18 Delicious Savory Banana Recipes Amazing

Ever thought bananas were just for sweet treats? Think again! Our roundup of 18 Delicious Savory Banana Recipes is here to revolutionize your kitchen adventures. From quick dinners to comfort food favorites, these creative dishes showcase bananas in a whole new light. Ready to surprise your taste buds? Dive into our list and discover how versatile bananas can truly be!

Savory Banana Curry

Get ready to twist your taste buds with this unexpected delight. Savory Banana Curry blends sweet, spicy, and creamy in one pot—trust us, it’s a game-changer.

Ingredients

• 2 ripe bananas (the spottier, the sweeter—perfect for balancing heat)
• 1 tbsp coconut oil (my kitchen always smells like a tropical vacation)
• 1 small onion, diced (yellow for sweetness, white for sharpness—your call)
• 2 garlic cloves, minced (fresh is best, but hey, we’ve all used jarred in a pinch)
• 1 tbsp curry powder (go for Madras if you like it hot)
• 1 cup coconut milk (full-fat for creaminess, light if you’re watching calories)
• 1/2 cup vegetable broth (homemade or store-bought, no judgment here)
• Salt to taste (start with 1/4 tsp and adjust)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering—about 1 minute.
2. Add diced onion and sauté until translucent, 3-4 minutes. Tip: Don’t rush this—caramelized onions add depth.
3. Stir in minced garlic and curry powder, cooking until fragrant, 30 seconds. Tip: Keep the heat medium to avoid burning the spices.
4. Slice bananas into 1/2-inch rounds and add to the skillet, gently stirring to coat with the spice mix.
5. Pour in coconut milk and vegetable broth, bringing the mixture to a simmer. Tip: Simmer, don’t boil, to keep the bananas intact.
6. Reduce heat to low and let it bubble gently for 10 minutes, stirring occasionally.
7. Season with salt, then serve hot. Bananas should be tender but not mushy.

Bold flavors meet creamy textures in this curry—serve over jasmine rice or with naan for scooping up every last bit. The bananas melt slightly, thickening the sauce while keeping a subtle sweetness that plays off the heat.

Banana Blossom Salad

Never heard of banana blossom salad? **Change that.** This vibrant, crunchy dish is your new go-to for a fresh, plant-based twist that’s as Instagrammable as it is delicious.

Ingredients

• 1 can (14 oz) banana blossoms, drained and sliced thin—**trust me, the prepackaged ones save time.**
• 2 cups shredded purple cabbage—**for that crunch and color pop.**
• 1 large carrot, julienned—**because we eat with our eyes first.**
• 1/4 cup chopped cilantro—**freshness is key.**
• 1/4 cup roasted peanuts—**for a nutty finish.**
• 2 tbsp lime juice—**freshly squeezed, no bottles here.**
• 1 tbsp soy sauce—**I go for low-sodium to control the salt.**
• 1 tbsp maple syrup—**a sweet touch that balances the tang.**
• 1 tsp chili flakes—**adjust to light up your taste buds.**
• 1 tbsp extra virgin olive oil—**my kitchen staple for dressings.**

Instructions

1. **Prep the banana blossoms** by draining and slicing them into thin strips. Rinse under cold water to remove any brine taste.
2. **Toss the cabbage, carrot, and cilantro** in a large bowl. Mix gently to combine without bruising the greens.
3. **Whisk together lime juice, soy sauce, maple syrup, chili flakes, and olive oil** in a small bowl. Taste and adjust—**this is your flavor base, make it sing.**
4. **Pour the dressing over the salad** and toss to coat every piece evenly. Let it sit for 5 minutes—**patience lets the flavors marry.**
5. **Top with roasted peanuts** right before serving to keep them crunchy.

Serve this salad chilled for maximum refreshment. **The banana blossoms offer a meaty texture, while the dressing brings a tangy-sweet heat that’s downright addictive.** Try it as a taco filling for a creative twist.

Grilled Banana with Spicy Peanut Sauce

Craving something sweet with a kick? This grilled banana with spicy peanut sauce is your next obsession—easy, bold, and ready in minutes.

