27 Best Ever Banana Desserts

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Banana Bars

Banana Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Use the ingredients listed in the source recipe and adjust quantities to the desired number of servings.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

2. Frozen Chocolate Covered Bananas Poppers

Chocolate Covered Bananas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT11M · Yield: [’20’, ’20 pieces’]

If you’re looking for a quick, tasty snack that is packed with flavor – this is it! Both kids and adults will love these frozen chocolate dipped bananas!

Ingredients

• 2 banana(s) (ripe)
• 1 1/2 cups creamy peanut butter
• 2 1/2 cups semi-sweet chocolate chips

Instructions

1. Place the peanut butter in a microwavable bowl and melt in the microwave for about 30 seconds.
2. Spray the mini muffin pan with non-stick spray.
3. Spoon melted peanut butter evenly into each muffin cup.
4. Peel the bananas and dice into 8 – 12 slices each. Place a slice of banana in each muffin cup.
5. Melt the chocolate chips in a bowl for one minute, stirring at 30 seconds. Spoon on top of the banana slices.
6. Put the pan into the freezer to chill for about an hour or two.
7. Remove each banana piece with a small spoon and serve immediately.

3. Mexican Fried Bananas

Mexican Fried Bananas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Use the ingredients listed in the source recipe and adjust quantities to the desired number of servings.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

4. Banana Snack Cake

Banana Snack Cake (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT27M · Total: PT162M · Yield: [’16’, ’16 pieces’]

Banana Snack Cake is an easy and healthy banana cake that’s soft and moist, with just the right amount of banana and a thick chocolate almond butter topping. It’s egg-free and dairy-free, and requires just 10 ingredients. Serve it up with tea or coffee for a sweet afternoon treat!

Ingredients

• 1 1/2 cups whole wheat flour
• 3/4 cup coconut sugar
• 1 tablespoon chai spice or ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsweetened almond milk ((or milk of choice))
• 1/2 cup mashed banana (about 1 1/2 medium-sized overripe bananas)
• 1/4 cup extra virgin olive oil
• 3/4 cup vegan dark chocolate chips
• 1/2 cup natural smooth almond butter ((or peanut butter))

Instructions

1. Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line it with overhanging parchment paper.
2. In a large bowl, whisk together the flour, sugar, spice, baking soda and salt. Add in the milk, banana and oil, and whisk until combined. Don’t over mix the batter.
3. Pour the batter into the prepared pan and bake for 24-27 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
4. Remove from oven, place on a wire rack and let cool completely in the pan.
5. Add the chocolate chips and almond butter to a microwave safe bowl, and heat for two 30-second intervals, stirring in between and then after until smooth.
6. Spread the chocolate mixture slowly over top of the cooled cake, being careful not to spread too closely to the edge of the cake as it may run over the side.
7. Place in the refrigerator until the chocolate is set.
8. Using the parchment paper, lift the cake out of the pan and transfer to a cutting board. Cut into 16 pieces.
9. Store in a single layer in an airtight container in the refrigerator. They should last for 5-7 days, or store in the freezer for later enjoyment.

5. Caramel Banana Pie with Candied Walnuts

The Best Banana Caramel Cream Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Total: PT40M · Yield: [’10’, ’10 slices’]

This is my favorite no-bake banana caramel cream pie, made with bananas, candied walnuts, and a creamy filling of cream cheese, yogurt, and whipped cream.

Ingredients

• 7 oz butter biscuits (or graham crackers , Note 2)
• ½ cup unsalted butter
• 4 leaves gelatin (Note 3)
• ½ cup granulated sugar
• 2 tablespoons milk
• 1 cup cream cheese (8 oz)
• 1 cup Greek yogurt (9 oz)
• 1 ⅔ cup heavy cream
• 3 large bananas (yellow ones, not overripe)
• ½ cup chopped walnuts
• ⅛ cup granulated sugar
• ½ tablespoon unsalted butter
• 1 banana
• 2 tablespoons lemon juice
• some lemon zest (optional)

Instructions Pie crust:

1. Crush crackers: Break the butter biscuits or cookies into smaller pieces and place them in a food processor. Pulse until they turn into fine crumbs. Alternatively, put the pieces in a freezer bag and crush them with a rolling pin until finely ground.7 oz butter biscuits
2. Combine: Melt the butter in a small saucepan, then mix it with the crushed biscuits until well combined.½ cup unsalted butter
3. Press the mixture evenly into a buttered springform pan. Refrigerate while preparing the filling.

