10 Delicious Vegan Banana Recipes

Ever wondered how bananas can transform your vegan culinary adventure? You're about to unlock a world of plant-based deliciousness that'll revolutionize your kitchen game. From decadent desserts to nutrient-packed breakfasts, these banana recipes aren't just food—they're edible art that'll make your taste buds dance. Whether you're a seasoned vegan chef or a curious newbie, these 10 recipes promise to surprise, satisfy, and inspire your next meal. Curious about what magic awaits? Keep scrolling.

Banana Pancakes With Caramel Drizzle

Indulge in a delightful morning treat with these vegan banana pancakes that aren't only incredibly fluffy but also completely plant-based. The ripe bananas provide natural sweetness and moisture, ensuring each pancake is tender and delicious without the need for eggs or dairy.

The caramel drizzle takes these pancakes from simple to spectacular, adding a rich, decadent layer of flavor that complements the banana-infused batter perfectly. This recipe offers a guilt-free breakfast that feels like a luxurious dessert while remaining entirely vegan.

Ingredients:

• 2 ripe bananas, mashed
• 1½ cups all-purpose flour
• 2 tablespoons maple syrup
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups plant-based milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

For the caramel drizzle, combine coconut milk, brown sugar, and a touch of vanilla in a small saucepan. Whisk the mixture over medium heat until it thickens and becomes a smooth, golden caramel sauce.

While the caramel is cooling, prepare the pancake batter by mixing the dry ingredients first, then incorporating the wet ingredients until just combined.

Heat a non-stick skillet or griddle over medium heat, lightly oiling the surface. Pour ¼ cup of batter for each pancake, cooking until bubbles form on the surface, then flip and cook the other side until golden brown. Stack the pancakes and generously drizzle with the homemade caramel sauce.

When making these pancakes, remember that overworking the batter can lead to tough pancakes, so mix until ingredients are just combined. If the batter seems too thick, add a little more plant-based milk to achieve the perfect pouring consistency. Allow the pancakes to rest for a minute after cooking to ensure they maintain their fluffy texture.

Chocolate Chunk Banana Muffins

These decadent Chocolate Chunk Banana Muffins are the perfect plant-based treat for anyone craving a sweet, moist breakfast or snack. Packed with ripe bananas and studded with rich chocolate chunks, these muffins offer a delightful balance of fruity and chocolatey flavors that are completely vegan-friendly.

The secret to creating these incredibly tender muffins lies in using overripe bananas and selecting high-quality vegan chocolate chunks. Each bite promises a luxurious combination of soft, banana-infused cake and smooth, melting chocolate that will satisfy even the most discerning dessert lover.

Ingredients:

• 3 very ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan chocolate chunks
• Optional: 1/4 cup chopped walnuts

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, and vanilla extract, whisking until smooth and fully incorporated.

In a separate bowl, sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins. Gently fold in the chocolate chunks and optional walnuts, distributing them evenly throughout the batter.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

For best results, use bananas that are very ripe with brown spots, as they provide maximum natural sweetness and moisture. Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation. To enhance the chocolate flavor, consider sprinkling a few extra chocolate chunks on top of each muffin just before baking.

Creamy Banana Nice Cream

Banana nice cream is a delightful, dairy-free alternative to traditional ice cream that's both healthy and delicious. This simple dessert transforms frozen bananas into a creamy, smooth treat that satisfies sweet cravings without any added sugar or dairy products.

The beauty of nice cream lies in its incredible simplicity and versatility. With just a few basic ingredients and a food processor, anyone can create a luscious frozen dessert that rivals traditional ice cream in both texture and flavor.

Ingredients:

• 4 ripe bananas, peeled and frozen
• 2 tablespoons plant-based milk (optional)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

To prepare nice cream, first remove the frozen bananas from the freezer and let them sit at room temperature for 2-3 minutes to soften slightly. This will help them blend more easily. Place the frozen banana chunks into a food processor or high-powered blender and begin processing, stopping occasionally to scrape down the sides.

Continue blending until the bananas transform from chunky to smooth and creamy, which typically takes 3-5 minutes. If the mixture seems too thick, add plant-based milk gradually to help it blend. Once the texture resembles soft-serve ice cream, you can mix in vanilla extract or other flavorings if desired.

For best results, serve the nice cream immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer texture. Remember that homemade nice cream is best consumed within 24 hours and will become harder if stored longer, so consider making smaller batches for optimal freshness and texture.

Banana Peanut Butter Energy Balls

These delightful Banana Peanut Butter Energy Balls are a perfect plant-based snack that combines the natural sweetness of bananas with the rich, creamy flavor of peanut butter. Packed with nutrients and easy to prepare, these no-bake energy balls are an ideal quick breakfast, pre-workout boost, or afternoon pick-me-up.

Requiring just a few simple ingredients and minimal preparation time, these energy balls are a versatile treat that can be customized to suit individual tastes and dietary preferences. They're not only delicious but also provide a balanced mix of complex carbohydrates, healthy fats, and plant-based protein.

