50 Banana Recipes

1. Banana bread with coconut. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup each granulated sugar, dark brown sugar, and sweetened coconut, 1 teaspoon baking powder, 1/2 teaspoon each ground allspice, baking soda, and salt, and 1/4 teaspoon nutmeg. Stir in 4 mashed bananas, 3/4 cup melted coconut oil, 3 eggs, and 1 tablespoon vanilla extract; stir in 1 sliced ​​banana. Transfer to a greased 9x5-inch loaf pan. Bake at 350°F (180°C) for about 1 hour 10 minutes, covering with foil for the last 20 minutes, or until a toothpick inserted comes out clean and comes out clean.

2. Chocolate banana bread. In a large bowl, whisk together 1 2/3 cups flour, 1/3 cup unsweetened alkalized cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon each baking soda and salt. Stir in 4 mashed bananas, 6 ounces melted butter, 3 eggs, 2/3 cup each granulated sugar and light brown sugar; stir in 1 cup dark chocolate chips. Transfer to a greased 9x5-inch loaf pan and bake at 350°F (180°C) for about 1 hour 15 minutes, or until a toothpick inserted comes out clean.

3. Cornbread with banana and blueberries. Prepare cornbread mix (12-16 oz) as directed on package, adding 1 mashed banana, 1/2 cup blueberries, 1/4 cup light brown sugar, and 1/2 teaspoon orange zest. Pour into an 8-inch cast-iron skillet; bake at 400°F (200°C) for about 25 minutes, or until a toothpick inserted comes out clean.

4. Caramel-banana sauce. Make a 3-inch slit lengthwise in 2 unpeeled bananas. Bake on a baking sheet at 350°F (180°C) until soft, 30 minutes. Cool; scrape the pulp into a food processor and puree with 1 teaspoon vanilla. In a saucepan, bring 1 cup sugar and 1/4 cup water to a gentle simmer over medium heat, stirring occasionally; cook until deep amber, 12-15 minutes. Remove from heat and carefully stir in the banana puree, 1/4 cup heavy cream, and 1/4 teaspoon salt. Cool. Serve with ice cream.

5. Banana Foster. In a large skillet, cook 3 sliced ​​bananas with 1/3 cup dark rum and 1/4 cup brown sugar in 4 tablespoons butter over medium-high heat for about 3 minutes, until bubbly and slightly thickened. Serve warm with ice cream or pound cake.

6. Banana pudding. Whisk together 4 egg yolks, 1/4 cup cornstarch, and 2 tablespoons sugar. In a saucepan, bring 4 cups heavy cream (10%) and 1/3 cup sugar to a gentle simmer over medium heat. Whisk half of the warm milk mixture into the egg mixture, then return to the saucepan. Cook, stirring, until thickened, about 3 minutes. Make the sauce according to recipe #5. In a 1.9-quart baking dish, layer half the pudding, 24 vanilla wafer cookies, and the sauce. Add another layer of pudding and cookies. Cover and refrigerate overnight. Top with whipped cream.

7. Bread pudding with banana and honey. Toast 1 challah (thickly slices); tear into pieces and arrange in a greased 9x13-inch pan. Top with 1/3 cup dried cranberries. In a blender, puree 2 bananas, 3 1/2 cups light cream, 1/4 cup each sugar and honey, and a pinch of salt. Add 4 eggs and blend. Pour over the bread and press down; let soak for 30 minutes. Drizzle with 2 tablespoons melted butter. Cover and bake at 350°F (180°C) until puffed, 25-30 minutes. Uncover and bake for 15 minutes, or until set. Drizzle with honey.

8. Banana pudding mousse. Whip 2/3 cup heavy cream with 2 tablespoons sour cream and 1/8 teaspoon maple extract until stiff peaks form. Fold in 1 mashed banana, then 3/4 cup vanilla pudding. Divide among 4 ramekins and refrigerate until set, about 4 hours.

9. Strawberry-banana tartlets. Beat 8 ounces (230 g) of softened cream cheese and 1 banana with a mixer until fluffy and smooth. Add 1/4 cup of powdered sugar and beat until combined. Refrigerate until firm. Fill tart shells (shortbread or phyllo pastry) with half the cheese mixture; top with strawberry slices.

10. Banana cake. Melt 110 g butter in a saucepan over medium heat and cook until browned, 5-8 minutes; cool. In a large bowl, whisk together 3 mashed bananas, 1 1/4 cups dark brown sugar, 1/2 cup sour cream, 2 eggs, brown butter, and 1 tablespoon vanilla. In a separate bowl, whisk together 2 cups flour, 1 teaspoon each baking soda, and salt; stir into banana mixture. Pour into a greased 23 x 33 cm (9 x 13 in) pan. Bake at 180°C (350°F) for about 35 minutes, or until a toothpick inserted comes out clean. Top with cream cheese frosting.

11. Pancakes with chocolate spread. In a blender, puree 1 banana with 1 1/2 cups milk, 1 cup flour, 2 eggs, 4 tablespoons melted butter, 3 tablespoons sugar, and 1 teaspoon vanilla. Pour the batter 1/4 cup at a time into a hot, buttered medium skillet over medium heat; swirl to coat the bottom. Cook until set, about 2 minutes. Flip and add the chocolate-hazelnut spread, then fold into triangles.

12. Deep-fried bananas. Slice 4 large bananas into 1/2-inch-thick rounds. Whisk together 1 1/4 cups of pastry flour, 1 cup of cold sparkling water, and a pinch of salt. Dip the bananas in the batter, letting any excess drip off, then deep-fry in vegetable oil at 350°F (182°C), turning occasionally, for 2-3 minutes until golden brown. Drain on paper towels. Dust with powdered sugar.

13. Spicy Banana Beignets. In a large bowl, whisk together 1 3/4 cups flour, 1/3 cup sugar, 1 teaspoon each baking powder and gingersnap spice, and 1/4 teaspoon salt; make a well in the center. Add 2 small sliced ​​bananas, 2/3 cup milk, and 2 beaten eggs and stir to combine. Deep-fry, about 2 tablespoons of batter at a time, in vegetable oil at 350°F (182°C), turning occasionally, until cooked through and golden brown, about 6 minutes. Drain on paper towels, then roll in sugar.

14. "S'mores". Slice 1 banana; sprinkle generously with sugar and brown with a blowtorch. Spread 4 graham crackers with chocolate-hazelnut spread, spread 4 more with marshmallow frosting; sandwich the bananas between the crackers.


15. Dessert "Chunky Monkey". In a medium bowl, whisk together 3 cups flour and 3/4 teaspoon salt. In a separate bowl, beat 8 ounces softened butter, 1 cup each granulated sugar and dark brown sugar with an electric mixer until creamy. Beat in 3 eggs, 1 banana, and 2 teaspoons vanilla. Beat in the flour mixture, then 1 cup each chocolate chips and chopped toasted walnuts. Spread in an even layer in a foil-lined and greased 9x13-inch pan and bake at 350°F (180°C) until a toothpick inserted comes out clean, 35-40 minutes.

16. Banana cheesecake. Combine 3 tablespoons hot water with 2 teaspoons granulated sugar and 1 teaspoon plain gelatin powder in a small bowl; stir and let sit for 3 minutes. In a large bowl, beat 8 ounces softened cream cheese with 1 banana, 1 cup powdered sugar, and 1/4 teaspoon salt with an electric mixer on medium-high speed until smooth, 3 minutes. Beat in the gelatin mixture and 1 cup sour cream. Pour into a 9-inch graham cracker crust. Refrigerate until set, at least 6 hours.


17. Banana Sandwich Cookies. In a medium bowl, whisk together 2 cups flour, 1/2 teaspoon each baking soda and salt. In a separate bowl, whisk together 4 ounces melted butter, 1 egg, 2 mashed bananas, 1 cup dark brown sugar, and 1 teaspoon vanilla; stir in flour mixture. Chill for 1 hour. Drop 16 mounds of dough (about 3 tablespoons each) onto parchment-lined baking sheets, spacing them 2 inches apart. Bake at 350°F (180°C) until set, 20-22 minutes. Cool. Assemble sandwiches with vanilla frosting.

18. Whipped cream with peanut butter. Beat 1 cup heavy cream, 3 tablespoons powdered sugar, and 1 tablespoon vanilla with a mixer on medium-high speed until stiff peaks form. Puree 1 banana with 1 tablespoon creamy peanut butter in a blender until smooth; fold into the whipped cream.

19. No-bake waffle cake. Make a double batch of whipped cream (No. 18), substituting 1/2 cup malted milk powder for the peanut butter. Line a 9-inch springform pan with chocolate wafer cookies, breaking them into an even layer; top with 1 1/2 cups banana whipped cream. Repeat, making 3 more layers of cookies and cream. Refrigerate overnight to soften.


20. Mini Banoffee Pie. In a saucepan, bring 4 oz. butter, 1/2 cup dark brown sugar, 1/4 cup each dark corn syrup and heavy cream, and 1/2 teaspoon salt to a boil. Reduce heat and simmer until thickened, 8 minutes. Divide 1 sliced ​​banana between 6 mini graham cracker shells and top with butterscotch sauce. Refrigerate until firm, about 1 hour. Whip 1 cup heavy cream with 1 teaspoon espresso powder until stiff peaks form and spoon onto the pies.

21. Oatmeal cookies with chocolate. In a medium bowl, combine 2 cups rolled oats, 1 cup flour, 1/2 teaspoon each baking soda and salt. In a separate bowl, whisk together 1 egg, 2 mashed bananas, 3/4 cup light brown sugar, 4 oz melted butter, and 1 teaspoon vanilla. Stir in the flour mixture to combine, then fold in 3/4 cup each chocolate chips and coconut flakes. Chill for 1 hour. Drop the batter by the spoonful onto parchment-lined baking sheets, about 2 tablespoons at a time, 2 inches apart. Bake at 350°F (180°C) until lightly golden brown, 18-20 minutes.

22. Tropical smoothie. In a blender, puree 1 frozen sliced ​​banana with 3/4 cup pineapple-orange juice, 1/2 cup frozen pineapple chunks, a 1-inch piece of turmeric and a pinch of pepper until smooth.

23. Frozen yogurt with banana and berries. In a blender, puree 2 frozen bananas with 2 cups of frozen mixed berries, 1 cup of vanilla Greek yogurt, and 1/4 cup of honey. Freeze for about 1 hour, or until the yogurt is ready to eat with a spoon.

24. Fruit ice. Make frozen yogurt (No. 23); spoon into popsicle molds and freeze until firm. Melt 4 oz. (110 g) of chopped white chocolate with 2 tbsp. coconut oil in the microwave, stirring every 30 seconds, until smooth; cool. Submerge popsicles halfway in chocolate, place on a wire rack set on a baking sheet, and freeze.


25. Banana split. Slice 2 small bananas into thick rounds and freeze until firm, at least 4 hours. Melt 170g chopped semisweet chocolate with 1 tbsp coconut oil in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each banana slice into the chocolate mixture, then place on a vanilla wafer cookie. Dip the cookie and banana into the chocolate, spooning more chocolate on top to coat. Transfer to a wire rack; top with crushed freeze-dried strawberries and chopped walnuts, and freeze.

26. Milkshake with grilled banana. Grill 1 unpeeled banana directly on the grill over medium heat, turning, for 10 minutes until soft; let cool. Trim both ends. Transfer the peeled banana to a blender and puree with 500 ml of softened vanilla ice cream and 2 tablespoons of milk.

27. Chocolate banana ice cream. Simmer 2 sliced ​​bananas, 2 tablespoons each water and sugar in a nonstick skillet over medium heat, stirring, for 10 to 12 minutes, until thickened; cool. Whisk 1 cup each sugar and milk with 1/2 cup unsweetened alkalized cocoa powder and 1 tablespoon banana liqueur until thick and smooth; stir in 2 cups heavy cream and the banana mixture. Refrigerate for 30 minutes. Churn in an ice cream maker; freeze until firm.

28. Ice cream with dulce de leche. Freeze 4 sliced ​​bananas until firm, at least 4 hours. Puree in a food processor with 1/4 cup dulce de leche and a pinch of salt until thick and smooth. Freeze for about 2-4 hours, until the mixture is spoonable.