Filling:

1. Soak the gelatin in cold water for 7-10 minutes or as instructed on the packet.4 leaves gelatin
2. Sugar mixture: Heat the sugar and milk in a small saucepan, stirring until dissolved, then boil gently until slightly thickened; remove from heat and let cool slightly (1-2 minutes).½ cup granulated sugar + 2 tablespoons milk
3. Stir in the lightly squeezed gelatin.
4. Filling mixture: Mix cream cheese and yogurt in a bowl, add the sugar mixture, and refrigerate until it starts to set. It should only start to set.1 cup cream cheese + 1 cup Greek yogurt + 1 ⅔ cup heavy cream
5. Whip the heavy cream until stiff and gently fold it into the cream cheese mixture.
6. Assemble the pie: Halve three bananas lengthwise, place them on the crust, and pour the filling over them.3 large bananas
7. Refrigerate the pie for at least 3–4 hours or overnight.

Candied walnuts:

1. Meanwhile, prepare the candied walnuts and let them cool completely on baking paper.
2. Melt: Heat a non-stick pan over medium heat, add the sugar and butter, and let them melt.⅛ cup granulated sugar + ½ tablespoon unsalted butter
3. Caramelize walnuts: Stir in the chopped walnuts, coating them evenly, and cook for 3–4 minutes until caramelized.½ cup chopped walnuts
4. Let cool: Transfer to baking paper, spread them out to prevent clumping, and let them cool completely.

Decorate the pie just before serving:

1. Bananas: Slice the remaining banana and toss the slices in lemon juice to prevent browning. Arrange the banana slices around the edges of the pie.1 banana + 2 tablespoons lemon juice
2. Walnuts: Chop the candied walnuts and sprinkle them over the pie, filling the center inside the circle of banana slices. For an extra touch, garnish the pie with some lemon zest , if desired.

6. Homemade Banana Ice Cream

Homemade Banana Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT380M · Yield: [‘8’]

Homemade banana ice cream recipe made with fresh ripe bananas.

Ingredients

• 6 large egg yolks
• ¾ cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• ½ tsp salt
• 3 ripe bananas

Instructions

1. Add egg yolks and sugar To a glass or metal bowl. Whisk until it is pale yellow in colour. Set aside.
2. In a medium sauce pan heat milk over medium high heat just till bubbles form around the edge. Do not boil.
3. In a slow steady stream add hot milk to egg mixture, whisking as you add it. Slowly add all the milk while continuing to whisk.
4. Place the mixture over a double boiler and stir constantly until mixture thickens and will coat back of spoon.
5. Remove from heat and stir in cold heavy cream.
6. Transfer mixture to blender, add 3 chopped ripe bananas and blend until smooth. (Leave blender cracked open a bit to allow heat to escape) Pour mixture through fine mesh strainer into a clean bowl
7. Chill mixture in the refrigerator until very cold.
8. Process in an ice cream maker as per directions.

7. Chocolate Banana Mascarpone Cheesecake

Chocolate Banana Mascarpone Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Use the ingredients listed in the source recipe and adjust quantities to the desired number of servings.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

8. Banana Overnight Oats

Banana Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 large serving (or 2 small)’]

These Banana Overnight Oats are creamy, delicious and so easy to make! Only takes 5 minutes to prep this healthy breakfast option the night before. Perfect for busy mornings!

