15 Must-Try Overripe Banana Recipes

Got overripe bananas sitting on your counter? Don't toss them out! These spotty, brown-speckled fruits are culinary gold waiting to be transformed. You'll discover how to turn those seemingly past-their-prime bananas into mouthwatering treats that'll surprise your taste buds and reduce food waste. From classic banana bread to innovative desserts, these recipes will rescue your mushy bananas and turn them into something spectacular—and you won't believe how versatile they can be.

Classic Banana Bread

Banana bread is the ultimate solution for those overripe bananas that are too soft for eating fresh. This classic quick bread transforms what might otherwise be considered waste into a deliciously moist and sweet treat that everyone loves. The beauty of banana bread lies in its simplicity and its ability to use fruit that would typically be thrown away.

The origins of banana bread can be traced back to the Great Depression, when resourceful home cooks sought to minimize food waste by finding creative ways to use every ingredient. Today, it remains a beloved comfort food that can be enjoyed for breakfast, as a snack, or even as a dessert.

Ingredients:

• 2-3 very ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• Optional: 1/2 cup chopped nuts or chocolate chips

Preheat the oven to 350°F and grease a 4×8 inch loaf pan. In a large mixing bowl, combine the mashed bananas with melted butter, stirring until well mixed. Add the sugar, egg, and vanilla, and mix thoroughly until the ingredients are fully incorporated.

In a separate bowl, combine the baking soda, salt, and flour, then gradually fold this dry mixture into the wet ingredients, taking care not to overmix. Pour the batter into the prepared loaf pan and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the best banana bread, always use bananas that are very ripe with dark brown or black peels, as these will provide the most intense flavor and natural sweetness. If your bananas aren't quite at that stage, you can ripen them more quickly by placing them in a paper bag with an apple for a day or two, which will help speed up the ripening process.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins are the perfect way to transform those overripe bananas sitting on your kitchen counter into a delightful breakfast or snack. These moist, tender muffins are studded with rich chocolate chips, creating a treat that's both comforting and indulgent.

The beauty of this recipe lies in its simplicity and versatility. By using overripe bananas, you're not only reducing food waste but also ensuring maximum natural sweetness and moisture in your muffins. The riper the bananas, the more intense the flavor and the softer the texture will be.

Ingredients:

• 2 large overripe bananas
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease with cooking spray. In a large mixing bowl, mash the overripe bananas until smooth and then whisk in the melted butter, sugar, egg, and vanilla extract until well combined.

In a separate bowl, mix the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Gently stir in the chocolate chips, distributing them evenly throughout the batter. Divide the batter equally among the muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For best results, use bananas that are very dark brown or almost black, as these will provide the most intense flavor and natural sweetness. If you want to add extra texture, consider toasting the chocolate chips briefly in a dry skillet before adding them to the batter, or sprinkle some additional chocolate chips on top of the muffins just before baking for a more decadent finish.

No-Bake Banana Oatmeal Cookies

Got it! Here's the recipe for No-Bake Banana Oatmeal Cookies:

When bananas turn brown and soft, they're perfect for creating delicious no-bake cookies that are both nutritious and indulgent. These cookies offer a quick and easy solution for using overripe bananas while satisfying your sweet tooth without turning on the oven.

No-bake banana oatmeal cookies are incredibly simple to prepare, requiring just a few ingredients and minimal cooking time. They provide a great way to transform potentially wasted fruit into a delightful treat that both kids and adults will enjoy.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups rolled oats
• 1/4 cup honey
• 1/4 cup peanut butter
• 1/4 cup chocolate chips
• 1 tsp vanilla extract
• Pinch of salt

Combine the mashed bananas, honey, peanut butter, and vanilla extract in a large mixing bowl, stirring until smooth and well-blended. Add the rolled oats, chocolate chips, and salt, mixing thoroughly to ensure all ingredients are evenly distributed.

Using a spoon or cookie scoop, drop mixture onto a parchment-lined baking sheet, forming rounded cookies. Refrigerate for at least one hour to allow cookies to set and firm up.

For best results, store these cookies in an airtight container in the refrigerator, where they'll keep fresh for up to five days. Using very ripe bananas will provide the most intense flavor and natural sweetness, and you can experiment with different mix-ins like nuts or dried fruit to customize your cookies.