Ingredients

• 2 ripe bananas (spotted ones are sweeter)
• 1/4 cup creamy peanut butter (I swear by the all-natural kind)
• 1 tbsp honey (local if you can, for that floral hint)
• 1 tsp sriracha (adjust if you’re not about that spicy life)
• 1/2 tsp lime juice (freshly squeezed, please)
• 1 tbsp water (to thin the sauce to perfection)

Instructions

1. Preheat your grill to medium-high, about 400°F. No grill? A grill pan works too.
2. Slice bananas lengthwise, keeping the skin on for easy handling.
3. Grill bananas cut-side down for 2 minutes—look for those sexy grill marks.
4. Flip carefully; grill skin-side down for another 2 minutes until they’re caramelized.
5. Whisk peanut butter, honey, sriracha, lime juice, and water in a bowl until smooth. Tip: Warm the peanut butter for 10 seconds if it’s stubborn.
6. Drizzle the sauce over the grilled bananas or serve on the side for dipping. Tip: A sprinkle of crushed peanuts adds crunch.
7. Serve immediately. Tip: Pair with vanilla ice cream for a decadent twist.

Bold flavors meet creamy textures in this dish—the smoky bananas against the spicy, sweet sauce is a match made in heaven. Try it as a dessert or a wild breakfast treat.

Banana and Bacon Stuffed Peppers

Bold flavors collide in this unexpected combo that’s sure to spark conversation at your next BBQ. Banana and bacon stuffed peppers are the sweet, smoky, and spicy bite you didn’t know you needed.

Ingredients

• 4 large bell peppers (I go for a mix of colors for that Instagram pop)
• 2 ripe bananas (spotted ones are sweeter, trust me)
• 6 slices of thick-cut bacon (because everything’s better with bacon)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt to taste (I like to use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 375°F. This ensures a crispy bacon topping.
2. Slice the bell peppers in half lengthwise and remove the seeds. A sharp knife makes this step a breeze.
3. Brush the inside of each pepper half with olive oil. This helps the cheese melt evenly.
4. Layer a few banana slices inside each pepper half. Ripe bananas will caramelize beautifully.
5. Wrap each banana-stuffed pepper with a slice of bacon. The bacon should cover the opening to keep the bananas from drying out.
6. Sprinkle shredded cheddar cheese over the top. The cheese acts as a glue for the bacon.
7. Dust with smoked paprika and a pinch of salt. This adds depth and balances the sweetness.
8. Bake for 25 minutes or until the bacon is crispy and the cheese is bubbly. Keep an eye on it to prevent burning.

Just out of the oven, these peppers are a textural dream—crispy bacon, gooey cheese, and soft, sweet bananas. Serve them on a platter with a drizzle of hot honey for an extra kick.

Savory Banana Pancakes

Unleash your breakfast game with these savory banana pancakes—fluffy, golden, and packed with a twist that’ll make your taste buds dance.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for that perfect fluff)
• 1 ripe banana, mashed (the spottier, the sweeter)
• 1 tbsp sugar (just a kiss of sweetness)
• 1 tsp baking powder (the secret to lift)
• 1/2 tsp salt (balances the sweetness)
• 3/4 cup milk (whole milk makes them richer)
• 1 large egg (room temp blends smoother)
• 2 tbsp unsalted butter, melted (plus extra for frying)
• 1/2 tsp vanilla extract (pure, always)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix mashed banana, milk, egg, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined—lumps are okay!
4. Heat a non-stick skillet over medium heat (350°F if you have a thermometer). Melt a pat of butter.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully. Cook until golden brown, another 1-2 minutes. Tip: Don’t overcrowd the pan.
7. Repeat with remaining batter, adding butter as needed. Keep pancakes warm in a 200°F oven.
8. Serve hot with a drizzle of maple syrup or a dollop of Greek yogurt for a tangy contrast.

Amazingly tender with a crispy edge, these pancakes are a weekend luxury. Try stacking them high with fresh berries for a photo-worthy brunch.

Banana and Cheese Quesadilla

Never thought bananas could cozy up to cheese in a quesadilla? Think again. This mash-up is your next sweet-meets-savory obsession.

Ingredients

• 2 large flour tortillas (I swear by the extra-large ones for maximum foldability)
• 1 ripe banana, sliced (the spottier, the sweeter)
• 1/2 cup shredded cheddar cheese (sharp cheddar brings the punch)
• 1 tbsp butter (salted butter for that golden crisp)
• 1 tsp honey (a drizzle to sweeten the deal)

Instructions

1. Heat a large skillet over medium heat (no oil yet—patience).
2. Butter one side of each tortilla—this is your golden ticket to crispiness.
3. Place one tortilla butter-side down in the skillet. Sprinkle half the cheese evenly.
4. Arrange banana slices over the cheese, then drizzle with honey.
5. Top with the remaining cheese and the second tortilla, butter-side up.
6. Cook for 2-3 minutes until the bottom is golden brown. Flip carefully with a spatula.
7. Cook the other side for another 2-3 minutes until equally golden and the cheese is melty.
8. Remove from skillet, let it sit for a minute (this prevents a cheese avalanche when cutting).
9. Slice into wedges and serve immediately.

Zesty, gooey, and just the right amount of sweet, this quesadilla is a texture dream. Try it with a dollop of Greek yogurt for a tangy twist.

Spicy Banana Salsa

Just when you thought bananas were only for smoothies, this Spicy Banana Salsa slaps your taste buds awake. It’s a wild mix of sweet, heat, and everything eat—perfect for chips, tacos, or straight-off-the-spoon indulgence.

Ingredients

• 2 ripe bananas (spotted ones are sweeter, trust me)
• 1 jalapeño (seeds in for fire, out for a mild spark)
• 1/4 cup red onion (diced tiny, no one likes a chunk)
• 1 tbsp lime juice (freshly squeezed, none of that bottled stuff)
• 1/2 tsp salt (I go for sea salt, it’s got that crunch)
• 1/4 cup cilantro (chopped rough, stems and all for extra flavor)

Instructions

1. Peel the bananas and mash them in a bowl with a fork—leave some chunks for texture.
2. Dice the jalapeño and red onion, then toss them into the banana mash.
3. Squeeze the lime juice over the mix, sprinkle the salt, and give it a good stir.
4. Fold in the cilantro gently, you want those green flecks to pop.
5. Let it sit for 10 minutes—this is when the magic happens, flavors mingle.

This salsa is a riot of textures—creamy bananas, crunchy onions, and a kick that builds. Serve it with cinnamon-dusted tortilla chips for a sweet-spicy twist, or pile it on grilled fish to cut through the richness.

Banana and Chicken Stir Fry

You won’t believe how bananas and chicken create magic in this stir fry. Bold flavors meet in minutes—let’s dive in.

Ingredients

• 2 ripe bananas (the spottier, the sweeter—trust me)
• 1 lb chicken breast, sliced thin (freeze for 15 mins to slice easier)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 tbsp soy sauce (low sodium, but full flavor)
• 1 tsp garlic powder (fresh minced works, but I’m all about speed)
• 1/2 tsp red pepper flakes (adjust, but a little heat is key)
• 1 cup basmati rice (fluffy and fragrant, perfect base)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 2 mins.
2. Add chicken slices, spreading them out. Cook untouched for 4 mins to get a golden sear.
3. Flip chicken, sprinkle garlic powder and red pepper flakes. Stir-fry for another 3 mins until no pink remains.
4. Push chicken to one side. Add bananas to the empty space, letting them caramelize for 2 mins.
5. Drizzle soy sauce over everything, toss to combine. Cook for 1 more minute to meld flavors.
6. Serve hot over a bed of basmati rice, fluffed with a fork for maximum airiness.

Look at that—sweet bananas and savory chicken in harmony. The caramelized edges add crunch, while the soy ties it all together. Try it with a squeeze of lime for a zesty twist.

Savory Banana Bread with Herbs

Forget everything you know about banana bread—this savory twist with fresh herbs is a game-changer. **Bold flavors** and a moist crumb make it irresistible.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup melted unsalted butter (I always brown it for a nutty depth)
• 2 large eggs (room temp blends smoother)
• 1/4 cup honey (local if you can, for that floral kick)
• 2 cups all-purpose flour (scoop and level for accuracy)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp sea salt (I swear by Maldon for its crunch)
• 1/4 cup chopped fresh rosemary (or thyme if you’re feeling wild)
• 1/2 cup grated Parmesan (the real deal, not the shaker stuff)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment for easy lift-out.
2. In a large bowl, mash the bananas with a fork until smooth but slightly chunky.
3. Whisk in the melted butter, eggs, and honey until fully combined. Tip: If your eggs are cold, warm them in a bowl of hot water for 5 minutes first.
4. Sift in the flour, baking soda, and salt. Fold gently—overmixing leads to tough bread.
5. Stir in the rosemary and Parmesan until just distributed. Tip: Reserve a pinch of herbs for a pretty top sprinkle.
6. Pour the batter into the prepared pan. Bake for 50-60 minutes, until a toothpick comes out clean. Tip: Cover loosely with foil if the top browns too fast.
7. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice when slightly warm for the best texture.

Kick back and enjoy the herby, cheesy goodness with a smear of butter or as a side to soups. The crust is golden, the inside tender—perfect for any time of day.

Banana and Lentil Soup

Revolutionize your soup game with this unexpected combo—banana and lentil soup is the creamy, dreamy bowl you didn’t know you needed.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich base)
• 1 medium onion, diced (yellow works best for sweetness)
• 2 garlic cloves, minced (fresh is key here)
• 1 cup red lentils, rinsed (they cook faster and creamier)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 4 cups vegetable broth (homemade if you’ve got it)
• 1 tsp cumin (toast it first for extra depth)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté for 5 minutes, until translucent—don’t rush this step.
3. Stir in minced garlic and cook for 1 minute, just until fragrant.
4. Mix in rinsed lentils, mashed bananas, vegetable broth, and cumin.
5. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Blend the soup until smooth using an immersion blender (or carefully in batches with a stand blender).
7. Season with salt, starting with 1/2 tsp and adjusting to your preference.

Velvety smooth with a hint of sweetness from the bananas, this soup is a cozy hug in a bowl. Serve it with a swirl of coconut milk or a sprinkle of chili flakes for an extra kick.

Banana Stuffed with Savory Minced Meat

Transform your snack game with this unexpected twist—bananas meet savory minced meat for a bite that’s unforgettable.

Ingredients

• 2 ripe bananas (firm ones hold up better)
• 1/2 lb ground beef (80/20 blend for juiciness)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/4 cup diced onions (yellow for sweetness)
• 1 garlic clove, minced (fresh is best)
• 1/2 tsp cumin (toasted and ground for depth)
• Salt to taste (I like a generous pinch)
• 1/4 cup shredded cheese (cheddar melts beautifully)

Instructions

1. Preheat your oven to 375°F—this ensures a crispy top.
2. Heat olive oil in a pan over medium heat, then sauté onions until translucent, about 3 minutes.
3. Add minced garlic and cumin, stirring for 30 seconds until fragrant—don’t let it burn.
4. Brown the ground beef, breaking it apart, for 5-7 minutes. Season with salt.
5. Slice bananas lengthwise, creating a pocket—be gentle to avoid breaking through.
6. Stuff each banana with the beef mixture, then top with shredded cheese.
7. Bake for 10 minutes, or until cheese is bubbly and golden.
8. Let cool for 2 minutes—trust me, it’s worth the wait.

Velvety bananas contrast with the spiced, savory meat, creating a harmony of flavors. Serve atop a crisp salad or with a dollop of sour cream for extra richness.

Banana and Spinach Smoothie Bowl

Skip the boring breakfasts—this Banana and Spinach Smoothie Bowl is your ticket to a vibrant morning. Packed with nutrients and ready in minutes, it’s the ultimate grab-and-go meal.

Ingredients

• 1 frozen banana (the spottier, the sweeter!)
• 1 cup fresh spinach (I swear by organic for the best flavor)
• 1/2 cup almond milk (unsweetened keeps it light)
• 1 tbsp chia seeds (for that extra crunch and omega-3s)
• 1/2 cup Greek yogurt (go for full-fat to keep it creamy)
• 1 tsp honey (local if you’ve got it, for a touch of sweetness)

Instructions

1. Grab your blender—this is a one-bowl wonder.
2. Toss in the frozen banana, spinach, almond milk, and Greek yogurt. Blend on high for 30 seconds until smooth. Tip: Scrape down the sides if needed for an even blend.
3. Pour the smoothie into your favorite bowl. It should be thick enough to hold toppings without sinking.
4. Sprinkle chia seeds on top for texture. Drizzle with honey for a sweet finish. Tip: Add the honey in a zigzag pattern for Instagram-worthy presentation.
5. Dig in immediately for the best texture—creamy with a slight crunch from the seeds. Perfect for a quick breakfast or a post-workout refuel.

The combo of sweet banana and earthy spinach is surprisingly addictive. Try topping with granola or fresh berries for extra flair.

Savory Banana and Egg Scramble

Kickstart your morning with this unexpected yet delicious combo that’s got everyone talking. **Savory Banana and Egg Scramble**—sweet meets savory in a scramble that’s as easy as it is addictive.

Ingredients

• 2 ripe bananas (the spottier, the sweeter—trust me)
• 3 large eggs (I swear by room temp for fluffier scrambles)
• 1 tbsp extra virgin olive oil (my go-to for a hint of fruitiness)
• 1/4 tsp salt (don’t skimp—it balances the sweetness)
• 1/4 tsp black pepper (freshly ground, please)
• 1 tbsp chopped chives (for that fresh, oniony crunch)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (about 300°F).
2. Slice bananas into 1/2-inch rounds while the oil heats up.
3. Add banana slices to the skillet. Cook for 2 minutes per side until golden.
4. Whisk eggs, salt, and pepper in a bowl. Pour over bananas.
5. Gently scramble the mixture with a spatula for 3-4 minutes until eggs are just set.
6. Sprinkle with chives right before serving for a pop of color and flavor.

**Tip:** Don’t overcrowd the skillet—bananas need space to caramelize. **Tip:** Keep the heat medium to avoid burning the bananas. **Tip:** Fold, don’t stir, to keep those banana slices intact.

Who knew bananas could play so well with eggs? The result is a creamy, slightly sweet scramble with crispy edges. Serve it on toast or alongside avocado for a breakfast that breaks all the rules.

Banana and Avocado Toast

Transform your morning with this creamy, crunchy, and utterly satisfying Banana and Avocado Toast. It’s the ultimate quick-fix breakfast that packs a punch of flavor and energy.

Ingredients

• 2 slices of sourdough bread (toasted to golden perfection is key)
• 1 ripe avocado (the creamier, the better)
• 1 small banana, sliced (I go for just-ripe for a hint of sweetness)
• 1 tbsp honey (local if you’ve got it, for that floral kick)
• A pinch of sea salt (flaky Maldon salt makes it pop)
• 1/2 tsp chili flakes (optional, but trust me, it’s a game-changer)
• 1 tbsp extra virgin olive oil (my go-to for that smooth finish)

Instructions

1. Toast the sourdough bread until it’s golden and crispy, about 3 minutes in a toaster or under a broiler set to high.
2. While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash it roughly with a fork—leave some chunks for texture.
3. Spread the mashed avocado evenly over the toasted bread. Layer the banana slices on top.
4. Drizzle with honey, aiming for a zigzag pattern to cover every bite.
5. Sprinkle a pinch of sea salt and chili flakes over the top for that sweet-salty-spicy combo.
6. Finish with a drizzle of extra virgin olive oil for a silky mouthfeel.

Perfectly balanced between sweet and savory, this toast delivers a creamy avocado base with sweet banana peaks. Try it with a sprinkle of granola for an extra crunch or a side of crispy bacon for a hearty twist.

Banana and Coconut Milk Stew

Peel back the ordinary with this Banana and Coconut Milk Stew—a creamy, dreamy dish that’s as easy to make as it is to devour. Perfect for those lazy days when you crave something sweet, savory, and utterly comforting.

Ingredients

• 2 ripe bananas (the spottier, the sweeter!)
• 1 can (13.5 oz) coconut milk (full-fat for that lush texture)
• 1 tbsp coconut oil (my secret for a richer flavor)
• 1/2 tsp cinnamon (because warmth is everything)
• 1/4 tsp nutmeg (a little goes a long way)
• Pinch of salt (to balance the sweetness)

Instructions

1. Heat a medium saucepan over low heat and add the coconut oil, letting it melt completely.
2. Slice the bananas into 1/2-inch rounds and add them to the pan, stirring gently to coat with oil.
3. Pour in the coconut milk, stirring to combine. Tip: Keep the heat low to prevent the milk from separating.
4. Sprinkle in the cinnamon, nutmeg, and salt, stirring well to blend all the flavors together.
5. Simmer the stew on low heat for 10 minutes, stirring occasionally. Tip: The bananas should soften but not turn to mush.
6. Remove from heat and let it sit for 2 minutes to thicken slightly. Tip: This rest period is key for the perfect consistency.