Ingredients

• 1/2 ripe banana, mashed
• 1/2 cup rolled oats (old fashioned)
• 1/4 cup plain Greek yogurt
• 3/4 cup unsweetened oat milk (or milk of choice)
• 1 tablespoon chia seeds
• 2 teaspoons honey (or to taste)
• 1/2 teaspoon vanilla extract

Instructions

1. Add all the ingredients to a jar, container or bowl.  Stir together until combined.
2. Cover and place in fridge overnight (or at least 3-4 hours).
3. Add some toppings if you like (see notes for ideas), grab a spoon and dig in!

9. Indonesian Fried Banana

Pisang Goreng – Indonesian Fried Banana is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0H10M · Cook: PT0H10M · Total: PT0H20M · Yield: [‘4’]

The key to crispy pisang goreng lies in the batter. Learn the secret to the perfect batter to recreate this beloved Indonesian fried bananas in your home.

Ingredients

• 8 ripe saba bananas (or 4 ripe plantains, cut each plantain into 2 to get 8 pieces total)
• oil for deep frying
• 100 gram rice flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric powder (optional)
• 1/2 cup water

Instructions

1. Heat enough oil in a pot for deep frying, make sure there are at least 2 inches of oil, preferably 3 inches.
2. Meanwhile, peel all the bananas. Optionally, make three slits along its length, but keep the bottom 1 inch intact, so the bananas can be opened up like a fan.
3. Whisk together all pisang goreng batter in a mixing bowl.
4. Once the oil is hot, scoop 1 tablespoon of hot oil and add to the batter, whisk again. (*)
5. Coat the bananas with batter and deep-fry until golden brown and crispy, about 3-4 minutes. At around 2 minutes into frying, drop batter in drips into the hot oil to make plenty of batter droplets, then quickly coat the bananas with the resulting crispy bits. This creates an additional layer to ensure your resulting pisang goreng stays crispy for longer.
6. Remove bananas and drain on a wire rack to remove excess oil. Pisang goreng is best when served immediately.

10. Pan Fried Cinnamon Bananas

Pan Fried Cinnamon Bananas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT2M · Total: PT4M · Yield: [‘2’]

4 ingredients and one super simple method – these caramelized bananas are the best treat for any time of the week!

Ingredients

• 2 Bananas
• 1/2 tsp Cinnamon
• 1 tbsp Butter
• 2 tbsp Honey

Instructions

1. Cut the bananas into 1/2 pieces
2. Melt the butter on a skillet
3. Add the cinnamon and the honey and stir
4. Fry the Bananas on the mixture for about 1 minute per side
5. Add toppings it can be ice-cream, cream or caramel

11. Banana Chia Pudding

Banana Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

Banana chia pudding is a flavorful, naturally sweet, and yummy healthy dessert. You can meal prep it, it’s vegan, gluten-free, and dairy-free.

Ingredients

• ¼ cup chia seeds
• ½ cup almond milk
• ½ cup coconut milk
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 2 bananas (1 mashed, 1 sliced)
• Unsweetened shredded coconut (for decoration)

Instructions

1. In a separate bowl, combine chia seeds, almond milk, coconut milk, maple syrup, cinnamon, and 1 mashed banana.
2. Cover the bowl with cling film and keep it in the fridge for at least 2 hours or overnight.
3. Divide chia pudding into two cups or glasses and top with sliced banana and shredded coconut.

12. Banana Pudding Pie

Banana Pudding Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Use the ingredients listed in the source recipe and adjust quantities to the desired number of servings.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

13. Vanilla Wafer Banana Pudding

Nilla Wafer Banana Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This is the ultimate banana and vanilla wafer pudding! This dessert uses basic ingredients, but is far from basic-tasting. It is sure to be a hit for your next gathering!

