Don’t Throw Them Away! Here Are Great Recipes Using Overly Ripe Bananas

"Friends" Most Iconic Meals And Sandwiches

Classic Banana Bread

Ingredients:

2 to 3 medium overripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup (76g) butter, melted

1/2 teaspoon baking soda

1 pinch salt

3/4 cup (150g) sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups (205g) all-purpose flour

Steps:

1- Preheat the oven to 175°C, and butter a loaf pan.

2- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4- Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 175°C or until a toothpick or wooden skewer inserted into the center comes out clean. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

5- Remove from the oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.

Recipe and image credit: simplyrecipes.com

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Banana Pudding Cheesecake Bars

Ingredients:

For the crust:

1/2 cup unsalted butter melted

1/2 cup light brown sugar packed

1 large egg yolk

1/2 cup all-purpose flour

Pinch salt

1/4 cup mashed ripe banana

1 teaspoon pure vanilla extract

For the cheesecake topping:

2/3 cup heavy whipped cream

450 gm cream cheese 2 blocks

1 cup granulated sugar

95 gm instant banana pudding powder 1 box

1/2 cup milk

1 teaspoon vanilla extract

Optional: Powdered Sugar for extra sweetness

Garnish: Any wafers

Steps:

For the crust:

1- Preheat the oven to 175 degrees and prepare a 8x8 baking pan with a non-stick method of your choice.

2- In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana, and vanilla until well combined.

3- Add the batter to the pan and bake for 15-20 minutes until just set.

4- Cool to room temperature and prepare topping.

For the cheesecake topping:

1- Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.

2- In a separate bowl, beat cream cheese until nice and fluffy with a hand mixer.

3- Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.

4- Carefully fold pre-made whipped cream into the cream cheese batter.

5- Taste and add a little powdered sugar if you prefer it a little sweeter.

6- Pour and evenly spread cheesecake topping over the crust and freeze for at least 6 hours (overnight is best) or until completely firm.

7- Garnish with wafers and serve.

Recipe and image credit: grandbaby-cakes.com

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Banoffee Pie

Ingredients:

For the base:

150g digestive biscuits (about 10)

75g butter

For the filling:

75g butter

75g light muscovado sugar

1 x 397g can of full-fat condensed milk

1 tsp vanilla extract

For the topping:

3 small just-ripe bananas

300ml double cream

50g dark chocolate, broken into pieces, or 1 tbsp cocoa powder

Steps:

1. Line the sides of the tin with strips of cling film (using a little water to help the cling film stick) and then line the base with a disc of baking paper.

2. First make the pie base. Place the biscuits in a freezer bag and finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes.

3. To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow it to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin. Chill in the fridge for a minimum of 1 hour or up to 24 hours.

4. Peel and slice the bananas and arrange on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour.

5. Meanwhile, melt the chocolate in a bowl set over a pan of gently simmering water. Remove from the heat and allow to cool.

6. Remove the edges of the tin from the banoffee pie, peel off the cling film and transfer to a serving plate, slipping the baking paper from underneath. Zigzag the melted chocolate over the top (if using), making sure it’s cool or it will melt the cream, or dust with cocoa powder.

Recipe and image credit: thehappyfoodie.co.uk

Banana Pancakes

Ingredients:

1 cup all-purpose flour

1 tablespoon white sugar (or honey)

2 teaspoons baking powder

¼ teaspoon salt

1 egg, beaten

1 cup milk

2 tablespoons vegetable oil (or butter)

2 ripe bananas, mashed

Steps:

1- Combine flour, white sugar, baking powder, and salt in a bowl. Mix together egg, milk, vegetable oil, and bananas in a second bowl.

2- Stir the flour mixture into the banana mixture; batter will be slightly lumpy.

3- Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.

4- Cook until the pancakes are golden brown, 3 to 5 minutes per side. Serve hot.

Recipe and image credit: allrecipes.com

Vegan Banana Ice Cream

Ingredients:

For the banana ice cream:

4 cups sliced ripe bananas and frozen for at least 4 hours or overnight.

1 tablespoon vanilla extract

For Toppings:

1/4 cup sliced bananas, for topping (optional)

1/4 cup chopped walnuts, for topping (optional)

Steps:

1- Peel the bananas, cut them into thin slices, and then freeze in a freezer-safe container for at least 4 hours.

2- Combine 2 cups of the frozen banana slices and all the vanilla extract in the bowl of your electric blender or food processor and blend for a minute until you get a thick, creamy homogeneous mixture (you may need to use a spoon to accommodate the bananas as necessary). Add in the remaining frozen bananas and blend some more until all the bananas have been processed.

3- Serve immediately topped with sliced fresh bananas and a sprinkle of walnuts.

Recipe and image credit: dishbydish.net

Strawberry Banana Smoothie

Ingredients:

2 cups fresh strawberries, halved

1 banana, quartered and frozen

1/2 cup Greek yogurt

1/2 cup milk

Steps:

Add all ingredients to a high powered blender and blend until smooth.

Recipe and image credit: downshiftology.com

Peanut Butter Banana Waffles

Ingredients:

1-3/4 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cup creamy peanut butter

1/2 cup oil

2 large eggs, room temperature

1-3/4 cups milk

1 cup mashed ripe bananas (about 2 medium)

Maple syrup, optional

Steps:

1- In a large bowl, whisk flour, sugar, baking powder, and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas.

2- Bake in a preheated waffle maker according to the manufacturer's directions until golden brown. Serve with syrup if desired.

Recipe and image credit: tasteofhome.com

Chocolate Chip Banana Cookies

Ingredients:

2 cups all-purpose flour

1 tsp baking soda

1 tbsp cornstarch

1 tsp salt

1/2 cup unsalted butter softened

2 ripe bananas peeled

1 cup brown sugar

1/4 cup granulated sugar

2 tsp vanilla extract

1 1/2 cups semi-sweet chocolate chips

Steps:

1- Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl and set aside.

2- Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined.

3- Stir in the flour mixture just until combined. Stir in chocolate chips.

4- Refrigerate dough for 30 minutes.

5- Preheat the oven to 190 C. Line two cookie sheets with parchment paper or lightly spray with cooking spray.

6- Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.

7- Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top.

8- Let cookies cool completely on cookie sheets.

Recipe and image credit: momontimeout.com

Chocolate Covered Frozen Bananas

Ingredients:

2 medium ripe bananas

170 gm dark chocolate

1 1/2 teaspoons oil

Flaky salt, sprinkles, nuts, or shredded coconut for topping, optional

Steps:

1- Cover a quarter sheet pan with parchment paper. Add 2 inches of water to a double boiler or small saucepan and bring to a simmer over medium heat. Once the water is simmering, turn the heat down to low.

2- Meanwhile, peel the bananas and slice them into 1/2-inch slices. Arrange evenly spaced on the sheet pan. Wipe off the knife and cutting board and finely chop the chocolate.

3- Add the chopped chocolate and oil to a small heat-proof glass or metal bowl that fits over the pan of simmering water. Place the bowl on top of the pot of water and use a spatula to stir the chocolate until melted, about 2 minutes. Remove the bowl from the heat and dry the bottom of the bowl.

4- Dip the banana slices in the chocolate mixture using a fork.

5- Slide the chocolate-covered banana slice onto the parchment-covered sheet pan. Continue with the remaining banana slices.

6- Sprinkle with optional toppings before the chocolate hardens, if desired.

Recipe and image credit: simplyrecipes.com