overripe banana recipes

These gluten-free banana walnut muffins taste so good, you will never know they are healthy and low-sugar! The perfect way to make use of overripe bananas. And they make the perfect breakfast on-to-go or a quick snack in between meals.

Gluten-Free Banana Walnut Muffins

tbsp olive oil

syrup

stevia

bananas

milk

vanilla extract

quick oats

baking soda

salt -

cinnamon

walnuts

In a mixing bowl, mash bananas with a fork. Then, add in all other wet ingredients and mix until combined. Set aside.

Put quick oats, baking soda, salt and cinnamon in a food processor or high-power blender and blitz until combined and the texture becomes powdery like flour. Add mixture to mixing bowl and mix until combined and no lumps remain.

Grease your muffin tin, and pour the batter in. Fill each cup to about 3/4 full.

Bake for 25 minutes or until an inserted toothpick comes out clean.

Transfer to cooling rack and let them cool down completely before storing in an air-tight container.

Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!

Six-Banana Banana Bread

unsalted butter (half of 1 stick), melted

eggs

sugar

light brown sugar, packed

sour cream or thick Greek yogurt

vanilla instant pudding mix (not Cook ‘n Serve)

all-purpose flour

salt,

Preheat oven to 350F. Spray a 9×5 loaf...

Preheat oven to 350F. Spray a 9×5 loaf pan with floured cooking spray, or grease and flour the pan; set aside. (If necessary, you may need to use a muffin pan or mini loaf for pan a small amount of batter.)*

In a large microwave-safe bowl, melt the butter,...

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the eggs.

Add the eggs, sugars, sour cream, vanilla, and...

Add the eggs, sugars, sour cream, vanilla, and whisk to combine.

Add the bananas and stir to incorporate

Add the pudding mix (just add it dry...

Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, cinnamon, optional salt, and fold in with spatula or stir gently with a spoon; don’t overmix or bread will be tougher.

Bake 9×5 loaf for 60 to 75 minutes...

Bake 9×5 loaf for 60 to 75 minutes (I baked 68 minutes), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your bread is getting a bit dark before the center is setting, tent with foil.

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 20 minutes before turning out on a wire rack to cool completely before slicing and serving. Serve plain, or with butter, jam, Honey Butter, Cinnamon-Sugar Butter, Strawberry Butter, Vanilla Browned Butter Glaze, or your favorite spread. Makes excellent French toast. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Top 2 overripe banana recipes recipes from across the web

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Gluten-Free Banana Walnut Muffins

Six-Banana Banana Bread

Top 2 overripe banana recipes recipes from across the web

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

Top Tags

Gluten-Free Banana Walnut Muffins

Six-Banana Banana Bread

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