20 Delicious Banana Dessert Recipes Irresistible

Unleash the sweet potential of those ripe bananas sitting on your counter! Whether you’re craving quick weeknight treats or impressive desserts for guests, these 20 irresistible recipes transform humble bananas into extraordinary creations. From classic banana bread to innovative frozen delights, you’ll discover new favorites that will have everyone asking for seconds. Let’s dive into these mouthwatering desserts that celebrate one of nature’s perfect ingredients!

Banana Pudding with Vanilla Wafers

Picture this: a dessert so delightfully nostalgic it could probably solve family arguments and mend broken hearts with a single spoonful. Banana pudding with vanilla wafers is that magical concoction that transforms humble ingredients into pure comfort gold, proving once again that the simplest pleasures often pack the most delicious punch.

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 4 ripe bananas
• 1 box vanilla wafers
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

1. Whisk together 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon salt in a medium saucepan.
2. Gradually whisk in 3 cups whole milk until the mixture is completely smooth with no lumps remaining.
3. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and begins to bubble gently, about 8-10 minutes.
4. Remove the saucepan from heat and quickly whisk in 3 large egg yolks until fully incorporated.
5. Return the saucepan to medium-low heat and cook for exactly 2 more minutes, stirring continuously to prevent scorching.
6. Remove from heat and stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until the butter melts completely.
7. Transfer the pudding to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
8. Refrigerate the pudding for at least 2 hours or until completely chilled and set.
9. Slice 4 ripe bananas into 1/4-inch thick rounds just before assembling to prevent browning.
10. Arrange a single layer of vanilla wafers covering the bottom of a 9×13-inch baking dish.
11. Top the wafers with half of the sliced bananas in an even layer.
12. Spread half of the chilled pudding over the banana layer using an offset spatula.
13. Repeat the layers with remaining wafers, bananas, and pudding.
14. Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar on medium-high speed until stiff peaks form, about 3-4 minutes.
15. Spread the whipped cream evenly over the final pudding layer, creating decorative swirls with the back of a spoon.
16. Refrigerate the assembled banana pudding for at least 4 hours or overnight to allow the flavors to meld and wafers to soften.

You’ll find the magic happens during that final chill when the vanilla wafers transform into cake-like layers that soak up all that creamy goodness. The resulting texture is pure bliss—silky pudding, tender bananas, and softened cookies creating a symphony of comfort in every bite. Try serving it in individual mason jars for a portable treat that’ll make you the hero of any potluck or backyard gathering.

Chocolate Dipped Banana Bites

Tired of basic banana snacks that leave you yawning? These chocolate-dipped banana bites are about to become your new obsession—they’re like tiny, frozen flavor explosions that somehow manage to be both ridiculously easy and impressively fancy. Think of them as the dessert version of that friend who shows up to brunch looking effortlessly chic while you’re still in sweatpants.

Ingredients

– 3 ripe bananas
– 1 cup semi-sweet chocolate chips
– 1 tablespoon coconut oil
– 1/4 cup chopped peanuts

Instructions

1. Peel 3 ripe bananas and slice them into 1/2-inch thick rounds using a sharp knife.
2. Arrange banana slices in a single layer on a parchment-lined baking sheet.
3. Freeze banana slices for 1 hour until completely firm—this prevents them from turning mushy during dipping.
4. Combine 1 cup semi-sweet chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl.
5. Microwave the chocolate mixture in 30-second intervals, stirring between each, until completely smooth and melted.
6. Using a fork, dip each frozen banana slice into the melted chocolate, coating about 3/4 of the surface.
7. Allow excess chocolate to drip back into the bowl before transferring coated slices to the parchment-lined baking sheet.
8. Immediately sprinkle 1/4 cup chopped peanuts over the chocolate-dipped portions before the chocolate sets.
9. Return the baking sheet to the freezer for 15 minutes until the chocolate coating is completely hardened.
10. Transfer the finished banana bites to an airtight container for storage.

Seriously crispy chocolate shells give way to creamy, ice-cold banana centers that taste like the world’s most sophisticated frozen treat. Serve them straight from the freezer for optimal texture contrast, or get fancy by arranging them on a platter with toothpicks for easy party snacking—either way, prepare for these to disappear faster than you can say “just one more.”

Banana Cream Pie with Graham Cracker Crust

Tantalizingly simple yet spectacularly satisfying, this banana cream pie is the dessert equivalent of a warm hug—if that hug came with a buttery graham cracker crust and clouds of whipped cream. Seriously, it’s so good it might just upstage the birthday cake at your next party.

