18 Delicious Quick Banana Recipes Easy

Delightfully sweet and endlessly versatile, bananas are the unsung heroes of quick, delicious meals. Whether you’re whipping up a speedy breakfast, a comforting dessert, or a surprising savory dish, these 18 easy banana recipes are sure to inspire your next kitchen adventure. Perfect for busy home cooks across North America, each recipe promises simplicity without sacrificing flavor. Ready to transform your ripe bananas into something extraordinary? Let’s dive in!

Banana Bread

Every time I spot overripe bananas on my kitchen counter, I know it’s banana bread o’clock. There’s something incredibly comforting about the sweet, moist loaf that fills the house with its irresistible aroma, making it impossible to resist slicing into it while it’s still warm.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3 overripe bananas, mashed
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: For extra easy removal, line the pan with parchment paper after greasing.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 3/4 cup granulated sugar and 1/2 cup melted unsalted butter until well combined.
4. Beat in 2 large eggs, one at a time, then stir in 3 mashed overripe bananas and 1 tsp vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense bread, so stop as soon as the flour disappears.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana bread is wonderfully moist with a tender crumb and just the right amount of sweetness. Try serving it toasted with a smear of peanut butter for a delightful twist.

Banana Pancakes

Nothing says ‘good morning’ quite like the smell of banana pancakes wafting through the house. I remember lazy Sundays when my grandma would whip up a batch, and now, I’ve made it my mission to perfect the recipe. Here’s how I make them fluffy, golden, and just sweet enough.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 ripe banana, mashed

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup milk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in 1 mashed ripe banana. The batter should be lumpy; that’s okay.
5. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s the secret to flipping at the right time.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.

Golden and fluffy, these banana pancakes have a sweet, comforting flavor that pairs perfectly with a drizzle of maple syrup or a dollop of whipped cream. For a fun twist, try adding chocolate chips or walnuts to the batter before cooking.

Banana Smoothie

Craving something sweet yet healthy to kickstart your morning? I’ve been there, especially on those busy days when I barely have time to sit down for breakfast. That’s why this banana smoothie has become my go-to; it’s quick, delicious, and packed with energy to fuel my day.

Ingredients

• 1 cup milk
• 1 large banana, frozen
• 1 tbsp honey
• 1/2 cup vanilla yogurt
• 1/2 tsp cinnamon
• 1 cup ice cubes

Instructions

1. Pour 1 cup of milk into the blender first to ensure smooth blending.
2. Add 1 large frozen banana, broken into chunks, to the blender.
3. Measure and add 1 tbsp of honey for a natural sweetness.
4. Scoop in 1/2 cup of vanilla yogurt to add creaminess and flavor.
5. Sprinkle 1/2 tsp of cinnamon over the ingredients for a warm spice note.
6. Top with 1 cup of ice cubes to chill and thicken the smoothie.
7. Blend on high for 45 seconds, or until the mixture is completely smooth with no ice chunks remaining.
8. Pour into a tall glass and serve immediately for the best texture and flavor.

Ultra-creamy and perfectly sweet, this banana smoothie is like a dessert for breakfast. I love garnishing mine with a sprinkle of cinnamon or a few banana slices on top for an extra touch of elegance.

Banana Muffins

Waking up to the aroma of freshly baked banana muffins is one of life’s simple pleasures. I remember the first time I made these, thinking they’d be just another muffin, but the burst of banana flavor and the tender crumb won me over instantly. Now, they’re a staple in my kitchen, especially when I have overripe bananas begging to be used.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 3 ripe bananas, mashed
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, mix 3/4 cup granulated sugar, 1/3 cup vegetable oil, and 1 large egg until smooth. Tip: For extra fluffy muffins, ensure all ingredients are at room temperature before mixing.
4. Add 3 mashed ripe bananas and 1 tsp vanilla extract to the wet ingredients, stirring until just combined.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Tip: Overmixing can lead to dense muffins, so stop as soon as the flour disappears.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: For uniform muffins, use an ice cream scoop to measure the batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Delightfully moist and packed with banana flavor, these muffins are perfect as is or with a smear of butter. For a decadent twist, try drizzling them with caramel sauce or topping with a dollop of whipped cream.

