Just when you thought bananas were only good for smoothies or a quick snack, we’re here to surprise you! Dive into our roundup of 19 Delicious Quick Banana Recipes Easy that will transform your kitchen routine. From cozy breakfasts to decadent desserts, these ideas are perfect for busy home cooks looking for simple yet tasty solutions. Ready to give your bananas the spotlight they deserve? Let’s get cooking!
Banana Bread
Making banana bread is a delightful way to transform overripe bananas into a moist, flavorful treat that’s perfect for any time of day. This recipe will guide you through each step to ensure your banana bread turns out perfectly every time.
Ingredients
- 1 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup unsalted butter, melted and cooled
- 3 overripe bananas, mashed
- 1 teaspoon pure vanilla extract
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
- In a separate bowl, mix the granulated sugar, lightly beaten pasture-raised eggs, melted unsalted butter, mashed overripe bananas, and pure vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, being careful not to overmix. Tip: Overmixing can lead to dense banana bread.
- If using, gently stir in the chopped walnuts until just incorporated.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: For an even bake, tap the pan on the counter a few times to remove any air bubbles.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, loosely cover it with aluminum foil.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Rich in flavor with a tender crumb, this banana bread is a testament to the magic of simple ingredients. Serve it warm with a dollop of whipped cream or toasted with a smear of cream cheese for an extra indulgent treat.
Banana Pancakes
Creating the perfect banana pancakes starts with understanding the balance between the sweetness of ripe bananas and the fluffy texture of the pancake batter. This recipe will guide you through each step to achieve golden, tender pancakes that are sure to become a breakfast favorite.
Ingredients
- 1 cup all-purpose flour, sifted
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 large pasture-raised egg, lightly beaten
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- Clarified butter, for cooking
Instructions
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
- In a separate bowl, mix the lightly beaten pasture-raised egg, whole milk, melted unsalted butter, and pure vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients with a rubber spatula until just combined; avoid overmixing to ensure fluffy pancakes.
- Fold in the mashed ripe bananas until evenly distributed throughout the batter.
- Heat a large non-stick skillet or griddle over medium heat (350°F) and brush with clarified butter.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.
These banana pancakes boast a moist, tender crumb with pockets of sweet banana flavor, perfect when drizzled with maple syrup or topped with a dollop of whipped cream and fresh banana slices for an extra indulgent touch.
Banana Smoothie
Creating a banana smoothie is a simple yet rewarding process that blends nutrition with indulgence. Let’s embark on this creamy journey together, ensuring each step is executed with precision for the perfect blend.
Ingredients
- 2 ripe bananas, peeled and sliced
- 1 cup whole milk, chilled
- 1/2 cup Greek yogurt, plain
- 1 tbsp honey, raw
- 1/2 tsp vanilla extract, pure
- 1 cup ice cubes
Instructions
- Place the sliced bananas into the blender first to ensure a smooth base.
- Add the chilled whole milk and Greek yogurt to the blender, which will introduce a creamy texture and tangy depth.
- Drizzle the raw honey and pour the pure vanilla extract over the other ingredients for a natural sweetness and aromatic flavor.
- Top with ice cubes to chill the smoothie and give it a refreshing thickness.
- Secure the blender lid and blend on high speed for 45 seconds, or until the mixture is completely smooth and no ice chunks remain.
- Pour the smoothie into two chilled glasses immediately to preserve its cool temperature and frothy top.
Delight in the velvety texture and harmonious balance of sweet and tangy flavors in this banana smoothie. For an extra touch, garnish with a thin banana slice on the rim of each glass or a sprinkle of cinnamon for warmth.
Banana Muffins
Overripe bananas transform into the most tender, moist banana muffins you’ll ever taste, perfect for breakfast or a snack. Our method ensures a foolproof bake every time, with a crumb that’s just the right balance of fluffy and dense.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 overripe bananas, mashed (about 1 1/2 cups)
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 large pasture-raised egg, lightly beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
- In a separate large bowl, combine the mashed bananas, granulated sugar, melted unsalted butter, lightly beaten pasture-raised egg, and pure vanilla extract. Mix until just blended.
- Gently fold the dry ingredients into the banana mixture until no flour pockets remain, being careful not to overmix to ensure tender muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Warm banana muffins boast a golden exterior with a soft, moist interior, speckled with sweet banana flavor. Serve them warm with a dollop of clotted cream or a drizzle of honey for an indulgent twist.
Banana Oatmeal Cookies
Banana oatmeal cookies are a delightful treat that combines the natural sweetness of ripe bananas with the hearty texture of oats, creating a perfect snack for any time of the day. Baking these cookies is a straightforward process that even beginners can master with a little guidance.
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup clarified butter, melted
- 1/3 cup light brown sugar, packed
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 ripe bananas, mashed
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, and fine sea salt. Whisk these dry ingredients together to ensure even distribution.
- In a separate bowl, mix the melted clarified butter, light brown sugar, lightly beaten egg, and pure vanilla extract until well blended.
- Add the mashed bananas to the wet ingredients and stir until the mixture is smooth.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix, to maintain the cookies’ tender texture.
- Using a tablespoon, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
You’ll notice these banana oatmeal cookies have a soft, chewy texture with a delightful crunch from the oats. Their rich banana flavor pairs wonderfully with a glass of cold milk or as a topping for vanilla ice cream for an extra special treat.
Banana Pudding
This classic dessert combines creamy vanilla pudding, ripe bananas, and crisp vanilla wafers for a comforting treat that’s perfect for any occasion.
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine sea salt
- 4 large pasture-raised egg yolks, lightly beaten
- 2 tablespoons unsalted butter, cut into small pieces
- 2 teaspoons pure vanilla extract
- 4 ripe bananas, sliced into 1/4-inch rounds
- 1 (11-ounce) box vanilla wafers
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
Instructions
- In a medium saucepan, whisk together 1 1/2 cups whole milk, 1/2 cup heavy cream, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon fine sea salt over medium heat until the mixture begins to simmer, about 5 minutes.
- Reduce heat to low. Gradually whisk in 4 large pasture-raised egg yolks, lightly beaten, cooking for 2 minutes until thickened, stirring constantly to prevent curdling.
- Remove from heat. Stir in 2 tablespoons unsalted butter, cut into small pieces, and 2 teaspoons pure vanilla extract until fully incorporated.
- Layer 1/3 of the vanilla wafers at the bottom of a 9-inch square baking dish. Top with half of the banana slices and half of the pudding mixture. Repeat layers, ending with a final layer of vanilla wafers.
- In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form, about 3 minutes. Spread over the top layer of vanilla wafers.
- Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.
Here’s how to serve it: The pudding will have a lush, creamy texture with layers of soft bananas and wafers that offer a slight chew. For an elegant twist, serve individual portions in mason jars with a dollop of whipped cream and a banana slice on top.
Banana Cream Pie
Kneading your way through the world of desserts can be as rewarding as it is delicious, especially when you land on the classic Banana Cream Pie. This guide will walk you through creating this creamy, dreamy dessert with precision and ease, ensuring a perfect result every time.
Ingredients
- 1 9-inch pre-baked pie crust, cooled
- 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 medium ripe bananas, sliced
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
Instructions
- In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 tsp salt until well combined.
- Gradually stir in 2 cups whole milk, ensuring no lumps remain before placing the saucepan over medium heat.
- Cook the mixture, stirring constantly with a wooden spoon, until it thickens and begins to bubble, about 10 minutes. Tip: A smooth, lump-free filling starts with constant stirring.
- Remove the saucepan from heat. Temper the 3 lightly beaten pasture-raised eggs by slowly whisking in about 1/2 cup of the hot milk mixture, then return everything to the saucepan.
- Cook over low heat for 2 more minutes, stirring constantly, then remove from heat and stir in 2 tbsp unsalted butter and 1 tsp pure vanilla extract until fully incorporated.
- Let the custard cool slightly, then layer half of the sliced bananas over the bottom of the pre-baked pie crust. Pour half of the custard over the bananas, then repeat the layers.
