12 Easy Banana Recipes

When life hands you overripe bananas, you've got more options than you might think. You'll find that these 12 banana recipes transform those speckled fruits into everything from classic comfort foods to innovative treats. Whether you're craving a slice of warm banana bread or looking to whip up a quick smoothie bowl, these foolproof recipes will help you master the art of banana-based cooking. Let's explore how this humble fruit can become the star of your kitchen creations.

Classic Banana Bread

The key to exceptional banana bread lies in using perfectly overripe bananas – those with dark spots and a strong banana aroma. These bananas not only provide the best flavor but also contribute to the bread's signature moistness and natural sweetness, reducing the need for additional sugar.

3 ripe bananas, mashed

1/3 cup melted butter

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour

Optional: 1/2 cup chopped walnuts or pecans

Preheat your oven to 350°F (175°C) and grease a 4×8-inch loaf pan. In a large mixing bowl, mash the bananas until smooth, then mix in the melted butter. Stir in the sugar, egg, and vanilla extract until well combined.

Add the baking soda and salt, then gradually fold in the flour until just incorporated, being careful not to overmix. If using nuts, gently fold them in.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the best results, store the banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The bread can also be frozen for up to 3 months. To prevent the top from becoming too dark during baking, loosely cover with aluminum foil after the first 30 minutes if needed.

Banana Oatmeal Breakfast Muffins

Banana oatmeal breakfast muffins combine the comforting warmth of oatmeal with the natural sweetness of ripe bananas. These wholesome muffins make for a perfect grab-and-go breakfast option that's both nutritious and satisfying.

These muffins can be prepared in advance and stored for the week ahead, making them an excellent meal prep choice. The combination of rolled oats and mashed bananas creates a moist, hearty texture while providing a good source of fiber and essential nutrients.

• 2 cups rolled oats
• 1½ cups all-purpose flour
• 3 ripe bananas, mashed
• 2 large eggs
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, combine the dry ingredients: rolled oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the mashed bananas, eggs, brown sugar, oil, milk, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

For best results, use very ripe bananas with brown spots on the peel as they provide maximum sweetness and are easier to mash. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.

3-Ingredient Banana Pancakes

This recipe creates light and fluffy pancakes with a subtle banana taste that pairs wonderfully with maple syrup, honey, or even a dollop of whipped cream. The natural sweetness of ripe bananas means you can reduce the amount of added sugar while still enjoying a satisfying breakfast treat.

Ingredients:

• 2 ripe bananas, mashed
• 1½ cups all-purpose flour
• 2 large eggs
• 1¼ cups milk
• 3 tablespoons melted butter
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 teaspoon vanilla extract

In a large bowl, mash the bananas until smooth, then whisk in the eggs, milk, melted butter, and vanilla extract until well combined. In a separate bowl, mix the flour, sugar, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined – small lumps are okay.

Heat a non-stick griddle or pan over medium heat. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges start to look dry (about 2-3 minutes), then flip and cook the other side until golden brown (about 1-2 minutes).

For best results, use very ripe bananas with brown spots on the peel as they provide the most flavor and natural sweetness. Don't overmix the batter, as this can make the pancakes tough instead of fluffy. If the pancakes brown too quickly, lower the heat as banana pancakes tend to brown faster than regular pancakes due to their higher sugar content.

Creamy Banana Smoothie Bowl

This recipe creates a perfectly balanced bowl that's creamy enough to hold toppings while remaining easy to eat with a spoon. The frozen banana base provides a rich, smooth texture while additional ingredients add protein and essential nutrients to fuel your day.

Ingredients:

• 2 ripe bananas, frozen
• 1 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1 tablespoon chia seeds
• 1/4 cup rolled oats
• Optional toppings: sliced fresh banana, granola, berries, coconut flakes, nuts

The preparation begins by slicing and freezing ripe bananas overnight. When ready to make the bowl, blend the frozen bananas, Greek yogurt, and almond milk until smooth and creamy. Add honey, chia seeds, and rolled oats, blending again until the mixture reaches a thick, ice cream-like consistency. If the mixture is too thick, add small amounts of almond milk until reaching the desired texture.

Pour the smoothie mixture into a bowl immediately after blending. The consistency should be thick enough that the toppings won't sink. Arrange your chosen toppings in sections or circles for an aesthetically pleasing presentation. Serve immediately while the mixture is still frozen and has the optimal texture.

For best results, use bananas that are fully ripe with brown spots on the peel before freezing, as they provide the sweetest flavor and creamiest texture. The bowl should be eaten immediately after preparation, as the mixture will start to melt at room temperature. Pre-measure and prepare all toppings before blending to ensure quick assembly while the smoothie base maintains its optimal consistency.

No-Bake Banana Pudding

No-Bake Banana Pudding is a beloved Southern dessert that combines layers of creamy vanilla pudding, fresh bananas, and classic vanilla wafer cookies. This nostalgic treat has been a staple at family gatherings, potlucks, and holiday celebrations for generations.

Making this dessert requires no baking, making it perfect for warm summer days or when you need a quick, impressive dessert. The pudding sets in the refrigerator, allowing the cookies to soften and the flavors to meld together, creating a harmonious blend of sweet, creamy, and fruity notes.