Banana Oatmeal Cookies

Finally, a cookie recipe that lets me feel a little less guilty about indulging. These Banana Oatmeal Cookies are my go-to when I’m craving something sweet but want to keep it somewhat healthy. Plus, they’re a fantastic way to use up those overripe bananas sitting on your counter.

Ingredients

• 1 cup mashed ripe bananas
• 1.5 cups old-fashioned oats
• 1/4 cup honey
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas, oats, honey, cinnamon, salt, walnuts, and vanilla extract until well mixed. Tip: If the mixture seems too wet, add a little more oats to thicken it.
3. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Wet your fingers slightly to press down the tops for even baking.
4. Bake for 15-20 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-baking.
5. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies have a delightful chewy texture with a hint of crunch from the walnuts. The banana and honey give them a natural sweetness that’s just right. Try serving them warm with a drizzle of almond butter for an extra treat.

Banana Pudding

Zesty and comforting, banana pudding has always been my go-to dessert when I need a little pick-me-up. There’s something about the creamy layers and the soft bananas that just feels like a hug in a bowl. I remember making this for the first time during a summer potluck, and it was such a hit that I’ve been tweaking the recipe ever since.

Ingredients

• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 (11-ounce) box vanilla wafers
• 4 ripe bananas, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. In a medium saucepan, whisk together 2 cups whole milk, 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon salt over medium heat until smooth.
2. Continue whisking constantly for about 5 minutes, or until the mixture thickens to a pudding consistency. Tip: A silicone whisk prevents scratching your pan and ensures a smooth pudding.
3. Remove the saucepan from heat. Quickly whisk in 3 large egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until the butter is completely melted and the mixture is smooth.
5. Layer the bottom of a 9×13-inch baking dish with half of the vanilla wafers, followed by half of the sliced bananas, and then half of the pudding. Repeat the layers once more.
6. In a large bowl, beat 1 cup heavy cream and 2 tablespoons powdered sugar until stiff peaks form. Spread this over the top layer of pudding. Tip: Chill your bowl and beaters for 10 minutes before whipping the cream for best results.
7. Cover and refrigerate the banana pudding for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften. Tip: For an extra touch, garnish with crushed vanilla wafers or banana slices before serving.

Lusciously creamy with just the right amount of sweetness, this banana pudding is a dreamy dessert that’s even better the next day. Serve it in individual mason jars for a charming twist that’s perfect for picnics or parties.

Banana Ice Cream

Summer has officially arrived, and with it, the craving for something cool and sweet. I remember the first time I made banana ice cream; it was a sweltering afternoon, and I was looking for a quick fix to beat the heat. This recipe is not only a lifesaver on hot days but also a healthier alternative that doesn’t skimp on flavor.

Ingredients

• 4 ripe bananas, sliced and frozen
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp honey

Instructions

1. Place the frozen banana slices in a blender or food processor.
2. Add the almond milk, vanilla extract, and honey to the blender.
3. Blend on high speed 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, add a little more almond milk, one tablespoon at a time.
4. Once the desired consistency is reached, transfer the ice cream to a freezer-safe container. Tip: For a firmer texture, freeze the ice cream for an additional 1-2 hours before serving.
5. Serve the banana ice cream in bowls or cones. Tip: Garnish with fresh fruit or a drizzle of chocolate sauce for an extra treat.

Perfectly creamy and naturally sweet, this banana ice cream is a dream come true for anyone looking for a guilt-free dessert. The vanilla and honey add just the right amount of richness, making it hard to believe it’s made with just a few simple ingredients. Try serving it with a sprinkle of cinnamon or crushed nuts for an added crunch.

Banana French Toast

Oh, the joy of waking up to the sweet aroma of banana french toast wafting through the house! It’s a weekend tradition in my home, one that started when I had a bunch of overripe bananas and a craving for something indulgent yet simple. This recipe is my go-to for a lazy morning, combining the comfort of french toast with the natural sweetness of bananas.