- Chill the pie for at least 4 hours, or until the custard is set. Tip: Covering the pie with plastic wrap directly on the surface prevents a skin from forming.
- Before serving, whip 1 cup chilled heavy cream with 2 tbsp powdered sugar until stiff peaks form. Spread over the pie and garnish with additional banana slices if desired. Tip: For the fluffiest whipped cream, ensure both the cream and the bowl are very cold.
Cool and creamy with a delightful contrast of textures, this Banana Cream Pie is a testament to the beauty of simple ingredients coming together. Serve it chilled with a drizzle of caramel sauce for an extra touch of indulgence.
Banana French Toast
Very few breakfast dishes can rival the comforting embrace of Banana French Toast, a delightful twist on the classic that’s both nourishing and indulgent. This recipe walks you through creating a perfectly golden, custardy French toast with the natural sweetness of ripe bananas, ensuring a foolproof result every time.
Ingredients
- 4 slices of brioche bread, 1 inch thick
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup whole milk
- 1 ripe banana, mashed
- 1 tbsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp clarified butter
- 1 tbsp granulated sugar
Instructions
- In a mixing bowl, whisk together the lightly beaten eggs, whole milk, mashed banana, pure vanilla extract, and ground cinnamon until fully combined.
- Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring it coats the bottom evenly.
- Dip one slice of brioche bread into the egg mixture, allowing it to soak for 30 seconds on each side for maximum absorption without becoming soggy.
- Transfer the soaked bread to the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy around the edges.
- Repeat the process with the remaining slices, adding more clarified butter to the skillet as needed to prevent sticking.
- Sprinkle the cooked French toast with granulated sugar immediately after removing from the skillet for a delicate caramelized finish.
Fluffy on the inside with a crisp exterior, this Banana French Toast offers a harmonious blend of textures. Serve it with a drizzle of maple syrup and a sprinkle of toasted nuts for an extra layer of flavor and crunch.
Banana Ice Cream
Perfect for those sweltering summer days or when you’re craving something sweet without the guilt, banana ice cream is a delightful treat that’s surprisingly simple to make. With just a few ingredients and no special equipment required, this recipe is a fantastic introduction to homemade desserts.
Ingredients
- 4 ripe bananas, peeled and sliced
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup full-fat coconut milk
- Pinch of sea salt
Instructions
- Place the sliced bananas on a parchment-lined baking sheet, ensuring they’re in a single layer, and freeze for at least 2 hours until solid.
- In a high-powered blender, combine the frozen bananas, maple syrup, vanilla extract, coconut milk, and sea salt.
- Blend on high speed for 1-2 minutes, using the tamper to push the ingredients towards the blades, until the mixture is smooth and creamy. Tip: If the mixture is too thick, add a tablespoon of coconut milk at a time until the desired consistency is achieved.
- Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula. Tip: For an extra creamy texture, cover and freeze for an additional 30 minutes before serving.
- Serve immediately for a soft-serve consistency, or freeze for 2-3 hours for a firmer texture. Tip: Garnish with a sprinkle of cinnamon or a drizzle of dark chocolate for an elegant touch.
Whipping up this banana ice cream yields a luxuriously creamy dessert with a natural sweetness that’s perfectly balanced by the richness of coconut milk. Enjoy it as is, or get creative by mixing in nuts, berries, or even a swirl of peanut butter for a personalized twist.
Banana Chips
Whether you’re looking for a healthy snack or a crunchy topping for your morning yogurt, homemade banana chips are a versatile and delicious option. With just a few simple ingredients and some patience, you can create a batch of crispy, golden chips that are far superior to store-bought versions.
Ingredients
- 3 ripe bananas, peeled and thinly sliced to 1/8-inch thickness
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon organic cane sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Instructions
- Preheat your oven to 200°F and line two baking sheets with parchment paper for even baking and easy cleanup.
- In a large bowl, gently toss the banana slices with lemon juice to prevent browning and enhance flavor.
