20 Delicious Banana Dessert Recipes Easy and Quick

Bananas are the unsung heroes of the fruit world, especially when it comes to whipping up quick, delicious desserts that feel like a hug in every bite. Whether you’re looking to satisfy a sudden sweet tooth or impress guests with minimal effort, our roundup of 20 Delicious Banana Dessert Recipes is your golden ticket. Easy, quick, and utterly irresistible—let’s dive into these banana-based wonders that promise to delight!

Banana Pudding

Every bite of this banana pudding is a creamy, dreamy delight that’s both comforting and indulgent.

Ingredients

• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 tbsp unsalted butter
• 1 box (11 oz) vanilla wafer cookies
• 4 ripe bananas, sliced
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups of whole milk and granulated sugar over medium heat until sugar dissolves.
2. Whisk in flour until smooth, then gradually add beaten eggs, stirring constantly to prevent curdling.
3. Cook mixture over medium heat, stirring continuously, until it thickens to a custard consistency, about 10 minutes.
4. Remove from heat; stir in vanilla extract and unsalted butter until fully incorporated. Let custard cool slightly.
5. Layer vanilla wafer cookies and sliced bananas in a 9×13-inch dish, then pour warm custard over top.
6. Cover pudding with plastic wrap, pressing directly onto surface to prevent a skin from forming. Chill for at least 4 hours.
7. Before serving, whip chilled heavy cream with powdered sugar until stiff peaks form. Spread over chilled pudding.
8. Garnish with additional vanilla wafer cookies and banana slices if desired.

The pudding sets into a velvety texture, with the bananas adding a fresh contrast. Serve it chilled for a refreshing dessert that’s perfect for any occasion.

Banana Bread

Craving a classic comfort treat? Banana bread is your answer, simple to make and endlessly satisfying.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 overripe bananas, mashed
• 1/2 cup clarified butter, melted
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup walnuts, toasted and chopped

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with clarified butter.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt.
3. In a large bowl, combine mashed bananas, melted clarified butter, brown sugar, beaten eggs, and vanilla extract until smooth.
4. Gradually fold dry ingredients into wet ingredients until just combined. Avoid overmixing to ensure a tender crumb.
5. Gently stir in toasted walnuts for a nutty crunch.
6. Pour batter into prepared loaf pan, smoothing the top with a spatula.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a moist, dense texture, this banana bread is perfect toasted with a smear of salted butter or as a base for French toast.

Banana Cream Pie

Yearning for a classic dessert that never fails to impress? Banana cream pie combines creamy custard, fresh bananas, and a flaky crust for a timeless treat.

Ingredients

• 1 9-inch pie crust, pre-baked
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 2 cups whole milk
• 3 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 3 ripe bananas, sliced
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. Pre-bake the pie crust for 10 minutes, then cool completely.
2. In a medium saucepan, whisk together granulated sugar, flour, and salt.
3. Gradually stir in whole milk, ensuring no lumps remain.
4. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 10 minutes.
5. Remove from heat. Temper the eggs by slowly whisking in 1/2 cup of the hot mixture, then return all to the saucepan.
6. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter and vanilla.
7. Layer sliced bananas on the bottom of the cooled pie crust. Pour custard over bananas.
8. Chill pie for at least 4 hours, or until set.
9. Before serving, whip heavy cream and powdered sugar to stiff peaks. Spread over pie.

Silky custard meets the crispness of fresh bananas in every bite. For an elegant twist, garnish with caramelized banana slices or a drizzle of dark chocolate.

Banana Split

Split open a ripe banana lengthwise and place it in a long dish for the classic Banana Split foundation.

Ingredients

• 1 large ripe banana
• 3 scoops premium vanilla bean ice cream
• 2 tbsp hot fudge sauce, warmed
• 2 tbsp strawberry compote
• 2 tbsp crushed pineapple, drained
• 1/4 cup whipped cream, freshly whipped
• 2 maraschino cherries, stems on
• 2 tbsp roasted almonds, finely chopped

Instructions

1. Peel the banana and split it in half lengthwise using a sharp knife.
2. Place the banana halves in a long, shallow dish, cut sides up.
3. Arrange three scoops of vanilla bean ice cream between the banana halves.
4. Drizzle warmed hot fudge sauce over the left scoop of ice cream.
5. Spoon strawberry compote over the middle scoop of ice cream.
6. Top the right scoop of ice cream with crushed pineapple.
7. Generously dollop whipped cream over each scoop of ice cream.
8. Garnish each mound of whipped cream with a maraschino cherry.
9. Sprinkle finely chopped roasted almonds over the entire dish.
10. Serve immediately with a long spoon and a smile.

