banana recipe

Chocolate Chip Banana Bars are a simple &amp; delicious ripe banana recipe that's even better than banana bread! Great for breakfast, lunch and even dessert! Check out all the 5 star reviews- everyone raves about these Chocolate Chip Banana Bars!

CHOCOLATE CHIP BANANA BARS

bananas (about 1 2/3 cup)

brown sugar

milk

eggs

flour

tsp baking soda

tsp salt

cinnamon

mini chocolate chips (divided)

Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.

Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.

Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Yields 24 bars.

This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!

Blueberry Banana Bread

bananas,

butter, melted

sugar

vanilla

sour cream

baking soda

salt

all purpose flour

blueberries

Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside.

In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.

In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.

Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top. Toss lightly to coat the blueberries.

Stir the blueberries into the batter and pour the batter into the prepared pan. Press a few additional blueberries into the top of the banana bread if desired to garnish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

You&#x27;ll love these soft and moist, easy-to-make banana muffins with just the right amount of sweetness, a sprinkle of spices, and tons of banana flavor! 

Banana Muffins

all purpose flour (180 grams)

tsp baking powder (4 grams)

tsp baking soda (6 grams)

salt (6 grams)

tsp ground cinnamon (3 grams)

tsp allspice (1 grams)

tsp cardamom (0.5 grams)

sugar (150 grams)

tbsp unsalted butter (78 grams, melted)

yogurt (60 milliliters, plain full fat)

eggs (large)

bananas (Very ripe, mashed about 1 1/2 cups)

tsp vanilla (5 milliliters)

Preheat oven to 375F. Add cupcake papers to your muffin tin.

Mash your bananas in a small bowl. If they aren&#x27;t ripe enough bake on a sheet at 350F for about 10 minutes or until blackened.

Sift flour, baking soda, baking powder, salt, and spices into a medium sized bowl. Whisk together then set aside.

Mash peeled bananas in a large bowl.

Add melted butter, yogurt, vanilla, sugar, and eggs to the mashed bananas and mix until incorporated.

Add the sifted dry ingredients and mix until combined.

Use an ice cream scoop to transfer the batter filling each paper 2/3- 3/4 the way up.

Iff you&#x27;d like a bit of extra sweetness you can sprinkle some cinnamon sugar on top of each cupcake before baking. Turbinado sugar will give a bit of crunch!

Bake for 5 minutes at 375F then reduce oven temp to 350 F and continue baking for another 18 minutes or until the centers are springy to the touch.

You’ll love these soft and moist, easy-to-make banana muffins with just the right amount of sweetness, a sprinkle of spices, and tons of banana flavor!  I love them plain but they’re AMAZING with some toasted chopped nuts and chocolate chips too.

Recipe: https://preppykitchen.com/banana-muffins/

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AMAZING Banana Muffin Recipe

These Strawberry Banana Muffins are packed with fresh strawberries and sweet bananas, which yields a deliciously moist and flavorful treat. Easy to make and even better to eat, these muffins are sure to become your favorite breakfast or dessert!

Strawberry Banana Muffins

all-purpose flour

baking powder

unsalted butter (softened)

¼ cup packed light brown sugar

vanilla bean paste ((or vanilla extract))

vanilla Greek yogurt

bananas (mashed)

strawberries

Preheat oven to 425°F. Line two 12 count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat the egg, vanilla, and yogurt into the butter mixture.

Add the flour mixture into the butter mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries. **Batter will be THICK and that is normal since there is no liquid in recipe!**

Spoon batter into prepared tin, filling each until about ¾ of the way full.

Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.

Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.

Fill your cake tin with this simple banoffee traybake, bursting with banana, toffee and chocolate flavours. It's guaranteed to be a new family favourite

Banoffee traybake

butter

large ripe bananas (250 grams peeled weight)

light brown soft sugar

vanilla extract

self-raising flour

natural yogurt

dark chocolate

thick caramel

banana chips

Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm baking tin with two strips of criss-crossed baking parchment. In a jug, mash the bananas with a fork, then add the butter and sugar and mix with an electric&nbsp;<a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until smooth and creamy.

Add the eggs one at a time, beating well after each addition, then add the vanilla and a pinch of salt. Use a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> to fold through the flour, yogurt and chocolate chunks. Scrape the mixture into the tin and smooth over the surface. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Cut the traybake into 12 squares, then top each one with a spoonful of caramel and a banana chip, if you like. Will keep in a tin for up to five days, or in the freezer &ndash; without the toppings &ndash; for up to a month.

Turn a breakfast favourite into a muffin treat banana and Weet-bix cereal biscuits.

Banana Weet-Bix muffins

(1 1/3 cups) self-raising flour

tsp baking powder

Weet-Bix biscuits, crushed

(1/2 cup, firmly packed) brown sugar

(1/2 cup) sultanas

banana

milliliters (1/2 cup) buttermilk

butter, melted, cooled

egg, lightly whisked

cream cheese,

icing sugar mixture

lemon juice

Now everyone can enjoy classic banana muffins with these lactose-free and gluten-free homemade treats.

Banana muffins with passionfruit glace icing

(210 grams) gluten-free self-raising flour

(60 grams) gluten-free all-purpose flour

(100 grams) brown sugar

tsp xanthan gum (see note)

tsp bicarbonate of soda

chilled butter, chopped

(250 milliliters) ripe mashed banana

eggs, lightly whisked

(125 milliliters) lactose-free milk (see note)

vanilla essence

(80 grams) gluten-free icing sugar mixture

tbsp passionfruit pulp

Your kids will be the envy the playground with these lunchbox muffin treats.

