20 Delicious Ripe Banana Recipes Easy and Quick

Ready to turn those ripe bananas sitting on your counter into something spectacular? You’re in luck! Our roundup of 20 Delicious Ripe Banana Recipes Easy and Quick is packed with mouthwatering ideas that promise to delight your taste buds without keeping you in the kitchen all day. From smoothies to sweets, these recipes are your ticket to quick, effortless, and utterly delicious creations. Let’s get cooking!

Banana Muffins with Chocolate Chips

Revered for their simplicity and beloved for their comforting taste, banana muffins with chocolate chips are a delightful treat that marries the wholesome goodness of ripe bananas with the indulgent richness of chocolate. Perfect for a leisurely breakfast or a sweet afternoon snack, these muffins are a testament to the joy of baking with simple, quality ingredients.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 tsp baking soda (the fresher, the better for that perfect rise)
• 1/4 tsp salt (a pinch of sea salt enhances the chocolate’s depth)
• 3 ripe bananas, mashed (the spottier, the sweeter—trust me)
• 3/4 cup granulated sugar (I sometimes reduce this to 1/2 cup if the bananas are very ripe)
• 1 large egg, room temperature (it blends more smoothly with the batter)
• 1/3 cup unsalted butter, melted (I prefer European-style for its richness)
• 1 cup semi-sweet chocolate chips (a generous cup never hurt anyone)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a separate large bowl, mix the mashed bananas, sugar, egg, and melted butter until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined—overmixing leads to tough muffins.
5. Stir in the chocolate chips, saving a handful to sprinkle on top for a bakery-worthy finish.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Every bite of these banana muffins offers a moist, tender crumb punctuated by melty pockets of chocolate, making them irresistibly delicious. Serve them warm with a dab of butter or alongside a cup of coffee for a truly indulgent experience.

Banana Smoothie with Yogurt

Just as the summer sun reaches its zenith, there’s no better way to refresh than with a creamy, dreamy banana smoothie. This version, enriched with yogurt, strikes the perfect balance between indulgence and vitality, making it a staple in my morning routine.

Ingredients

• 2 ripe bananas (the spottier, the sweeter—I always wait for those brown freckles to appear)
• 1 cup Greek yogurt (I swear by the full-fat version for its luxurious texture)
• 1/2 cup almond milk (unsweetened is my preference, but vanilla adds a nice touch)
• 1 tbsp honey (local if you have it, for that floral hint)
• A pinch of cinnamon (trust me, it’s the secret weapon)
• Ice cubes (about 1/2 cup, but adjust based on your desired thickness)

Instructions

1. Peel the bananas and break them into chunks directly into the blender. This ensures a smoother blend.
2. Add the Greek yogurt, almond milk, honey, and cinnamon to the blender. The honey will coat the blades, so a quick pulse before blending helps distribute it evenly.
3. Blend on high for 30 seconds, then add the ice cubes. Tip: Crushing the ice slightly before adding can prevent blender strain.
4. Continue blending for another 30-45 seconds until the mixture is silky and homogenous. If it’s too thick, a splash more almond milk will loosen it up.
5. Pour into chilled glasses immediately. The contrast between the cool glass and the smoothie enhances the experience.

Rich yet refreshing, this smoothie boasts a velvety texture with layers of sweetness from the banana and honey, cut through by the tang of yogurt. For an extra touch of elegance, garnish with a thin banana slice and a light dusting of cinnamon right before serving.

Banana French Toast

Ripe bananas transform this classic breakfast into a decadent morning treat, blending seamlessly with the custardy richness of French toast for a dish that’s both comforting and sophisticated.

Ingredients

• 4 slices of thick-cut brioche bread (day-old works best for absorbing the custard)
• 2 large eggs (I prefer room temp eggs here for a smoother mixture)
• 1/2 cup whole milk (for that creamy, luxurious texture)
• 1 ripe banana, mashed (the spottier, the sweeter)
• 1 tbsp pure vanilla extract (a splash of this elevates the flavor profile)
• 1/2 tsp ground cinnamon (for a warm, spicy note)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to for a lighter version)
• Maple syrup and powdered sugar, for serving (because presentation is key)

Instructions

1. In a shallow bowl, whisk together the eggs, milk, mashed banana, vanilla extract, and cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan evenly.
3. Dip each slice of brioche into the egg mixture, allowing it to soak for about 20 seconds per side for maximum absorption without falling apart.
4. Transfer the soaked bread to the skillet, cooking for 3-4 minutes on each side or until golden brown and slightly crispy.
5. Repeat with the remaining slices, adding more butter to the skillet as needed to prevent sticking.
6. Serve immediately, dusted with powdered sugar and drizzled with maple syrup for that perfect finish.

Just out of the skillet, this Banana French Toast boasts a crispy exterior with a soft, custard-like center, infused with the natural sweetness of bananas. For an extra touch of elegance, top with fresh banana slices and a sprinkle of cinnamon before serving.

Banana Pudding with Vanilla Wafers

Whisking together the creamy layers and crisp vanilla wafers, this Banana Pudding is a nostalgic dessert that never fails to delight. Perfect for summer gatherings or a cozy night in, its layers of flavor and texture make it a timeless classic.

Ingredients

• 3 ripe bananas – the spottier, the sweeter, ideal for mashing.
• 1 box (11 oz) vanilla wafers – I love the crunch they add against the creamy layers.
• 2 cups whole milk – for a richer pudding, I sometimes opt for half-and-half.
• 3/4 cup granulated sugar – just the right amount to sweeten without overpowering the bananas.
• 1/4 cup all-purpose flour – a spoonful more if you like your pudding thicker.
• 3 large egg yolks – room temperature blends smoother into the mixture.
• 2 tbsp unsalted butter – adds a silky finish to the pudding.
• 1 tsp vanilla extract – pure vanilla makes all the difference here.

Instructions

1. In a medium saucepan, whisk together the sugar, flour, and a pinch of salt over medium heat.
2. Gradually pour in the milk, whisking constantly to avoid lumps, until the mixture is smooth.
3. Add the egg yolks one at a time, whisking well after each addition to ensure a creamy texture.
4. Cook the mixture over medium heat, stirring continuously, until it thickens enough to coat the back of a spoon, about 8-10 minutes.
5. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
6. Let the pudding cool slightly, then layer with sliced bananas and vanilla wafers in a serving dish, starting and ending with pudding.
7. Chill in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften slightly.

Silky smooth pudding paired with the soft bite of bananas and the slight crunch of vanilla wafers creates a dessert that’s as pleasing to the palate as it is to the eye. For an extra touch of elegance, garnish with whipped cream and a sprinkle of crushed wafers before serving.

Banana Ice Cream with Peanut Butter

Zesty yet comforting, this Banana Ice Cream with Peanut Butter is a delightful twist on the classic frozen treat, blending the creamy richness of peanut butter with the natural sweetness of ripe bananas for a dessert that’s both indulgent and surprisingly simple to make.

Ingredients

• 3 large, ripe bananas (the spottier, the better for sweetness)
• 1/2 cup creamy peanut butter (I swear by the natural, unsweetened kind for its pure flavor)
• 1 tbsp honey (a local variety adds a lovely floral note)
• 1 tsp vanilla extract (the real deal, not imitation)
• A pinch of sea salt (to balance the sweetness)

Instructions

1. Peel the bananas and slice them into 1/2-inch thick rounds. Arrange the slices in a single layer on a parchment-lined baking sheet and freeze for at least 2 hours, or until solid.
2. Once frozen, transfer the banana slices to a high-powered blender or food processor. Add the peanut butter, honey, vanilla extract, and sea salt.
3. Blend on high for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is smooth and creamy. Tip: If the mixture is too thick, let it sit for a minute to soften slightly before blending again.
4. For a softer consistency, serve immediately. For a firmer ice cream, transfer the mixture to a loaf pan and freeze for an additional 30 minutes. Tip: Cover the surface directly with parchment paper to prevent ice crystals from forming.
5. Scoop into bowls and enjoy. Tip: Drizzle with extra peanut butter and a sprinkle of crushed peanuts for added texture and flavor.

The result is a luxuriously smooth ice cream with the perfect balance of sweet and salty, its creamy texture punctuated by the rich depth of peanut butter. Serve it in waffle cones for a playful twist or alongside a warm brownie for an decadent dessert duo.

Banana Fritters with Cinnamon Sugar

Heavenly in their simplicity, Banana Fritters with Cinnamon Sugar are a delightful treat that marries the natural sweetness of ripe bananas with the warm spice of cinnamon, creating a dessert that’s both comforting and elegantly rustic.

Ingredients

• 2 ripe bananas (the spottier, the better for sweetness)
• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1 tbsp granulated sugar (for that subtle sweetness in the batter)
• 1 tsp baking powder (the fresher, the fluffier the fritters)
• 1/2 tsp salt (I prefer fine sea salt for its clean taste)
• 1/2 cup milk (whole milk lends richness, but any works)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• Vegetable oil for frying (about 2 cups, or enough for 1-inch depth in your pan)
• 1/4 cup granulated sugar mixed with 1 tsp cinnamon (for that irresistible coating)

Instructions

1. In a large bowl, mash the bananas until smooth, leaving a few small chunks for texture.
2. Whisk in the flour, 1 tbsp sugar, baking powder, and salt until just combined.
3. Add the milk, egg, and vanilla extract, stirring gently to avoid overmixing—this keeps the fritters tender.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F, checking with a thermometer for accuracy.
5. Drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid crowding, for about 2 minutes per side or until golden brown.
6. Use a slotted spoon to transfer the fritters to a paper towel-lined plate, letting them drain briefly.
7. While still warm, roll each fritter in the cinnamon sugar mixture until fully coated.

Golden and crisp on the outside with a soft, banana-laden center, these fritters are best served warm, perhaps with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Banana Cake with Cream Cheese Frosting

Heavenly in its simplicity yet sublime in flavor, this banana cake with cream cheese frosting is a testament to the beauty of combining ripe bananas with the tangy sweetness of cream cheese. Perfect for any occasion, it’s a recipe that promises to delight with every bite.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 tsp baking soda (the fresher, the better for rise)
• 1/4 tsp salt (a pinch of sea salt enhances the flavors)
• 1/2 cup unsalted butter, room temperature (softened butter creams beautifully)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they blend more smoothly when not cold)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup buttermilk (adds a lovely tang and moisture)
• 8 oz cream cheese, room temperature (for the smoothest frosting)
• 1/4 cup unsalted butter, room temperature (creamed with cream cheese for richness)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (for the frosting’s aromatic finish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy.
9. Once the cake is cool, spread the frosting evenly over the top.

Captivating in its moist texture and balanced flavors, this banana cake is a crowd-pleaser. Serve it with a drizzle of caramel or a sprinkle of chopped nuts for an extra touch of elegance.

Banana Granola Bars

Amidst the hustle of daily life, finding a snack that’s both nourishing and delightful can be a challenge, but these Banana Granola Bars rise to the occasion with their perfect blend of sweetness and crunch.

Ingredients

• 2 cups rolled oats (I love the texture they bring)
• 1 cup mashed ripe bananas (about 2 large bananas, the riper, the sweeter)
• 1/2 cup honey (for that golden sweetness)
• 1/4 cup extra virgin olive oil (my go-to for a subtle fruitiness)
• 1/2 cup chopped walnuts (for a satisfying crunch)
• 1/4 cup mini chocolate chips (because chocolate makes everything better)
• 1 tsp vanilla extract (a dash of warmth)
• 1/2 tsp salt (to balance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, combine the rolled oats, mashed bananas, honey, extra virgin olive oil, chopped walnuts, mini chocolate chips, vanilla extract, and salt. Mix until all ingredients are well incorporated.
3. Press the mixture firmly into the prepared baking pan, using the back of a spoon or your hands to ensure it’s evenly distributed and compacted.
4. Bake for 25 minutes, or until the edges are golden brown and the center is set. Tip: For extra crispiness, let it bake for an additional 5 minutes.
5. Allow the granola bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Tip: Cooling is crucial for them to set properly.
6. Once cooled, cut into bars or squares of your desired size. Tip: Use a sharp knife for clean cuts.

How these bars strike a harmonious balance between the earthy oats and the sweet bananas, with the walnuts adding a delightful crunch, is nothing short of magical. Serve them as a quick breakfast on-the-go or pack them in lunchboxes for a midday energy boost.

Banana Waffles with Honey

Whisking together the comfort of home with a touch of morning elegance, these Banana Waffles with Honey are a delightful twist on the classic breakfast. Perfectly golden and infused with the natural sweetness of ripe bananas, they’re drizzled with honey for a finish that’s as beautiful as it is delicious.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp sugar (a hint of sweetness to complement the bananas)
• 2 tsp baking powder (the secret to those perfect peaks)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1 cup milk (whole milk makes them irresistibly rich)
• 1 large egg (room temperature blends smoother)
• 2 tbsp melted butter (unsalted, so you control the saltiness)
• 1 ripe banana, mashed (the spottier, the sweeter)
• 2 tbsp honey, plus extra for drizzling (local honey adds a lovely floral note)

Instructions

1. Preheat your waffle iron to 375°F; a properly heated iron ensures a crispy exterior.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly before adding the milk, melted butter, and mashed banana, mixing until smooth.
4. Pour the wet ingredients into the dry, stirring just until combined—overmixing leads to tough waffles.
5. Lightly grease the waffle iron with butter or non-stick spray, then pour in 1/2 cup of batter, spreading it slightly.
6. Close the lid and cook for about 5 minutes, or until golden brown and steam stops escaping.
7. Carefully remove the waffle and repeat with the remaining batter, keeping finished waffles warm in a 200°F oven.
8. Drizzle each waffle with honey right before serving for that glossy, sweet finish.

Heavenly in texture with a crisp edge giving way to a soft, banana-laced center, these waffles are a morning masterpiece. Serve them with a dollop of Greek yogurt and a sprinkle of cinnamon for an extra layer of flavor, or stack them high with fresh banana slices for a show-stopping breakfast.

Banana Scones with Dried Cranberries

Fluffy, tender, and bursting with sweet-tart flavors, these banana scones with dried cranberries are a delightful twist on the classic breakfast pastry. Perfect for a leisurely weekend brunch or a sophisticated afternoon tea, they strike a beautiful balance between comforting and elegant.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra lightness)
• 1/4 cup granulated sugar (a touch more if you like it sweeter)
• 1 tbsp baking powder (the fresher, the better for rise)
• 1/2 tsp salt (I use fine sea salt for its clean taste)
• 1/2 cup unsalted butter, cold and cubed (keep it cold for flaky layers)
• 1 ripe banana, mashed (the spottier, the sweeter)
• 1/2 cup dried cranberries (I love the pop of color and tang)
• 1/2 cup heavy cream, plus more for brushing (full-fat makes them rich)
• 1 large egg (room temp blends more smoothly)
• 1 tsp vanilla extract (pure vanilla elevates the flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a separate bowl, mix the mashed banana, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients, adding the dried cranberries. Gently fold until just combined—do not overmix.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, brush the tops with a little heavy cream for a golden finish.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

Crumbly yet moist, these scones offer a lovely contrast of textures with the soft banana and chewy cranberries. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.

Banana Yogurt Parfait

Whisking together the simplicity of morning routines with the elegance of dessert, this Banana Yogurt Parfait is a symphony of textures and flavors that dances between creamy and crunchy, sweet and tangy.

Ingredients

• 2 ripe bananas, sliced (the spottier, the sweeter!)
• 1 cup Greek yogurt (I swear by full-fat for that luxe mouthfeel)
• 1/2 cup granola (homemade or your favorite store-bought brand)
• 2 tbsp honey (local if you can, for that floral touch)
• 1/4 tsp cinnamon (a whisper for warmth)

Instructions

1. In a clear glass, layer 1/4 cup of Greek yogurt at the bottom for a pristine white canvas.
2. Artfully arrange a layer of banana slices over the yogurt, covering it completely for a sweet surprise.
3. Sprinkle 2 tablespoons of granola over the bananas, adding that essential crunch.
4. Drizzle 1/2 tablespoon of honey over the granola, letting it cascade down the sides for a golden touch.
5. Repeat the layers once more, starting with yogurt, then bananas, granola, and honey, finishing with a final drizzle of honey on top.
6. Lightly dust the top layer with cinnamon, using a fine sieve for an even, delicate sprinkle.

Assembling this parfait is as much about the visual appeal as it is about the taste. The contrast between the creamy yogurt and the crunchy granola, punctuated by the soft sweetness of bananas, makes each spoonful a delight. Serve it in a mason jar for a rustic charm or a champagne flute for an unexpected twist on elegance.