Ingredients

• 14 oz sweetened condensed milk (1 can)
• 1 1/2 cups cold water
• 3.5 oz banana instant pudding (1 box)
• 8 oz whipped topping (1 tub)
• 36 vanilla wafers
• 3 banana(s) (medium)

Instructions

1. In a large mixing bowl, combine sweetened condensed milk and water.
2. Stir in pudding mix and beat until well blended.
3. Chill at least 5 minutes in refrigerator.
4. Carefully fold in whipped topping with a spatula.
5. In a separate dish, layer pudding mixture with wafers, bananas, and more pudding. Garnish top with wafers around the edge of dish.
6. Chill thoroughly – for about 20 minutes. Refrigerate any leftovers.

14. Creamy Banana Tahini Kefir Ice Cream

Banana Tahini Kefir Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’]

This Creamy Banana Tahini Kefir Ice Cream uses only 5 simple ingredients to create an absolutely decadent, probiotic-rich, healthy treat perfect for any time of day!

Ingredients

• 2 cups Wallaby Organic Aussie Style Whole Milk Kefir (Plain flavor)
• 1 frozen banana
• 1/4 cup maple syrup
• 3 tablespoons tahini (unsalted)
• 2 tablespoons unrefined liquid coconut oil

Instructions

1. To a food processor or high speed blender add all of the above ingredients.
2. Blend until smooth and foamy on top.
3. Immediately pour into your ice cream maker and churn (according to manufacturer’s instructions).
4. Enjoy right away for a super silky, creamy soft serve-like ice cream or scoop into a loaf tin, cover and freeze to enjoy a harder (but still super creamy ice cream) later!
5. Enjoy!

15. No Bake Banana Pudding

Easy No Bake Banana Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT12H25M · Yield: 12

This no bake banana pudding is a quick and easy dessert that everyone will love, no oven required!

Ingredients

• 5-6 bananas
• 1.5 cup ice cold water (add ice after you measure the water)
• 14 oz sweetened condensed milk
• 1 box Godiva white chocolate
• vanilla bean pudding
• 3 cups heavy cream
• 1 box Chessman Cookies

Instructions

1. Combine water (without the ice) and condensed milk with a whisk Add In the packet of pudding
2. Whisk together and refrigerate for four hours.
3. Whip the cream to stiff peaks with an electric mixer
4. Fold in the whipped cream and pudding mixture until no streaks remains.
5. Layer pudding and cream mixture, cookies and then bananas in a repeat pattern.
6. Chill for 12 hours or overnight.

16. Banoffee Cookie Dough

Banoffee Cookie Dough is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Use the ingredients listed in the source recipe and adjust quantities to the desired number of servings.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

17. Easy Chocolate Chip Banana Bread

Chocolate Chip Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’10’, ’10 servings’]

This classic recipe kicked up with three different types of chocolate chips is the best way to use up overripe bananas, the BEST Chocolate Chip Banana Bread Recipe ever made.

Ingredients

• 1 cup granulated sugar
• 1/4 cup butter (softened)
• 1 2/3 cups mashed ripe banana (about 3 bananas)
• 1/4 cup 2% milk
• 1/4 cup plain fat free Greek yogurt (I used Chobani)
• 2 large eggs
• 2 cups all purpose flour (I used King Arthur)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup semisweet chocolate chips
• 1/4 cup dark chocolate chunks
• 1/4 cup milk chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
3. In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Thebatter should be thick and scoopable.
4. Fold in chocolate; do not overmix. Spread into pan and sprinkle extra chips on top.
5. Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and sprinkle the remaining chocolate chips on top.
6. Bake 55–65 minutes, or until a toothpick comes out with a few moist crumbs and the center crack looks set. Cool in pan for 10 minutes on a wire rack.  Remove from pan and cool completely on rack before slicing.

18. Deep Fried Bananas

Fried Bananas (Banana Empanada) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT2M · Total: PT22M · Yield: [’10’, ’10 people’]

5-Ingredient Breaded Deep Fried Bananas (Banana Empanada)– a quick and easy dish that can be served as a side for feijoada or as a dessert topped with ice cream. These can be gluten-free, Paleo,a nd Whole30.