Ingredients

– 1 1/2 cups graham cracker crumbs
– 1/3 cup granulated sugar
– 6 tbsp unsalted butter, melted
– 3/4 cup granulated sugar
– 1/3 cup all-purpose flour
– 1/4 tsp salt
– 3 cups whole milk
– 3 large egg yolks, lightly beaten
– 2 tbsp unsalted butter
– 2 tsp vanilla extract
– 3-4 ripe bananas
– 1 cup heavy cream
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch pie plate, making sure to create an even layer on the bottom and sides.
4. Bake the crust for 8-10 minutes until lightly golden and fragrant, then cool completely on a wire rack.
5. Whisk together 3/4 cup granulated sugar, 1/3 cup flour, and 1/4 tsp salt in a medium saucepan.
6. Gradually whisk in 3 cups whole milk until the mixture is smooth and no lumps remain.
7. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles, about 8-10 minutes.
8. Remove from heat and slowly whisk about 1 cup of the hot mixture into the 3 beaten egg yolks to temper them.
9. Pour the tempered egg mixture back into the saucepan and return to medium heat.
10. Cook for 2 more minutes, stirring constantly, until the custard is very thick.
11. Remove from heat and stir in 2 tbsp butter and 2 tsp vanilla extract until fully incorporated.
12. Slice 3-4 ripe bananas into 1/4-inch rounds and arrange them in a single layer over the cooled crust.
13. Pour the warm custard over the bananas, spreading it evenly with a spatula.
14. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
15. Refrigerate the pie for at least 4 hours, or until completely chilled and set.
16. Whip 1 cup heavy cream and 2 tbsp powdered sugar with an electric mixer on high speed until stiff peaks form.
17. Spread the whipped cream over the chilled pie, creating decorative swirls with the back of a spoon.
18. Slice additional banana rounds and arrange them on top for garnish if desired.
Unbelievably creamy custard meets sweet banana slices in every forkful, while that crunchy graham cracker base provides the perfect textural contrast. For an extra indulgent twist, drizzle each slice with warm caramel sauce or sprinkle with toasted coconut before serving to really make those flavors pop.

Caramelized Banana Sundae

Jazz up your dessert game with this ridiculously simple yet mind-blowingly delicious caramelized banana sundae that’s basically a party in a bowl. Just when you thought bananas couldn’t get any better, we’re throwing them in a hot pan with butter and brown sugar until they’re gloriously golden and begging to be devoured. Trust me, your ice cream will never be the same after meeting these sticky-sweet banana superstars.

Ingredients

– 2 tbsp unsalted butter
– 2 tbsp light brown sugar
– 2 ripe bananas
– 1 pint vanilla ice cream
– ¼ cup chopped walnuts
– 2 tbsp caramel sauce

Instructions

1. Place a non-stick skillet over medium heat and add 2 tbsp unsalted butter.
2. Allow the butter to melt completely and begin to foam, which should take about 1 minute.
3. Sprinkle 2 tbsp light brown sugar evenly across the melted butter in the skillet.
4. Stir the butter and brown sugar continuously with a spatula for 1 minute until the sugar dissolves and the mixture bubbles.
5. Peel 2 ripe bananas and slice them into ½-inch thick rounds.
6. Arrange the banana slices in a single layer in the skillet, ensuring they all touch the caramel mixture.
7. Cook the bananas undisturbed for 2 minutes to allow the bottoms to caramelize and turn golden brown.
8. Flip each banana slice carefully with a spatula and cook for another 2 minutes until the second side is golden and caramelized.
9. Scoop 1 pint of vanilla ice cream evenly into two serving bowls.
10. Use a spatula to transfer the warm caramelized bananas from the skillet directly over the ice cream in the bowls.
11. Drizzle 2 tbsp caramel sauce evenly over the bananas and ice cream in each bowl.
12. Sprinkle ¼ cup chopped walnuts evenly over both sundaes as a final topping.

The warm, buttery bananas create a gooey contrast against the cold, creamy ice cream, while the crunchy walnuts add a satisfying texture that’ll make you swoon. Serve it immediately for that irresistible hot-and-cold combo, or get fancy by layering it in a tall glass for a banana split vibe that’s pure dessert magic.

