Go Bananas With These 6 Dessert Recipes 

Trying to curb your sweet tooth while upping your fruit intake? Nothing is more satisfying than something with banana. You can a ton of deliciousness that fits well with hundreds of flavors and textures but a dose of goodness. Here is an expansive list of desserts that everyone in the family will love. Not only are there classic banana desserts, there’s modernized delicacies too!

1. Nut Butter Banana Chocolate Chunk Cookies

No dairy, soy, eggs, and if necessary, no peanuts! This is perfect for kids and adults alike who have dairy or egg sensitivities and various food allergies. The bananas lend the cookies an awesome gooeyness that will make children (and your inner child) giggle delightedly without being numbingly sweet. And don’t worry, these won’t be crumbly and fall apart in your hands. These delicious cookies told together well.

Ingridients

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    3 large, very ripe bananas
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    ¼ cup olive oil
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    1/2 Cup of All-Natural Peanut, almond, or cashew butter ( all-natural is key, because of the natural oils and health factor!)
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    ¼ cup olive oil
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    2 cups old-fashioned oats or quick cooking oats
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    1/3 cup shredded coconut (optional)
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    ½ cup dark chocolate chips or shavings
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    ¼ teaspoon cinnamon
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    ¼ teaspoon salt
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    1 teaspoon baking powder

Direction

  1. Preheat the oven to 350 degrees
  2. In a large bowl, mash up the bananas and then add in the nut butter, oil, and vanilla 
  3. In a second bowl, mix together the oats, optional coconut, cinnamon, and salt. Add the dry ingredients to the wet ingredients then fold in the chocolate. stir together.
  4. Distribute the dough by the spoonful onto parchment paper or a baking sheet sprayed with nonstick spary. Bake for 12 - 14 minutes or until just set. Since the cookies do spread slightly when baking, do give them some space. 
  5. Let cool and enjoy! if you pair these cookies with a cup of milk, you will be in heaven!

2. Banana Upside-Down Cake

Dislike frosting? Adults will appreciate the simplicity of constructing an upside-down cake, while children will drool over the perfect amount of sweetness. Though banana is not usually the first thing that comes to mind with an upside-down cake, why not? Bananas are the perfect complement to fluffy white cake (but nothing is stopping you from using chocolate).

Ingridients

Topping

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    1/4 Cup Butter
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    1/4 Cup Brown Sugar
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    2 Bananas (the large one)

Cake

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    1/4 cup canola or olive oil
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    1/2 cup sugar
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    1 large egg
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    1/2 cup buttermilk
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    1 Teaspoon Vanilla 
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    1 cup all-purpose flour
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    1/2 teaspoon baking powder 
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    1/2 teaspoon baking soda 
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    1/4 teaspoon salt 

Direction

  1. Preheat the oven to 400 degrees Fahrenheit. Spray an 8-inch or 9-inch round or square pan with nonstick oil. Meanwhile, melt the butter for the topping and once melted pour in the brown sugar. Slice up the bananas (and whatever other fruit you may be using) and layer the fruit slices along the bottom of the pan. Pour the caramel mixture over the banana slices.
  2. In a large bowl, mix the canola or olive oil and sugar together then add in the egg and vanilla. On the side in a smaller bowl, stir together the flour, baking soda, baking powder, and salt
  3. Either by hand or with a mixture at low speed, fold in the flour mixture to the wet ingredients slowly (preferably in 3 small batches) and alternate with the buttermilk. Begin and end with flour
  4. When completely mixed, take the batter and spread it into the pan, over the fruit and caramel. Bake for 25-30 minutes, until the cake looks golden brown and is spongy to the touch. Let cool for about 10 minutes before inverting onto a plate or cooling rac

3. Foil Pack Chocolate Banana

While you don’t need to go camping for this amazing treat, as a bonfire in the backyard would be perfect, this foil pack chocolate banana is a great reason to gather around the campsite. Think of this as a quick and effective way to please dozens of people at once that requires little prep and few ingredients.