- Sprinkle the banana slices with organic cane sugar, ground cinnamon, and fine sea salt, ensuring each slice is lightly coated for a balanced taste.
- Arrange the banana slices in a single layer on the prepared baking sheets, leaving space between each slice to allow for proper air circulation.
- Bake in the preheated oven for 2 hours, then flip each banana slice carefully to ensure even drying and continue baking for another 1 to 1.5 hours, or until the chips are crisp and golden.
- Remove the banana chips from the oven and let them cool completely on the baking sheets to crisp up further before serving or storing.
So, these banana chips offer a delightful crunch with a sweet and slightly tangy flavor profile, thanks to the lemon juice and cinnamon. For an extra indulgent treat, drizzle them with melted dark chocolate or serve alongside a scoop of vanilla bean ice cream.
Banana Nutella Sandwich
Unveiling the simplicity and delight of a Banana Nutella Sandwich, this recipe transforms everyday ingredients into a decadent treat. Perfect for a quick breakfast or a sweet snack, it’s a foolproof way to satisfy your cravings with minimal effort.
Ingredients
- 2 slices of artisan whole wheat bread
- 2 tablespoons of Nutella (hazelnut spread)
- 1 medium ripe banana, sliced into 1/4-inch rounds
- 1 teaspoon of clarified butter
Instructions
- Heat a non-stick skillet over medium-low heat (300°F) and add the clarified butter, allowing it to melt evenly across the surface.
- While the skillet heats, evenly spread 1 tablespoon of Nutella on one side of each bread slice, ensuring coverage to the edges for maximum flavor in every bite.
- Arrange the banana slices in a single layer over the Nutella on one bread slice, then gently press the second slice, Nutella side down, to form a sandwich.
- Place the sandwich in the skillet, cooking for 2-3 minutes on each side or until the bread is golden brown and crispy, and the Nutella begins to melt slightly.
- Remove the sandwich from the skillet, let it cool for 1 minute to allow the filling to set, then slice diagonally for an elegant presentation.
This sandwich offers a delightful contrast between the crispy, buttery bread and the creamy, sweet filling. For an extra touch of indulgence, serve with a dusting of powdered sugar or a side of vanilla bean ice cream.
Banana Yogurt Parfait
Mastering the art of layering flavors and textures, the Banana Yogurt Parfait is a delightful treat that combines the creaminess of yogurt with the natural sweetness of bananas, all brought together with a crunchy granola finish. This recipe is perfect for those looking to start their day with a nutritious yet indulgent breakfast or as a refreshing dessert.
Ingredients
- 1 cup Greek yogurt, full-fat
- 1 medium ripe banana, sliced into 1/4-inch rounds
- 1/2 cup granola, preferably homemade
- 1 tbsp honey, raw and unfiltered
- 1/4 tsp vanilla extract, pure
Instructions
- In a small bowl, combine the Greek yogurt with vanilla extract, whisking until smooth and evenly mixed.
- Select a clear glass or parfait dish to showcase the layers. Begin by spooning 1/3 of the yogurt mixture into the bottom of the dish.
- Arrange a layer of banana slices over the yogurt, covering it evenly.
- Sprinkle 1/3 of the granola over the bananas, creating a crunchy texture contrast.
- Repeat the layers twice more, finishing with a final sprinkle of granola on top.
- Drizzle the assembled parfait with honey, ensuring an even distribution for a touch of sweetness.
- Serve immediately to maintain the granola’s crispness, or refrigerate for up to 2 hours if preparing ahead.
A harmonious blend of creamy, sweet, and crunchy, this Banana Yogurt Parfait offers a satisfying contrast in every spoonful. For an extra touch of elegance, garnish with a mint leaf or a few additional banana slices on top before serving.
Banana Chocolate Chip Cookies
Ready to bake something that combines the comforting sweetness of bananas with the rich, melty goodness of chocolate chips? These Banana Chocolate Chip Cookies are a delightful twist on the classic cookie, perfect for using up those overripe bananas sitting on your counter.