Ingredients

• 2 ripe bananas
• 4 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 8 slices thick-cut bread
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions

1. In a large bowl, mash the bananas until smooth.
2. Add the eggs, milk, vanilla extract, and ground cinnamon to the mashed bananas. Whisk until well combined.
3. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter.
4. Dip each slice of bread into the banana mixture, ensuring both sides are well coated but not soggy.
5. Place the coated bread slices in the skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining slices, adding more butter to the skillet as needed.
7. Serve immediately with maple syrup.

My favorite thing about this banana french toast is its perfect balance of textures—crispy on the outside, soft and custardy on the inside. The bananas add a natural sweetness that pairs beautifully with the warmth of cinnamon. For an extra special touch, top with a dollop of whipped cream and a sprinkle of chopped nuts.

Banana Chocolate Chip Cookies

Just when you think banana bread can’t be beat, these Banana Chocolate Chip Cookies come along to shake up your baking routine. I stumbled upon this recipe during a late-night baking spree, aiming to use up some overripe bananas, and now they’re a household favorite. Perfectly chewy with a hint of banana sweetness and melty chocolate in every bite, they’re a game-changer for cookie lovers.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
3. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
5. Mix in 1/2 cup mashed ripe banana until the mixture is smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
7. Fold in 1 cup semi-sweet chocolate chips evenly throughout the dough.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kind of magical how these cookies stay soft and chewy for days, thanks to the banana. They’re fantastic on their own, but for an extra treat, sandwich a scoop of vanilla ice cream between two cookies. Trust me, it’s a revelation.

Banana Cream Pie

This summer, I found myself with an abundance of ripe bananas and a craving for something sweet yet comforting. That’s when I decided to whip up a classic Banana Cream Pie, a dessert that reminds me of family gatherings and the simple joys of homemade treats.

Ingredients

• 1 9-inch pie crust, pre-baked
• 3 cups whole milk
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 3 egg yolks, slightly beaten
• 2 tbsp butter
• 1 tsp vanilla extract
• 3 medium bananas, sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and bake the pie crust for 10 minutes, or until golden brown. Let it cool completely.
2. In a medium saucepan, combine milk, sugar, flour, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
3. Remove from heat. Gradually stir half of the hot mixture into the beaten egg yolks, then return everything to the saucepan. Boil for 1 minute, stirring constantly.
4. Remove from heat and blend in butter and vanilla. Let the filling cool slightly.
5. Arrange banana slices over the bottom of the cooled pie crust. Pour the warm filling over the bananas.
6. Refrigerate the pie for at least 4 hours, or until the filling is set.
7. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the pie.

Key to this pie’s charm is the contrast between the creamy filling and the crisp crust, with bananas adding a fresh, fruity layer. For an extra touch, drizzle with caramel sauce or sprinkle with toasted coconut before serving.

Banana Nutella Sandwich

Perfect for those lazy Sunday mornings or when you’re craving something sweet yet effortless, the Banana Nutella Sandwich has become my go-to comfort food. I remember first trying it at a friend’s brunch and being amazed at how something so simple could taste so indulgent.

Ingredients

• 2 slices whole wheat bread
• 2 tbsp Nutella
• 1 medium banana, sliced
• 1 tbsp unsalted butter

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) to ensure the bread toasts evenly without burning.
2. Spread 1 tbsp of Nutella evenly on one side of each bread slice. Tip: Warming the Nutella for a few seconds in the microwave can make it easier to spread.
3. Arrange the banana slices on one slice of bread, covering the Nutella layer completely.
4. Place the second slice of bread on top, Nutella side down, to form a sandwich.
5. Melt 1 tbsp of butter in the skillet, swirling to coat the surface evenly. Tip: Using unsalted butter allows the sweetness of the Nutella and banana to shine without competing flavors.
6. Place the sandwich in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Tip: Pressing down lightly with a spatula ensures even browning and helps the sandwich hold together.
7. Remove from heat, let it cool for a minute, then slice diagonally for serving.

Just out of the skillet, the sandwich is a delightful contrast of crispy bread and gooey, warm filling. The bananas add a fresh, creamy texture that balances the rich Nutella perfectly. For an extra treat, serve it with a drizzle of honey or a sprinkle of cinnamon on top.

Banana Yogurt Parfait

Mornings in my kitchen are all about simplicity and flavor, especially when I’m whipping up a Banana Yogurt Parfait. It’s the kind of dish that feels indulgent but is secretly packed with goodness, and today, I’m sharing my go-to method that never fails to brighten my day.

Ingredients

• 1 cup Greek yogurt
• 1 medium banana, sliced
• 1/2 cup granola
• 1 tbsp honey
• 1/4 tsp cinnamon

Instructions

1. In a clear glass or bowl, layer 1/2 cup of Greek yogurt at the bottom for a creamy base.
2. Arrange half of the banana slices over the yogurt for a sweet, fruity layer.
3. Sprinkle 1/4 cup of granola over the bananas to add a satisfying crunch.
4. Drizzle 1/2 tbsp of honey over the granola for a touch of natural sweetness.
5. Repeat the layers with the remaining yogurt, banana slices, and granola.
6. Finish by drizzling the remaining honey on top and dusting with cinnamon for a warm spice note.
7. Let the parfait sit for 5 minutes before serving to allow the granola to soften slightly, enhancing the texture.

The contrast between the creamy yogurt, soft bananas, and crunchy granola is simply irresistible. For an extra touch, serve it with a sprinkle of chia seeds or a handful of fresh berries on top.

Banana Chia Pudding

Did you ever wake up craving something sweet yet healthy? That was me this morning, and banana chia pudding was the answer. It’s a no-cook, make-ahead breakfast that’s as nutritious as it is delicious, perfect for those busy mornings or when you need a quick snack.

Ingredients

• 2 cups almond milk
• 1/2 cup chia seeds
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 banana, mashed

Instructions

1. In a medium bowl, combine 2 cups almond milk, 1/2 cup chia seeds, 2 tbsp honey, and 1 tsp vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
2. Add the mashed banana to the mixture and stir until fully incorporated. Tip: For a smoother texture, blend the banana before adding it.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight. The chia seeds will expand and the mixture will thicken into a pudding consistency. Tip: Stir the mixture after 2 hours to prevent clumping.
4. Before serving, give the pudding a good stir to loosen it up. If it’s too thick, add a little more almond milk until you reach your desired consistency. Tip: For an extra flavor boost, top with fresh berries or a drizzle of peanut butter.

So creamy and satisfying, this banana chia pudding is a dream come true for anyone looking for a healthy breakfast option. The banana adds a natural sweetness, while the chia seeds provide a delightful texture. Serve it in a fancy glass for an Instagram-worthy breakfast or enjoy it straight from the bowl for a comforting treat.

Banana Scones

Waking up to the aroma of freshly baked banana scones is one of my favorite weekend rituals. There’s something incredibly comforting about the combination of ripe bananas and buttery dough that makes these scones a hit in my household. I love serving them warm, with a dollop of clotted cream and a drizzle of honey, making every bite a little piece of heaven.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup mashed ripe banana
• 1/3 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

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. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
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 and stir until just combined. Tip: Overmixing will lead to tough scones.
6. Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together.
7. Pat the dough into a 1-inch thick circle and cut into 8 wedges. Tip: For even baking, make sure all scones are of uniform thickness.
8. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.

Enjoy these banana scones warm from the oven, where the edges are crisp and the centers are tender. They’re perfect with a cup of coffee in the morning or as a sweet afternoon treat. For an extra indulgent twist, try sandwiching them with a slice of chocolate or a smear of peanut butter.

Banana Fritters

Sometimes, the simplest ingredients can create the most comforting dishes, and that’s exactly what happened when I stumbled upon banana fritters during a lazy Sunday morning. With just a few overripe bananas sitting on my counter, I decided to whip up something sweet, crispy, and utterly satisfying. It’s become my go-to recipe for using up bananas that are just a tad too soft for my morning cereal.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 ripe bananas, mashed
• 1/2 tsp vanilla extract
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup milk, 2 mashed ripe bananas, and 1/2 tsp vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to tough fritters, so stop as soon as the flour is incorporated.
4. Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer to ensure the oil is at the perfect temperature for frying.
5. Drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes on each side or until golden brown. Tip: Flip the fritters only once to ensure they cook evenly and stay crispy.
6. Remove the fritters with a slotted spoon and drain on paper towels.

Now, these banana fritters are best enjoyed warm, with their crispy edges giving way to a soft, banana-filled center. I love serving them with a drizzle of honey or a dollop of Greek yogurt for a delightful contrast of flavors and textures.

Banana Cake

Overripe bananas sitting on your counter? Don’t toss them! They’re the secret to the moistest, most flavorful banana cake you’ll ever make. I remember my grandma always had a stash of brown bananas in her freezer, just waiting to be transformed into something delicious. This recipe is a tribute to her and those simple, sweet moments in the kitchen.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 3 ripe bananas, mashed

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt. Tip: Sifting the flour can make your cake lighter.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition. Stir in 1/4 cup sour cream and 1 tsp vanilla extract.
5. Fold in 3 mashed ripe bananas until just combined. Tip: Don’t overmix to keep the cake tender.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
7. Pour the batter into the prepared loaf pan and smooth the top. Tip: A spatula dipped in water can help smooth the batter without sticking.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this banana cake is a perfect balance of sweet and moist, with the bananas shining through. Serve it as is, or toast a slice and spread with a little butter for an extra indulgent treat.

Banana Waffles

Never underestimate the power of a ripe banana to transform your breakfast game. This morning, as I stumbled into my kitchen half-awake, the sight of overripe bananas on the counter sparked the idea for these fluffy, golden banana waffles. They’re a testament to the magic that happens when simplicity meets comfort.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 ripe banana, mashed

Instructions

1. Preheat your waffle iron to 375°F for that perfect golden crisp.
2. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then mix in 1 cup milk and 2 tbsp melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough waffles.
5. Fold in 1 mashed ripe banana gently. Tip: Lumps are okay; they ensure fluffy waffles.
6. Lightly grease the waffle iron with butter or non-stick spray, even if it’s non-stick. Tip: This guarantees easy removal.
7. Pour enough batter to cover the waffle iron’s center and close the lid. Cook for about 5 minutes or until steam stops escaping.

Velvety inside with a crispy exterior, these banana waffles are a delight. Serve them with a drizzle of honey and a sprinkle of walnuts for an extra crunch, or go classic with maple syrup and a pat of butter.

Banana Cinnamon Rolls

Mornings in my kitchen always start with the sweet aroma of something baking, and today was no exception. I decided to whip up a batch of Banana Cinnamon Rolls, a twist on the classic that’s perfect for using up those overripe bananas sitting on your counter. Trust me, the combination of banana and cinnamon is a game-changer.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup mashed ripe bananas
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 2 1/4 tsp active dry yeast.
2. Add 1/2 cup warm milk (110°F), 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Roll out the dough on a floured surface into a 12×9 inch rectangle.
6. Spread 1/4 cup softened unsalted butter over the dough, then sprinkle with 1 cup mashed ripe bananas, 1/4 cup brown sugar, and 2 tsp ground cinnamon.
7. Roll up the dough tightly from the long side and cut into 12 slices. Tip: Use a sharp knife or dental floss for clean cuts.
8. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
9. Preheat the oven to 375°F and bake the rolls for 20-25 minutes, until golden brown. Tip: For extra gooey rolls, brush with melted butter right after baking.

These Banana Cinnamon Rolls come out of the oven soft, fluffy, and bursting with flavor. The banana adds a moistness that makes them irresistible, and the cinnamon gives just the right amount of spice. Try serving them warm with a drizzle of caramel sauce for an extra indulgent treat.

Conclusion

Convenience meets creativity in these 18 quick banana recipes, perfect for busy home cooks looking to whip up something delicious with minimal fuss. Whether you’re in the mood for a healthy snack or a sweet treat, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

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