I get tremendously uninspired whenever I have a bunch of bananas turning brown in the fruit bowl. Banana bread again?! They’re not really my favourite fruit at the best of times, but over the years I have learned that they can be greatly improved by caramel, chocolate, booze or all of the above! I hope this roundup inspires you to try something different next time you have a few ripe bananas lying around!
13 Ways with… Banana
Picture Credits: Sips and Spoonfuls & Nutmeg Nanny
1. After banana bread, a smoothie is the other thing that comes to mind to use up ripe bananas. I really love the look of this healthy Fig, Banana and Oat Smoothie from Sips and Spoonfuls, especially with the flaked almonds on top. What a beautiful breakfast.
2. It’s no secret that I have a soft spot for sneaking a bit of booze into a milkshake, but I never thought of interpreting a classic dessert into one! Nutmeg Nanny’s Bananas Foster Milkshake uses ice cream, caramel sauce, banana, cinnamon and dark spiced rum, and looks super easy to make. Winner!
4. I’m all for anything that makes breakfast feel like dessert, and the fact that these Banoffee Parfaits are healthy as well puts this recipe from Top With Cinnamon right at the top of my to make list! Love the sound of the date caramel and granola made on the stove top, not in the oven! Also love Izy’s photography, as always.
5. These Banana Pops from Bakers Royale look super fun with their colourful stripy straws and loads of toppings. Perfect for the kiddies.
6. Holy Moly. I’ve always loved the look of this Banana Split Birthday Cake from Alanabread and just had to include it in this roundup. If you haven’t read her blog, go and do so because it’s hilarious and her photos are wonderful. I’m all for age inappropriate cakes too!
7. This Brioche French Toast Sandwich from my gorgeous friend Karen at Citrus and Candy must be one of the most decadent breakfasts I’ve ever laid eyes upon. Bruleed bananas. Creme Patisserie. Salted Caramel. Buttery Brioche. Oh my lord!
8. I love the combination of chocolate and passionfruit, but add bananas and whipped cream to the equation and you get a Chocolate Passionfruit Banoffee Pie, which I made for Easter earlier this year. Definitely a crowd pleaser.
Picture Credits: Zen Can Cook & Gourmet Traveller
9. I own Christina Tosi’s Momofuku Milk Bar cookbook but I’ve been a little scared to actually make anything from it so far, because it involves tracking down some hard to find ingredients. But the Milk Bar Banana Cake is a thing of beauty, and Zen Can Cook recreated it beautifully.
10. I like the sound of this White Chocolate and Banana Rice Pudding from Gourmet Traveller because it’s actually baked in the oven, which I’ve never tried doing before. I think it would be delicious with the combination of vanilla bean and fresh nutmeg in the recipe too.
Picture Credits: Donal Skehan & Citrus and Candy
11. Bananas Foster is definitely on my list of foods to try when I eventually visit New Orleans. Apparently 35,000 bananas are flambeed each year to make this classic dessert! In the meantime thought, this Bananas Foster Brown Butter Tart from Donal Skehan looks incredible.
12. I couldn’t help but include another recipe from Citrus and Candy, because this No Churn Banana and Salted Caramel Ice Cream was inspired by my favourite ice cream recipe! Hooray!
13. Gotta say, I’m pretty excited about these little babies – Banana Split Blondies. They turned out even more cute than I could have imagined, not to mention totally delicious. I think it would be a great dessert for the kiddies, but also for the big kids at heart. I made a little video showing how I assembled this dessert.
It would also be amazing with a scoop of ice cream instead of whipped cream if you prefer, and if fresh cherries aren’t available, substitute maraschino cherries instead. I’ve only made blondies once before, always preferring brownies, but the addition of banana was just fabulous!
Hope you give these a try, and if you have any other great banana recipes, please post the link in the comments below!
Banana Blondies (adapted from Smitten Kitchen)
- 112g butter, melted
- 220g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch salt
- 125g plain flour
- 1 medium banana, mashed
- 185ml thickened cream
- 200g good quality dark chocolate, chopped
- 55g brown sugar
- 1 teaspoon vanilla extract
- 2 medium bananas, peeled and sliced
- Whipped cream
- Cherries (I used fresh but you can use maraschino if they’re not in season)
To make the blondies, Line a 20x30cm brownie pan with non-stick baking paper. Mix melted butter with brown sugar and beat until smooth. Beat in egg and then vanilla. Add salt, and then stir in flour. Mix in any mashed banana. Pour into prepared pan. Bake at 180°C (350°F) for 20-25 minutes, or until set in the middle. Cool on rack before cutting them.