Overripe bananas are kitchen gold. They’re extra sweet, mash like a dream, and can turn any basic dessert into something cozy and delicious. If you’ve got a bunch on the counter that are too spotty to eat, don’t toss them—bake with them.
This guide gathers 18 easy, crowd-pleasing banana desserts you can make with pantry staples. Whether you love classic banana bread or want something a little different, there’s a recipe here you’ll actually make.
Why This Recipe Works
- Overripe bananas add natural sweetness: The browner the banana, the sweeter and more flavorful your dessert turns out—less added sugar needed.
- Moisture without fuss: Bananas keep bakes tender and soft, which means fewer dry cakes and muffins.
- Versatile base: You can swap in nuts, chocolate, or spices without throwing off the texture.
- Beginner-friendly: Most of these recipes use one bowl and simple steps. No special equipment required.
- Freezer-friendly: Many of these desserts freeze well, so you can bake once and enjoy later.
What You’ll Need
- Overripe bananas: Spotty to brown, soft, and easy to mash.
- Flour: All-purpose works for most; oats or almond flour for some variations.
- Sugar: Granulated, brown sugar, or maple syrup/honey for certain recipes.
- Fats: Butter, oil, or coconut oil for moisture and richness.
- Eggs or egg alternatives: For binding; flax eggs work for vegan options.
- Leavening: Baking powder and/or baking soda.
- Dairy or dairy-free milk: For batters, puddings, and frostings.
- Flavor boosts: Vanilla, cinnamon, nutmeg, salt.
- Mix-ins: Chocolate chips, walnuts, pecans, shredded coconut, peanut butter.
- Optional toppings: Cream cheese frosting, caramel sauce, crushed cookies.
Step-by-Step Instructions
- Gather and prep: Heat your oven to 350°F (175°C) for baked recipes.
Line pans or muffin tins and grease lightly.
- Mash bananas: Use a fork to mash 2–4 bananas until mostly smooth. A few small lumps are fine.
- Mix wet ingredients: Stir in eggs (or flax eggs), melted butter or oil, sugar, vanilla, and milk if needed.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda/powder, salt, and spices.
- Bring it together: Fold dry into wet just until combined. Do not overmix.
Gently stir in chocolate chips or nuts.
- Bake or chill depending on the dessert: Use the guide below for the 18 recipes and their basic directions.
- Cool and finish: Let baked goods rest before slicing or frosting so they hold together.
18 Banana Dessert Recipes
- 1) Classic Banana Bread: The go-to. Moist, tender, and simple. Bake in a 9×5-inch loaf pan for 55–65 minutes.
- 2) Banana Chocolate Chip Muffins: Quick breakfast treat.
Bake in a muffin tin for 18–22 minutes.
- 3) Banana Snack Cake: One-bowl sheet cake topped with cinnamon-sugar or cream cheese frosting. Bake 25–30 minutes.
- 4) Banana Oat Cookies: Two bananas, 1½ cups oats, a handful of chocolate chips. Scoop and bake 10–12 minutes.
- 5) Banana Pancakes: Mash banana into pancake batter for sweet, fluffy stacks.
Cook on medium heat until bubbles set.
- 6) Banana Fritters: Quick batter, shallow-fried until golden. Dust with powdered sugar and serve warm.
- 7) Banana Cream Pie Cups: Crushed cookie base, banana pudding, sliced bananas, and whipped cream in jars.
- 8) Banana Pudding Trifle: Layer vanilla wafers, sliced bananas, and pudding; chill until set.
- 9) Banana Nut Scones: Tender, lightly sweet, great with coffee. Bake 16–18 minutes, drizzle with glaze.
- 10) Banana Blondies: Chewy bars with brown butter and banana.
Bake in an 8×8 pan for 25–30 minutes.
- 11) Chocolate Banana Bread: Cocoa in the batter plus chocolate chips for a brownie-like loaf.
- 12) Banana Crumb Muffins: Soft muffins topped with a cinnamon-brown sugar crumble.
- 13) Banana Cheesecake Bars: Graham cracker crust, banana cheesecake filling, baked and chilled.
- 14) Banana Coconut Macaroons: Shredded coconut, mashed banana, and vanilla; bake until toasty.