Delight in the contrast of warm sauces against cold ice cream and the crunch of almonds. The banana softens slightly, blending seamlessly with the creamy textures. For a twist, drizzle with caramel sauce or swap vanilla ice cream for chocolate.

Banana Muffins

Get ready to bake the most comforting banana muffins you’ve ever tasted. Perfect for breakfast or a snack, these muffins are moist, flavorful, and incredibly easy to make.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 overripe bananas, mashed
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/3 cup unsalted butter, melted and cooled
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt.
3. In a separate bowl, combine mashed bananas, sugar, beaten egg, melted butter, and vanilla extract until well mixed.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing leads to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re best enjoyed warm.

Delightfully tender with a golden crust, these banana muffins boast a deep banana flavor. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra treat.

Banana Cookies

Banana cookies blend the comforting sweetness of ripe bananas with the satisfying crunch of a well-baked cookie. Perfect for a quick snack or a sweet treat, these cookies are effortlessly delicious.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 ripe bananas, mashed
• 1 cup old-fashioned rolled oats

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt.
3. In a large bowl, cream unsalted butter and light brown sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until combined.
5. Fold in mashed bananas until the mixture is uniform.
6. Gradually add the dry ingredients to the wet, mixing until just combined.
7. Stir in old-fashioned rolled oats until evenly distributed throughout the dough.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 24 cookies. These banana cookies are wonderfully moist with a chewy texture and a deep banana flavor. Serve them warm with a drizzle of caramel sauce for an extra indulgent treat.

Banana Cake

Always a crowd-pleaser, this banana cake combines ripe bananas with warm spices for a moist, flavorful dessert. Perfect for using up overripe bananas, it’s a simple yet satisfying treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3 overripe bananas, mashed
• 1/2 cup sour cream

Instructions

1. Preheat oven to 350°F. Grease a 9-inch loaf pan with butter and dust with flour.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
4. Gradually add beaten eggs to butter mixture, mixing well after each addition.
5. Stir in vanilla extract and mashed bananas until combined.
6. Alternately add dry ingredients and sour cream to banana mixture, beginning and ending with dry ingredients. Mix until just combined.
7. Pour batter into prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Soft and moist, this banana cake has a rich banana flavor with a tender crumb. Serve slices warm with a dollop of whipped cream or toasted with a smear of butter for breakfast.

Banana Pancakes

Just when you think breakfast can’t get any better, banana pancakes come along. These fluffy, golden delights are a game-changer for your morning routine.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 ripe banana, mashed
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, and melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are fine.
4. Gently fold in the mashed banana, being careful not to overmix.
5. Heat a non-stick skillet over medium heat (350°F) and brush with clarified butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
8. Transfer to a warm plate. Repeat with remaining batter, brushing the skillet with more clarified butter as needed.

Zesty and comforting, these banana pancakes boast a tender crumb and a sweet, fruity flavor. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for added crunch.

Banana Smoothie

Craving a quick, nutritious breakfast or snack? This banana smoothie blends creamy texture with sweet, natural flavors.

Ingredients

• 1 cup organic whole milk
• 1 large ripe banana, peeled and frozen
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup ice cubes

Instructions

1. Pour 1 cup organic whole milk into a high-speed blender.
2. Add 1 large ripe banana, peeled and frozen, to the blender.
3. Measure and add 1 tbsp pure maple syrup for sweetness.
4. Incorporate 1/2 tsp vanilla extract and 1/4 tsp ground cinnamon for depth of flavor.
5. Add 1 cup ice cubes to ensure a chilled, thick consistency.
6. Blend on high speed for 45 seconds, or until the mixture is smooth and uniform. Tip: For a thicker smoothie, add more ice cubes one at a time until desired consistency is reached.
7. Stop the blender and scrape down the sides with a spatula to integrate any unblended ingredients. Tip: This ensures a uniformly smooth texture.
8. Blend again for 15 seconds to achieve a perfectly smooth finish. Tip: Over-blending can incorporate too much air, making the smoothie less creamy.