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 granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large pasture-raised egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
- In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
- Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, beating until fully incorporated.
- Fold in the mashed ripe bananas until the mixture is evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Gently stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Fresh from the oven, these cookies boast a soft, cake-like texture with pockets of gooey chocolate. The banana flavor shines through, offering a moist sweetness that pairs perfectly with the richness of the chocolate chips. For an extra indulgent treat, serve warm with a scoop of vanilla ice cream.
Banana Foster
Start by gathering your ingredients and prepping your workspace for this indulgent Banana Foster recipe. This classic dessert combines ripe bananas with a rich, buttery sauce, flambéed to perfection for a show-stopping finish.
Ingredients
- 2 ripe bananas, peeled and sliced lengthwise
- 1/4 cup unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup dark rum
- 1 tbsp granulated sugar
- Vanilla ice cream, for serving
Instructions
- In a large skillet over medium heat, melt the unsalted butter until it begins to foam slightly, about 1 minute.
- Add the dark brown sugar and heavy cream to the skillet, stirring constantly until the sugar dissolves and the mixture becomes smooth, about 2 minutes.
- Gently place the banana slices into the skillet, cooking for 1 minute on each side until they begin to soften.
- Sprinkle the ground cinnamon over the bananas, then carefully pour in the dark rum. Tip: Stand back when adding the rum to avoid any flare-ups.
- Using a long lighter, carefully ignite the rum to flambé the bananas. Allow the flames to subside naturally, about 30 seconds.
- Remove the skillet from heat and stir in the pure vanilla extract, ensuring it’s evenly distributed throughout the sauce.
- Sprinkle the granulated sugar over the bananas for a slight caramelized crust, then serve immediately over vanilla ice cream. Tip: For an extra touch, garnish with a light dusting of cinnamon or a sprig of mint.
Creating this Banana Foster yields a dessert with a luxuriously smooth sauce and tender bananas, offering a perfect balance of sweetness and warmth. Consider serving it alongside a crisp, cold glass of dessert wine to elevate the dining experience.
Banana Scones
Delightfully simple yet irresistibly tasty, banana scones are the perfect way to start your morning or enjoy as a midday treat. This recipe guides you through creating flaky, moist scones with a hint of banana sweetness, ideal for both baking novices and seasoned chefs alike.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup ripe bananas, mashed
- 1/3 cup heavy cream, plus extra for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, mix the mashed ripe bananas, heavy cream, lightly beaten pasture-raised egg, and pure vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a fork until just combined, being careful not to overmix.
- Turn the dough onto a lightly floured surface and knead lightly to bring it together. Pat into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer to the prepared baking sheet. Brush the tops with additional heavy cream for a golden finish.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Best enjoyed warm, these banana scones boast a tender crumb and a subtly sweet flavor that pairs wonderfully with a dollop of clotted cream or a drizzle of honey. For an extra touch of indulgence, serve alongside a cup of freshly brewed coffee or tea.
Banana Cinnamon Rolls
Banana cinnamon rolls are a delightful twist on the classic breakfast pastry, combining the sweet, comforting flavors of ripe bananas and warm cinnamon in a soft, fluffy dough. Begin by gathering your ingredients and preheating your oven to 375°F to ensure a smooth baking process.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 2 ripe bananas, mashed
- 1/4 cup clarified butter, melted
- 1/2 cup light brown sugar, packed
- 2 tsp ground cinnamon
Instructions
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, mix the buttermilk, lightly beaten egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring just until the dough comes together.
- Gently fold in the mashed bananas until evenly distributed throughout the dough.
- On a lightly floured surface, roll the dough into a 12×9 inch rectangle. Brush the surface evenly with melted clarified butter.
- Sprinkle the brown sugar and cinnamon evenly over the buttered dough, leaving a 1-inch border on one long side.
- Starting from the opposite long side, tightly roll the dough into a log. Pinch the seam to seal.
- Using a sharp knife, cut the log into 12 equal slices. Arrange the slices in a greased 9×13 inch baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and a toothpick inserted into the center comes out clean.