29. Ice cream with pineapple and coconut. Freeze 3 sliced ​​bananas until firm, at least 4 hours. Puree in a food processor with 1 cup frozen pineapple chunks and 1/4 cup sweetened coconut cream until thick and smooth.


30. Cherry-chocolate ice cream. Freeze 2 sliced ​​bananas until firm, at least 4 hours. Puree 2 cups frozen pitted cherries and 2 tablespoons amaretto in a food processor until smooth and thick. Beat in 3 tablespoons mini chocolate chips.

31. Vegan Oatmeal Muffins. In a bowl, whisk together 3 mashed bananas, 1/2 cup applesauce, 1/4 cup each oat milk and vegetable oil. In a separate bowl, combine 1 1/2 cups flour, 1 cup rolled oats, 1/2 cup turbinado sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon each cinnamon and salt; make a well in the center. Pour in the banana mixture and stir. Divide among 12 lined muffin tins and sprinkle with turbinado sugar. Bake for 20 minutes at 400°F (200°C), until a toothpick inserted comes out clean.

32. Semolina porridge with banana. In a saucepan, bring 2 cups of water and milk to a gentle simmer. Whisk in 3/4 cup of semolina, 1/2 teaspoon each of vanilla and salt. Cook, stirring, for about 3 minutes, until thickened. Whisk in 2 mashed bananas and cook, stirring to combine, for 1-2 minutes. Add butter and maple syrup to each serving.

33. Banana milk. Puree 1 banana with 3/4 cup water and a few ice cubes in a blender. Refrigerate; shake before using.

34. Lazy oatmeal with banana and blueberries. Make banana milk (No. 33). Pour 2/3 cup into a jar and stir in 1/2 cup rolled oats and 1/3 cup plain Greek yogurt. Stir in 1/2 sliced ​​banana and 1/4 cup blueberries. Refrigerate overnight.

35. Banana-orange waffles. In a bowl, combine 2 cups flour, 1/4 cup powdered sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a separate bowl, whisk together 2 eggs, 1 cup milk, 2 small mashed bananas, 6 ounces melted butter, and 1/2 teaspoon orange zest; fold into the flour mixture. Cook in a greased waffle iron until golden brown.

36. Butter with banana and honey. Make a 3-inch (7.5 cm) slit in an unpeeled banana. Bake on a baking sheet at 350°F (180°C) until soft, about 30 minutes. Cool; scrape the pulp into a mini food processor and puree with 4 oz (110 g) of softened salted butter and 3 tablespoons of honey until smooth. Serve on toast, pancakes, or waffles.

37. Baked banana curd. Make a 3-inch (7.5 cm) slit in 2 unpeeled bananas lengthwise. Bake on a baking sheet at 350°F (180°C) until soft, 30 minutes. Cool and scrape the pulp into a blender. Add 2 eggs, 2 egg yolks, 1/4 cup light brown sugar, 2 tablespoons lemon juice, and a pinch of salt; puree until smooth. Transfer to a medium saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and whisk in 2 tablespoons cold, diced butter. Strain through a fine-mesh sieve into a small bowl and press a piece of plastic wrap onto the surface. Refrigerate until set, 2 hours. Serve on buttered toast.

38. Banana pancakes. In a bowl, combine 1 cup each all-purpose and whole wheat flour, 3 tablespoons dark brown sugar, 1 teaspoon each baking powder and baking soda, and 1/2 teaspoon each nutmeg and salt. Whisk in 2 cups buttermilk, 2 eggs, and 4 tablespoons melted butter, then stir in 2 mashed bananas and 1 sliced ​​banana. Fry 1/4 cup of batter at a time in a hot, buttered skillet.

39. Banana Pecan Muffin. In a large bowl, whisk together 2 cups flour, 1 teaspoon each baking powder, baking soda, and salt. In a separate bowl, beat 4 ounces softened butter, 1/2 cup each granulated sugar and dark brown sugar with an electric mixer until light and fluffy. Add 2 eggs, 2 bananas, 2 tablespoons bourbon, and 1 tablespoon vanilla. Beat in the flour mixture in three additions, alternating with 3/4 cup sour cream. Press the batter into a 9x13-inch pan in an even layer. In a medium bowl, combine 3/4 cup flour, 2/3 cup each brown sugar and chopped pecans, and 1/2 teaspoon each cinnamon and salt; rub in 5 tablespoons cold butter until the mixture is lumpy, then scatter it over the batter. Bake for 45-55 minutes at 180°C, until a toothpick inserted comes out clean.