Delightfully creamy and subtly spiced, this smoothie pairs wonderfully with a sprinkle of cinnamon on top or a side of toasted almond slices for added crunch.

Banana Ice Cream

Let’s make banana ice cream, a creamy, dreamy treat with just one ingredient. Perfect for hot days or a quick dessert fix.

Ingredients

• 4 ripe bananas, peeled and sliced
• 1 tbsp pure vanilla extract
• 1/4 cup organic whole milk

Instructions

1. Place sliced bananas on a parchment-lined baking sheet. Freeze for 2 hours until solid.
2. Transfer frozen bananas to a high-powered blender. Add vanilla extract and whole milk.
3. Blend on high for 1 minute, scraping down the sides as needed, until smooth and creamy.
4. For a firmer texture, transfer the mixture to a loaf pan. Freeze for an additional 30 minutes.
5. Serve immediately for soft-serve consistency or freeze longer for a traditional ice cream texture.

Velvety smooth with a natural sweetness, this banana ice cream pairs wonderfully with a drizzle of dark chocolate or a sprinkle of toasted nuts. Enjoy it straight from the blender for a soft-serve treat or freeze for scoopable perfection.

Banana Fritters

Zesty and satisfying, banana fritters are a quick treat that combines ripe bananas with a crispy exterior. Perfect for breakfast or dessert, they’re effortlessly delicious.

Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, combine mashed bananas, flour, sugar, baking powder, and salt.
2. Add milk, beaten egg, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the batter light.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F. Use a candy thermometer for accuracy.
4. Drop tablespoon-sized portions of batter into the hot oil. Fry in batches to avoid overcrowding.
5. Cook for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
6. Dust with powdered sugar while still warm for a sweet finish.

Crispy on the outside and tender within, these fritters boast a rich banana flavor. Serve with a drizzle of honey or a scoop of vanilla ice cream for an indulgent twist.

Banana Chocolate Chip Bars

Got a bunch of ripe bananas and a craving for something sweet? These Banana Chocolate Chip Bars are your answer. Simple to make, irresistibly delicious, and perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 3 ripe bananas, mashed
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan with butter or line it with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt. Set aside.
3. In a large bowl, mix the granulated sugar and melted butter until well combined. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs, mashed bananas, and vanilla extract to the sugar mixture. Stir until smooth.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bars tender.
6. Gently stir in the chocolate chips. Tip: Reserve a handful of chips to sprinkle on top for a more appealing finish.
7. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to prevent overbaking.
9. Allow the bars to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delightfully moist with a perfect balance of banana and chocolate flavors, these bars are a hit. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Nutella Crepes

Ready to elevate your breakfast game? These Banana Nutella Crepes are a decadent twist on the classic, combining creamy hazelnut spread with fresh bananas for a luxurious treat.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups whole milk
• 2 tbsp clarified butter, melted
• 1/4 tsp fine sea salt
• 1 tbsp granulated sugar
• 1/2 cup Nutella
• 2 ripe bananas, thinly sliced
• 1 tbsp unsalted butter, for cooking
• Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together sifted flour, eggs, milk, clarified butter, salt, and sugar until smooth. Let batter rest for 30 minutes at room temperature.
2. Heat a 10-inch non-stick skillet over medium heat. Melt a small amount of unsalted butter, swirling to coat the pan.
3. Pour 1/4 cup batter into the skillet, tilting to spread thinly. Cook for 1-2 minutes until edges lift easily.
4. Flip crepe with a spatula. Cook for another 30 seconds. Transfer to a plate. Repeat with remaining batter.
5. Spread 1 tbsp Nutella over each crepe. Arrange banana slices on one half. Fold crepe in half, then in half again to form a triangle.
6. Dust with powdered sugar before serving. Tip: For extra crispiness, cook crepes on slightly higher heat.

Unbelievably tender crepes with a gooey Nutella center and fresh banana slices offer a perfect balance of sweetness and texture. Serve them warm with a drizzle of caramel sauce for an extra indulgent touch.

Banana Oatmeal Cookies

Never underestimate the simplicity of turning overripe bananas into something extraordinary. These banana oatmeal cookies are a testament to that, blending wholesome oats with the natural sweetness of bananas for a guilt-free treat.