Banana Split Cheesecake

Ever had that moment when you can’t decide between dessert royalty and childhood nostalgia? Enter this glorious mashup that combines the creamy sophistication of cheesecake with the playful chaos of a banana split. We’re talking about a dessert so epic it might just require its own holiday.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup strawberry preserves
• 1/2 cup hot fudge sauce
• 1/2 cup whipped cream
• 1/4 cup chopped walnuts
• 6 maraschino cherries

Instructions

1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup for an even layer.
4. Bake the crust for 10 minutes until lightly golden, then cool completely on a wire rack.
5. Beat softened cream cheese and sugar together in a large bowl until completely smooth and lump-free.
6. Mix in sour cream and vanilla extract until fully incorporated.
7. Add eggs one at a time, mixing just until combined after each addition to prevent overbeating.
8. Gently fold in mashed bananas until evenly distributed throughout the batter.
9. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
10. Place the springform pan in a larger baking dish and create a water bath by pouring hot water into the outer dish until it reaches halfway up the sides of the springform pan.
11. Bake for 60-70 minutes until the edges are set but the center still has a slight jiggle.
12. Turn off the oven and prop the door open slightly, letting the cheesecake cool gradually for 1 hour inside the oven.
13. Remove from oven and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
14. Warm strawberry preserves slightly and spread in a decorative pattern over the chilled cheesecake.
15. Drizzle hot fudge sauce in lines across the strawberry layer.
16. Pipe or dollop whipped cream around the edge of the cheesecake.
17. Sprinkle chopped walnuts over the whipped cream.
18. Top each whipped cream portion with a maraschino cherry.

Cooler than your average dessert, this beauty delivers the perfect textural symphony – creamy cheesecake meets the fruity burst of bananas and strawberries, all tied together with that classic hot fudge crunch. Consider serving it with extra fudge sauce for dipping or turning individual slices into mini banana split sundaes with extra toppings.

Banana Bread Pudding with Rum Sauce

Fabulously transforming sad, forgotten bananas into a dessert that’ll make you the hero of any potluck, this banana bread pudding with rum sauce is basically a warm hug in baking dish form—with a boozy kick that’ll have your guests begging for the recipe.

Ingredients

– 6 cups cubed stale bread
– 3 ripe bananas, mashed
– 2 cups whole milk
– 3 large eggs
– 3/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1/2 cup brown sugar
– 1/4 cup unsalted butter
– 1/4 cup heavy cream
– 2 tbsp dark rum

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Arrange 6 cups of cubed stale bread evenly in the prepared baking dish.
3. In a large mixing bowl, mash 3 ripe bananas until smooth with only small lumps remaining.
4. Add 2 cups whole milk, 3 large eggs, 3/4 cup granulated sugar, 1/4 cup melted butter, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the mashed bananas.
5. Whisk the banana mixture vigorously for 2 minutes until completely smooth and well combined.
6. Pour the banana custard mixture evenly over the bread cubes in the baking dish.
7. Press down gently on the bread with a spatula to ensure all pieces are fully submerged in the liquid.
8. Let the pudding sit for 15 minutes to allow the bread to absorb the custard mixture.
9. Bake at 350°F for 45-50 minutes until the top is golden brown and the center springs back when lightly touched.
10. While the pudding bakes, prepare the rum sauce by melting 1/4 cup butter in a small saucepan over medium heat.
11. Add 1/2 cup brown sugar to the melted butter and whisk continuously for 2 minutes until the sugar dissolves completely.
12. Slowly pour in 1/4 cup heavy cream while whisking constantly to prevent curdling.
13. Bring the sauce to a gentle simmer and cook for 3 minutes until slightly thickened.
14. Remove the saucepan from heat and stir in 2 tablespoons dark rum until fully incorporated.
15. Let the baked pudding cool for 10 minutes before serving warm with the rum sauce drizzled over the top. Heavenly warm and custardy with caramelized banana notes throughout, this pudding’s rum sauce adds a sophisticated warmth that balances the sweetness perfectly. Serve it alongside vanilla ice cream for temperature contrast, or try it chilled the next day when the flavors have deepened even further.

Grilled Banana with Honey and Cinnamon

Get ready to meet your grill’s new best friend—this caramelized, cinnamon-kissed banana situation that’s about to become your go-to dessert, breakfast upgrade, or “I deserve something sweet” moment. Grilled bananas transform from humble fruit into warm, gooey vessels of comfort with just a few pantry staples, proving that sometimes the simplest ingredients create the most magical bites. Trust us, your taste buds will throw a little party when they meet this smoky-sweet combo.

Ingredients

– 4 medium bananas
– 2 tablespoons honey
– 1 teaspoon ground cinnamon
– 1 tablespoon unsalted butter

Instructions

1. Preheat your grill to medium heat (350°F) and lightly oil the grates to prevent sticking.
2. Peel 4 medium bananas and slice each in half lengthwise.
3. Melt 1 tablespoon unsalted butter in a small microwave-safe bowl for 20 seconds.
4. Brush the melted butter evenly over the cut sides of all banana halves.
5. Place bananas cut-side down directly on the preheated grill grates.
6. Grill for 3 minutes until visible grill marks form and edges begin to soften.
7. Carefully flip bananas using tongs so cut sides face upward.
8. Drizzle 2 tablespoons honey evenly over all grilled banana surfaces.
9. Sprinkle 1 teaspoon ground cinnamon uniformly over the honey-coated bananas.
10. Continue grilling for another 2 minutes until bananas are tender but still hold their shape.
11. Remove from grill using a spatula and transfer to serving plates immediately.

What emerges from the grill is pure magic—caramelized edges giving way to soft, warm centers that practically melt on your tongue. The honey forms a glossy glaze that pairs perfectly with the warm spice of cinnamon, creating layers of sweetness in every bite. Serve these beauties over vanilla ice cream for an epic dessert, layer them on morning oatmeal, or enjoy straight from the grill when no one’s watching.

Banana Foster French Toast

A breakfast that turns your morning into a Mardi Gras parade? Welcome to Banana Foster French Toast, where caramelized bananas do the cha-cha on pillowy bread while your taste buds throw confetti. This isn’t just French toast—it’s a vacation on a plate that’ll make your alarm clock actually worth obeying.

Ingredients

– 8 slices brioche bread
– 3 large eggs
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 4 tbsp unsalted butter
– 1/4 cup brown sugar
– 3 ripe bananas
– 2 tbsp dark rum
– 1/4 cup chopped pecans

Instructions

1. Whisk 3 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon in a shallow bowl until fully combined.
2. Dip 8 slices of brioche bread into the egg mixture, allowing each slice to soak for 15 seconds per side.
3. Melt 2 tbsp unsalted butter in a large skillet over medium heat until bubbling but not brown.
4. Cook 4 slices of soaked brioche for 3-4 minutes per side until golden brown and crisp.
5. Transfer cooked French toast to a wire rack to maintain crispness while repeating with remaining bread.
6. Melt remaining 2 tbsp unsalted butter in the same skillet over medium heat.
7. Sprinkle 1/4 cup brown sugar into the melted butter and cook for 1 minute until dissolved.
8. Slice 3 ripe bananas into 1/2-inch rounds and add to the skillet.
9. Cook bananas for 2 minutes until softened and caramelized, gently flipping once.
10. Carefully pour 2 tbsp dark rum into the skillet and tilt pan to ignite alcohol (or cook for 30 seconds if not flambéing).
11. Remove skillet from heat and stir in 1/4 cup chopped pecans.
12. Spoon warm banana foster mixture over plated French toast.Velvety French toast meets buttery caramelized bananas in a texture symphony where crisp edges surrender to custardy centers. The rum-kissed sauce clinging to each bite makes this dangerously addictive—serve it with extra pecans for crunch or a dollop of whipped cream for pure decadence that’ll have everyone fighting for the last slice.

Peanut Butter Banana Ice Cream

Heavens to banana-split, have we got a frozen revelation for you! This magical peanut butter banana ice cream requires zero fancy equipment, zero patience for churning, and delivers maximum creamy dreaminess that’ll make you question why you ever bothered with the freezer aisle.

Ingredients

• 4 cups frozen banana slices
• 1/2 cup creamy peanut butter
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Peel and slice 4 medium ripe bananas into 1/2-inch thick rounds.
2. Arrange banana slices in a single layer on a parchment-lined baking sheet.
3. Freeze banana slices for at least 4 hours or until completely solid.
4. Transfer frozen banana slices to a high-powered food processor.
5. Add 1/2 cup creamy peanut butter, 1/4 cup whole milk, 1 teaspoon vanilla extract, and 1/8 teaspoon salt to the processor.
6. Process mixture on high speed for 1 minute until ingredients begin to combine.
7. Scrape down sides of the processor bowl with a spatula to ensure even blending.
8. Process for another 2-3 minutes, stopping to scrape down sides every 30 seconds, until mixture becomes completely smooth and creamy.
9. Transfer the ice cream to an airtight container, pressing plastic wrap directly onto the surface to prevent ice crystals from forming.
10. Freeze for at least 2 hours or until firm enough to scoop.

Oh my creamy goodness, this magical mixture transforms into the silkiest, most luxurious ice cream texture you can imagine! The peanut butter swirls through each scoop like a nutty ribbon, while the banana provides natural sweetness that makes you feel almost virtuous. Try crumbling some chocolate graham crackers over top for a frozen banana split situation, or sandwich it between two cookies for the most epic ice cream sandwich of your life.

Banana Coconut Tres Leches Cake

Whoever said bananas belong only in bread clearly never met this tropical twist on tres leches cake. We’re taking the classic soaked dessert and giving it a vacation-worthy makeover with creamy coconut and sweet banana vibes—because your taste buds deserve a piña colada moment without the passport.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup whole milk
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup coconut milk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ cup toasted coconut flakes

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl.
3. In a separate large bowl, beat 3 large eggs on high speed for 2 minutes until pale and frothy.
4. Gradually add 1 cup granulated sugar to the eggs, beating for another 3 minutes until thick and creamy.
5. Fold in the dry ingredients gently with a spatula until just combined—overmixing can make the cake tough.
6. Stir in ½ cup whole milk, 1 tsp vanilla extract, and 2 mashed ripe bananas until the batter is smooth.
7. Pour the batter into the prepared pan and bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan on a wire rack for 15 minutes, then poke holes all over the top with a fork.
9. Whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, and 1 cup coconut milk in a pitcher.
10. Slowly pour the milk mixture over the cake, aiming for even coverage—this ensures every bite is moist.
11. Refrigerate the cake for at least 4 hours or overnight to let it fully absorb the milks.
12. Before serving, whip 1 cup heavy cream and 2 tbsp powdered sugar with a mixer on medium-high until stiff peaks form, about 3–4 minutes.
13. Spread the whipped cream evenly over the chilled cake and sprinkle with ½ cup toasted coconut flakes for a crunchy finish.

Just imagine slicing into this cloud-like cake: it’s impossibly moist with a hint of tropical banana and coconut, while the toasted flakes add a welcome crunch. Serve it chilled with a drizzle of caramel or alongside grilled pineapple for a dessert that’s basically a beach day in every bite.

Banana Muffins with Streusel Topping

Yikes, your bananas are looking more like sad, spotted slugs than fruit? Perfect! These banana muffins with streusel topping are here to rescue your overripe bananas and transform them into the most ridiculously delicious breakfast or snack you’ll ever have the pleasure of devouring.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3 medium ripe bananas, mashed
– 1/2 cup sour cream
– 1/2 cup all-purpose flour
– 1/4 cup packed brown sugar
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time until fully incorporated.
5. Mix in 1 tsp vanilla extract and 3 mashed ripe bananas until combined.
6. Alternate adding the dry flour mixture and 1/2 cup sour cream to the wet ingredients, mixing on low speed just until no flour streaks remain.
7. Combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 tsp cinnamon in a small bowl for the streusel.
8. Cut 1/4 cup cold cubed butter into the streusel mixture using a pastry cutter or your fingers until coarse crumbs form.
9. Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
10. Sprinkle the streusel topping generously over each muffin batter portion.
11. Bake at 375°F for 18-22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
12. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Prepare for muffin perfection: these beauties boast a tender, moist crumb from the bananas and sour cream, while the cinnamon-kissed streusel adds a delightful crunch. Serve them warm with a pat of butter melting into the nooks, or crumble one over vanilla ice cream for an instant dessert upgrade that’ll make you the hero of your kitchen.

Banana Chocolate Chip Cookies

Virtually every fruit bowl has that one sad, overripe banana begging for purpose beyond compost—fear not, for its destiny is delicious! These banana chocolate chip cookies are the ultimate rescue mission, transforming mushy fruit into chewy, warmly spiced treats packed with melty chocolate pockets. Get ready to meet your new favorite way to bake with bananas, no fancy skills required.

Ingredients

– 1 cup mashed ripe banana
– 1/2 cup unsalted butter, softened
– 3/4 cup light brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, mash the ripe banana with a fork until smooth—no large lumps should remain.
3. Add the softened butter and light brown sugar to the banana, then beat with a mixer on medium speed for 2 minutes until creamy.
4. Crack in the egg and pour in the vanilla extract, then mix for 1 more minute until fully combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening.
6. Tip: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can make cookies tough.
7. Fold in the semi-sweet chocolate chips with a spatula until they’re evenly dispersed.
8. Scoop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Tip: Gently flatten each dough ball slightly with your palm for more uniform baking.
10. Bake for 10–12 minutes, or until the edges are golden brown and the centers look set but still soft.
11. Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—this helps them firm up without overcooking.
12. Repeat with remaining dough, ensuring baking sheets are cool before reloading. Really, these cookies are a textural dream: soft and cakey from the banana, with a hint of cinnamon warmth and gooey chocolate in every bite. Serve them slightly warm with a cold glass of milk, or crumble over vanilla ice cream for an instant dessert upgrade—your fruit bowl will never look the same!

