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4 Desserts to Make with Ripe Bananas

4 Desserts to Make with Ripe Bananas

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4 Desserts to Make with Ripe Bananas


Banana Pudding

4 servings


2 ripe banana, peeled

3 egg yolk

65 g (⅓ cup) sugar

3 tablespoons cornstarch

1 teaspoon vanilla

470 mL (2 cups) milk

To Serve

vanilla wafer

whipped cream


1. Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.

2. Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.

3. Pour mixture into a heat safe bowl, cover and chill for at least 4 hours

4. To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.

5. Serve or allow to sit in the fridge for up to 4 hours.

6. Enjoy!

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Banana Fritters

4 servings


2 ripe banana, peeled

125 g (1 cup) pancake mix

½ teaspoon cinnamon

175 mL (¾ cup) milk

oil, for frying

powdered sugar, to serve


1. In a mixing bowl, use a fork to smash the bananas.

2. Add in pancake mix, cinnamon and milk. Whisk together until combined.

3. Fry in oil. About 1 tablespoon per fritter.

4. Cook for about 2-3 minutes until they are golden brown and cooked through the middle.

5. Sprinkle powdered sugar.

6. Enjoy!

Inspired by:


Peanut Butter Banana Brownies

8 servings


2 ripe banana

200 g (1 cup) sugar

115 g (½ cup) unsalted butter, plus 1 additional tablespoon, melted

1 teaspoon vanilla extract

95 g (¾ cup) flour

30 g (¼ cup) cocoa powder, plus 1 additional tablespoon

⅛ teaspoon salt

120 g (½ cup) smooth peanut butter


1. Preheat oven to 350°F (180°C).

2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.

3. Add the flour, salt, and cocoa powder. Whisk until fully incorporated.

4. Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.

5. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.

6. Pour batter into prepared baking dish.

7. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.

8. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.

9. Allow brownies to cool completely before cutting.

10. Enjoy!


Chocolate Banana Braid

4 servings


2 ripe banana, peeled and sliced

1 sheet puff pastry, thawed

75 g (¼ cup) chocolate hazelnut spread

1 egg, beaten


1. Preheat oven to 400°F (220°C)

2. Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.

3. Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.

4. Cut out a triangle of the top right corner of the pastry. Repeat on the other side.

5. Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.

6. Fold over the top piece of dough to partially cover the top row of bananas.

7. Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.

8. Trim the excess dough on the sides, and fold over the bottom flap.

9. Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.

10. Allow to rest for 10 minutes before slicing.

11. Enjoy!

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