Ingredients:

• 1 (5 oz) package instant vanilla pudding mix
• 2½ cups cold milk
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) container whipped topping
• 1 (12 oz) package vanilla wafer cookies
• 4-5 ripe bananas, sliced
• Additional vanilla wafers and banana slices for garnish

In a large bowl, whisk together the instant pudding mix and cold milk until smooth, then let it set for 5 minutes. In a separate bowl, beat the cream cheese until smooth, then gradually mix in the sweetened condensed milk. Fold the whipped topping into the cream cheese mixture, then combine this with the pudding until well blended.

In a large serving bowl or trifle dish, create layers starting with vanilla wafers, followed by banana slices, and the pudding mixture. Repeat these layers until all ingredients are used, ending with the pudding mixture on top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to develop and the cookies to soften.

For best results, slice bananas just before assembling to prevent browning, and dip them in lemon juice if needed to maintain their color. The dessert can be made up to 24 hours in advance, but it's best consumed within 2-3 days. Store in the refrigerator and avoid placing in direct sunlight or warm areas, as this can cause the pudding to separate and the bananas to brown faster.

Chocolate-Dipped Frozen Bananas

Chocolate-dipped frozen bananas are a delightful treat that combines the natural sweetness of ripe bananas with rich, decadent chocolate. This simple yet satisfying dessert can be customized with various toppings and makes for a healthier alternative to traditional ice cream treats.

Perfect for hot summer days or as an after-school snack, these frozen treats take minimal effort to prepare but deliver maximum enjoyment. The contrast between the frozen banana and the crisp chocolate coating creates an interesting texture combination that appeals to both children and adults alike.

Ingredients:

• 4 ripe bananas
• 12 ounces semi-sweet chocolate chips
• 2 tablespoons coconut oil
• 8 popsicle sticks
• Optional toppings: chopped nuts, sprinkles, shredded coconut, or crushed cookies

Peel the bananas and cut them in half crosswise. Insert a popsicle stick into the cut end of each banana piece and place them on a baking sheet lined with parchment paper. Freeze the bananas for at least 2 hours or until completely frozen.

In a microwave-safe bowl, combine chocolate chips and coconut oil, heating in 30-second intervals while stirring until completely melted and smooth.

Working quickly, dip each frozen banana in the melted chocolate mixture, using a spoon to help coat evenly. If desired, immediately sprinkle with chosen toppings before the chocolate sets. Place the dipped bananas back on the parchment-lined baking sheet and return to the freezer for 15-20 minutes until the chocolate is completely set.

For best results, select bananas that are ripe but still firm, as overripe bananas can become too soft when frozen. The addition of coconut oil to the chocolate helps create a smoother coating that won't crack when frozen. Store the finished treats in an airtight container in the freezer for up to a week, though the banana may darken slightly over time.

Banana Cinnamon French Toast

Banana Cinnamon French Toast transforms the classic breakfast dish into a tropical delight by incorporating sweet, ripe bananas and warm cinnamon spice. This combination creates a harmonious blend of flavors that elevates ordinary French toast into something truly special.

This recipe takes approximately 20 minutes to prepare and serves four people. The key to achieving the perfect result lies in using slightly stale bread, which better absorbs the egg mixture without becoming too soggy. The bananas should be ripe but still firm enough to slice.

• 8 slices of day-old bread
• 2 ripe bananas, sliced
• 3 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• Maple syrup for serving
• Pinch of salt

Whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, and salt in a shallow dish. Heat a large skillet or griddle over medium heat and add butter. Dip each bread slice in the egg mixture, allowing it to soak for about 30 seconds per side. Place the soaked bread on the heated surface and cook for 2-3 minutes on each side until golden brown.

While the French toast is cooking, arrange banana slices on one side of each piece. Once both sides are cooked, fold the French toast in half over the bananas. Serve immediately with warm maple syrup and additional banana slices if desired.

For best results, avoid using very fresh bread as it can become too soggy. If bananas are overripe, they may become too mushy during cooking, so choose ones that are ripe but still hold their shape when sliced. The French toast can be kept warm in a 200°F oven while preparing the remaining slices, but it's best served immediately for optimal texture and taste.

Banana Nice Cream

Making banana nice cream at home isn't only cost-effective but also allows for endless flavor variations and customization. The basic recipe requires just frozen bananas, but you can enhance it with additional ingredients like cocoa powder, peanut butter, or other frozen fruits to create different flavor combinations.

Ingredients:

• 4 ripe bananas, peeled and frozen
• 1-2 tablespoons plant-based milk (optional)
• 1/8 teaspoon vanilla extract (optional)

Slice ripe bananas into 1-inch chunks and freeze them for at least 4 hours or overnight. Once frozen, place the banana pieces in a food processor or high-powered blender. Process until the mixture becomes smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add small amounts of plant-based milk to help achieve the desired consistency.

The banana nice cream can be eaten immediately as soft serve, or transferred to a freezer-safe container and frozen for 1-2 hours for a firmer texture. If frozen for longer periods, let it sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.