Banana Caramel Tart

Heavens to bananas, have we got a treat for you! This banana caramel tart is the kind of dessert that makes you forget you ever swore off sugar, with its buttery crust, gooey caramel, and perfectly ripe bananas creating a symphony of sweet chaos. Consider this your official permission slip to indulge in something gloriously unnecessary.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 3 medium ripe bananas
• 1/4 cup apricot jam

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan.
2. Combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, and 1/4 cup granulated sugar in a food processor until the mixture resembles coarse crumbs.
3. Add 1 large egg yolk and pulse just until the dough comes together—don’t overmix or the crust will be tough.
4. Press the dough evenly into the prepared tart pan, including up the sides, and prick the bottom all over with a fork.
5. Bake for 15–18 minutes until the crust is lightly golden, then cool completely on a wire rack.
6. For the caramel, heat 1 cup granulated sugar and 1/4 cup water in a heavy saucepan over medium heat without stirring until it turns a deep amber color, about 8–10 minutes.
7. Carefully pour in 1/2 cup heavy cream—it will bubble vigorously, so stand back and whisk constantly until smooth.
8. Remove from heat and stir in 2 tablespoons unsalted butter until fully melted and incorporated.
9. Let the caramel cool for 5 minutes until slightly thickened but still pourable.
10. Slice 3 medium ripe bananas into 1/4-inch rounds and arrange them in a single layer over the cooled crust.
11. Pour the warm caramel evenly over the bananas, covering them completely.
12. Heat 1/4 cup apricot jam in a small saucepan until liquefied, then brush it over the tart for a glossy finish.
13. Refrigerate the tart for at least 2 hours to set the caramel before slicing.

The first bite delivers a satisfying crunch from the crust that gives way to the soft, sweet bananas and that dangerously addictive caramel. Serve it slightly chilled with a dollop of whipped cream to cut the richness, or just grab a fork and stand over the kitchen counter—we won’t judge.

Banana Nutella Spring Rolls

Unbelievably, we’ve found a way to make bananas and Nutella even more irresistible – by wrapping them in crispy, golden spring roll wrappers and frying them into pure happiness. These little pockets of joy are what happens when breakfast meets dessert in the best possible way. Prepare to become the hero of your next gathering with this dangerously easy recipe that’ll have everyone begging for your secret.

Ingredients

• 4 large ripe bananas
• 1/2 cup Nutella
• 12 spring roll wrappers
• 1 egg
• 2 cups vegetable oil
• 1/4 cup powdered sugar

Instructions

1. Peel 4 large ripe bananas and slice them lengthwise into quarters.
2. Spread 2 teaspoons of Nutella evenly along the flat side of each banana slice.
3. Place one spring roll wrapper on a clean surface with a corner pointing toward you.
4. Position one banana slice with Nutella side up near the bottom corner of the wrapper.
5. Fold the bottom corner over the banana, then fold in the side corners tightly.
6. Beat 1 egg in a small bowl and brush it along the top edges of the wrapper to seal.
7. Roll the spring roll away from you tightly, pressing to ensure the egg-sealed edge sticks completely.
8. Repeat steps 3-7 with remaining ingredients until all 12 spring rolls are assembled.
9. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
10. Carefully place 3-4 spring rolls into the hot oil using tongs, being sure not to overcrowd the pot.
11. Fry for 2-3 minutes until golden brown, flipping halfway through for even cooking.
12. Remove spring rolls from oil and drain on a wire rack set over a baking sheet – this keeps them crispy.
13. Let spring rolls cool for 5 minutes before dusting generously with 1/4 cup powdered sugar using a fine-mesh sieve.

Ready to experience pure bliss? The contrast between the crackly wrapper and molten Nutella center is nothing short of magical. Serve these warm with a scoop of vanilla ice cream for the ultimate temperature play, or drizzle with extra Nutella for the chocolate lovers in your life – because let’s be honest, there’s no such thing as too much chocolate.

Banana Cinnamon Rolls with Cream Cheese Frosting

Aren’t you tired of those sad, lonely bananas turning brown on your counter? Let’s rescue those overripe beauties and transform them into the most decadent, cozy cinnamon rolls that’ll make your kitchen smell like a warm hug from grandma (if your grandma was a pastry chef who loved cream cheese).

Ingredients

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet active dry yeast
– 1/2 cup warm milk (110°F)
– 1/4 cup unsalted butter, melted
– 2 ripe bananas, mashed
– 1/2 cup brown sugar
– 2 tsp ground cinnamon
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 2 tbsp milk
– 1 tsp vanilla extract

Instructions

1. Combine warm milk and yeast in a large bowl, letting it sit for 5 minutes until foamy.
2. Mix in melted butter, mashed bananas, and granulated sugar until fully incorporated.
3. Gradually add flour, stirring until a soft dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Roll the risen dough into a 12×16-inch rectangle on a floured surface.
7. Sprinkle the entire surface evenly with brown sugar and cinnamon.
8. Tightly roll the dough from the long side into a log, pinching the seam to seal.
9. Cut the log into 12 equal slices using a sharp serrated knife.
10. Arrange the rolls in a greased 9×13-inch baking dish, leaving space between them.
11. Cover the dish and let the rolls rise for 30 minutes until puffy.
12. Preheat your oven to 350°F while the rolls complete their final rise.
13. Bake the rolls for 25-30 minutes until golden brown and cooked through.
14. While the rolls bake, beat softened cream cheese until smooth.
15. Gradually add powdered sugar, 2 tablespoons milk, and vanilla extract to the cream cheese, beating until creamy.
16. Spread the cream cheese frosting over the warm rolls immediately after removing them from the oven.

Perfectly pillowy with a caramelized banana sweetness that pairs magically with the warm cinnamon spice, these rolls offer the ultimate comfort food experience. Serve them warm with an extra drizzle of frosting for breakfast indulgence, or enjoy them as the star of your next brunch spread – they disappear faster than bananas on a monkey’s birthday!

Banana S’mores Dip

Tired of the same old dessert routine? This banana s’mores dip is about to become your new go-to party trick—imagine all the campfire nostalgia, but with zero mosquito bites and way more banana goodness. It’s the kind of dangerously addictive treat that’ll have your friends begging for the recipe (and maybe a fire extinguisher, just in case).

Ingredients

– 2 cups semi-sweet chocolate chips
– 1 cup mini marshmallows
– 2 large ripe bananas
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch oven-safe skillet or baking dish.
2. Slice the bananas into 1/4-inch thick rounds and arrange them in a single layer across the bottom of the prepared skillet.
3. Sprinkle the chocolate chips evenly over the banana slices, ensuring full coverage for maximum melty goodness.
4. In a small saucepan, combine the heavy cream and butter, then heat over medium-low until the butter melts completely—about 3–4 minutes.
5. Pour the warm cream mixture over the chocolate chips, tapping the skillet gently to help the liquid settle into the layers.
6. Scatter the mini marshmallows evenly across the top, creating a fluffy blanket that’ll toast to perfection.
7. Bake for 12–15 minutes, or until the marshmallows turn golden brown and the chocolate beneath is bubbling at the edges.
8. Carefully remove the skillet from the oven—remember, the handle will be hot!—and let it cool for 5 minutes before serving.
Zesty banana slices melt into a pool of rich chocolate, while toasted marshmallows add a smoky-sweet crunch that’s pure magic. Scoop it warm with graham crackers for classic vibes, or drizzle over ice cream if you’re feeling extra indulgent.

Banana Oatmeal Cookies with Walnuts

Ridiculously simple and dangerously delicious, these banana oatmeal cookies are the superhero snack your kitchen deserves! They’re basically breakfast in disguise, packed with walnuts that add the perfect crunch to keep things interesting. If your bananas are looking a little too friendly with those brown spots, this recipe is their glorious redemption arc.

Ingredients

– 2 cups rolled oats
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 ripe bananas, mashed
– 3/4 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups rolled oats, 1 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until fully combined.
3. In a separate large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar for 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until the mixture is smooth and well incorporated.
5. Add 2 mashed ripe bananas to the wet ingredients and mix on low speed just until combined.
6. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Fold in 3/4 cup chopped walnuts using a spatula until evenly distributed throughout the cookie dough.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 12-14 minutes until the edges are golden brown and the centers appear set.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Golden and glorious straight from the oven, these cookies strike the perfect balance between chewy oatmeal texture and crunchy walnut surprises. The banana keeps them incredibly moist while the cinnamon adds just enough warmth to make every bite feel like a cozy hug. Try crumbling them over vanilla ice cream for an instant dessert upgrade that’ll make you feel like a kitchen genius!

Banana Tiramisu Parfait

Ladies and gentlemen, prepare your spoons for a dessert that’s about to make your taste buds do the cha-cha! This banana tiramisu parfait takes two classic comfort foods and throws them into a deliciously chaotic relationship that somehow works perfectly. Forget boring desserts—this layered beauty brings the drama straight to your glass.

Ingredients

– 2 cups heavy cream
– 1/4 cup granulated sugar
– 8 oz mascarpone cheese
– 1 tsp vanilla extract
– 3 ripe bananas
– 24 ladyfinger cookies
– 1 cup strong brewed coffee, cooled to room temperature
– 2 tbsp cocoa powder

Instructions

1. Pour 2 cups heavy cream into a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes until slightly thickened.
2. Add 1/4 cup granulated sugar and continue beating on high speed for 3-4 minutes until stiff peaks form (tip: chill your bowl and beaters first for faster whipping).
3. Gently fold 8 oz mascarpone cheese into the whipped cream using a spatula until fully incorporated but still fluffy.
4. Stir in 1 tsp vanilla extract until evenly distributed throughout the cream mixture.
5. Peel 3 ripe bananas and slice them into 1/4-inch thick rounds (tip: use slightly underripe bananas if you prefer less sweetness).
6. Arrange 4 ladyfinger cookies in the bottom of each serving glass, breaking them as needed to fit.
7. Using a pastry brush, generously soak the ladyfinger layer with approximately 2 tbsp of the cooled coffee per glass.
8. Spread 1/3 cup of the cream mixture over the soaked ladyfingers, creating an even layer.
9. Arrange a single layer of banana slices over the cream, covering the surface completely.
10. Repeat the layering process: ladyfingers, coffee soak, cream mixture, and banana slices until glasses are nearly full.
11. Finish with a final layer of cream mixture, smoothing the top with your spatula.
12. Sift 1/2 tbsp cocoa powder over the top of each parfait through a fine-mesh strainer for even dusting (tip: this creates that professional bakery look).
13. Refrigerate the parfaits for at least 4 hours at 40°F to allow flavors to meld and textures to set properly.

A dessert that somehow manages to be both elegantly sophisticated and comfortingly familiar, this parfait delivers creamy, coffee-kissed layers that melt into sweet banana goodness. The magic happens during that chill time when the ladyfingers transform from crisp to tender cake-like texture while soaking up all the delicious flavors. Serve these in clear glasses to show off those beautiful layers, or get fancy with chocolate shavings between layers for extra decadence.

Banana Popsicles with Dark Chocolate Drizzle

Finally, a dessert that won’t judge you for having three overripe bananas mocking you from the counter! These frozen delights transform your fruit guilt into pure, chocolate-dipped magic that even your pickiest eater will devour.

Ingredients

– 3 medium ripe bananas
– 1/2 cup dark chocolate chips
– 1 tbsp coconut oil
– 6 popsicle sticks

Instructions

1. Peel 3 medium ripe bananas and cut each in half crosswise.
2. Insert 1 popsicle stick into the cut end of each banana half, pushing about 1 inch deep.
3. Place banana pops on a parchment-lined baking sheet, ensuring they don’t touch.
4. Freeze bananas for 2 hours or until completely solid.
5. Combine 1/2 cup dark chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl.
6. Microwave chocolate mixture in 30-second intervals, stirring between each, until completely smooth.
7. Remove frozen bananas from freezer and hold each by the stick over the bowl.
8. Use a spoon to drizzle melted chocolate over each banana pop in zigzag patterns.
9. Return coated banana pops to parchment-lined baking sheet immediately after drizzling.
10. Freeze for another 15 minutes until chocolate shell hardens completely.
11. Transfer finished banana popsicles to an airtight container if not serving immediately.
Zesty frozen banana meets that crackly dark chocolate shell in a textural symphony that’s part ice cream, part candy bar. Serve these beauties upright in glasses filled with colorful sprinkles for instant party vibes, or crumble them over morning yogurt for the most decadent breakfast flex.

Banana Toffee Blondies

Nope, you didn’t misread that – we’re putting bananas and toffee together in blondie form, because sometimes the best things in life happen when dessert gets a little rebellious. These banana toffee blondies are basically the love child of banana bread and your favorite candy bar, baked into one gloriously chewy square that’ll make you question why you ever settled for plain brownies. Get ready to meet your new favorite treat that’s equal parts comforting and dangerously addictive.

Ingredients

– 1 cup unsalted butter
– 2 cups light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 3 ripe bananas
– 1 cup toffee bits

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds, then stir until completely liquid.
3. Combine melted butter with 2 cups light brown sugar in a large mixing bowl, whisking for 2 minutes until smooth.
4. Add 2 large eggs one at a time, whisking thoroughly after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract until the batter appears glossy and uniform.
6. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
7. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain.
8. Mash 3 ripe bananas with a fork until smooth, then fold them into the batter.
9. Gently stir in 1 cup toffee bits, reserving 2 tablespoons for topping.
10. Spread the batter evenly into your prepared pan using an offset spatula.
11. Sprinkle remaining toffee bits across the surface for extra crunch.
12. Bake at 350°F for 25-30 minutes until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
13. Cool completely in the pan on a wire rack for 2 hours before slicing.
14. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

Seriously, these blondies achieve that perfect chewy-crisp edge situation while staying miraculously moist in the center thanks to those bananas. The toffee bits create little pockets of caramelized goodness that play beautifully against the brown sugar base. Try serving them warm with a scoop of vanilla ice cream for maximum indulgence, or pack them in lunchboxes for a surprise treat that’ll make any day better.

Summary

Kitchens across North America can now transform those ripe bananas into extraordinary treats with these 20 irresistible dessert recipes. From classic banana bread to decadent puddings, there’s something for every sweet tooth. We’d love to hear which recipe becomes your new favorite—leave a comment below and don’t forget to share this sweet inspiration on Pinterest!