Ingredients

• Vegetable oil (enough to completely cover the bananas)
• 5 ripe but firm small bananas
• 1 cup all-purpose flour or whole wheat flour ((or GF flour, almond flour or coconut flour))
• 3 large eggs (beaten and mixed with 1 tsp water)
• 1 cup bread crumbs

Instructions

1. Heat the oil to 350ºF (180ºC) in a deep-fry machine or heavy-bottom saucepan over medium heat. While oil is heating, peel the bananas, remove the stringy parts that cling to the peeled fruit, and cut crosswise in half.
2. Place the flour, eggs, and bread crumbs each in a separate bowl. Dredge the banana halves in flour to get an even coating. Shake to remove excess flour. Next, soak the banana halves in the beaten eggs mixed with 1 tsp water. Finally, cover the banana halves in bread crumbs.
3. Fry each half until lightly golden (do NOT overcrowd the pan), about 1 to 2 minutes. Remove with a slotted spoon. Place on a plate lined with a double layer of paper towels.

19. Banana Split Cake Recipe

Banana Split Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT300M · Cook: PT45M · Total: PT525M · Yield: [‘8’]

Learn how to make a banana split cake from vanilla sponge cake stacked with chocolate fudge sauce, banana compote, and peanut crunch with this layer cake recipe.

Ingredients

• 115 grams unsalted butter (room temperature)
• 250 grams granulated sugar
• 50 grams light brown sugar
• 3 large egg(s)
• 110 grams buttermilk (1 % fat)
• 75 grams canola oil
• 15 mL pure vanilla extract
• 185 grams cake flour
• 5 mL baking powder
• 5 mL Diamond Crystal fine kosher salt
• 60 grams dark chocolate (70 % cocoa content)
• 36 grams Cacao Barry extra brute cocoa powder
• 1.25 mL Diamond Crystal fine kosher salt
• 200 grams Wilton glucose
• 50 grams granulated sugar
• 110 grams whipping cream (35 % fat)
• 125 grams chopped toasted peanuts
• 40 grams canola oil
• 20 grams light brown sugar
• 2.5 mL Diamond Crystal fine kosher salt
• 60 grams feuilletine
• 115 grams unsalted butter (room temperature)
• 95 grams icing sugar (for a sweeter frosting, use a little more)
• 10 grams freeze-dried cherries (more or less depending on how much flavour you want)
• 5 grams freeze-dried strawberries (more or less depending on how much flavour you want)
• 30 grams unsalted butter
• 60 mL light brown sugar
• 4 ripe banana(s) (sliced)
• 30 grams cherry pomegranate juice
• 30 grams maraschino cherry syrup (strained from a jar of maraschino cherries)
• 8 maraschino cherries

Instructions Vanilla sponge sheet cake

1. Preheat the oven to 350 °F (175 °C).
2. Combine unsalted butter, granulated sugar, and light brown sugar in the bowl of a freestanding electric mixer with a paddle attachment. Cream together on medium-high speed for 2 to 3 minutes.
3. Use a rubber spatula to scrape down the sides of the bowl. Mix in the eggs, one at a time, then increase speed and mix on medium–high again for 2 to 3 minutes. Scrape down the sides of the bowl once more.
4. On low speed, stream in buttermilk, oil, and vanilla. Continue mixing for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous. Be patient and don’t rush the process! It takes a long time to force so much liquid into an already fatty mixture that doesn’t want to make room for the liquid.
5. Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
6. With the mixture on low speed, add cake flour, baking powder, and kosher salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. BE CAREFUL NOT TO OVERMIX. Use a rubber spatula to scrape down the sides of the bowl — if you see any lumps of cake flour in there while you’re scraping, mix for another 45 seconds.
7. Prepare a quarter sheet pan by generously spraying with cooking oil and line with parchment. Lightly spray the parchment as well.
8. Using a rubber spatula, transfer the cake batter to the sheet pan, spreading the cake batter in an even layer in the pan. Give the bottom of your sheet pan a tap on the countertop to even out the layer.
9. Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.
10. Take the cake out of the oven and cool on a wire cooling rack. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

Chocolate fudge sauce

1. Combine the chocolate, cocoa powder, and salt in medium bowl.
2. Combine the glucose, molasses, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.
3. Slowly, slowly begin to whisk the mixture. then continue, increasingly the vigour of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. You can use this sauce at this point or store it in an airtight container in the fridge for up to 2 weeks.