Banana Pancakes

Overripe bananas are the perfect secret ingredient for creating fluffy, moist, and incredibly flavorful banana pancakes. These golden-brown delights transform those brown, mushy bananas that might otherwise be thrown away into a delectable breakfast treat that will have everyone at the table asking for seconds.

Banana pancakes aren't just delicious, but they're also a smart way to reduce food waste and add natural sweetness and nutrients to your morning meal. The ripe bananas provide natural sugars and a rich, deep flavor that elevates traditional pancake recipes.

Ingredients:

• 2 overripe bananas
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

To make the pancakes, start by mashing the overripe bananas in a large mixing bowl until smooth. In a separate bowl, whisk together the flour, baking powder, salt, and sugar. Create a well in the center of the dry ingredients and add the eggs, milk, melted butter, vanilla extract, and mashed bananas. Gently mix the wet and dry ingredients together, being careful not to overmix – some small lumps are perfectly fine and will ensure tender pancakes.

Heat a non-stick skillet or griddle over medium heat. Pour approximately 1/4 cup of batter for each pancake, allowing space between them. Cook until bubbles form on the surface and the edges look slightly dry, then flip and cook the other side until golden brown. Repeat with the remaining batter, keeping cooked pancakes warm in a low-temperature oven if desired.

For the best results, let the pancake batter rest for 5-10 minutes before cooking to allow the flour to absorb the liquid, which creates a more tender pancake. If the batter seems too thick, add a little more milk to achieve a pourable consistency. For extra richness, you can also add a sprinkle of cinnamon or a handful of chopped nuts to the batter.

Banana Smoothie

Overripe bananas are a treasure trove of natural sweetness, making them the perfect base for a creamy, nutritious smoothie. This banana smoothie transforms those soft, brown-speckled fruits from potential waste into a delightful and healthy beverage that can energize your morning or serve as a satisfying snack.

The beauty of this recipe lies in its simplicity and versatility. By combining ripe bananas with a few complementary ingredients, you can create a smooth, rich drink that offers both flavor and nutritional benefits, all while reducing food waste.

Ingredients:

• 2 overripe bananas
• 1 cup milk (dairy or non-dairy)
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 4-5 ice cubes
• Optional: 1 tablespoon peanut butter or 1 scoop protein powder

To prepare the smoothie, start by peeling the overripe bananas and breaking them into chunks. Place the banana pieces into a blender, ensuring they're ripe enough to be soft and sweet. Add the milk, yogurt, honey, vanilla extract, and optional ingredients like peanut butter or protein powder.

Blend the ingredients on high speed for 30-45 seconds, or until the mixture is completely smooth and creamy. Once blended, add the ice cubes and pulse for an additional 10-15 seconds to create a chilled, frothy texture. Pour the smoothie into glasses and serve immediately.

When making this smoothie, remember that the ripeness of the bananas is key to achieving maximum sweetness and flavor. Bananas with brown spots are ideal, as they've developed more natural sugars. If you prefer a thicker smoothie, you can freeze the bananas beforehand or add less milk to achieve your desired consistency.

Banana Ice Cream

Banana ice cream, often called "nice cream," is a delightful and healthy alternative to traditional dairy-based ice cream. Made primarily from frozen overripe bananas, this dessert offers a creamy texture and natural sweetness without the need for added sugars or heavy cream.

This simple recipe transforms overripe bananas into a guilt-free treat that can be enjoyed by people of all ages. It's not only delicious but also incredibly easy to make, requiring minimal ingredients and equipment.

Ingredients:

• 3-4 very ripe bananas
• Optional: 2 tablespoons of milk (dairy or non-dairy)
• Optional mix-ins: cocoa powder, vanilla extract, peanut butter, or chocolate chips

Slice the ripe bananas into small chunks and freeze them for at least 2 hours, or preferably overnight, until they're completely solid. Once frozen, transfer the banana chunks to a food processor or high-powered blender. Blend the frozen bananas, scraping down the sides occasionally, until they transform from chunky to creamy and smooth.

If the mixture seems too thick, add a small amount of milk to help it blend more easily. Continue processing until the bananas reach a soft-serve consistency. At this point, you can add any optional mix-ins and pulse briefly to incorporate them evenly.

