Banana Recipes

Indonesian chili peanut sauce with garlic, soy sauce, sesame oil, vinegar, and red pepper flakes. A versatile satay-style dipping sauce ready in 15 minutes.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Chicken pox pancakes: pancake stacks decorated with banana eyes and mouth, strawberry chunk spots, and powdered sugar pus. Halloween or sick-day kids' breakfast.

Guiltless brownies made with pureed bananas, cocoa, whole-wheat flour, and chopped nuts. A lighter brownie with no butter that still satisfies the chocolate craving.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.

Banana cake with peanut butter cream cheese icing and chopped peanuts. Tender buttermilk crumb, classic Elvis-style flavor pairing in sheet cake form. Refrigerate before serving.

Overnight oat bran muesli soaked in low-fat yogurt with rolled oats, pumpkin seeds, and fresh fruit. No cooking needed. Mix, refrigerate, and wake up to a high-fiber breakfast.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

Frozen fruit salad with strawberry Jello, pink lemonade, whipped topping, peaches, grapes, bananas, and cherries. Molded in a loaf pan and sliced to serve. A retro potluck classic.

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

Banana fritters in a nutmeg-spiced batter, deep-fried until golden and tossed in powdered sugar. A quick stovetop dessert ready in under 25 minutes.

Jamaican banana bread custard with dark rum, apricot preserves, and a rich egg custard baked over bread and ripe bananas. Warm, tropical bread pudding.