12 Delicious Ways of Using up Bananas


Welcome to the world of bananas! If you're here, it's likely because you share our passion for this incredible fruit. From its nutritional benefits to its versatility in recipes, it's no wonder why bananas are a staple in many homes around the world. Whether you're looking for new recipes or just forgot you have bananas, then you're looking in the right place. 
 

We have lots of banana recipes for you to try out, no more forgetting you have bananas and throwing them out - you can now turn them into one of these yummy recipes! 



Banana Bread:

  • Preheat the oven to 350°F (175°C), then grease a 9x5-inch loaf pan with nonstick cooking spray.
  • Mash the bananas up until they reach a smooth consistency.
  • In a large bowl, combine those mashed bananas, 1/3 cup melted butter, 3/4 cup white sugar, 1 egg, 1 teaspoon vanilla extract, 1 teaspoon baking soda, pinch of salt and 1 1/2 cups all-purpose flour.
  • Stir until just combined, then pour the batter into the prepared pan.
  • Bake for 50 minutes or until a toothpick comes out clean.
  • Be sure to enjoy your banana bread! 

Banana Oat Muffins:

  • Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan with nonstick cooking spray.
  • In a large bowl, combine 2 cups all-purpose flour, 1/3 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon.
  • In a separate bowl, mash 3 overripe bananas until they reach a smooth consistency.
  • Add 1/3 cup melted butter, 1/2 cup plain nonfat yogurt, 1/3 cup milk, 1 teaspoon vanilla extract, and 1 cup rolled oats.
  • Stir until just combined and then pour the wet ingredients into the dry mix together until just combined. Be sure to not over mix.
  • Fill the prepared muffin cups about 3/4 full with the batter.
  • Pop it in the oven for 18 minutes or until a toothpick comes out clean. 

Banana Pancakes:

  • In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons white sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  • In a separate bowl, mash 2 overripe bananas until they reach a smooth consistency.
  • Stir in 1/3 cup melted butter, 2 tablespoons plain yogurt, 3/4 cup milk, and 1 teaspoon vanilla extract.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  • Heat a large non-stick skillet over medium heat and grease with butter or nonstick cooking spray.
  • Pour about 1/4 cup of batter for each pancake onto the skillet.
  • Cook for about 2 minutes on each side until golden brown.
  • Serve topped with banana slices and maple syrup. Enjoy! 

Banana Chocolate Chip Bars:

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick cooking spray.
  • In a large bowl, combine 2 cups all-purpose flour, 1 cup packed light brown sugar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  • In a separate bowl, mash 3 overripe bananas until they reach a smooth consistency.
  • Stir in 1/3 cup melted butter, 1 teaspoon vanilla extract, and 1/2 cup semi-sweet chocolate chips.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Pour the batter into the prepared pan and spread it evenly
  • Bake for 25 minutes or until a toothpick comes out clean.
  • Allow to cool before cutting into bars and serving. Enjoy! 

Banana Split Cupcakes:

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
  • In a large bowl, combine 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  • In a separate bowl, mash 3 overripe bananas until they reach a smooth consistency.
  • Stir in 1/2 cup melted butter, 1 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, and 1/2 cup buttermilk.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Divide the batter among the prepared muffin cups, filling them about 3/4 full.
  • Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
  • Spoon a dollop of whipped cream onto each cupcake. Top with sliced banana, chopped walnuts, and a maraschino cherry. Enjoy! 

Banana Milkshake:

  • In a blender, combine 1 overripe banana, 1/2 cup plain yogurt, 1/4 cup milk, 2 tablespoons white sugar, and 4 to 6 ice cubes.
  • Blend until smooth and creamy.
  • Pour into 3 glasses and serve chilled. Yum! 

Banana Fritters:

  • Heat 2 inches of vegetable oil in a deep-fryer or large saucepan to 375°F (190°C).
  • Mash 2 overripe bananas until they reach a smooth consistency.
  • In a large bowl, combine the mashed bananas, 1/3 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon ground cinnamon, pinch of salt, and 2 tablespoons white sugar.
  • Stir until just combined.
  • Drop tablespoonfuls of the batter into the hot oil and fry for about 3 minutes or until golden brown.
  • Remove with a slotted spoon and drain on paper towels. We’d recommend you serve with maple syrup or honey. 

Banana Soft Serve:

  • In a blender, combine 2 overripe bananas, 1/2 cup plain yogurt, and 2 tablespoons honey. Blend until smooth and creamy.
  • Pour into 3 bowls and serve chilled. Add extra honey or other toppings, if desired. Enjoy!

Banana Parfait:

  • Layer banana slices, granola, and plain yogurt in 6 glasses.
  • Top with a dollop of whipped cream and chopped nuts, if desired. Serve chilled. Enjoy!

Banana Smoothie Bowl:

  • In a blender, combine 2 overripe bananas, 1/2 cup plain yogurt, 1 teaspoon honey, and 1/4 cup milk. Blend until smooth and creamy.
  • Pour the smoothie into a bowl and top with sliced banana, hemp seeds, chia seeds, and coconut flakes. Enjoy! 

Banana Fried Rice:

  • Heat a large skillet over medium heat and add 1 tablespoon olive oil.
  • Add 2 cloves garlic, minced, and cook until fragrant.
  • Add 2 cups cooked white rice and stir to combine.
  • Mash 2 overripe bananas until they reach a smooth consistency.
  • Add the mashed banana to the skillet and stir to combine.
  • Cook for 5 minutes, stirring occasionally.
  • Add 1/2 cup frozen peas and carrots, 1/4 teaspoon ground ginger, and a pinch of salt and pepper.
  • Cook for 2 minutes, or until heated through. Serve warm. Enjoy! 

Banana Pudding:

  • In a medium bowl, whisk together 3 cups cold milk and 1 package (3.9 ounces) instant banana pudding mix.
  • Allow the mixture to sit for 5 minutes. In a separate medium bowl, whip 1 cup heavy cream until stiff peaks form.
  • Gently fold in the pudding mixture until everything is combined. To assemble, layer the pudding and sliced bananas in 6 serving dishes.
  • Chill in the refrigerator for at least 1 hour. Serve chilled. Enjoy!