Peanut crunch

1. Purée the chopped roasted peanuts with the oil, brown sugar, and salt in a food processor until it’s the consistency of wet sand.
2. Transfer to a bowl and stir in the pailleté feuilletine (or crushed Gavottes cookies). Store in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.

Cherry frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and icing sugar for 5 minutes on medium–high until very light and fluffy.
2. Grind the freeze-dried cherries and strawberries together in a food processor until you get a fine powder.
3. Add the powder to the frosting, and stir on low to combine. Use the frosting immediately.

Banana compote

1. In a non-stick fry pan, melt the butter. Add the brown sugar and sliced bananas and stir.
2. Bring the mixture up to a simmer, and continue cooking for about 10 minutes, stirring every so often, until the bananas are soft, but still hold their shape. The goal is to form a chunky compote while removing some of the moisture from the bananas.

Soak

1. Combine the juice with the maraschino cherry syrup. Stir well to mix them together. Use immediately.

To assemble

1. Prepare a 6-inch (15.25 cm) cake ring (from Amazon) by placing it on a parchment-lined rimmed baking sheet, lining the inside of the ring with a 20-inch (50.8 cm) long piece of acetate (also on Amazon).
2. Cut out two 6-inch (15.25 cm) circles of cake, and two half circles. Fit the two half circles of cake at the bottom of the acetate-lined ring, filling any gaps with the leftover cake scraps.
3. Brush the cake with half the soak (~30 grams), then smooth on half of banana compote (roughly 2/3 cup).
4. Sprinkle one third of the peanut crunch over the compote. Dollop with half of the warmed chocolate fudge sauce frosting, then gently spread into an even layer.
5. Gently fit a second strip of acetate between the first acetate strip and the ring to give your mold more height. Then, place the next layer of cake over the chocolate sauce, and repeat the previous step by brushing with soak, smoothing with compote, sprinkling with peanut crunch, then dolloping/smoothing with warm chocolate sauce.
6. Place the final layer over top, pressing slightly. Spread with the frosting and sprinkle with the rest of the crunch.
7. Freeze for a few hours to set, if not overnight.
8. On the day you are serving the cake, pop the frozen cake out of the ring, placing it on a cake stand. Pull off the strips of acetate and let the cake defrost for about 3–6 hours in the fridge before serving.

20. Healthy Banana Split

Healthy Banana Split is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This healthy banana split is a combination of sliced bananas, creamy yogurt (dairy-free or regular), and mixed berries, topped with chia seed sprinkles! It’s full of antioxidants, low in fat and calories, and naturally sweetened!

Ingredients

• 4 bananas
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/2 cup strawberries (hulled and sliced)
• 2 tsp chia seeds
• 2 cups soy yogurt (or regular plain or Greek plain)
• 2 tbsp maple syrup

Instructions

1. Slice bananas lengthwise down the middle. Then cut in half. Place on 4 plates in a circular design.
2. In a small mixing bowl combine yogurt, and maple syrup. Whisk together with a fork until well combined. Add about 1/4 cup of yogurt onto each plate in the center of the banana slices.
3. Wash berries, pat dry. Hull and cut strawberries in half. Place about 1/4 cup of mixed fresh berries onto each plate.
4. Top with half a teaspoon of chia seeds. Enjoy!

21. Banana Pudding Dip

Banana Pudding Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’16’]

Banana pudding turned into a dip. This banana pudding dip is an easy dessert recipe for your next pot luck or party. 