Banana Weet-Bix choc-chip muffins

bananas

Weet-Bix

185 milliliters (3/4 cup) milk

(4 tbsp) margarine

(1 1/2 cups) self-raising flour, sifted

chocolate chips

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

For a dinner party dessert that&#8217;s easy to make but guaranteed to turn heads, serve this no-bake Oreo, banana and caramel cheesecake.

Bananas Foster cheesecake

For the oreo crust base

Oreo cookies

cocoa powder

unsalted butter, melted

For the filling

2½ gelatine leaves (we used Costa Fine Leaf)

full-fat cream cheese

mascarpone

soured cream

vanilla pod, split

icing sugar

tbsp dark rum (optional)

For the topping

unsalted butter

You’ll also need…

loose-bottomed oil

Put the Oreos and cocoa powder into a food processor and whizz until the mixture resembles dark breadcrumbs. Pour in the melted butter and whizz briefly to combine, then press the crumbs into the prepared tin to form a flat base. Chill in the fridge for 30 minutes.

Soak the gelatine leaves in a small bowl of cold water. Put the rest of the filling ingredients in a large mixing bowl and beat with an electric mixer for 4-5 minutes until the mixture has stiffened and started to lose its shine. Put 5 tbsp of the mixture into a small saucepan and heat gently until warm, then squeeze out the gelatine leaves and add to the saucepan, stirring until melted. Pour the gelatine mixture into the bowl containing the filling ingredients and whisk for 2 minutes. Pour the filling onto the Oreo crust inside the tin, then shake gently to level out. Leave the cheesecake to set in the fridge overnight.

To make the topping, heat 50g of the butter, the sugar and cinnamon in a frying pan over a medium-high heat. When the butter has melted, mix well and turn up the heat slightly. Cook for about 3 minutes until the mixture starts to turn dark brown, then take the pan off the heat and stir in the rum (if using) – be careful, it might spit.

Melt the remaining 20g butter in a small frying pan over a medium heat. Turn up the heat to high and fry the bananas for a few minutes on each side until golden.

Remove the cheesecake from the tin (you may need to warm the outside of the tin with your hands for a few minutes first), then top with the bananas and pour over the caramel sauce. Serve immediately.

This Chocolate Chip Banana Bread recipe is ultra moist because I use a secret trick! This banana bread can be made with or without the chocolate chips and is guaranteed to be your new go-to recipe!

The Best Chocolate Chip Banana Bread

mini chocolate chips

walnuts

Preheat oven to 350°F. Spray a 9&#215;5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Spray again with nonstick spray. Set aside.

In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy.

Slice the remaining banana thinly, and set aside.

In a large bowl stir together the butter and sugar.

Mix in the eggs and vanilla and stir until smooth.

Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended.

Next mix in the flour until incorporated.

Fold in the chocolate chips, walnuts, and sliced banana.

Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

https://content.jwplatform.com/videos/T6JvAUfs.mp4

Chocolate Chip Banana Bread

In this Bananas Foster recipe, sliced bananas are coated in a cinnamon caramel, then flambeed in rum and banana liqueur to create the treat of your dreams!

Bananas Foster

brown sugar (packed)

tsp ground cinnamon

nutmeg

light rum

tbsp banana liqueur

tbsp vanilla extract

Add butter to a large non stick pan and melt over medium heat. 

Once completely melted down, whisk or stir in the brown sugar and let dissolve into the butter completely.

Add banana slices to the sugar mixture and cook for about 2 minutes on one side then turn over and cook for 2 minutes on the other side.

Add in cinnamon, salt, and nutmeg then finally the rum, banana liqueur and vanilla and cook until it begins to bubble.

THIS IS OPTIONAL: Once you see it bubbling, use a long lighter and light it but be VERY CAREFUL.

Continue basting until the flames burn out and then serve over vanilla ice cream immediately.

You&#39;ll love this Cinnamon Banana Bread with a crumble topping that is out of this world delicious!

Cinnamon Banana Bread Recipe

butter (softened to room temperature)

buttermilk

Heat oven to 350 degrees.

In a large mixing bowl cream together the butter and sugar. Set aside.

Add in eggs, bananas, and vanilla. Mix until combined.

In a separate bowl mix the flour, baking soda, salt, and cinnamon.

Add the flour mixture along with the buttermilk to the brown sugar mixture and stir until blended. Do not over mix.

Place half of the batter into the 2 pans. So each pan has about the same amount.

In another small bowl combine the cinnamon and sugar.

Sprinkle the loaf pans with the cinnamon and sugar mixture. Swirl the mixture in with a knife.

The place the other half of the batter over the top of the cinnamon/sugar mixture.

Prepare the streusel topping by mixing the ingredients together.

Sprinkle the crumble topping over the batter.

Bake for about 43-45 minutes or until done in middle.

This deliciously creamy and smooth Banana Cheesecake is completely NO BAKE!  So easy and so delicious and filled with layers of a wafer crust, silky vanilla custard pudding, creamy cheesecake, fresh banana and whipped cream topping!

No Bake Banana Cheesecake Recipe

egg yolks (slightly beaten)

sugar (64 g)

tbsp all-purpose flour (16 g)

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Top 20 banana recipe recipes from across the web

The most viewed banana recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CHOCOLATE CHIP BANANA BARS

Blueberry Banana Bread

Banana Muffins

Strawberry Banana Muffins

Blueberry Banana Bread

Banoffee traybake

Banana Weet-Bix muffins

Banana muffins with passionfruit gl...

Banana Weet-Bix choc-chip muffins

Bananas Foster cheesecake

The Best Chocolate Chip Banana Brea...

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No Bake Banana Cheesecake Recipe

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The most viewed banana recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine