18 Delicious Banana Recipes for Every Occasion

Got a bunch of ripe bananas sitting on your counter? Don’t let them go to waste! Whether you’re craving a cozy breakfast, a quick snack, or a showstopping dessert, we’ve rounded up 18 irresistible banana recipes that’ll make you fall in love with this versatile fruit all over again. From classic banana bread to unexpected savory twists, there’s something here for every craving and occasion—let’s get baking (or blending, or frying)!

Classic Banana Bread

Nothing beats the comforting aroma of banana bread wafting through the kitchen—this recipe delivers a tender crumb and just the right amount of sweetness every time.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, 1 egg, and 1 tsp vanilla until smooth.
3. In a separate bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon (if using). Fold into the wet ingredients until just combined—don’t overmix.
4. Pour batter into the prepared pan and bake for 50–60 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? Extra-ripe bananas give this loaf its deep caramelized flavor, while a touch of cinnamon adds warmth without overpowering.

Tip: For easy slicing, wrap cooled bread in plastic and let it rest overnight—the flavors meld beautifully!

Banana Pancakes with Maple Syrup

These banana pancakes are like a cozy morning hug—naturally sweet, tender, and perfect for lazy weekends.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large ripe banana, mashed (about ½ cup)
• ¾ cup buttermilk
• 1 large egg
• 1 tbsp unsalted butter, melted (plus extra for cooking)
• Maple syrup, for serving

Instructions

1. In a bowl, whisk together 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, mix the mashed banana, ¾ cup buttermilk, 1 egg, and 1 tbsp melted butter until smooth.
3. Gently fold the wet ingredients into the dry mix—don’t overmix; a few lumps are fine.
4. Heat a nonstick skillet over medium-low and melt a pat of butter. Pour ¼-cup portions of batter, cooking until bubbles form on top (about 2–3 minutes). Flip and cook another 1–2 minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The mashed banana keeps these pancakes incredibly moist, while the buttermilk adds a subtle tang that balances the sweetness.

Tip: For extra-banana flavor, slice a second banana and caramelize it in the skillet before serving on top.

Chocolate Banana Muffins

These chocolate banana muffins are the ultimate breakfast treat—moist, chocolaty, and packed with ripe banana flavor. They come together in one bowl for minimal cleanup!

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 3 ripe bananas, mashed (about 1 ½ cups)
• ½ cup granulated sugar
• ⅓ cup packed brown sugar
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, mix mashed bananas, ½ cup granulated sugar, ⅓ cup brown sugar, ⅓ cup vegetable oil, 1 egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in ½ cup chocolate chips.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, until a toothpick comes out clean.

The secret? Overripe bananas keep these muffins extra tender, while the double hit of cocoa and chocolate chips makes them rich without being overly sweet.

Tip: For bakery-style domes, let the batter rest for 15 minutes before baking—this helps the tops rise evenly.

Banana Foster French Toast

This decadent twist on French toast combines caramelized bananas and a buttery rum sauce for a brunch dish that feels straight out of a New Orleans café.

Ingredients:

• 4 thick slices brioche or challah bread
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter, divided
• 2 ripe bananas, sliced into 1/2-inch rounds
• 1/4 cup packed brown sugar
• 2 tbsp dark rum (or 1 tsp rum extract + 1 tbsp water)
• 1/4 cup chopped pecans (optional)
• Maple syrup, for serving

Instructions:

1. Whisk together eggs, milk, vanilla, cinnamon, and salt in a shallow dish. Soak bread slices for 30 seconds per side.
2. Melt 1 tbsp butter in a large skillet over medium heat. Cook soaked bread for 3–4 minutes per side until golden. Transfer to plates.
3. In the same skillet, melt remaining 1 tbsp butter. Add bananas and brown sugar, cooking for 2 minutes until sugar dissolves. Carefully add rum (stand back—it may flame briefly), then simmer for 1 minute until slightly thickened.
4. Spoon bananas and sauce over French toast. Top with pecans and a drizzle of maple syrup.

The magic here? The rum-kissed caramel sauce soaks into the toast, making every bite custardy-soft underneath that crisp crust.

Tip: For extra flair, warm 1/4 cup maple syrup with a splash of rum to serve on the side.

Banana Nutella Crepes

These dreamy Banana Nutella Crepes are a weekend brunch staple—thin, buttery crepes stuffed with creamy Nutella and fresh banana slices for the perfect sweet bite.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup Nutella
• 2 ripe bananas, thinly sliced
• Powdered sugar, for dusting (optional)

Instructions:

1. In a blender, combine the flour, milk, eggs, melted butter, sugar, and salt. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
2. Heat a 10-inch nonstick skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges lift easily, then flip and cook for 30 seconds more. Transfer to a plate and repeat with remaining batter.
3. Spread 1 tbsp Nutella over each warm crepe, then layer with banana slices. Fold or roll the crepes, dust with powdered sugar if desired, and serve immediately.