- Allow the rolls to cool in the pan for 5 minutes before serving.
Just out of the oven, these banana cinnamon rolls boast a tender crumb and a gooey, cinnamon-sugar filling. For an extra indulgent touch, drizzle with a simple vanilla glaze or serve warm with a scoop of vanilla bean ice cream.
Banana Peanut Butter Smoothie
Kickstart your morning with a creamy, nutrient-packed Banana Peanut Butter Smoothie that’s as easy to make as it is delicious. This blend combines the natural sweetness of ripe bananas with the rich, savory depth of peanut butter for a perfectly balanced drink.
Ingredients
- 1 large ripe banana, peeled and frozen
- 2 tablespoons creamy, unsweetened peanut butter
- 1 cup unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon raw honey
- 1/2 cup ice cubes
Instructions
- Place the frozen banana, peanut butter, almond milk, vanilla extract, and honey into a high-powered blender.
- Secure the lid and blend on high speed for 30 seconds, or until the mixture is smooth and creamy. Tip: For a thicker smoothie, add the ice cubes gradually until your desired consistency is reached.
- Pause blending to scrape down the sides of the blender with a rubber spatula, ensuring all ingredients are fully incorporated. Tip: This step guarantees a uniformly smooth texture without any lumps.
- Continue blending for an additional 15 seconds. Tip: If the smoothie is too thick, add almond milk one tablespoon at a time until it reaches your preferred consistency.
- Pour the smoothie into a tall glass and serve immediately for the best texture and flavor.
Yielded is a velvety smoothie with a harmonious blend of sweet and nutty flavors, perfect for a quick breakfast or a refreshing afternoon snack. For an extra touch, garnish with a drizzle of peanut butter or a sprinkle of crushed peanuts.
Banana Walnut Bread
Here’s how to create a comforting loaf of Banana Walnut Bread, perfect for any time of the day. This recipe walks you through each step to ensure a moist, flavorful bread with a delightful crunch from the walnuts.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup unsalted butter, melted and cooled
- 3 ripe bananas, mashed
- 1/2 cup walnuts, chopped
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
- In a separate bowl, mix the granulated sugar, lightly beaten pasture-raised eggs, and melted unsalted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
- Fold the mashed bananas and pure vanilla extract into the wet ingredients until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender. Tip: A few lumps are okay; they’ll disappear during baking.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tip: For an even bake, tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fresh out of the oven, this Banana Walnut Bread boasts a moist crumb and a rich banana flavor, complemented by the earthy crunch of walnuts. Serve it warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Banana Caramel Flan
Creating a Banana Caramel Flan is a delightful way to combine the creamy texture of traditional flan with the sweet, rich flavor of bananas and caramel. This dessert is perfect for those who appreciate a sophisticated twist on classic recipes.
Ingredients
- 1 cup granulated sugar
- 3 pasture-raised eggs, lightly beaten
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 ripe banana, mashed
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it turns into a deep amber caramel, about 5-7 minutes. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
- In a large bowl, whisk together the lightly beaten eggs, sweetened condensed milk, evaporated milk, mashed banana, vanilla extract, and salt until smooth.
- Strain the mixture through a fine-mesh sieve into the caramel-coated baking dish to ensure a silky texture.
- Place the baking dish into the prepared water bath in the oven. Bake for 50-60 minutes, or until the flan is set but still jiggles slightly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set.
- To serve, run a knife around the edges of the dish and invert onto a serving plate, allowing the caramel to drizzle over the flan.
Banana Caramel Flan offers a velvety texture with layers of flavor from the caramel and banana. Serve it chilled with a sprinkle of toasted coconut or a side of fresh berries for an extra touch of elegance.
Conclusion
Exploring these 19 delicious quick banana recipes is a breeze, offering home cooks in North America a treasure trove of easy-to-make delights. Whether you’re whipping up a smoothie, baking muffins, or surprising your family with banana pancakes, there’s something for every taste and occasion. Don’t forget to share your favorite recipe in the comments and pin this article on Pinterest to spread the banana love!