Banana Crepes with Nutella

Creating the perfect banana crepes with Nutella is an art that combines simplicity with indulgence. Crafted with care, these crepes are a testament to the beauty of breakfast, offering a delicate balance of flavors that awaken the senses.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 large eggs (room temperature blends better)
• 1/2 cup milk (whole milk gives the richest texture)
• 1/2 cup water
• 2 tbsp unsalted butter, melted (plus extra for the pan)
• 1/4 tsp salt
• 2 ripe bananas, thinly sliced (the riper, the sweeter)
• 1/2 cup Nutella (warmed slightly for easy spreading)
• Powdered sugar for dusting (because presentation matters)

Instructions

1. In a large mixing bowl, whisk together the sifted flour and eggs until smooth.
2. Gradually add in the milk and water, stirring to combine into a thin batter.
3. Mix in the melted butter and salt, ensuring the batter is lump-free. Let it rest for 30 minutes; this relaxes the gluten for tender crepes.
4. Heat a non-stick skillet over medium heat and lightly butter it. Pour 1/4 cup of batter, swirling to coat the pan evenly.
5. Cook for about 2 minutes until the edges lift easily, then flip to cook the other side for 1 minute. Tip: The first crepe is a tester; adjust heat as needed.
6. Spread a thin layer of warmed Nutella over each crepe, then arrange banana slices on one half. Fold the crepe over the bananas, then fold again into quarters.
7. Dust with powdered sugar and serve immediately. Tip: For extra flair, drizzle with more Nutella and add a few banana slices on top.

How these crepes delight with their silky texture and the harmonious blend of creamy Nutella and sweet bananas is nothing short of magical. Serve them on a lazy Sunday morning or as a decadent dessert to impress your guests.

Banana Energy Bites

Whisking together the simplicity of wholesome ingredients with the convenience of a no-bake treat, these Banana Energy Bites are a delightful fusion of natural sweetness and energizing nutrients, perfect for a quick snack or a post-workout boost.

Ingredients

• 2 ripe bananas (the spottier, the sweeter!)
• 1 cup old-fashioned oats (I love the hearty texture they provide)
• 1/2 cup creamy peanut butter (extra crunchy for those who enjoy a bit of texture)
• 1/4 cup honey (local if you can, for that floral touch)
• 1/2 tsp vanilla extract (pure, for the best flavor)
• 1/4 cup mini chocolate chips (because everything’s better with chocolate)
• 1 tbsp chia seeds (for an omega-3 boost)

Instructions

1. In a large mixing bowl, mash the bananas until smooth with only a few small lumps remaining.
2. Add the oats, peanut butter, honey, vanilla extract, chocolate chips, and chia seeds to the bowl with the mashed bananas.
3. Stir all ingredients together until well combined. Tip: If the mixture seems too wet, add a few more oats to thicken it up.
4. Using a tablespoon, scoop the mixture and roll into 1-inch balls. Tip: Wetting your hands slightly can prevent the mixture from sticking.
5. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set. Tip: For a firmer bite, let them chill for an hour.

Glistening with the natural sugars of banana and honey, these energy bites offer a chewy texture contrasted by the crunch of oats and chocolate chips. Serve them atop a yogurt parfait or alongside your morning coffee for a satisfying start to the day.

Banana Bread Pudding

Whisking together the comfort of banana bread with the indulgent creaminess of pudding, this Banana Bread Pudding is a delightful twist on two classic favorites. Perfect for those overripe bananas sitting on your counter, this dish transforms them into a luxurious dessert that’s both familiar and exciting.

Ingredients

• 3 cups day-old banana bread, cubed (homemade adds a special touch)
• 2 large eggs (I find room temperature eggs blend more smoothly)
• 1 cup whole milk (for richness, though 2% works in a pinch)
• 1/2 cup heavy cream (the secret to its velvety texture)
• 1/4 cup granulated sugar (adjust if your banana bread is very sweet)
• 1 tsp pure vanilla extract (always my go-to for depth of flavor)
• A pinch of salt (to balance the sweetness)
• 1 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish with the melted butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until fully combined.
3. Add the cubed banana bread to the bowl, gently pressing down to ensure all pieces are soaked in the custard mixture. Let it sit for 10 minutes to absorb.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until the top is golden and the center is set but still slightly wobbly.
5. Allow the pudding to cool for 10 minutes before serving. This rest period helps the custard to set further, making it easier to slice.

