Recipes to make with Bananas

Banana Bread:

Ingredients

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
• 2 cups mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Chocolate Chip Banana Bar:

Ingredients

• 5 very ripe bananas (about 1 2/3 cup)
• 3/4 cup brown sugar
• 1/4 cup oil (any type- I use coconut)
• 1/4 cup milk
• 2 eggs
• 1 3/4 cup flour (I regularly swap out all-purpose flour for whole wheat!)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup mini chocolate chips, divided

Instructions

1. Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
2. Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined.
3. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
4. 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.
5. Cool completely and cut into squares.

Banana Split:

Ingredients

• 1 banana (split lengthwise)
• 1 scoop vanilla ice cream
• 1 scoop chocolate ice cream
• 1 scoop strawberry ice cream
• Garnish: ​​chocolate syrup
• Garnish: marshmallow creme
• Garnish: whipped cream
• Garnish: chopped nuts (lightly toasted)
• 3 maraschino cherries

Instructions

1. Place banana slices against sides of long, narrow, shallow dish.
2. Place scoops of ice cream in a row between banana slices.
3. Squirt chocolate syrup on vanilla and strawberry ice cream.
4. Spoon marshmallow creme over chocolate ice cream.
5. Top each mound with whipped cream. Sprinkle with nuts and top each with a cherry.
6. Serve and enjoy!

Peanut Butter Chololate Banana Milkshake:

Ingredients

• 1 cup vanilla ice cream
• 1/4 cup milk
• 1 tablespoon smooth peanut butter
• 1 tablespoon hot fudge
• 1 ripe banana

Instructions

1. Blend in blender until smooth.
2. Serve immediately.

Chocolate Covered Bananas:

Ingredients

• 4 medium ripe but firm bananas
• 8 wooden craft sticks
• 3 tablespoons finely chopped lightly salted peanuts
• 6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped

Instructions

1. Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
2. Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan.
3. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper.
4. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

Cinnamon Bananas:

Ingredients

• 2 overripe bananas
• Cooking spray, oil, or butter
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• Extra cinnamon for garnish

Instructions

1. Cut the bananas into 1/2-inch thick slices.
2. Combine the sugar and cinnamon in a separate bowl. Mix well.
3. Lightly coat a pan with oil or butter. Fry the banana slices over medium heat, for 2 to 3 minutes.
4. Add a sprinkling of cinnamon sugar. Flip over.
5. Cook for another 2 to 3 minutes, adding more cinnamon sugar during the last minute.
6. Serve warm. If desired, top off with powdered sugar, nutmeg, or more cinnamon.

Banana Pancakes:

Ingredients

• 1/2 cup (60g) all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 medium-to-large very ripe banana
• 1 1/2 teaspoons (6g) granulated sugar
• 2-3 tablespoons milk
• 1 tablespoon vegetable oil or melted butter
• 1/2 teaspoon vanilla

Instructions

1. In a small bowl, whisk together flour, sugar, baking powder, and salt.
2. In a medium bowl, use a fork or potato masher to mash peeled banana very well. Add egg, 2 tablespoons of the milk, oil, and vanilla, and mix until well-combined.
3. Add flour mixture and use a spoon to stir until just combined. If batter seems too thick, add up to 1 tablespoon more milk.
4. Heat a griddle to 350°F or a skillet over medium heat (no higher). Once cooking surface is hot, lightly grease with butter or cooking spray and add pancake batter using a 1/3 cup. Cook on first side until the tops of the pancakes begin to bubble. Flip and cook until cooked through.
5. Serve and enjoy!

Banana Creme Pie:

Ingredients

• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) baked pastry shell, cooled
• 4 bananas, sliced

Instructions

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.