19+ Delicious Recipes To Use Up Bananas Before They Go Bad
We’ve all been there – buying a bunch of bananas with good intentions, only to find them turning brown faster than we can eat them. But don’t toss those spotty fruits just yet!
Overripe bananas are actually sweeter and perfect for cooking and baking.
I’ve compiled my favorite banana-based recipes that will transform those mushy fruits into mouthwatering treats your whole family will love.
1. Classic Banana Bread With A Twist
My grandmother’s banana bread recipe has followed me through three apartments, five roommates, and every potluck I’ve ever attended. But I’ve made it my own—with a splash of bourbon that gives it warmth and depth no one sees coming. I fold in toasted walnuts and chunks of dark chocolate for that perfect contrast of crunch and richness.
A pinch of cinnamon and nutmeg fills the kitchen with a smell that honestly beats any candle. And yes—the more speckled the bananas, the better the flavor. I even add a dollop of sour cream for extra moisture. This is banana bread, but upgraded for grown-up taste buds.
2. Fluffy Banana Pancakes
Saturday mornings = banana pancakes and no real plans. These flapjacks are soft, pillowy, and naturally sweet from the bananas mixed right into the batter. I whip the egg whites before folding them in—yes, it’s an extra step, but trust me, it’s the reason these feel like edible clouds.
Cinnamon, vanilla, and a whole lot of love make them weekend-worthy. Stack ’em high, top with sliced bananas and maple syrup, and enjoy the kind of breakfast that makes you wish every day was a slow one.
3. Banana Chocolate Chip Muffins
These muffins have saved more chaotic mornings than I can count. They’re soft, packed with banana flavor, and studded with just enough mini chocolate chips to make them feel like a treat. I top them with a sprinkle of turbinado sugar before baking—it creates this irresistible crunch that makes every bite better than the last.
What I love most is that they stay moist for days (not that they ever last that long). Make a double batch and freeze half—you’ll thank yourself later when breakfast needs to happen now and the cereal box is empty.
4. Creamy Banana Smoothie Bowl
When it’s too hot to even think about turning on the oven, I turn to smoothie bowls. Frozen bananas are the secret to that thick, spoonable texture that’s somewhere between a milkshake and soft-serve. I blend them with almond milk, nut butter, and a drizzle of honey, then top the bowl like I’m building edible art: fresh berries, coconut flakes, granola, chia seeds—you name it.
Add a little cocoa powder if you want something chocolatey, or sneak in some spinach for a green boost. It’s basically dessert for breakfast, and no one’s mad about it.
5. Banana Cinnamon Oatmeal
Cold mornings call for something warm and comforting—and this banana oatmeal is exactly that. I start by caramelizing banana slices in a little butter before adding oats, which creates pockets of jammy sweetness throughout the bowl. A cinnamon stick simmered in adds depth, and just before serving, I stir in a splash of cream and a drizzle of maple syrup.
The best part? The contrast between the soft oats and banana slices that still hold a bit of their shape. It’s simple, nourishing, and makes getting out of bed just a little easier.
6. Nice Cream (Banana Ice Cream)
The first time I made this, I thought—no way this is going to work. One ingredient? Just frozen bananas? But then I blended it… and magic happened. Creamy, scoopable, soft-serve-level goodness—with zero cream, sugar, or regret. I usually add a splash of vanilla and a pinch of sea salt to bring out the flavor.
Feeling extra? Swirl in peanut butter or toss in chocolate chips. My daughter thinks it’s dessert—I know it’s just fruit in disguise. Keep a stash of overripe bananas in your freezer, and you’ll always be five minutes away from a “how is this healthy?” moment.
7. Chocolate-Dipped Frozen Bananas
Remember those frozen bananas on a stick from fairs and summer festivals? Turns out, they’re ridiculously easy to recreate—and even more fun to customize. I cut bananas in half, stick in popsicle sticks, freeze until firm, then dip in melted chocolate and go wild with toppings: crushed peanuts, rainbow sprinkles, coconut flakes… whatever’s in the pantry.
That first bite? Cold banana inside, snappy chocolate shell outside. Instant nostalgia, with a slightly healthier twist. They’re perfect for hot afternoons, dessert emergencies, or bribing nieces to clean up their toys (trust me, it works).
8. Banana Oatmeal Cookies
This recipe was born from desperation—aka the week I refused to go grocery shopping. No butter? No problem. Mashed bananas step in for most of the fat and sugar, and oats bring the chewy, hearty texture that keeps you reaching for more. I toss in whatever mix-ins I can find: chocolate chips, raisins, dried cranberries, even that last scoop of shredded coconut.
They bake up soft and cakey, kind of like a cross between a cookie and a muffin top. The neighbor’s kids love them. My freezer loves them. And my conscience loves that they’re kinda-sorta healthy.
9. Golden Banana Waffles
These waffles should come with a warning: once you try them, Eggo is ruined forever. The banana caramelizes against the hot waffle iron, forming sweet golden pockets that taste like banana bread got a crispy upgrade. I separate the eggs and whip the whites into peaks for maximum fluff factor (it’s worth the effort, promise).
A hint of cardamom gives them a subtle spice that feels… fancy. Leftovers—if you’re lucky enough to have them—make killer PB&J sandwiches or quick weekday breakfasts straight from the toaster. Yes, I make extra on purpose.
10. Crispy Banana Fritters
Inspired by a Caribbean vacation and fueled by a deep love of fried things, these banana fritters are dangerously good. Unlike most recipes that mash the bananas, this one uses banana chunks—so you get tender bites of fruit tucked inside a crispy, golden shell. The batter has just the right amount of nutmeg, cinnamon, and a splash of rum (optional… but highly recommended).
After frying, I dust them with powdered sugar or give them a quick drizzle of honey. They’re crunchy on the outside, custardy on the inside, and gone within minutes. Serve with vanilla ice cream if you want to make people fall in love with you.
11. Southern-Style Banana Pudding
This one’s a full-on trip down memory lane. My Southern grandma used to layer vanilla wafers, sliced bananas, and homemade custard with the kind of care usually reserved for weddings. I still follow her method—no shortcuts, no boxed pudding. Just eggs, sugar, milk, and patience. As it chills, the cookies soften into this dreamy, spoonable texture that’s somewhere between a trifle and pure comfort.
A cloud of whipped cream on top seals the deal. Honestly? It tastes even better the next day, which makes it perfect for potlucks, holidays, or when you’re missing someone who used to make dessert without a timer.
12. Upside-Down Banana Caramel Cake
Take everything you love about upside-down pineapple cake and give it a banana twist—with better results, if you ask me. Sliced bananas line the bottom (which becomes the top), nestled in a buttery brown sugar caramel that bubbles into pure gold in the oven. The cake? Dense enough to hold its shape, soft enough to melt in your mouth.
A little rum in the batter adds warmth and depth without screaming “I added booze.” Once flipped, those bananas glisten like stained glass. Top it with a scoop of vanilla ice cream, and suddenly, overripe bananas feel like a gift from the universe.
13. No-Bake Banana Energy Bites
Confession: I used to roll my eyes at energy bites. Then I made these. They’re chewy, nutty, just sweet enough, and keep me full through afternoon slumps and long trail hikes. Mashed banana is the base, held together with oats, nut butter, and a drizzle of honey. I throw in dark chocolate chips, chia seeds, and hemp hearts because I’m a texture person.
No baking, no waiting around—just mix, roll, chill. They live in my fridge, ready to go whenever I need a boost or a bribe for my workout partner. Store-bought bars? Who’s she?
14. Banana French Toast Casserole
Weekend mornings deserve more than toast—and this casserole gets the memo. I found it by accident (read: two sad bananas + stale bread + zero motivation to flip individual slices). Cubes of bread soak up a banana-infused custard overnight, turning pillowy and rich by morning. Before baking, I top it with a brown sugar–pecan crumble that crisps up into a golden, caramelized crown.
Every bite delivers creamy banana flavor, warm spice, and a little crunch. Bonus: it feeds a crowd and reheats like a dream. Translation: holiday mornings, handled.
15. Banana Peanut Butter Milkshake
Some flavor combos just hit right every single time—and banana plus peanut butter is top-tier. I started making this shake in college when I needed a study treat that felt like dessert but kind of passed as fuel. Frozen bananas make it thick and frosty without needing much ice cream.
A big spoonful of peanut butter, a splash of milk, and a drizzle of honey turn it into liquid gold. Add whipped cream and crushed peanuts if you want to be extra. Honestly, this is my go-to when I want a milkshake without the post-dessert regret. Bonus points for protein, right?
16. Banana Chia Seed Pudding
Who knew four ingredients could change your morning game? This banana chia seed pudding is creamy, sweet, and shockingly filling. I mash a banana, mix it with milk (any kind works), chia seeds, and a drizzle of maple syrup, then let it chill overnight. By morning, it’s transformed into a spoonable pudding that tastes way fancier than it is.
I like to layer it with fruit and granola for a breakfast parfait situation, or add cocoa powder when I’m in a chocolate mood. It’s healthy, prep-ahead, and still feels like dessert — basically, a dream in a mason jar.
17. Grilled Bananas With Cinnamon Honey
The first time I grilled bananas, I thought: why haven’t we been doing this forever? Just slice them lengthwise (leave the peel on), brush with melted butter, cinnamon, and a little brown sugar, and throw them face-down on a hot grill.
The sugars caramelize, the fruit gets soft and warm, and suddenly you’ve got a five-minute dessert that tastes like banana bread met crème brûlée. Peel them open and top with honey or vanilla ice cream, and just watch people’s faces. Simple? Yes. Impressive? Absolutely. Make these once and you’ll start planning barbecues around them.
18. Banana Protein Bars
I got tired of paying $3 a pop for protein bars that tasted like cardboard, so I started making my own—and never looked back. Mashed bananas do double duty here: they sweeten and bind the mix, no added sugar needed. I blend them with oat flour, protein powder, almond butter, and a handful of chocolate chips before pressing into a pan and baking until golden.
The result? Chewy, satisfying bars that actually taste good and keep me full. I wrap them individually and freeze them for grab-and-go mornings. My wallet’s happy, my stomach’s happy, and I know exactly what’s in them.
19. Banana Nutella Crepes
These crêpes are pure indulgence with European flair—and surprisingly easy to make at home. I let the batter rest for a delicate texture, then cook the crêpes thin and golden. A swipe of Nutella melts into the warm surface, and sliced bananas get layered in for that perfect gooey-fruity combo.
Fold it like a triangle or roll it into a log—you do you. I save this one for slow Sundays or brunch with friends, and always finish it with powdered sugar and maybe a little drizzle of chocolate sauce (because obviously). These are technically breakfast, but I’ve eaten them for dessert more times than I’ll admit.
20. Tropical Banana Bread Pudding
This one brings serious vacation energy to your kitchen. I created it after a trip to Hawaii, trying to channel the flavors I couldn’t stop thinking about. Cubes of day-old bread soak in a custard made with mashed banana, coconut milk, and dark rum, then get dotted with chunks of pineapple and toasted coconut flakes.
It bakes into something golden, fragrant, and utterly irresistible. Just when you think it can’t get better, there’s a warm banana-caramel sauce poured on top. It’s comfort food, but with a passport—and it turns forgotten fruit into a dinner party finale.