may be slightly more dense.
Why are my madeleines sticking to the pan?
This is usually due to insufficient greasing. Use a generous amount of melted butter and make sure to coat every crevice. You can also dust the buttered pan with a little flour, tapping out the excess.
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