Ingredients

• 1 cup rolled oats
• 2 medium overripe bananas, mashed
• 1/4 cup almond butter, creamy
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 tsp pure vanilla extract
• 1/4 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine mashed bananas, almond butter, cinnamon, sea salt, and vanilla extract. Mix until smooth.
3. Fold in rolled oats and dark chocolate chips until evenly distributed.
4. Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing cookies 2 inches apart.
5. Flatten each cookie slightly with the back of a spoon for even baking.
6. Bake for 15 minutes, or until edges are golden brown.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Out of the oven, these cookies boast a chewy texture with a hint of crunch from the oats. The dark chocolate chips add a luxurious melt-in-your-mouth contrast. Serve them warm with a drizzle of honey for an extra touch of sweetness.

Banana Cinnamon Rolls

Unbelievably soft and fragrant, these Banana Cinnamon Rolls combine ripe bananas with warm cinnamon for a comforting treat. Perfect for breakfast or dessert, they’re sure to impress with minimal effort.

Ingredients

– 1 cup whole milk, warmed to 110°F
– 2 1/4 tsp active dry yeast
– 1/3 cup granulated sugar
– 1/2 cup unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 4 cups all-purpose flour, plus extra for dusting
– 1 tsp fine sea salt
– 1 cup mashed ripe bananas (about 2 medium)
– 1/2 cup light brown sugar, packed
– 2 tbsp ground cinnamon
– 1/4 cup clarified butter, melted

Instructions

1. In a large bowl, combine warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in melted butter, eggs, and vanilla extract until fully incorporated.
3. Gradually add flour and salt, mixing until a soft dough forms.
4. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Roll dough into a 16×12-inch rectangle on a floured surface.
7. Spread mashed bananas evenly over the dough, leaving a 1-inch border.
8. Mix brown sugar and cinnamon; sprinkle over bananas.
9. Starting from the long side, tightly roll dough into a log and pinch seam to seal.
10. Cut log into 12 equal pieces and place in a greased 9×13-inch baking dish.
11. Cover and let rise for 30 minutes until puffy.
12. Preheat oven to 350°F and brush rolls with clarified butter.
13. Bake for 25-30 minutes until golden brown.
14. Let cool slightly before serving.
Rich in banana flavor with a hint of cinnamon, these rolls are irresistibly fluffy. Serve warm with a drizzle of caramel sauce for an extra decadent touch.

Banana Caramel Flan

Tantalize your taste buds with this Banana Caramel Flan, a creamy dessert that combines the rich flavors of ripe bananas and golden caramel. Perfect for any occasion, it’s a showstopper that’s surprisingly simple to make.

Ingredients

– 1 cup granulated sugar
– 3 large pasture-raised eggs, lightly beaten
– 1 (14 oz) can sweetened condensed milk
– 1 (12 oz) can evaporated milk
– 1 tsp pure vanilla extract
– 2 ripe bananas, mashed

Instructions

1. Preheat oven to 350°F. Place a large roasting pan in the oven and fill halfway with water to create a water bath.
2. In a small saucepan over medium heat, melt 1 cup granulated sugar until it turns a deep amber color, about 5-7 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
3. In a blender, combine 3 lightly beaten eggs, sweetened condensed milk, evaporated milk, 1 tsp vanilla extract, and 2 mashed bananas. Blend until smooth.
4. Pour the banana mixture over the caramel in the baking dish. Cover with aluminum foil.
5. Carefully place the baking dish into the preheated water bath. Bake for 50 minutes, or until the flan is set but still slightly jiggly in the center.
6. Remove from the oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
7. To serve, run a knife around the edges of the dish. Invert onto a serving plate, allowing the caramel to drizzle over the flan.

Lusciously smooth with a velvety texture, this Banana Caramel Flan is a delightful twist on the classic. Serve chilled with a sprinkle of sea salt or fresh banana slices for an extra touch of elegance.