This Banana Bread Pudding emerges from the oven with a golden crust giving way to a soft, custardy interior, speckled with sweet banana bread pieces. Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra decadent touch.

Banana Cobbler with Whipped Cream

Just when you thought bananas couldn’t get any more comforting, this Banana Cobbler with Whipped Cream comes along to prove you wrong. A delightful twist on the classic dessert, it combines the natural sweetness of ripe bananas with a buttery, crisp topping, all crowned with a cloud of homemade whipped cream.

Ingredients

• 4 ripe bananas (the spottier, the better for that deep, caramel-like sweetness)
• 1 cup all-purpose flour (I always sift mine for a lighter cobbler topping)
• 1/2 cup granulated sugar (adjust slightly if your bananas are very sweet)
• 1/2 cup unsalted butter, cold and cubed (the key to a flaky topping)
• 1/2 cup heavy cream (for the whipped cream, and yes, the higher the fat, the better)
• 1 tsp vanilla extract (pure vanilla makes all the difference here)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. Slice the bananas into 1/2-inch thick rounds and layer them evenly at the bottom of the prepared dish.
3. In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Sprinkle the crumb mixture evenly over the bananas, covering them completely.
5. Bake for 25-30 minutes, or until the topping is golden brown and the bananas are bubbling around the edges.
6. While the cobbler bakes, pour the heavy cream into a chilled bowl. Add the vanilla extract and whip until soft peaks form. Tip: Chill your whisk and bowl beforehand for quicker whipping.
7. Remove the cobbler from the oven and let it cool for 5 minutes before serving. Tip: The cobbler will thicken slightly as it cools, making it easier to serve.
8. Serve warm, topped with a generous dollop of whipped cream. Tip: For an extra touch, sprinkle a little cinnamon or nutmeg on top of the whipped cream.

The cobbler’s topping bakes up irresistibly crisp, giving way to soft, fragrant bananas beneath. The whipped cream adds a luxurious creaminess that balances the dessert’s warmth and sweetness perfectly. Consider serving it in shallow bowls to showcase the beautiful layers, or alongside a scoop of vanilla ice cream for an indulgent twist.

Banana Jam with Toast

Perfectly ripe bananas transform into a luscious, spreadable delight in this Banana Jam with Toast recipe, a testament to the magic of simple ingredients coming together with a touch of culinary finesse.

Ingredients

• 4 large, very ripe bananas (the spottier, the better for natural sweetness)
• 1/2 cup granulated sugar (I find this amount perfectly balances the bananas’ sweetness)
• 1 tbsp fresh lemon juice (a splash to brighten the flavors)
• 1/2 tsp vanilla extract (pure vanilla adds a depth of flavor)
• 4 slices of artisanal bread (I adore a thick-cut sourdough for its tangy contrast)
• 2 tbsp unsalted butter (for that golden, crispy toast)

Instructions

1. Peel the bananas and mash them in a medium saucepan until smooth, leaving a few small chunks for texture.
2. Stir in the granulated sugar, lemon juice, and vanilla extract, combining well to ensure the sugar begins to dissolve.
3. Cook the mixture over medium-low heat, stirring frequently to prevent sticking, for about 20 minutes or until the jam thickens to a spreadable consistency. Tip: A silicone spatula is perfect for scraping the sides and bottom of the pan.
4. While the jam cooks, toast the bread slices in a toaster or on a griddle with butter until golden brown and crisp. Tip: For extra flavor, sprinkle a pinch of cinnamon on the buttered side before toasting.
5. Once the jam has thickened, remove it from the heat and let it cool slightly. It will continue to thicken as it cools. Tip: For a smoother jam, blend it briefly with an immersion blender before cooling.
6. Spread the warm banana jam generously over the toasted bread and serve immediately.

The texture of this banana jam is luxuriously smooth with occasional bits of banana for a delightful contrast, while the flavor is a harmonious blend of sweet and tangy. Try layering it with a dollop of Greek yogurt on toast for an extra creamy twist.

Summary

Overflowing with tasty ideas, this roundup proves ripe bananas are a treasure trove of quick, easy delights. Whether you’re baking, blending, or flipping, there’s a recipe here to sweeten your day. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this collection helpful, why not spread the banana love? Share it on Pinterest for fellow home cooks to enjoy!