ripe bananas

Looking for the perfect ripe bananas recipe? These easy to bake up Chocolate Chip Banana Bars are the best ripe banana dessert on the block. These easy to bake bars are moist, and have a deliciously chewy texture. The chocolate chips add a yummy flavor to them and pair well with the banana.

Chocolate Chip Banana Bars Recipe

bananas (mashed)

brown sugar

vegetable oil

milk

eggs

flour

tsp baking soda

tsp kosher salt

cinnamon

chocolate chips

Preheat oven to 350 degrees Fahrenheit

Using a banana masher, mash your bananas in a large bowl.

In the same bowl, add your eggs, milk, oil, and sugar.

Combine well with a wooden spoon.

Add in the salt, baking soda, and flour and combine well with a spoon.

Fold in the chocolate chips into the batter.

Grease a 10.5 x 15.5 inch sized jelly roll pan and pour in batter.

Bake for 22 minutes. Edges will be golden brown. Use a toothpick to test the center of the bars to determine if they are fully baked. It should come out clean when inserted.

Use up your bananas and transform them into our boozy baked caramelised dessert with the help of rum, maple syrup and pecans

Boozy baked caramelised bananas

bananas,

dark brown soft sugar

maple syrup

pecans, toasted and chopped

vanilla or salted caramel ice cream, to serve

Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.

Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.

Healthy rolled oats are mixed with ripe bananas, eggs, milk, baking powder, cinnamon and vanilla to create the perfect pancake consistency. We are HUGE fans of this recipe in our house!

Blender Banana Oatmeal Pancakes

old fashioned rolled oats

overripe bananas

milk (regular whole milk, almond milk, oat milk etc.)

tsp baking powder

tsp vanilla extract

salt

Add all ingredients to a blender or food processor.

Blend until smooth, about 1-2 minutes. Let the batter rest 10 minutes to thicken.

Add oil (olive oil, coconut oil etc) to a large nonstick skillet over medium high heat. Use ¼ cup of batter for each pancake. Pour into the pan and let cook until bubbles start to appear. Flip pancakes and cook additional 2-3 minutes.

Add to a plate and cover with a towel while cooking the rest of pancakes. Serve with your favorite toppings including fresh butter, berries, jam, or syrup.

Looking for a healthy and easy recipe to make this holiday season? Bake this vegan banana bread packed with holiday flavors like ginger, cinnamon, and cloves.

Vegan Banana Bread

oz / 400 g ripe, mashed bananas (about 4 medium bananas)

/ 80 ml melted coconut oil

sugar

ginger powder

2-4 tbsp unsweetened plant milk (if needed)

Prep the oven

Preheat oven to 360 F/180 C. Grease and line a loaf pan.

Mash bananas

Mash bananas with a fork. Add coconut oil, and mix well.

Mix dry ingredients

In a separate bowl mix together flour, sugar, baking powder, and spices.

Add wet ingredients

Add dry ingredients to bananas, and stir gently until just combined, making sure you don't overmix it. Add a little plant milk if the batter is too dry.

Bake

Spoon batter into the loaf pan, and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Let banana bread cool

Let the banana bread cool down for 10 minutes in the pan. Transfer it to a wire rack and allow it to cool completely (otherwise it’s difficult to slice).

Classic banana bread made with simple ingredients the old-fashioned way!

Moist Old Fashioned Banana Bread

unsalted butter (softened)

eggs (slightly beaten)

sour cream ((only if freezing))

vanilla

all-purpose flour

baking soda

baking powder

walnuts ((optional))

butter (from brushing on top)

Preheat oven to 350 F.

Grease and lightly flour a load pan. Set aside.

In a large bowl, cream together butter &amp; brown sugar.

Mix in eggs and vanilla. (If adding sour cream, fold in now)

Add  mashed bananas. Set aside.

In a separate bowl, whisk or sift together flour, salt, baking soda, baking powder, &amp; cinnamon.

Stir in walnuts if using.

Add the dry mixture to the wet mixture and stir just until combined. Do not overstir.

Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.

Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me.

When done, remove from oven &amp; butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.

Have a bunch of overripe bananas in the fruit bowl? These soft cookies are easy for children to make and are perfect for using up browning bananas

Banana cookies

salted butter

light brown muscovado sugar

banana

plain flour

½ tsp bicarbonate of soda

raisins chocolate chips or pecan nuts (optional)

Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.

Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.

Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.

Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.

Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.

A delicious and healthy vegan muffin recipe that features ripe bananas, oats, and let&#39;s not forget chocolate chips!

Banana Oatmeal Muffins

oats (or 2 cups oat flour)

bananas (large, mashed)

tbsp ground flaxseed (mixed with 5 tbsp of water)

plant-based milk

vanilla extract

2½ tsp baking powder

mini chocolate chips (vegan)

Preheat the oven to 350F. 

First, prepare the flax egg by combining the ground flax with water. Set aside to thicken. 

In a casserole dish or bowl, mash the bananas. Add the plant-based milk, vanilla extract, maple syrup and flax “egg”. Stir until combined. 

Now, in a blender, add the oats. Blend until a fine flour is formed. Skip this step if using store-bought oat flour.

Into the bowl with the wet ingredients, add the flour and baking powder, and gently stir until a thick batter is formed. Fold in the mini chocolate chips until smooth.

Transfer to a muffin tray, and bake for 25 minutes, until a toothpick comes out clean. This will make approximately 12 muffins.

Use every part of the banana, including the peel, in this clever breakfast loaf. It’s delicious without the whipped butter too – toast and eat with yogurt

Banana peel breakfast cake

salted butter softened,

bananas

golden caster sugar

eggs beaten

milliliters Greek-style yogurt

white spelt flour flour

½ tsp baking powder

walnuts roughly chopped

tbsp runny honey

peanut butter

Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Trim the ends of the bananas and discard. Roughly chop the bananas, peel and all. Place in a food processor or blender and blitz until smooth. Tip into a bowl and set aside.

Using an electric hand whisk or stand mixer, beat together the butter and sugar with a pinch of salt until light and creamy, around 4-5 mins. Beat in the eggs, one at a time, then add the vanilla, yogurt and banana. Mix in the flour, baking powder and bicarb until combined. Fold through the walnuts and gently spoon the batter into the prepared tin. Bake for 50-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool in the tin for 15 mins before removing from the tin and leaving to cool completely.

For the honey peanut butter, beat all the ingredients together using an electric hand whisk or stand mixer until creamy. Cut the cake into slices and spread over the butter. The butter and cake will keep in airtight containers for five days.

Top 8 ripe bananas recipes from across the web

The most viewed ripe bananas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Chip Banana Bars Recipe

Boozy baked caramelised bananas

Blender Banana Oatmeal Pancakes

Vegan Banana Bread

Moist Old Fashioned Banana Bread

Banana cookies

Banana Oatmeal Muffins

Banana peel breakfast cake

Top 8 ripe bananas recipes from across the web

The most viewed ripe bananas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chip Banana Bars Recipe

Boozy baked caramelised bananas

Blender Banana Oatmeal Pancakes

Vegan Banana Bread

Moist Old Fashioned Banana Bread

Banana cookies

Banana Oatmeal Muffins

Banana peel breakfast cake

The most viewed ripe bananas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine