31 Delicious Banana Recipes for Ripe Bananas

Don’t let those overripe bananas go to waste! We’ve gathered 31 mouthwatering recipes that transform your speckled bananas into delicious treats. From quick banana bread to creamy smoothies and decadent desserts, these ideas will make you excited about those brown bananas sitting on your counter. Get ready to discover your new favorite ways to bake, blend, and enjoy nature’s sweetest fruit!

Classic Banana Bread

Ever have those bananas sitting on your counter turning spotty and soft? You know they’re perfect for baking, and this classic banana bread recipe is exactly what you need to transform them into something delicious.

Ingredients

For the wet mixture:
– 3 very ripe bananas, mashed (about 1 1/2 cups)
– 1/2 cup (1 stick) unsalted butter, melted and cooled
– 2 large eggs
– 1 tsp vanilla extract

For the dry mixture:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.

2. Peel the 3 very ripe bananas and mash them thoroughly in a large bowl until smooth.

3. Add the 1/2 cup melted butter, 2 eggs, and 1 tsp vanilla extract to the mashed bananas and whisk until fully combined.

4. In a separate medium bowl, whisk together the 2 cups flour, 1 cup sugar, 1 tsp baking soda, and 1/2 tsp salt.

5. Tip: Don’t overmix the batter once you add the dry ingredients—just stir until no flour streaks remain for a tender crumb.

6. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined.

7. Transfer the batter to the prepared loaf pan and spread it evenly.

8. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

9. Tip: If the top browns too quickly, loosely tent the pan with aluminum foil halfway through baking.

10. Remove the pan from the oven and let the bread cool in the pan for 10 minutes.

11. Tip: For easier slicing, let the bread cool completely on a wire rack before cutting.

12. Run a knife around the edges of the pan and carefully turn the bread out onto the wire rack to finish cooling.

Moist and tender with that familiar banana sweetness, this bread is perfect sliced thick and toasted with a smear of butter. For something extra, try it warm with a scoop of vanilla ice cream or spread with peanut butter for a quick snack.

Creamy Banana Ice Cream

Perfect for when you’re craving something sweet but want to keep it simple. You probably have everything you need right in your kitchen already. This creamy banana ice cream is so easy, you’ll wonder why you haven’t been making it all along.

Ingredients

• For the base:
  • 4 ripe bananas, sliced
  • 1/4 cup heavy cream
  • 2 tbsp honey
  • 1 tsp vanilla extract
• For serving:
  • 1/4 cup chocolate chips
  • 2 tbsp chopped walnuts

Instructions

1. Peel 4 ripe bananas and slice them into 1/2-inch thick rounds.
2. Arrange banana slices in a single layer on a parchment-lined baking sheet.
3. Freeze banana slices for at least 4 hours or until completely solid.
4. Transfer frozen banana slices to a food processor or high-speed blender.
5. Add 1/4 cup heavy cream, 2 tablespoons honey, and 1 teaspoon vanilla extract to the blender.
6. Blend on high speed for 2-3 minutes, stopping to scrape down the sides with a spatula as needed.
7. Continue blending until the mixture becomes completely smooth and creamy, about 1-2 more minutes.
8. Transfer the blended mixture to a freezer-safe container.
9. Sprinkle 1/4 cup chocolate chips and 2 tablespoons chopped walnuts evenly over the top.
10. Freeze the ice cream for 30 minutes to firm up before serving.

Now you’ve got the creamiest banana ice cream that’s surprisingly rich without any artificial ingredients. The texture stays scoopable straight from the freezer, making it perfect for spontaneous dessert cravings. Try serving it between two cookies for an instant ice cream sandwich, or layer it with granola for a fancy parfait.

Banana Nut Muffins

Tired of watching those spotty bananas on your counter slowly turn brown? You know the ones I mean—they’re perfect for baking, not eating. Today, we’re turning them into the coziest, most comforting banana nut muffins you’ve ever tasted.