When making banana ice cream, it's best to use bananas that are very ripe with brown spots, as they'll be sweeter and blend more smoothly. If you're not planning to make the ice cream immediately after freezing the bananas, store them in a freezer-safe bag to prevent freezer burn, and try to use them within 1-2 months for the best flavor and texture.

Banana Pudding

Banana pudding is a classic Southern dessert that transforms overripe bananas into a luscious, creamy treat. This comforting dish combines the natural sweetness of ripe bananas with a rich, custard-like base, creating a dessert that's both nostalgic and indulgent.

The beauty of banana pudding lies in its simplicity and ability to rescue bananas that might otherwise be discarded. By using overripe bananas, you're not only reducing food waste but also creating a dessert with intensified banana flavor and natural sweetness.

Ingredients:

• 3-4 overripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Vanilla wafer cookies
• Whipped cream for topping

To prepare the pudding, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, stirring constantly to prevent lumps from forming. In a separate bowl, beat egg yolks, then slowly temper them into the milk mixture while continuously whisking.

Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. This process typically takes 5-7 minutes. Remove from heat and stir in butter and vanilla extract. Fold in the mashed bananas, creating a smooth, creamy pudding. Let the pudding cool slightly before assembling in serving dishes, alternating layers of pudding, vanilla wafers, and additional banana slices.

When serving banana pudding, remember that it tastes best when chilled for at least 2 hours before serving. This allows the flavors to meld and the cookies to soften slightly, creating a more cohesive dessert. For added texture, consider toasting some wafer crumbs or adding a sprinkle of cinnamon on top just before serving.

Banana Fritters

Banana fritters are a delightful way to transform overripe bananas into a sweet, crispy treat that can be enjoyed as a dessert or a comforting snack. These golden-brown delicacies are popular in many cuisines around the world, offering a perfect balance of soft, caramelized banana interior and a crunchy, lightly spiced exterior.

When made with overripe bananas, these fritters become even more flavorful, as the natural sugars in the fruit have concentrated, creating a deeper, more complex sweetness that elevates the entire dish. The soft, nearly mushy texture of overripe bananas makes them ideal for creating a smooth, rich batter that fries up beautifully.

Ingredients:

• 3 overripe bananas
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• Powdered sugar for dusting

Begin by mashing the overripe bananas in a large mixing bowl until they're completely smooth and free of large chunks. In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. In another small bowl, beat the eggs with milk and vanilla extract, then add this wet mixture to the mashed bananas.

Gradually fold the dry ingredients into the banana mixture, stirring until a thick, smooth batter forms. Heat vegetable oil in a deep skillet or Dutch oven to 350°F, ensuring there's enough oil to allow the fritters to float. Using a small spoon or cookie scoop, carefully drop dollops of batter into the hot oil, frying them in batches for 2-3 minutes per side until they're golden brown and crispy.

Remove the fritters with a slotted spoon and drain on paper towels to remove excess oil. Once they've cooled slightly, dust with powdered sugar and serve warm. These fritters are best enjoyed immediately, while they're still crisp and have a soft, warm center.

For the best results, use bananas that are very ripe with dark brown or black spots, as these will provide the most intense flavor and natural sweetness. If the batter seems too thick, you can thin it with a little more milk, and if it's too thin, add a bit more flour. Always be cautious when working with hot oil, and use a thermometer to maintain the correct frying temperature for perfectly crisp fritters.

Banana Breakfast Bars

Banana Breakfast Bars are the perfect solution for those overripe bananas sitting on your counter, transforming them into a delicious and nutritious morning treat. These homemade bars aren't only easy to make but also packed with wholesome ingredients that will keep you energized throughout the morning.

Unlike store-bought breakfast bars, these homemade versions allow you to control the ingredients, ensuring a healthier and more satisfying option. By using overripe bananas, you'll add natural sweetness and moisture to the bars while reducing food waste.

Ingredients:

• 3 overripe bananas, mashed
• 2 cups rolled oats
• 1/2 cup almond flour
• 1/4 cup honey
• 1/4 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 cup chopped nuts (optional)
• 1/4 cup dark chocolate chips (optional)

Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper. In a large mixing bowl, combine the mashed bananas, honey, melted coconut oil, egg, and vanilla extract, mixing until well blended.

In a separate bowl, mix the dry ingredients including oats, almond flour, cinnamon, and baking powder. Gradually fold the dry ingredients into the wet mixture, stirring until a consistent batter forms. If using, fold in the chopped nuts and chocolate chips.

Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

For best results, let the bars cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness. You can also wrap individual bars and freeze them for up to a month, making them a convenient grab-and-go breakfast option.

Banana Chocolate Chip Cake

Transforming overripe bananas into a delectable chocolate chip cake is a delightful way to prevent food waste while satisfying your sweet tooth. This moist and tender cake combines the natural sweetness of ripe bananas with rich, melty chocolate chips, creating a dessert that's both comforting and indulgent.

The beauty of this recipe lies in its simplicity and adaptability. Whether you're looking for a weekend baking project or a quick dessert to use up those browning bananas, this chocolate chip cake is sure to become a family favorite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 2-3 very ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• Optional: 1/2 cup chopped nuts

Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt, creating a smooth dry mixture that will provide the cake's structure. Set this aside while you prepare the wet ingredients.

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the mashed bananas and vanilla extract, mixing until the batter is well combined. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Gently fold in the chocolate chips, being careful not to overmix.

Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.

For best results, use bananas that are very ripe and soft, with brown or black spots, as these will provide the most intense banana flavor and natural sweetness. If you prefer a less sweet cake, you can reduce the sugar slightly or use dark chocolate chips for a more complex flavor profile. The cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.

Banana Cream Pie

When life gives you overripe bananas, a classic banana cream pie is the perfect solution. This beloved dessert transforms soft, brown-speckled bananas into a creamy, decadent treat that celebrates the fruit's rich, sweet flavor. The combination of a buttery crust, silky banana custard, and fluffy whipped cream creates a dessert that's both comforting and indulgent.

Banana cream pie isn't just a delicious way to use up ripe bananas, but also a nostalgic dessert that brings back memories of homemade baking and family gatherings. The key to an exceptional pie lies in using bananas at their peak ripeness, when their natural sugars have developed a deep, complex sweetness.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 3 ripe bananas
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar

To make the banana cream pie, begin by preparing the custard filling. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking constantly to prevent lumps. Add egg yolks and cook over medium heat, stirring continuously until the mixture thickens and begins to bubble, which takes about 6-8 minutes.

Remove the custard from heat and stir in butter and vanilla extract until smooth. Allow the custard to cool slightly, then fold in sliced ripe bananas. Pour the mixture into the pre-baked pie crust and refrigerate for at least 3 hours until fully set. Before serving, whip the heavy cream with powdered sugar until stiff peaks form, and spread or pipe over the chilled pie.

When preparing this pie, ensure your bananas are extremely ripe with dark brown spots, as they'll provide the most intense flavor. For the best texture, let the pie chill thoroughly before serving, and consume within 2-3 days for optimal taste and freshness. If you want a crisp crust, consider brushing the bottom with melted chocolate before adding the custard, which creates a barrier that prevents soggy bottoms.

Banana Upside-Down Cake

When life gives you overripe bananas, turn them into a decadent Banana Upside-Down Cake that transforms what might otherwise be considered kitchen waste into a stunning dessert. This classic recipe takes ripe, soft bananas and caramelizes them into a rich, golden topping that sits atop a moist, tender cake base.

The beauty of this dessert lies in its simplicity and ability to rescue bananas that are past their prime for eating out of hand. By combining a few basic ingredients and using a technique that inverts the traditional cake presentation, you create a show-stopping treat that's both rustic and elegant.

Preheat your oven to 350°F and prepare a 9-inch cake pan by generously buttering the bottom and sides. In a skillet, melt the butter and brown sugar together, stirring until a smooth caramel forms. Pour this mixture into the prepared cake pan, spreading it evenly across the bottom.

Slice the overripe bananas lengthwise and arrange them in a decorative pattern over the caramel base. In a separate bowl, whisk together the dry ingredients, then in another bowl, cream together the granulated sugar, eggs, sour cream, and vanilla. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Gently pour the batter over the banana layer, ensuring an even distribution.

Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate, carefully lifting the pan to reveal the caramelized banana topping.

For best results, use bananas that are very ripe with dark brown or black spots, as these will provide the most intense flavor and natural sweetness. Let the cake cool completely before serving to allow the caramel to set, and consider serving with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.