The magic here? The contrast of the delicate crepe with the rich Nutella and sweet bananas—it’s a bite that feels indulgent but comes together in minutes.

Tip: For extra flair, drizzle with melted chocolate or a sprinkle of chopped hazelnuts!

Banana Smoothie Bowl

This dreamy smoothie bowl tastes like dessert for breakfast—but it’s packed with protein and fiber to keep you full all morning.

Ingredients:

• 2 large frozen bananas (sliced before freezing)
• 1/2 cup plain Greek yogurt
• 1/4 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of cinnamon
• Toppings: 1 tbsp chia seeds, 1/4 cup granola, 1/2 cup fresh berries

Instructions:

1. In a blender, combine frozen bananas, Greek yogurt, almond milk, honey, vanilla extract, and cinnamon. Blend on high for 1–2 minutes until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a bowl and swirl the top with the back of a spoon for a soft-serve texture.
3. Top with chia seeds, granola, and berries, pressing some into the smoothie base for crunch in every bite.

The magic here? Freezing the bananas in slices first ensures an ultra-thick, ice-cream-like consistency—no ice required!

Tip: For extra creaminess, use frozen ripe bananas with brown speckles (they’re sweeter, too!).

Banana Oatmeal Cookies

These soft, chewy cookies are a sneaky way to use up overripe bananas—plus, they’re packed with cozy oatmeal goodness.

Ingredients:

• 1 cup mashed ripe banana (about 2 medium)
• 1 ½ cups old-fashioned rolled oats
• ¼ cup creamy peanut butter
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅓ cup mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix mashed banana, oats, peanut butter, maple syrup, vanilla extract, cinnamon, and salt until fully combined. Fold in chocolate chips if using.
3. Scoop 1 ½-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with a spoon (they won’t spread much).
4. Bake for 12–15 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a rack.

The cookies stay irresistibly soft thanks to the banana, and the peanut butter adds a nutty richness without overpowering. Perfect for lunchboxes or a quick energy boost!

Tip: For extra texture, toast the oats in a dry skillet over medium heat for 3–4 minutes before mixing.

Grilled Banana S’mores

Take your s’mores game to the next level with this gooey, caramelized twist—grilled bananas add a warm, melty richness you won’t find in the classic version.

Ingredients:

• 2 ripe bananas (unpeeled)
• 4 graham cracker squares
• 1/4 cup semisweet chocolate chips
• 1/4 cup mini marshmallows
• 1 tbsp unsalted butter, melted
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat a grill or grill pan to medium heat (about 350°F).
2. Slice each banana lengthwise (through the peel, but not all the way through) to create a pocket. Gently pry open.
3. Brush the cut sides of the bananas with 1 tbsp melted butter and sprinkle evenly with 1/4 tsp cinnamon.
4. Grill bananas cut-side down for 3–4 minutes until lightly charred and caramelized. Flip and grill skin-side down for 2 minutes.
5. Remove from heat and carefully stuff each banana with 2 tbsp chocolate chips and 2 tbsp mini marshmallows. Close the peels over the filling.
6. Return to the grill for 1–2 minutes until the chocolate melts and marshmallows puff. Serve immediately with graham crackers for scooping.

The grilled banana peel keeps the filling piping hot while infusing a subtle smoky sweetness—no campfire required!

Tip: For extra crunch, sprinkle crushed graham crackers over the melted marshmallows before serving.

Banana Pudding Parfait

Layers of creamy pudding, fresh bananas, and buttery vanilla wafers make this parfait a nostalgic treat that’s as easy to assemble as it is irresistible.

Ingredients:

• 2 cups whole milk
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 3 ripe bananas, sliced
• 1 ½ cups vanilla wafer cookies, lightly crushed
• Whipped cream, for garnish (optional)

Instructions:

1. In a large bowl, whisk together the milk and pudding mix until thickened, about 2 minutes. Let sit for 5 minutes to set.
2. In another bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form, about 3 minutes.
3. Fold half of the whipped cream into the pudding until smooth. Reserve the rest for topping.
4. In serving glasses or bowls, layer pudding, banana slices, and crushed vanilla wafers, repeating until all ingredients are used (ending with pudding).
5. Top with reserved whipped cream and extra cookie crumbs. Chill for at least 30 minutes before serving.

The magic here? The wafers soften just enough to add texture without turning mushy—pure comfort in every spoonful.