Ingridients

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    1 roll of aluminum foil
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    Bananas (1 or 2 for each person)
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    Chocolate chips
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    Mini marshmallows
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    Optional: other fixings (like chopped nuts, nut butter, pieces of candy, chopped fruit, and cinnamon sugar)

Direction

  1. For each person, tear a square piece of foil that is about 12 x 12 inches in size.
  2. Place a peeled banana on the foil and slice it lengthwise, about ¾ of the way through like a hot dog.
  3. Spread the two halves apart just enough to pour in a handful of chocolate chips, marshmallows, and whatever other fixings you want on your banana. Once you have it dressed, close the foil tightly around it. Leave a small opening for ventilation.
  4. To cook, place the wrapped banana on a hot grill or over an opening flame for about 5 minutes.
  5. Remove from heat, let cool slightly, unwrap, and enjoy!

4. Pecan-Crumb Topped Banana Cake

When you have bananas with blackening peels and already several loaves of bread stocked in the freezer, thinking about what to do next can be difficult. Of course, that was before you found this specific recipe for a delicious, mouthwateringly decadent pecan-crumb topped banana cake. Yes, it’s as decadent as it sounds—but you know what they say: live with no regrets!

Ingridients

Topping

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    1/3 cup brown sugar
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    ¼ cup all-purpose flour
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    ¼ teaspoon ground cinnamon
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    2 tablespoon butter or canola oil
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    ¾ cup pecans

Cake

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    1 and 1/3 cup fully ripe bananas, mashed
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    1 tablespoon fresh lemon juice
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    2 teaspoon vanilla extract
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    2 cups all-purpose flour
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    ½ teaspoon baking soda
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    A dash of ground cinnamon
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    A dash of salt
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    ½ cup butter or canola oil
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    ¾ cup brown sugar
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    ½ cup confectioners’ sugar
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    2 large eggs

Direction

  1. To prepare the pecan crumb topping, take a medium bowl and combine the brown sugar, flour, and cinnamon. With a pastry blender or 2 knives welded in a scissor-like fashion, cut in the butter or whip in the oil until you get a crumbly consistency. Stir in the pecans (chopping them is optional). Set aside.
  2. Preheat the oven to 350 degrees F. Lightly grease a 13” by 9” metal baking pan.
  3. For the banana cake: in a small bowl, mix the mashed bananas, lemon juice, and vanilla. Then, on waxed paper, blend the flour, baking powder, baking soda, cinnamon, and salt.
  4. Put the butter (or oil) and sugars in a bowl and with at medium speed with a mixer beat until light and creamy. Add in the eggs, 1 at a time, beating well with each addition. Then on low speed, alternate between flour and banana mixtures. Begin and end with the flour mixture. Continue beating until entire mixture is smooth
  5. Spoon the batter into a prepared pan and spread evenly. Sprinkle the crumbled topping over the batter then put into the oven to bake for 25 to 30 minutes. You will know when it is done when a toothpick inserted into the center comes out clean.
  6. Cool before serving.

5. Eggless Banana Bread

Some people have an egg allergy or don’t want to use eggs in their breakfast bread. Why should you? Here is an eggless banana bread recipe that gives you the option to either dress it up or down as a dessert or breakfast food. Just think about how good this recipe will go with a hearty scoop of vanilla ice cream!

Ingridients

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    ¾ cup all-purpose flour
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    ¾ cup whole wheat flour (you can also swap in gluten free alternatives)
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    1 teaspoon baking soda
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    ¼ teaspoon salt
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    ¾ cup sugar or sugar alternative
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    1/4 teaspoon cinnamon (or pumpkin pie spice mix)
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    3 large ripe bananas
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    ½ cup applesauce
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    ¼ cup olive or coconut oil
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    ¼ teaspoon vanilla extract
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    ½ dark chocolate chips (optional)
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    ½ cup chopped walnuts (optional)

Direction

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix the dry ingredients together in a large mixing bowl. In a separate bowl, mash up the bananas well.
  3. Stir the oil, vanilla extract, and applesauce into the bananas. Mix well.
  4. Pour the banana mixture into the mixing bowl of dry ingredients. Mix everything together gently (by hand), until you have a thick batter. If it the mix seems too dry, you can add more applesauce to adjust the consistency, if desired.
  5. If you’re using chocolate chips and/or walnuts, fold in now.
  6. Pour the batter into a greased loaf pan and bake for 45 minutes. When the top of the bread is a deep golden brown, check to see if a knife or toothpick inserted into the center comes out clean.