Banana Toffee Pudding

Banana toffee pudding combines ripe bananas with rich toffee sauce for a decadent dessert. Perfect for any occasion, this dish is both comforting and indulgent.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup whole milk
• 1 cup dark brown sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking dish with clarified butter.
2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt.
3. In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Gradually add lightly beaten eggs to the butter mixture, mixing well after each addition.
5. Stir in vanilla extract and mashed bananas until combined.
6. Alternately add dry ingredients and whole milk to the banana mixture, beginning and ending with dry ingredients.
7. Pour batter into prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. While pudding bakes, combine dark brown sugar, heavy cream, and unsalted butter in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
9. Remove from heat and stir in vanilla extract. Let toffee sauce cool slightly.
10. Once pudding is baked, poke holes all over with a skewer. Pour warm toffee sauce over the top, allowing it to seep into the pudding.
11. Let pudding stand for 10 minutes before serving to allow sauce to absorb.

Expect a moist, banana-infused sponge with a sticky toffee topping. Serve warm with a scoop of vanilla ice cream for an extra treat.

Banana Coconut Balls

Perfect for a quick snack or dessert, these Banana Coconut Balls blend tropical flavors with effortless preparation.

Ingredients

• 2 ripe bananas, mashed
• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. In a medium bowl, combine mashed bananas, shredded coconut, almond flour, maple syrup, vanilla extract, and sea salt.
2. Mix thoroughly until the mixture is uniform and holds together when pressed.
3. Using a tablespoon, scoop the mixture and roll into 1-inch balls. Tip: Wet your hands slightly to prevent sticking.
4. Place the balls on a parchment-lined baking sheet. Tip: For extra texture, roll each ball in additional shredded coconut.
5. Chill in the refrigerator for at least 30 minutes to firm up. Tip: For a quicker set, place in the freezer for 15 minutes.

Airy yet satisfying, these balls offer a chewy texture with a sweet, nutty flavor. Serve them chilled for a refreshing treat or roll in cocoa powder for a decadent twist.

Banana Peanut Butter Cups

Kickstart your day with these Banana Peanut Butter Cups, a delightful twist on the classic treat that combines creamy peanut butter and ripe bananas in a chocolatey embrace.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup creamy peanut butter, no additives
• 1 medium ripe banana, thinly sliced
• 1 tbsp coconut oil
• 1/4 tsp sea salt

Instructions

1. Line a mini muffin tin with paper liners.
2. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted.
3. Pour a small amount of melted chocolate into each liner, just enough to cover the bottom. Tip: Use the back of a spoon to spread the chocolate evenly.
4. Freeze the chocolate layer for 10 minutes, or until set.
5. In a separate bowl, mix peanut butter with sea salt until smooth.
6. Place a small dollop of peanut butter mixture on top of the set chocolate layer, followed by a slice of banana.
7. Cover the banana and peanut butter with the remaining melted chocolate, ensuring no banana is exposed to prevent browning.
8. Freeze again for 20 minutes, or until completely firm. Tip: For easier removal, let the cups sit at room temperature for 5 minutes before serving.
9. Store in an airtight container in the freezer for up to 2 weeks. Tip: Separate layers with parchment paper to prevent sticking.

Now these Banana Peanut Butter Cups offer a perfect balance of creamy, crunchy, and fruity flavors. Serve them chilled for a refreshing snack or slightly warmed to enhance the chocolate’s richness.

Banana S’mores Dip

Some days call for a dessert that’s both effortless and indulgent. This Banana S’mores Dip combines gooey marshmallows, melted chocolate, and ripe bananas for a quick treat.

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 2 ripe bananas, sliced into 1/4-inch rounds
• 1 tbsp unsalted butter, clarified
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Use clarified butter to grease a 9-inch oven-safe skillet lightly.
2. Spread chocolate chips evenly across the bottom of the skillet. Tip: Ensure the skillet is at room temperature to prevent chocolate from seizing.
3. Arrange banana slices over the chocolate chips in a single layer.
4. Scatter mini marshmallows on top, covering the bananas completely.
5. Bake for 10 minutes, or until marshmallows are golden and puffed. Tip: Watch closely after 8 minutes to avoid burning.
6. Remove from oven and drizzle with vanilla extract. Tip: For a deeper flavor, use a vanilla bean paste instead of extract.
7. Let cool for 2 minutes before serving.

Enjoy the dip warm, where the chocolate is velvety, and the bananas add a soft contrast. Serve with graham crackers or spoon directly for a decadent experience.

Conclusion

We hope this roundup of 20 delicious banana dessert recipes inspires your next baking adventure! Each recipe is easy, quick, and guaranteed to satisfy your sweet tooth. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next kitchen experiment. Happy baking!