Tip: For extra flair, drizzle caramel sauce between layers or swap vanilla wafers for shortbread cookies.

Banana Coconut Ice Cream

This dreamy, dairy-free ice cream is like a tropical vacation in a bowl—creamy, naturally sweet, and ready in just minutes with no churning required!

Ingredients:

• 4 large ripe bananas, sliced and frozen overnight
• 1 (13.5 oz) can full-fat coconut milk, chilled
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup toasted coconut flakes (for topping)

Instructions:

1. In a food processor, blend the frozen bananas until they break down into a crumbly texture (about 1 minute).
2. Add the chilled coconut milk, 2 tbsp maple syrup, 1 tsp vanilla, and a pinch of sea salt. Blend until smooth and creamy, scraping down the sides as needed (2–3 minutes).
3. Serve immediately as soft-serve, or transfer to a loaf pan and freeze for 1 hour for a firmer texture.
4. Sprinkle with toasted coconut flakes before serving.

The magic here? The bananas create a luscious, ice-cream-like texture without any dairy or fancy equipment—just a trusty food processor!

Tip: For extra coconut flavor, stir in 2 tbsp coconut butter with the other ingredients before blending.

Banana Chia Seed Pudding

This creamy, no-cook chia pudding is packed with banana flavor and makes the perfect make-ahead breakfast or snack—just stir, chill, and enjoy!

Ingredients:

• 2 ripe bananas, mashed (about ⅔ cup)
• 1 ½ cups unsweetened almond milk (or milk of choice)
• ¼ cup chia seeds
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• Sliced banana and chopped nuts (optional, for topping)

Instructions:

1. In a medium bowl, whisk together the mashed bananas, almond milk, chia seeds, maple syrup, vanilla extract, and salt until fully combined.
2. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
3. Cover and refrigerate for at least 4 hours (or overnight) until thickened to a pudding-like consistency.
4. Stir well before serving. Top with sliced banana and nuts if desired.

The magic of chia seeds means this pudding sets up luxuriously thick without any cooking—just patience! The natural sweetness of bananas keeps it satisfying without being overly rich.

Tip: For extra creaminess, blend the almond milk and bananas together before adding the chia seeds.

Banana Walnut Muffins

These moist, nutty muffins are the perfect way to use up overripe bananas—packed with cozy flavor and just the right amount of crunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/3 cup melted unsalted butter, cooled slightly
• 1 large egg
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. Whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In another bowl, mix 3/4 cup sugar, 1/3 cup melted butter, and 1 egg until smooth. Stir in mashed bananas and 1 tsp vanilla extract.
4. Fold dry ingredients into the wet mix until just combined (don’t overmix). Gently stir in 1/2 cup walnuts.
5. Divide batter evenly among muffin cups. Bake for 18–20 minutes, until tops spring back when pressed.

The secret? Letting the bananas get extra spotty—their sweetness deepens, giving these muffins bakery-level richness.

Tip: Toast the walnuts in a dry skillet for 3 minutes before chopping to amplify their nutty flavor.

Banana French Toast Casserole

This cozy bake turns stale bread into a caramelized, custardy dream with ripe bananas and warm cinnamon—perfect for lazy weekend brunches.

Ingredients:

• 6 cups day-old challah or brioche, torn into 1-inch pieces
• 3 ripe bananas, sliced into 1/2-inch rounds
• 4 large eggs
• 1 1/2 cups whole milk
• 1/4 cup heavy cream
• 1/3 cup packed light brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 2 tbsp maple syrup (for serving)

Instructions:

1. Prep: Grease a 9×13-inch baking dish. Scatter bread pieces evenly in the dish, then tuck banana slices between them.
2. Whisk custard: In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt until smooth. Pour evenly over the bread, pressing lightly to soak.
3. Chill: Cover and refrigerate for at least 1 hour (or overnight) to let the bread absorb the custard.
4. Bake: Preheat oven to 350°F. Drizzle melted butter over the casserole. Bake for 45–50 minutes until puffed and golden, with crisp edges.
5. Serve: Drizzle with maple syrup while warm. The bananas will be jammy, and the edges delightfully crunchy.

Tip: For extra decadence, sprinkle chopped pecans over the casserole before baking.

Banana Caramel Cheesecake

This dreamy no-bake cheesecake combines ripe bananas and silky caramel for a dessert that’s indulgent yet effortless—perfect for impressing guests without the oven drama.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled
• 2 ripe bananas, mashed
• 1/2 cup caramel sauce (plus extra for drizzling)
• Pinch of salt

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into a 9-inch springform pan and chill for 15 minutes.
2. Whip the filling: Beat cream cheese, powdered sugar, vanilla extract, and salt until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Layer it up: Gently stir mashed bananas and 1/2 cup caramel sauce into the filling. Pour over the crust and smooth the top. Drizzle with extra caramel.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set. Slice with a warm knife for clean edges.