Ingredients

For the dry ingredients:
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– ½ tsp ground cinnamon

For the wet ingredients:
– 3 ripe bananas, mashed
– ¾ cup granulated sugar
– 1 large egg
– ⅓ cup unsalted butter, melted
– 1 tsp vanilla extract

For mixing in:
– ½ cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and ½ tsp ground cinnamon until fully combined.
3. In a large bowl, mash 3 ripe bananas with a fork until only small lumps remain.
4. Add ¾ cup granulated sugar, 1 large egg, ⅓ cup melted unsalted butter, and 1 tsp vanilla extract to the mashed bananas, stirring until just blended.
5. Tip: Don’t overmix the batter—a few streaks of flour are fine to keep the muffins tender.
6. Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until no dry pockets remain.
7. Fold in ½ cup chopped walnuts until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Tip: For extra crunch, sprinkle a few extra chopped walnuts on top of each muffin before baking.
10. Bake at 350°F for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Tip: Rotate the muffin tin halfway through baking to ensure even browning.
12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

A warm banana nut muffin straight from the oven is pure comfort—moist, tender crumb with toasty walnuts in every bite. The cinnamon adds a subtle warmth that pairs perfectly with your morning coffee. For a special treat, split one open while still warm and spread with a pat of salted butter.

Banana Smoothie Bowl

Ever find yourself staring at those overripe bananas on your counter, wondering what to do with them? You’re not alone! This banana smoothie bowl turns those spotty bananas into the creamiest, dreamiest breakfast that’ll make you feel like you’re treating yourself without any guilt.

Ingredients

• For the base:
  • 2 large frozen bananas
  • 1/2 cup plain Greek yogurt
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
• For topping:
  • 1/4 cup sliced strawberries
  • 2 tablespoons granola
  • 1 tablespoon chia seeds

Instructions

1. Break 2 large frozen bananas into chunks using your hands.
2. Add banana chunks to your blender pitcher.
3. Measure 1/2 cup plain Greek yogurt and add to blender.
4. Pour 1/4 cup unsweetened almond milk into the blender.
5. Drizzle 1 tablespoon honey over the ingredients.
6. Add 1/2 teaspoon vanilla extract to the mixture.
7. Blend on high speed for 45-60 seconds until completely smooth and creamy.
8. Stop the blender and scrape down the sides with a spatula if needed.
9. Pour the smoothie mixture into a wide bowl.
10. Arrange 1/4 cup sliced strawberries evenly over the surface.
11. Sprinkle 2 tablespoons granola across one section of the bowl.
12. Scatter 1 tablespoon chia seeds over the remaining area.
13. Serve immediately with a spoon.

Oh my goodness, that creamy texture from the frozen bananas is absolutely magical—it’s like eating banana ice cream for breakfast! The contrast between the cold, smooth base and the crunchy granola makes every spoonful exciting. Try drizzling with extra honey or adding different seasonal fruits to make it your own signature bowl.

Caramelized Banana Pancakes

Visions of weekend brunch perfection just got a whole lot sweeter with these caramelized banana pancakes. You’ll love how the golden, buttery bananas melt into fluffy stacks that feel like a cozy morning hug. Seriously, once you try them, you might never go back to plain pancakes again.

Ingredients

• For the caramelized bananas:
  • 2 ripe bananas, sliced into 1/4-inch rounds
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
• For the pancake batter:
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For cooking:
  • 1 tbsp vegetable oil