40. Bacon and banana jam. Fry 6 slices of chopped bacon in a large nonstick skillet over medium heat, stirring, until crisp. Add 1 sliced ​​onion and a pinch of cayenne pepper; sauté until soft. Add 1/3 cup each apple cider vinegar and water and 1/4 cup maple syrup. Bring to a gentle simmer and add 2 sliced ​​bananas. Simmer for about 20 minutes, stirring frequently, until almost all the liquid has evaporated. Season with salt and pepper.

41. Banana dressing. Puree 1 banana with 1/2 cup mayonnaise and 1 tablespoon lemon juice in a blender; season with salt and hot sauce. Serve with green vegetables or sandwiches.

42. Banana ketchup. In a saucepan, cook 1 diced onion, 1 small chopped Scotch Bonnet chili, 1 minced garlic clove, and 1 2-inch piece of sliced ​​ginger in butter over medium heat until softened, 5 minutes. Add 4 sliced ​​bananas, 1 cup water, 1/4 cup each light brown sugar and apple cider vinegar, 2 teaspoons ground turmeric, 1/4 teaspoon each allspice and cinnamon. Cook until thickened, about 10 minutes. Puree until smooth.

43. Hot barbecue sauce. Follow recipe #42, substituting Fresno chilies for the Scotch Bonnet chilies. Use 1/3 cup apple cider vinegar and add 6-ounce can tomato sauce, 2 tablespoons each molasses, tomato paste, and Worcestershire sauce, 1 tablespoon smoked paprika, and 1 teaspoon pepper. Cook for 20 minutes before pureeing. Season with salt.

44. Monte Cristo sandwiches. Spread peanut butter on 4 slices of white bread; make 2 sandwiches with sliced ​​bananas and cooked bacon. Whisk 1 egg with 2 tablespoons of milk. Dip the sandwiches in the egg mixture; fry in a buttered skillet over medium heat, turning, until golden brown, about 6 minutes. Dust with powdered sugar.

45. Banana-raspberry marshmallow. Puree 3 bananas with 2 cups raspberries, 3/4 cup sugar, and 2 tablespoons lemon juice in a blender until smooth. Transfer to a saucepan and simmer over medium heat, stirring occasionally, for about 35 minutes, until thickened. Spread in a very thin layer on a baking sheet lined with a silicone mat. Bake at 222°F (105°C) for about 3 hours, until dry and barely sticky. Cool completely. Invert onto a sheet of waxed paper and remove the silicone mat. Cut into strips and roll.

46. ​​Dried bananas. Cut 3 bananas into 1/2-inch-thick rounds and arrange them on a silicone mat or parchment-lined baking sheet. Bake for 3.5 to 4.5 hours at 225°F (105°C), until golden brown and crispy.

47. Energy bars. In a food processor, puree 1 banana, 1.5 cups each sweetened coconut flakes, 1/2 cup each sweetened wheat germ, and 1/2 cup each dried cherries and almond paste until a ball forms. Press into an 8-inch square pan lined with plastic wrap. Refrigerate until set, about 2 hours. Invert onto a plate, remove the plastic wrap, and cut into squares. Refrigerate.

48. Chocolate banana smoothie. Puree 1 large banana with 2 cups milk and 3 tablespoons chocolate syrup in a blender until smooth. Pour into 2 large glasses and top with cold sparkling water.

49. Banana-coconut smoothie. Puree 3 small bananas with 3/4 cup coconut water, 3 tablespoons sugar, 2 tablespoons lime juice, and 1 cup ice in a blender until smooth. Pour into glasses.


50. Daiquiri with banana and mango. Freeze 2 sliced ​​bananas until firm, 2-3 hours. Puree in a blender until smooth, adding 1/2 cup dark rum and frozen mango chunks, 1/4 cup each sugar, coconut water, and lime juice, and 2 cups ice. Pour into small glasses.