Ingredients

• 2 8-oz blocks of cream cheese (, softened)
• 1/2 cup powdered sugar
• 7 oz sweetened condenses milk, (half of a 14 oz can)
• 1 cup heavy whipping cream
• 1 cup prepared instant vanilla pudding, (about half of a 3.4 oz box)
• 2 bananas
• 1 tsp lemon juice
• 1 box vanilla wafers

Instructions

1. In a small bowl, beat heavy whipping cream until soft peaks form.
2. In another small bowl, prepare pudding according to package instructions. (you only need half the box so you can either make the whole box and eat the leftovers or only make half the box)
3. In a large bowl, beat together the cream cheese and powdered sugar until combined. Slowly mix in the condensed milk.
4. Fold 1 cup of the pudding into the cream cheese mixture and then fold in the whipped cream into the mixture
5. On a plate, mash the bananas and sprinkle with lemon juice to help prevent them from browning.
6. Fold bananas into the dip mixture.
7. Chill for an hour and sprinkle the top with crushed vanilla wafers before serving.
8. Serve with vanilla wafers,

22. Banana Pudding Popsicles

Banana Pudding Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT255M · Yield: [’10’]

Banana Pudding Pops taste just like creamy banana pudding on ice! They’re loaded with fresh bananas, real cream, and crunchy vanilla wafers for a decadent frozen treat.

Ingredients

• 1 box 5.1. oz INSTANT vanilla pudding mix
• 3 cups half and half cream
• 1 cup sour cream or greek vanilla yogurt
• 2 bananas
• 1 cups crushed vanilla wafers

Instructions

1. Prepare the popsicle mold (ad) by spraying lightly with cooking spray.
2. Make pudding by pouring half and half cream into a large bowl. Add pudding mix and whisk until thickened.
3. Add sour cream or yogurt, then fold in crushed vanilla wafers. Slice one banana into the mix. Mash the other banana into pudding and whisk everything together.
4. Spoon banana pudding into popsicle mold and close with lid. Insert popsicle sticks into the middle of each mold.
5. Freeze mold for at least 4 hours for best results, preferably overnight.
6. When pops are solid, rinse mold with warm water for 10 seconds. Wiggle them from side to side and they should slide out when tugging on the stick.
7. Serve popsicles immediately or store in plastic sandwich bags in the freezer.

23. Campfire Banana Boats

Campfire Banana Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 banana boat’]

These Banana Boats are stuffed with your favorite toppings, wrapped in foil, and cook right over your campfire for an easy, no-mess dessert!

Ingredients

• 1 banana
• 2 tablespoons milk chocolate ((chopped from bar or chocolate chips))
• 8 mini marshmallows
• 1 graham cracker square

Instructions

1. Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.
2. Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.
3. Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.
4. Unwrap banana and top with crushed graham cracker. Enjoy!

24. Whole30 Cookies with Bananas and Chocolate

Whole30 Cookies with Bananas and Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 cookies’]

Chocolatey, soft, and sweet. These Whole30 Cookies with Bananas and Chocolate are super easy to make, are gluten-free, dairy-free, vegan, and Paleo.

Ingredients

• 2 ripe bananas (mashed)
• 1/2 cup almond butter
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 tsp cinnamon
• 1 tbsp chia seeds
• 1/2 cup raisins

Instructions

1. Line a baking sheet with parchment paper and preheat the oven to 350F.
2. Combine bananas with almond butter in a bowl.
3. In a separate, small bowl, mix together the almond flour, cocoa powder, cinnamon, and chia seeds.
4. Add in the dry ingredient mix into the banana mix until combined.
5. Fold in raisins.
6. Use a 2 tbsp cookie scoop to scoop out the batter onto the baking sheet.
7. Flatten the dough with a tablespoon to create a cookie shape. Bake in the oven for 18-20 minutes.
8. Serve after cooling down.