Instructions

1. Heat a non-stick skillet over medium heat.
2. Add 2 tbsp unsalted butter to the skillet.
3. Let the butter melt completely, about 1 minute.
4. Arrange banana slices in a single layer in the skillet.
5. Sprinkle 2 tbsp brown sugar evenly over the bananas.
6. Cook bananas without stirring for 3-4 minutes until the bottoms are golden brown.
7. Flip each banana slice carefully with a spatula.
8. Cook for another 2-3 minutes until caramelized and tender.
9. Transfer caramelized bananas to a plate using a spatula.
10. Wipe the skillet clean with a paper towel.
11. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
12. In a separate bowl, whisk 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter until smooth.
13. Pour the wet ingredients into the dry ingredients.
14. Stir gently with a spatula until just combined—it’s okay if there are a few lumps.
15. Heat the same skillet over medium-low heat.
16. Add 1 tsp vegetable oil and swirl to coat the pan.
17. Pour 1/4 cup batter onto the skillet for each pancake.
18. Immediately place 4-5 caramelized banana slices on top of each pancake.
19. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
20. Flip pancakes carefully with a spatula.
21. Cook for another 1-2 minutes until golden brown on both sides.
22. Repeat with remaining batter, adding more oil as needed.

Unbelievably tender with pockets of gooey caramelized banana in every bite, these pancakes have that perfect balance of sweet and buttery. They’re fantastic drizzled with maple syrup, but for something extra, try them with a dollop of Greek yogurt and a sprinkle of cinnamon—it cuts the sweetness just right.

Chocolate Banana Cake

You know those overripe bananas sitting on your counter? They’re about to become the star of this incredibly moist chocolate banana cake that comes together in no time.

Ingredients

For the wet ingredients:
– 3 very ripe bananas, mashed (about 1 1/2 cups)
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract

For the dry ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Add the melted butter to the mashed bananas and stir to combine.
4. Mix in the granulated sugar until fully incorporated.
5. Beat in the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
8. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
11. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
12. Allow the cake to cool completely before slicing.

Craving something extra? This cake develops an even richer chocolate flavor the next day as the ingredients meld together. The mashed bananas keep it incredibly moist while the cocoa powder gives it that deep chocolate intensity. Try warming slices slightly and serving with a scoop of vanilla ice cream for the ultimate dessert experience.

Banana Oatmeal Cookies

Finally, you’ve found a way to use up those overripe bananas without making yet another loaf of banana bread. These banana oatmeal cookies are soft, chewy, and just sweet enough to feel like a treat, but wholesome enough to enjoy for breakfast or a snack. They come together in one bowl and bake up in under 15 minutes, making them the perfect last-minute bake when a craving strikes.

Ingredients

For the wet ingredients:

• 2 very ripe medium bananas, mashed (about 1 cup)
• 1/4 cup creamy peanut butter
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract

For the dry ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, mash the bananas with a fork until no large chunks remain.
3. Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas.
4. Stir the wet ingredients together until fully combined and smooth.
5. Tip: If your peanut butter is stiff, warm it for 10 seconds in the microwave to make mixing easier.
6. Add the rolled oats, cinnamon, baking soda, and salt to the bowl.
7. Stir until all the dry ingredients are moistened and a thick, sticky dough forms.
8. Fold in the chocolate chips until evenly distributed throughout the dough.
9. Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. Gently flatten each cookie with the back of a spoon or your fingers, as they won’t spread much during baking.
11. Tip: For extra chewy cookies, chill the dough for 15 minutes before scooping and baking.
12. Bake for 12–14 minutes, or until the edges are lightly golden and the tops look set.
13. Tip: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack—they’re fragile when hot but firm up as they cool.
14. Allow the cookies to cool completely on the wire rack.

Very soft and cake-like, these cookies taste like a cross between banana bread and a chewy oatmeal cookie. The chocolate chips add little pockets of sweetness that pair perfectly with the warm cinnamon and banana flavor. Try crumbling one over vanilla ice cream or packing them for a hike—they’re sturdy enough to travel but tender enough to melt in your mouth.

Peanut Butter Banana Sandwich

Kind of craving something sweet, satisfying, and ridiculously easy to whip up? You’ve probably got the makings for this classic right in your kitchen. It’s the ultimate comfort food that feels both nostalgic and perfectly right for now.

Ingredients

– For the sandwich:
– 2 slices of sandwich bread
– 2 tablespoons creamy peanut butter
– 1 medium ripe banana

Instructions

1. Place your two slices of sandwich bread on a clean cutting board.
2. Spread 1 tablespoon of creamy peanut butter evenly across one side of each bread slice.
3. Peel the ripe banana and slice it into rounds about 1/4-inch thick.
4. Arrange the banana slices in a single layer over the peanut butter on one slice of bread.
5. Carefully place the second slice of bread on top, peanut butter side down, to form the sandwich.
6. Press down gently on the sandwich to help the layers adhere.
7. Slice the sandwich in half diagonally for easier handling.

Zesty with banana sweetness against the rich, salty peanut butter, this sandwich delivers a fantastic creamy and soft texture with little bursts of fruit. For a fun twist, try grilling it in a buttered pan over medium heat for 2-3 minutes per side until golden brown and warm. It’s also amazing with a drizzle of honey or a sprinkle of cinnamon for extra coziness.

Banana Foster French Toast

Mornings just got a whole lot more exciting with this decadent twist on French toast. You’ll love how the caramelized bananas and warm spices transform your breakfast into something truly special. It’s the perfect weekend treat that feels fancy but comes together surprisingly easily.

Ingredients

For the French toast:
– 8 slices thick-cut brioche bread
– 3 large eggs
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 2 tbsp unsalted butter

For the banana foster topping:
– 3 ripe bananas, sliced
– 1/4 cup unsalted butter
– 1/2 cup brown sugar
– 1/4 cup dark rum
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup chopped pecans

Instructions

1. Whisk together 3 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon in a shallow bowl until fully combined.
2. Dip each of the 8 slices of brioche bread into the egg mixture, letting it soak for 30 seconds per side.
3. Melt 2 tbsp unsalted butter in a large skillet over medium heat until it sizzles.
4. Cook the soaked bread slices for 3-4 minutes per side until golden brown and crispy.
5. Remove the French toast from the skillet and keep warm while you make the sauce.
6. In the same skillet, melt 1/4 cup unsalted butter over medium heat.
7. Add 1/2 cup brown sugar, stirring constantly until it dissolves and bubbles, about 2 minutes.
8. Carefully pour in 1/4 cup dark rum and let it simmer for 1 minute to cook off the alcohol.
9. Add the sliced bananas, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg to the skillet.
10. Cook the bananas for 2-3 minutes until they soften and become glossy.
11. Sprinkle 1/4 cup chopped pecans over the banana mixture and stir to combine.
12. Spoon the warm banana foster topping over the French toast.

Serve this immediately while the sauce is still bubbling and the French toast is crisp. The contrast between the creamy banana topping and crunchy French toast makes every bite incredible. Try it with a scoop of vanilla ice cream for an extra indulgent brunch dessert.

Banana Chocolate Chip Muffins

Anyone who’s ever had overripe bananas sitting on their counter knows the perfect solution. These banana chocolate chip muffins are the ultimate comfort food that turns those spotty bananas into something magical. You’ll love how simple they are to throw together for breakfast or a sweet snack.

Ingredients

For the dry ingredients:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt

For the wet ingredients:
– 3 very ripe bananas, mashed
– 3/4 cup granulated sugar
– 1/3 cup melted butter, cooled
– 1 large egg
– 1 tsp vanilla extract

For mixing in:
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. In a separate large bowl, mash 3 very ripe bananas with a fork until smooth with just a few small lumps remaining.
4. Add 3/4 cup granulated sugar, 1/3 cup melted butter, 1 large egg, and 1 tsp vanilla extract to the mashed bananas.
5. Whisk the wet ingredients together until fully incorporated and smooth.
6. Tip: Don’t overmix the batter once you add the flour – a few streaks are fine for tender muffins.
7. Pour the dry ingredients into the wet ingredients and gently fold together with a spatula until just combined.
8. Fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the batter.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
10. Tip: For bakery-style muffin tops, fill any empty cups halfway with water to promote even baking.
11. Bake at 375°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Check for doneness at 18 minutes – the tops should be golden brown and spring back when lightly pressed.
13. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

Done right, these muffins have the most incredible moist, tender crumb with pockets of melted chocolate throughout. The banana flavor really shines through without being overwhelming. Definitely try them warm with a pat of butter or crumbled over vanilla ice cream for an extra special treat.

Banana Coconut Rice Pudding

Kick back and imagine this: you’ve got overripe bananas sitting on the counter, and you’re craving something cozy. This banana coconut rice pudding turns those sad bananas into a creamy, dreamy dessert that’s perfect for a chilly evening.

Ingredients

For the rice base:
– 1 cup short-grain white rice
– 2 cups water
– 1 (13.5 oz) can full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 tsp salt

For the banana mixture:
– 3 very ripe bananas, mashed
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon

For serving (optional):
– Toasted coconut flakes
– Sliced bananas

Instructions

1. Rinse 1 cup of short-grain white rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
5. Uncover the saucepan and stir in 1 can of full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt.
6. Cook uncovered over medium-low heat for 10 minutes, stirring frequently to prevent sticking.
7. Mash 3 very ripe bananas with a fork until smooth.
8. Stir the mashed bananas, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon into the rice mixture.
9. Continue cooking for 5 more minutes, stirring constantly, until the pudding thickens.
10. Remove the saucepan from the heat and let the pudding cool for 10 minutes.

Velvety and rich, this pudding has a tropical twist from the coconut milk and a natural sweetness from the bananas. Serve it warm with a sprinkle of toasted coconut flakes and fresh banana slices for extra texture, or chill it overnight for a firmer, custard-like treat.

Banana Pecan Waffles

Waking up to the smell of warm banana pecan waffles is one of life’s simple pleasures. You get that cozy banana bread flavor in crispy waffle form, with toasted pecans adding the perfect crunch. It’s the kind of breakfast that makes slow weekend mornings feel extra special.

Ingredients

For the Dry Mix:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt

For the Wet Mix:
– 2 large eggs
– 1 3/4 cups whole milk
– 1/2 cup melted unsalted butter
– 1 tsp vanilla extract
– 2 ripe bananas, mashed

For Topping & Cooking:
– 1/2 cup chopped pecans
– Cooking spray or extra butter for greasing

Instructions

1. Preheat your waffle iron to 375°F (medium-high setting).
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, beat eggs until frothy.
4. Stir in milk, melted butter, and vanilla extract until combined.
5. Fold mashed bananas into the wet ingredients until just incorporated.
6. Pour wet ingredients into dry ingredients and mix until no dry spots remain (tip: don’t overmix—a few lumps are okay for fluffier waffles).
7. Gently fold in chopped pecans.
8. Lightly grease the preheated waffle iron with cooking spray or butter.
9. Pour 1/2 cup batter onto the center of the iron (tip: don’t overfill or batter will spill out the sides).
10. Close the lid and cook for 4-5 minutes until golden brown and crispy (tip: wait for the steam to significantly reduce—that’s your visual cue they’re ready).
11. Carefully remove waffle with a fork and repeat with remaining batter.

Out of the iron, these waffles have that perfect crisp exterior giving way to a soft, banana-packed center. The toasted pecans add nutty depth that plays so well with the sweet banana flavor. Try them stacked high with a drizzle of maple syrup and extra banana slices, or get creative by using them as bread for a peanut butter and banana sandwich situation.

Conclusion

Embrace those ripe bananas with these 31 delicious recipes! From sweet breads to healthy smoothies, there’s something for every craving. We hope you find new favorites to bake and share. Try a recipe this week, leave a comment with your top pick, and don’t forget to pin this roundup on Pinterest for later. Happy baking!