For best results, use bananas that are ripe with brown spots on the peel, as they provide the sweetest flavor and creamiest texture. When storing, press plastic wrap directly onto the surface of the nice cream to prevent ice crystals from forming. The nice cream will keep in the freezer for up to one month, though the texture is best when consumed within the first week.

Peanut Butter Banana Cookies

Peanut Butter Banana Cookies combine two beloved flavors into soft, chewy treats that are perfect for using up overripe bananas. These cookies offer a healthier twist on traditional cookies while maintaining a satisfying sweetness and rich taste.

The natural moisture from the bananas creates a tender texture, while the peanut butter adds protein and a creamy depth. These cookies can be made in under 30 minutes and require minimal kitchen equipment, making them an ideal recipe for beginner bakers.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup creamy peanut butter
• 1 large egg
• 1/3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix mashed bananas, peanut butter, egg, honey, and vanilla until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a dough forms. If using chocolate chips, fold them in.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on each cookie with a fork to create a crisscross pattern. Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

For best results, use bananas that are very ripe with dark spots on the peel, as they provide more natural sweetness and better consistency. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The dough can also be refrigerated for 24 hours before baking, which will result in a slightly firmer texture.

Banana Oatmeal Energy Bites

Banana Oatmeal Energy Bites are the perfect grab-and-go snack that combines natural sweetness with wholesome ingredients. These no-bake treats are packed with protein, fiber, and healthy fats, making them an excellent choice for pre-workout fuel or an afternoon pick-me-up.

These bite-sized balls come together quickly and can be stored for up to a week, making them ideal for meal prep. They're also incredibly versatile – you can customize them with different mix-ins to suit your taste preferences while maintaining their nutritious core ingredients.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups old-fashioned oats
• 1/2 cup natural peanut butter
• 1/4 cup honey
• 1/4 cup mini chocolate chips
• 1/4 cup ground flaxseed
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

In a large mixing bowl, mash the bananas until smooth, then add peanut butter and honey, stirring until well combined. Add the oats, ground flaxseed, vanilla extract, cinnamon, and salt, mixing thoroughly until all ingredients are evenly distributed. Fold in the mini chocolate chips last, ensuring they're evenly spread throughout the mixture.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up. Once chilled, roll the mixture into 1-inch balls using your hands. Place the energy bites on a parchment-lined baking sheet and refrigerate for an additional 30 minutes to set completely.

For best results, store these energy bites in an airtight container with wax paper between layers to prevent sticking. The mixture might be sticky when rolling – slightly wet hands can make the process easier. If the mixture is too wet, add more oats; if too dry, add a little more mashed banana or honey until you reach the desired consistency.

Caramelized Banana Foster

Bananas Foster is a classic New Orleans dessert that combines ripe bananas with a rich, buttery caramel sauce, typically served over vanilla ice cream. Created in 1951 at Brennan's Restaurant, this iconic dish was named after Richard Foster, a frequent customer and friend of the restaurant owner.

This elegant dessert features bananas cooked in butter, brown sugar, and cinnamon, then dramatically flambéed with rum to create a decadent sauce. While traditionally prepared tableside in restaurants with great flair, it can be easily recreated at home with impressive results.

Ingredients:

• 4 ripe bananas, sliced lengthwise
• 4 tablespoons butter
• 1 cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup dark rum
• ¼ cup banana liqueur (optional)
• Vanilla ice cream for serving

Melt butter in a large skillet over medium heat. Add brown sugar and cinnamon, stirring until the sugar dissolves and the mixture starts to bubble. Add the banana slices and cook for 2 minutes on each side until they begin to soften and caramelize.

Remove the pan from heat. Carefully add the rum (and banana liqueur if using). Return the pan to heat and, if desired, tilt the pan slightly to ignite the alcohol. Let the flames subside naturally, which typically takes 30 seconds to 1 minute. Baste the bananas with the sauce as it thickens.

When working with flames in this recipe, keep a pot lid nearby to smother any unwanted flames. Use only ripe but still firm bananas, as overripe ones will become too mushy during cooking. The alcohol can be omitted if preferred, though it adds significant flavor to the final dish. Never pour alcohol directly from the bottle into a hot pan, and keep a fire extinguisher within reach as a safety precaution.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins are a perfect way to use up overripe bananas while creating a delicious breakfast treat or afternoon snack. The natural sweetness of bananas combines beautifully with rich chocolate chips to create moist, flavorful muffins that appeal to both kids and adults.

These muffins come together quickly and can be stored for several days, making them an excellent make-ahead option for busy mornings. The recipe is also forgiving and adaptable, allowing you to adjust the sweetness level or swap ingredients based on your preferences.

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 teaspoon ground cinnamon
• 1/4 cup milk

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, combine the mashed bananas, melted butter, eggs, and vanilla extract until well blended.

In a separate bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the banana mixture, being careful not to overmix. Stir in the chocolate chips and milk until just combined.

Fill each muffin cup about 2/3 full with batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but there shouldn't be wet batter).

For best results, use bananas that are very ripe with black spots on the peel, as they provide the most flavor and natural sweetness. The muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To prevent the chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before adding them to the batter.