Ingredients:

• 3-4 overripe bananas
• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 teaspoon vanilla extract

Banana Empanadas

Banana empanadas are a delightful twist on the traditional savory pastry, transforming overripe bananas into a sweet and indulgent treat. These golden, crispy pockets are filled with a rich, caramelized banana mixture that perfectly balances the delicate pastry shell.

This dessert isn't only a great way to use up those brown, spotty bananas that are past their prime for snacking, but also offers a creative and delicious alternative to typical banana bread or muffins. The combination of sweet, soft banana filling and a flaky, buttery crust makes these empanadas irresistible.

Ingredients:

• 3 overripe bananas
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 package premade empanada dough or pie crust
• 2 tbsp butter
• 1 egg (for egg wash)
• Powdered sugar for dusting

Prepare the banana filling by mashing the overripe bananas in a bowl and mixing them with brown sugar, cinnamon, and nutmeg. Melt the butter in a skillet and cook the banana mixture over medium heat, stirring constantly, until it becomes thick and caramelized, about 5-7 minutes.

Roll out the empanada dough and cut into circular shapes. Place a spoonful of the banana mixture in the center of each circle, fold over, and crimp the edges to seal. Brush the tops with egg wash and bake in a preheated 375°F oven for 20-25 minutes, or until golden brown.

When making banana empanadas, ensure your bananas are very ripe for maximum sweetness, and don't overfill the pastry to prevent leaking during baking. Allow the empanadas to cool slightly before serving, and dust with powdered sugar for an extra touch of sweetness.

Banana Energy Bites

Banana energy bites are a fantastic way to transform those browning bananas sitting on your counter into a nutritious and delicious snack. These no-bake treats are perfect for athletes, busy professionals, or anyone looking for a quick energy boost that doesn't compromise on flavor or health benefits.

With just a few simple ingredients, you can create a batch of energy bites that are packed with natural sweetness, protein, and essential nutrients. These portable snacks aren't only easy to make but also incredibly versatile, allowing you to customize them to your taste preferences.

In a large mixing bowl, combine the mashed bananas, rolled oats, almond butter, chia seeds, honey, vanilla extract, and sea salt. Mix thoroughly until all ingredients are well incorporated. The mixture should be slightly sticky and hold together when pressed.

Fold in the dark chocolate chips, ensuring they're evenly distributed throughout the mixture. Using clean hands or a small cookie scoop, form the mixture into compact balls approximately one inch in diameter. Place the energy bites on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them firm up.

For best results, store your banana energy bites in an airtight container in the refrigerator for up to one week. If you want to extend their shelf life, you can also freeze them for up to a month, making them a convenient make-ahead snack that's always ready when you need a quick pick-me-up.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup almond butter
• 1/4 cup chia seeds
• 1/4 cup honey
• 1/2 cup dark chocolate chips
• 1 tsp vanilla extract
• Pinch of sea salt

Banana Chia Seed Pudding

Banana Chia Seed Pudding is a delightful and nutritious dessert that transforms overripe bananas into a creamy, satisfying treat. This simple yet elegant dish combines the natural sweetness of ripe bananas with the nutrient-dense power of chia seeds, creating a pudding that's both delicious and incredibly healthy.

Not only is this pudding easy to prepare, but it also offers a versatile base for various flavor combinations and toppings. The natural sugars in overripe bananas provide a perfect sweetness, while chia seeds add a wonderful texture and boost of omega-3 fatty acids, protein, and fiber.

Ingredients:

• 2 overripe bananas
• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp honey (optional)
• Pinch of cinnamon
• Dash of salt

To prepare the pudding, start by mashing the overripe bananas in a medium mixing bowl until they reach a smooth consistency. Add the chia seeds, almond milk, vanilla extract, honey, cinnamon, and salt, whisking everything together until well combined. Make sure to break up any large banana chunks to ensure a smooth texture.

Cover the mixture and refrigerate for at least 4 hours, or preferably overnight. The chia seeds will absorb the liquid and create a thick, pudding-like consistency. Before serving, give the pudding a good stir to redistribute the ingredients and break up any potential clumps.

When serving, consider topping the pudding with fresh fruit, chopped nuts, or a sprinkle of additional cinnamon. The pudding can be stored in the refrigerator for up to 5 days, making it an excellent make-ahead breakfast or dessert option. For a protein boost, you can also blend in a scoop of your favorite protein powder before chilling.