- 15) Banana Rice Pudding: Stir mashed banana into creamy rice pudding with cinnamon.
- 16) Frozen Banana Bites: Banana slices sandwiched with peanut butter, dipped in chocolate, and frozen.
- 17) Bananas Foster Sundaes: Caramelized bananas with butter, brown sugar, and a splash of rum over ice cream.
- 18) Banana Nice Cream: Frozen bananas blended until creamy. Add cocoa or peanut butter for variations.
Storage Instructions
- Room temperature: Most baked banana desserts keep 2–3 days in an airtight container.
- Refrigerator: Cheesecake bars, puddings, and anything with cream should be chilled and eaten within 4–5 days.
- Freezer: Banana bread, muffins, blondies, and scones freeze well for up to 3 months. Wrap tightly and label.
- Reheating: Warm slices or muffins at 300°F (150°C) for 8–10 minutes or microwave in 10–15 second bursts.
Benefits of This Recipe
- Reduces food waste: Overripe bananas get a second life in something delicious.
- Budget-friendly: Uses pantry basics and saves you a trip to the store.
- Flexible for diets: Easy to make dairy-free, gluten-free, or egg-free with simple swaps.
- Kid-approved: Sweet, soft textures and familiar flavors make these crowd-pleasers.
- Batch-friendly: Bake once, freeze extras, and you’re set for snacks all week.
What Not to Do
- Don’t under-ripe it: Green or just-yellow bananas won’t give you the sweetness or moisture you want.
- Don’t overmix batter: Stir just until combined to avoid tough, rubbery bakes.
- Don’t skip salt: A pinch brightens flavor and balances sweetness.
- Don’t overload with wet add-ins: Too much puree or melted chocolate can make bakes gummy.
- Don’t guess bake time: Ovens vary.
Use a toothpick test and watch for golden edges.
Alternatives
- Flour swaps: Use half whole wheat for hearty loaves; try oat flour for a gluten-friendly option.
- Sugar swaps: Maple syrup or honey add flavor; reduce other liquids slightly to balance.
- Dairy-free: Use oil or vegan butter and plant milk. Coconut milk adds richness.
- Egg-free: Replace each egg with 1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes.
- Nut-free: Skip nuts; add seeds or extra chocolate chips instead.
FAQ
How ripe should the bananas be?
They should be heavily speckled or mostly brown with a sweet aroma. If they’re black but not moldy or leaking, they’re usually fine for baking.
Can I freeze bananas for later?
Yes.
Peel, slice or break into chunks, and freeze in bags. Thaw and drain excess liquid before using in batters.
Do I need both baking soda and baking powder?
Often yes. Baking soda reacts with banana acidity for lift and color, while baking powder gives extra rise.
Follow the specific recipe.
How do I fix batter that seems too thin?
Stir in a bit more flour or oats, 1 tablespoon at a time, until it looks thick but scoopable. Avoid overmixing.
Why is my banana bread dense?
Common reasons: overmixing, too little leavening, or too much banana. Measure carefully and mix gently.
Can I reduce the sugar?
Usually by 25% without hurting texture, since bananas add sweetness.
Taste your batter and adjust add-ins like chocolate.
What oil works best?
Neutral oils like canola or vegetable keep the banana flavor front and center. Melted coconut oil adds a light coconut note.
How do I keep sliced bananas from browning in puddings?
Toss slices lightly in lemon juice or layer them fully covered by pudding and whipped cream to limit air exposure.
How long should I cool baked desserts before slicing?
At least 20–30 minutes for loaves and bars, 10 minutes for muffins. This helps them set and slice cleanly.
Can I add protein or fiber?
Yes.
Stir in a scoop of unflavored or vanilla protein powder, chia seeds, or ground flax. Add a splash of milk if batter thickens too much.
Final Thoughts
Overripe bananas are the secret to easy, feel-good desserts that taste like you spent hours in the kitchen. With these 18 ideas, you have options for busy mornings, casual desserts, and freezer-friendly snacks.
Keep a few bananas on hand, let them get spotty, and you’re halfway to something great. Simple ingredients, reliable methods, and a little sweetness—hard to beat.