In a large mixing bowl, mash the ripe bananas until smooth and creamy. Add the peanut butter, maple syrup, vanilla extract, and salt, mixing thoroughly until well combined. Gradually incorporate the rolled oats and ground flaxseed, stirring until the mixture holds together and can be easily rolled into balls.

Using your hands, roll the mixture into small, bite-sized balls approximately 1-inch in diameter. If the mixture feels too sticky, refrigerate for 15-20 minutes to firm up. For added texture and flavor, roll the energy balls in chopped nuts or mini chocolate chips if desired.

When storing these energy balls, place them in an airtight container in the refrigerator, where they'll keep fresh for up to a week. For longer storage, you can freeze them for up to one month, making them an excellent make-ahead snack that's always ready when you need a quick, nutritious bite.

• 2 ripe bananas
• 1 cup rolled oats
• 1/2 cup natural peanut butter
• 1/4 cup maple syrup
• 1/4 cup ground flaxseed
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1/4 cup chocolate chips or chopped nuts

Coconut Banana Bread Pudding

Indulge in a tropical twist on the classic bread pudding with this delightful vegan coconut banana bread pudding. This dessert transforms humble ingredients into a rich, creamy, and utterly irresistible treat that celebrates the natural sweetness of ripe bananas and the luscious depth of coconut.

Perfect for brunch, dessert, or a comforting afternoon snack, this recipe offers a plant-based alternative that doesn't compromise on flavor or texture. The combination of soft bread, caramelized bananas, and coconut creates a harmonious blend that will transport your taste buds to a sunny, beachside paradise.

Ingredients:

• 6 cups day-old bread, cubed
• 3 ripe bananas, mashed
• 1 can full-fat coconut milk
• 1/4 cup maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup shredded coconut
• Additional sliced bananas for topping

Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish. In a large mixing bowl, whisk together the mashed bananas, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, and salt until smooth and well combined. Gently fold the bread cubes into the liquid mixture, ensuring each piece is thoroughly coated and allowed to soak for 10 minutes.

Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly. Top with additional sliced bananas and sprinkle shredded coconut over the surface. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set but still slightly jiggly in the center. Allow the pudding to cool for 10-15 minutes before serving.

For the best results, use slightly stale bread as it absorbs the liquid more effectively, creating a more consistent texture. Consider serving the pudding warm with a drizzle of extra coconut milk or a scoop of vegan vanilla ice cream. If you prefer a less sweet dessert, reduce the maple syrup and let the natural sweetness of the bananas shine through.

Banana Cinnamon Overnight Oats

Banana Cinnamon Overnight Oats offer a delightful and nutritious breakfast option that requires minimal morning preparation. This vegan-friendly recipe combines the natural sweetness of ripe bananas with warming cinnamon, creating a comforting and satisfying meal that can be enjoyed cold or slightly warmed.

Preparing overnight oats the night before allows the ingredients to meld together, resulting in a creamy, pudding-like texture that's both delicious and filling. By soaking the oats overnight, you'll not only save time in the morning but also enhance the digestibility of the grains.

Ingredients:

• 1/2 cup rolled oats
• 1 ripe banana, mashed
• 1 cup plant-based milk
• 1 tablespoon chia seeds
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• Pinch of salt

In a medium-sized jar or container, combine the rolled oats, mashed banana, plant-based milk, chia seeds, cinnamon, maple syrup, and salt. Stir thoroughly to ensure all ingredients are well incorporated and no dry spots remain. Secure the lid and refrigerate overnight or for at least 6-8 hours.

When ready to eat, give the oats a good stir. If the mixture is too thick, add a splash of plant-based milk to achieve your desired consistency. You can enjoy the oats cold directly from the refrigerator or gently warm them in the microwave for 30-45 seconds.

For added texture and flavor, consider topping your overnight oats with sliced fresh bananas, a sprinkle of additional cinnamon, chopped nuts, or a drizzle of almond butter. These optional toppings can enhance both the nutritional profile and taste of your breakfast.

Savory Banana Curry

Banana curry might sound unusual, but this savory dish offers a delightful blend of sweet and spicy flavors that will surprise and delight your taste buds. The unique combination of ripe bananas with traditional curry spices creates a rich, complex sauce that pairs wonderfully with rice or flatbread.

This vegan banana curry isn't only delicious but also nutritionally balanced, providing a good source of potassium, fiber, and plant-based protein. The natural sweetness of the bananas helps to mellow the heat of the spices, creating a harmonious and satisfying meal.

Ingredients:

• 3 ripe bananas
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tbsp curry powder
• 1 can coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 can chickpeas, drained

Begin by heating olive oil in a large skillet over medium heat. Sauté the diced onions and minced garlic until they become translucent and fragrant, which typically takes about 3-4 minutes. Add the curry powder and turmeric, stirring to coat the onions and release their aromatic qualities.

Next, add the coconut milk and vegetable broth, creating a smooth sauce. Slice the bananas and add them to the mixture along with the drained chickpeas. Simmer the curry on low heat for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking and ensure even cooking.

When serving, season with salt and pepper to taste, and garnish with fresh cilantro. The curry should have a creamy consistency with visible chunks of banana and chickpeas.