6. Banana Shortcakes

Shortcake comes in many varieties, but banana shortcake is going to become a favorite in your household—especially after introducing this recipe. This is a spin on a classic 1889 version that calls for handpicked strawberries; but the addition of ripe bananas transforms this into a year-round dessert for a number of occasions. Though the recipe is a bit more complicated than others on the list, it is a worthwhile project.

Ingridients

For shortcakes:

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    ½ cup old-fashioned oats
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    1/3 cup chopped pecans
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    1 and ½ cup all-purpose flour
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    ¼ cup brown sugar
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    2 teaspoons baking powder
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    ½ teaspoon salt
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    ¼ teaspoon baking soda
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    ¾ cup low fat buttermilk
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    3 tablespoon canola oil
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    1 large egg

For Cream :

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    ½ cup cold heavy cream (optionally, use an organic soy, almond, or coconut creamer)
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    ½ cup reduced-fat sour cream (optionally, use nonfat Greek yogurt)
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    1 tablespoon confectioners’ sugar

For Bananas:

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    2 tablespoons butter
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    6 ripe bananas (if you don’t have 6 bananas, you can blend in berries too)
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    1/3 cup packed brown sugar
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    2 tablespoon dark rum

Direction

  1. To prepare the cream: In a medium bowl, add the heavy cream (or substitute) and the sour cream (or substitute) and the confectioners’ sugar. Beat until thickened. Cover and refrigerate until you are ready to serve. This makes 1 and ¼ cups topping, so adjust accordingly.
  2. To prepare the shortcakes: First preheat the oven to 425 degrees Fahrenheit. Spray large cookie sheets with nonstick cooking spray. Then, in a food processor, pulse the oats and pecans into a fine crumbly ground.
  3. Grab a wire whisk. In a large bowl, combine the oat/pecan mixture, flour, brown sugar, baking powder, baking soda, and salt. Be sure to break up any lumps with sugar with your fingers.
  4. In another bowl, whisk together the buttermilk, oil, and egg. Add the buttermilk mixture to the dry flour mixture. Stir just enough to make sure it’s all blended. Do not let it become too runny or watery.
  5. Spoon the batter (about 1/3 cup worth) onto the prepared cookie sheet. Spread them 3 inches apart. Bake 12 minutes or until firm when pressed.
  6. Meanwhile, to prepare the bananas: Take a 12 inch skillet and melt butter on medium-high heat. Add slices of bananas, cooking about 1 minute so the bananas begin to brown. Remove the skillet from the heat to stir in the brown sugar and rum. Return the skillet to heat, cooking for another minute or until the mixture begins to summer. Don’t overcook.
  7. To serve, split the shortcakes in half. If you want, carve out a little pocket in the bottom half of the shortcake to form a shallow bowl. Place the bottom first on a plate then layer the bananas and cream. In the middle, you can place the scooped out cake, add more filling, then place on the second half of the cake.

For an adult spin on the banana shortcake, drizzle with some left over dark rum! Then zap it in the microwave for a few seconds for an awesome dessert.

Last Word...

​So who is ready for some scrumptious banana-based desserts? The best part is that the main ingredient is available year-round, meaning that whenever you crave a banana treat, you can have it! So if your stomach is rumbling already, all you need to do is grab the ingredients and get baking. Enjoy introducing these recipes to your family and friends throughout the year. These desserts will certainly be the highlight of the gathering!

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