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Ripe Banana Recipes

Discover delicious recipes to help you use overripe bananas, from classic banana bread to quick muffins, pancakes, and smoothies.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Classic Banana Bread
  • 3 pieces very ripe bananas The browner, the better
  • 1/3 cup melted butter
  • 3/4 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
Two-Ingredient Banana Pancakes
  • 2 pieces ripe bananas
  • 2 large eggs
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 teaspoon vanilla extract (optional)
Ripe Banana Muffins
  • 3 pieces ripe bananas
  • 1/2 cup melted butter
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips (optional)
Thick Banana Smoothie
  • 2 pieces ripe bananas (frozen for best texture)
  • 1 cup milk of your choice
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 4-5 pieces ice cubes skip if banana is frozen

Method
 

Classic Banana Bread Preparation
  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan well with butter or cooking spray.
  2. Mash your three ripe bananas using a fork until almost completely smooth.
  3. Pour in the melted butter and stir well until everything is a uniform mixture.
  4. Add the beaten egg, vanilla extract, and sugar and mix gently.
  5. Sprinkle the baking soda and salt, and stir to combine evenly.
  6. Fold in the flour gradually and stop mixing as soon as you no longer see dry flour.
  7. Pour the batter into the greased loaf pan and smooth the top.
  8. Bake for 55 to 65 minutes, checking for doneness at 55 minutes.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack.
Two-Ingredient Banana Pancakes Preparation
  1. Peel and mash the bananas in a mixing bowl until smooth.
  2. Add both eggs and whisk until fully combined. Add optional ingredients if using.
  3. Heat a non-stick pan over medium-low heat and add a small amount of butter or oil.
  4. Pour small rounds of batter into the pan and cook for about 2 minutes until edges look set.
  5. Flip gently and cook for another 1-2 minutes until golden.
Ripe Banana Muffins Preparation
  1. Preheat oven to 190°C (375°F) and line a 12-cup muffin tin.
  2. Mash the ripe bananas and add melted butter. Mix well.
  3. Add eggs and vanilla, mixing until combined.
  4. Add sugar and stir. Then add baking powder, baking soda, and salt, mixing gently.
  5. Fold in the flour gradually, stopping when combined.
  6. Fill muffin cups two-thirds full and bake for 18-22 minutes.
Thick Banana Smoothie Preparation
  1. If using fresh bananas, freeze them the night before.
  2. Add banana chunks to the blender, followed by milk, yogurt, honey, and vanilla.
  3. Blend on high until smooth and creamy.

Notes

Store baked goods at room temperature for 2-3 days, in the fridge for up to a week, or freeze for up to 3 months.