For the best results, choose bananas that are ripe but still firm, as overly soft bananas will break down too much during cooking. If you prefer a spicier curry, consider adding a diced chili pepper or a dash of cayenne when sautéing the onions. The curry can be stored in the refrigerator for up to three days and often tastes even better the next day as the flavors continue to develop.

Banana Walnut Breakfast Cookies

Banana Walnut Breakfast Cookies are a delightful and nutritious way to start your morning, offering a perfect blend of wholesome ingredients that provide sustained energy. These vegan cookies combine the natural sweetness of ripe bananas with the rich, nutty flavor of walnuts, creating a satisfying breakfast option that's both healthful and delicious.

Unlike traditional cookies, these breakfast treats are packed with nutrients and free from refined sugars, making them an ideal choice for those seeking a wholesome morning meal or mid-day snack. They're easy to prepare, portable, and can be enjoyed immediately or stored for quick grab-and-go nutrition.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups rolled oats
• 1/2 cup chopped walnuts
• 1/4 cup maple syrup
• 2 tablespoons ground flaxseed
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the mashed bananas, maple syrup, vanilla extract, and ground flaxseed, stirring until well incorporated. Gradually mix in the rolled oats, chopped walnuts, cinnamon, and salt, ensuring all ingredients are evenly distributed.

Using a cookie scoop or spoon, drop rounded portions of the mixture onto the prepared baking sheet, gently pressing each cookie down to create a slightly flattened shape. Bake for 15-18 minutes, or until the edges are golden brown and the cookies are firm to the touch. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

For best results, use very ripe bananas with plenty of brown spots, as they provide maximum natural sweetness and help bind the cookies. These breakfast cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, you can freeze them for up to one month, making them a convenient and nutritious make-ahead breakfast option.

Grilled Banana Dessert Tacos

Imagine transforming a classic dessert into a fun, grilled treat that's both vegan and irresistibly delicious. These Grilled Banana Dessert Tacos combine the sweet caramelization of grilled bananas with crispy tortillas and decadent plant-based toppings, creating a summer dessert that's sure to impress.

This unique dessert combines the comfort of familiar flavors with a creative twist, making it perfect for backyard barbecues, family gatherings, or a special weekend indulgence. By using simple ingredients and grilling techniques, you can elevate a basic banana into a spectacular dessert experience.

Ingredients:

• 4 medium ripe bananas
• 4 small corn or flour tortillas
• 2 tablespoons coconut oil
• 1/4 cup dairy-free dark chocolate chips
• 2 tablespoons chopped nuts (almonds or pecans)
• 2 tablespoons shredded coconut
• 1 tablespoon maple syrup
• Pinch of cinnamon

Preheat your grill to medium heat and lightly brush the grates with coconut oil to prevent sticking. Slice bananas lengthwise, keeping the peel on to help maintain their shape during grilling. Grill the banana halves for 2-3 minutes on each side until they develop beautiful caramel-like grill marks and become soft.

While the bananas are grilling, lightly brush the tortillas with coconut oil and warm them on the grill for about 30 seconds on each side until they're slightly crisp but still pliable. Once the bananas are grilled, carefully remove them from their peels and place them inside the warm tortillas. Drizzle with maple syrup, sprinkle chocolate chips, chopped nuts, and coconut, then dust with a light layer of cinnamon.

For best results, serve these dessert tacos immediately while the bananas are still warm and the chocolate is melting. If you're preparing for a larger group, you can slightly pre-grill the bananas and tortillas, then do the final assembly just before serving to maintain the optimal texture and temperature. Consider offering additional toppings like vegan whipped cream or a scoop of dairy-free vanilla ice cream for an extra indulgent touch.

Banana Spinach Green Smoothie Bowl

Elevate your breakfast game with this vibrant and nutrient-packed Banana Spinach Green Smoothie Bowl. This refreshing dish combines the natural sweetness of ripe bananas with the nutritional powerhouse of spinach, creating a visually stunning and incredibly healthy morning meal that will energize your day.

Not only is this smoothie bowl delicious and beautiful, but it also provides a perfect balance of vitamins, minerals, and essential nutrients. The combination of creamy bananas and leafy spinach offers a unique green hue that makes this breakfast both Instagram-worthy and incredibly nourishing.

Place bananas, spinach, almond milk, chia seeds, maple syrup, and vanilla extract into a high-powered blender. Blend on high speed until the mixture is smooth and creamy, adding ice cubes to achieve your desired consistency. The result should be thick and spoonable, similar to a soft-serve texture.

Pour the smoothie mixture into a bowl and decorate with additional sliced bananas, a sprinkle of chia seeds, and perhaps some granola or coconut flakes for added texture. The key is to create a visually appealing presentation that makes the smoothie bowl as beautiful as it's delicious.

When preparing this smoothie bowl, choose very ripe bananas for maximum sweetness and ensure your spinach is fresh and crisp. For best results, freeze your bananas beforehand to create an even creamier texture, and don't be afraid to experiment with different toppings to keep your breakfast exciting and nutritionally diverse.

Ingredients:

• 2 ripe bananas
• 2 cups fresh spinach leaves
• 1/2 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Ice cubes