Final thoughts: This stew is a velvety mix of sweet bananas and creamy coconut, with spices that dance on your tongue. Serve it over warm rice or with a side of crusty bread to soak up every last drop.

Savory Banana Chips with Sea Salt

Craving a snack that’s both crunchy and slightly sweet? These Savory Banana Chips with Sea Salt are your next obsession—easy to make, impossible to stop eating.

Ingredients

• 4 green bananas (trust me, they crisp up better)
• 2 tbsp extra virgin olive oil (my go-to for that golden finish)
• 1 tsp sea salt (flaky kind for that perfect crunch)

Instructions

1. Preheat your oven to 200°F—low and slow is the key here.
2. Peel the bananas and slice them thinly, about 1/8 inch thick, for uniform cooking.
3. Toss the banana slices with olive oil in a bowl, ensuring each piece is lightly coated.
4. Arrange the slices in a single layer on a baking sheet—no overlapping for maximum crispiness.
5. Sprinkle sea salt evenly over the bananas before they hit the oven.
6. Bake for 2 hours, flipping halfway through, until they’re golden and crisp.
7. Let them cool on the baking sheet; they’ll crisp up even more as they sit.

Here’s the deal: these chips are irresistibly crunchy with a hint of sweetness, balanced by that sea salt punch. Serve them alongside a spicy dip or crumble over your morning avocado toast for a twist.

Banana and Tuna Salad

Craving something unexpected? This Banana and Tuna Salad is your next obsession—sweet, savory, and seriously satisfying.

Ingredients

• 2 ripe bananas (spotted ones add the best sweetness)
• 1 can (5 oz) chunk light tuna in water, drained (I swear by this for the perfect texture)
• 1/4 cup plain Greek yogurt (extra creamy for the win)
• 1 tbsp honey (local if you’ve got it—it makes a difference)
• 1/2 tsp curry powder (trust me, it’s the secret weapon)
• 1/4 cup chopped walnuts (for that crunch factor)
• Salt to taste (I like a pinch of sea salt here)

Instructions

1. In a medium bowl, mash the bananas with a fork until smooth but slightly chunky.
2. Add the drained tuna to the bowl, flaking it apart with your fingers for even distribution.
3. Stir in the Greek yogurt, honey, and curry powder until everything is well combined.
4. Fold in the chopped walnuts gently to keep their crunch intact.
5. Season with a pinch of salt, then give it one final mix to blend all the flavors.
6. Chill in the fridge for at least 30 minutes to let the flavors meld together beautifully.

Light, creamy, and with a hint of spice, this salad is a texture dream. Serve it on toasted whole grain bread or scoop it up with crisp cucumber slices for a refreshing twist.

Banana and Sweet Potato Mash

Zesty and vibrant, this Banana and Sweet Potato Mash is your next go-to side. **Whip it up** in minutes and watch it disappear even faster.

Ingredients

• 2 large sweet potatoes (I always go for the orange-fleshed ones—they’re sweeter)
• 2 ripe bananas (the spottier, the better for natural sweetness)
• 1/4 cup whole milk (or almond milk for a dairy-free twist)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to for a lighter version)
• 1/2 tsp cinnamon (because everything’s better with a little spice)
• Pinch of salt (trust me, it makes all the difference)

Instructions

1. **Peel and cube** the sweet potatoes into 1-inch pieces for even cooking.
2. **Boil** the sweet potatoes in a large pot of water for 15 minutes, or until fork-tender. Tip: Start with cold water to ensure even cooking.
3. **Drain** the sweet potatoes and return them to the pot.
4. **Add** the bananas, milk, butter, cinnamon, and salt to the pot.
5. **Mash** everything together until smooth. Tip: For extra creaminess, use a hand mixer on low speed.
6. **Taste and adjust** the seasoning if needed. Tip: A dash of nutmeg can add an extra layer of flavor.

Now, this mash is **creamy, sweet, and subtly spiced**. Serve it as a side, or get creative—spread it on toast or swirl it into oatmeal for a breakfast upgrade.

Conclusion

These 18 delicious savory banana recipes are a treasure trove of inspiration for any home cook looking to add a twist to their meals. From comforting soups to innovative entrees, there’s something for everyone to enjoy. We’d love to hear which recipes you try and love—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!