25. Chocolate Banana Milkshake

Chocolate Banana Milkshake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘4’, ‘4 shakes’]

Tastes like ice cream Chocolate Banana Milkshake. Time to cool off while adding some necessary nutrition to your day! Dairy-free, protein packed, mega nutricious and Delicious!

Ingredients

• 5 frozen bananas
• 1 cup almond milk
• 2 scoops chocolate powder
• 2 scoops chocolate protein powder
• 2 scoops vanilla ice cream
• 1/2 tbsp vanilla extract
• coconut whipped cream
• chocolate syrup or melted chocolate, (dairy-free)
• chocolate chips (dairy-free)
• berries

Instructions

1. Add all the ingredients to a blender cup and work it on high speed until smooth (about 3 minutes)
2. Pour into four milkshake glass. Top with toppings suggested or anything of your preference
3. Enjoy right away!

26. Banana Bread Cookies

Banana Bread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’]

These soft and moist healthy Banana Bread Cookies are packed with delicious flavors of banana and made with oats and nuts. Its oil free, sugar free and tastes just like your favorite banana bread in a cookie form.

Ingredients

• 1 cup oat flour
• 1/2 cup chopped walnuts
• 1/2 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large ripe bananas ((mashed))
• 1 tbsp vanilla extract

Instructions

1. Preheat oven at 350-degree Fahrenheit and prepare a large cookie sheet with a parchment paper.
2. In a mixing bowl combine oat flour, walnuts, cinnamon, cardamom, baking powder and salt. Mix it well until there are no lumps.
3. In another large bowl mash bananas with a fork or a food masher as fine as possible and almost in liquid consistency. Add vanilla extract to it and whip it with a spoon.
4. Now, fold in mashed bananas into the flour mixture and whip it into a dough like batter.
5. With a medium sized cookie scoop drop 12 cookies with 1/2 inch gap between each of them on the prepared cookie sheet.
6. Shape them roughly with the back of your cookie scoop or a steel spoon by pressing them slightly from the top and shaping them round from the side. (Do not flatten too much or these will lose its texture at this stage).
7. Place the cookie sheet in the middle rack of the oven and bake it for 30 minutes. Turn it off and let them rest for 30 seconds in the warm oven. (Do not over rest in warm oven or else they will be overbaked). Take them out and let them cool. Enjoy!

27. Frozen Chocolate Banana Bites

Frozen Chocolate Covered Bananas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT155M · Yield: [‘8’, ‘8 servings’]

Frozen Chocolate Covered Bananas are a refreshing treat for a hot day. You don’t even need a (real) double boiler to make this fun dessert that is beloved by all ages.

Ingredients

• 4 ripe but firm bananas (peeled)
• 8 popsicle sticks or bamboo skewers
• 1/2 cup assorted toppings (such as toasted coconut, sprinkles, mini chocolate chips or nuts)
• 12 ounces semisweet chocolate chips
• 4 ounces peanut butter chips (optional)

Instructions

1. Cut each banana in half crosswise and insert popsicle stick into the end of each banana half.
2. Lay bananas flat on parchment-lined baking pan and place in freezer uncovered for at least 1 hour or up to overnight.
3. Place each topping in its own shallow bowl or plate. Melt chocolate chips in double boiler over medium-low heat (see Notes), stirring frequently.
4. Pour some of the melted chocolate into tall glass or cup. One at a time, dip frozen bananas into chocolate, turning to coat and letting excess chocolate drip off.
5. Immediately dip bananas in toppings, lightly pressing to adhere if necessary. Refill glass with more melted chocolate as needed, and continue with remaining bananas.
6. If desired, place peanut butter chips in small microwave-safe bowl and microwave in 20 second intervals, stirring between each heating, until fully melted and smooth. Pour into small pastry bag or zip top sandwich bag, snipping a small hole in the end. Use melted peanut butter chips to drizzle over some of the bananas.
7. Place bananas back on parchment-lined baking pan, and re-freeze for at least 1 hour.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.