The magic here? The bananas stay bright and fresh against the rich caramel, while the no-bake method keeps the texture luxuriously light.

Tip: For extra flair, top with sliced bananas and a sprinkle of sea salt before serving.

Banana Peanut Butter Energy Bites

These no-bake energy bites are the perfect grab-and-go snack—packed with natural sweetness from ripe bananas and a creamy peanut butter punch.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 ripe medium bananas, mashed (about 1/2 cup)
• 1/3 cup creamy peanut butter
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 2 tbsp mini chocolate chips (optional)

Instructions:

1. In a large bowl, combine the mashed bananas, peanut butter, honey, vanilla extract, cinnamon, and salt. Stir until smooth.
2. Fold in the oats (and chocolate chips, if using) until fully incorporated. The mixture should be thick but slightly sticky.
3. Roll into 12–14 tablespoon-sized balls, placing them on a parchment-lined tray. Chill in the fridge for 30 minutes to firm up.

The banana keeps these bites extra moist, while the oats add just the right chew—no dry, crumbly texture here! Store leftovers in the fridge for up to 5 days (if they last that long).

Tip: For a protein boost, swap 1/4 cup oats with vanilla protein powder—just add a splash of milk if the mix feels too dry.

Banana Upside-Down Cake

This cozy twist on classic pineapple upside-down cake swaps in caramelized bananas for a gooey, fragrant topping that pairs perfectly with tender vanilla cake.

Ingredients:

• 4 tbsp unsalted butter, divided
• 1/2 cup packed light brown sugar
• 3 ripe bananas, sliced 1/2-inch thick
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Melt 2 tbsp butter in a 9-inch round cake pan over low heat. Off heat, sprinkle 1/2 cup brown sugar evenly over butter. Arrange banana slices in tight concentric circles.
2. Whisk together 1 1/2 cups flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt in a bowl. In another bowl, whisk 1/2 cup milk, 2 tbsp melted butter, 1 egg, and 1 tsp vanilla. Fold wet into dry until just combined.
3. Pour batter over bananas, smoothing the top. Bake 35–40 minutes until a toothpick comes out clean. Cool 5 minutes, then invert onto a plate.

The magic happens as the brown sugar melds with banana juices to create a glossy, almost butterscotch-like glaze that soaks into every bite.

Tip: For extra caramel flavor, sprinkle the arranged bananas with a pinch of cinnamon before adding the batter.

Banana Almond Butter Smoothie

This creamy, dreamy smoothie is like a hug in a glass—packed with protein and natural sweetness to fuel your morning or recharge your afternoon.

Ingredients:

• 1 large ripe banana (frozen for extra creaminess)
• 2 tbsp almond butter
• 1 cup unsweetened almond milk
• 1 tbsp honey or maple syrup
• ½ tsp vanilla extract
• ½ cup ice cubes

Instructions:

1. Add the banana, almond butter, almond milk, honey, and vanilla extract to a blender. Blend on high for 30 seconds until smooth.
2. Add the ice cubes and blend again for another 15–20 seconds until frothy and fully incorporated.
3. Pour into a tall glass and enjoy immediately.

The magic here is the frozen banana—it gives this smoothie a milkshake-like thickness without any dairy. Plus, the almond butter adds a nutty richness that pairs perfectly with the honey’s floral sweetness.

Tip: For a protein boost, toss in a scoop of vanilla protein powder or a tablespoon of chia seeds before blending.

Banana Chocolate Chip Cookies

These soft, chewy cookies pack all the cozy flavor of banana bread into a portable treat—perfect for using up those spotty bananas on your counter!

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup mashed ripe banana (about 2 medium)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar until creamy. Add 1 egg, 1 tsp vanilla, and mashed banana, mixing until combined.
3. Whisk together 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually stir into wet ingredients just until no streaks remain. Fold in 1 cup chocolate chips.
4. Drop 1½-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden but centers still look soft.
5. Let cool on sheets for 5 minutes before transferring to a wire rack.

The banana keeps these cookies irresistibly moist for days, while the melted chocolate pockets make every bite feel indulgent. Tip: For extra flavor, brown the butter before mixing—it adds a nutty depth that pairs beautifully with the banana!

Conclusion

With 18 tasty banana recipes for every craving and occasion, there’s something here for everyone! Whether you’re baking a cozy loaf or blending a refreshing smoothie, these recipes are sure to delight. Give them a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest. Happy cooking!