Best Recipes for Bananas

Homemade Banana Dessert Recipes

I have the best recipes for bananas that include many homemade banana dessert recipes. 

Fresh Lemon Dessert Recipes

Luscious Coconut Dessert Recipes

Peach Dessert Recipes

Strawberry Dessert Recipes

Easy banana pudding, moist banana cupcakes, banana ice cream, banana split desserts and more below.

Once bananas are ripe, they can be refrigerated for up to two weeks (the skin will turn black). To speed up the ripening process, place them in a paper or plastic bag.

To take advantage of very ripe bananas and to freeze bananas, peel them and cut into chunks and freeze.

To mash the bananas, put them in a zip-loc bag and squeeze. Snip a corner to remove.

Are bananas good for you? You bet.

Banana nutrition facts: they are high in potassium and are also a source of B vitamins, vitamin A, protein and fiber.

How many calories in a banana? A medium banana has 105 calories.  So as I promised, here are my recipes for bananas...

Here is a homemade banana dessert recipe you and your family will love. This banana pudding from scratch tastes like nothing else, and you may use it alone or as a filling for banana cream pie.

BANANA PUDDING RECIPE

3/4 cup white sugar
1/3 cup flour
1/4 tsp salt
2 cups whole milk
3 egg yolks, beaten
2 TBS homemade unsalted butter
1-1/2 tsp pure vanilla extract

In a saucepan, combine the sugar, flour and salt. Slowly add the milk while stirring and cook over medium heat, stirring constantly - until the mixture bubbles. Continue to stir for two minutes and remove from the heat.

Stir a small quantity of the hot mixture in with the egg yolks first, and then immediately add this egg mixture back to the hot mixture. Cook for another two minutes while stirring.

Remove from the heat and add the butter and vanilla. Stir until smooth. Pour into serving dishes and chill until ready to serve. You may place banana slices on top, it's up to you.

One of my favorite banana dessert recipes is homemade Banana Cream Pie. I use the above recipe for the filling.

I do not use a regular pie crust for this pie - I suggest either a graham cracker crust or a vanilla wafer crust. Either way, both are scrumptious.

BANANA CREAM PIE FROM SCRATCH

Use one of these for the crust:

Graham Cracker Crust
1-1/2 cups graham cracker crumbs
6 TBS homemade unsalted butter, melted

or

Vanilla Wafer Crust
1-1/2 cups crushed vanilla wafers
6 TBS homemade unsalted butter, melted

PREHEAT oven to 350 degrees.

Make banana pudding from the recipe above.

Slice 4 bananas and place in the bottom of the cooled crust. Pour the pudding over the bananas. Refrigerate until chilled. Before serving you may arrange more sliced bananas on top if you wish.

Top slice with whipped cream. Isn't this a dreamy; one of my recipes for bananas that I love and you will too.

The following easy banana recipe is to die for. It is so moist and delicious, you will never look for another banana recipe for cake again.

I serve it chilled. Be sure to make it the day before, as this cake get's better each day.

MOIST BANANA CAKE RECIPE FROM SCRATCH

1-1/2 cups ripe bananas, mashed
2 tsp lemon juice
3 cups flour
1-1/2 tsp baking soda
1/2 tsp salt

2-1/4 cups white sugar
3 large eggs
1 TBS pure vanilla extract
1-1/2 cups homemade buttermilk

PREHEAT oven to 275 degrees (NOT 375). Grease and flour a 9x13 pan.

Mix the banana and lemon juice in a small bowl and set aside.
In a medium bowl - mix the flour, baking soda and salt, and set this aside also.

In a large mixing bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs - one at a time, and add the vanilla. Next, beat the flour mixture alternatively with the buttermilk. Finally stir in the banana mixture. Pour into the 9x13 and place in the preheated oven.

NOTE: Baking times vary depending on your oven. This cake may take anywhere from 1 hour to 1-1/2 hours to bake. It is done when a toothpick inserted in the center comes out clean. Do not over-bake. When cake is done, place IMMEDIATELY in the freezer for 45 minutes. Yes, the freezer. This is what makes it really moist.

Cream Cheese Frosting

1/2 cup homemade unsalted butter, softened
1 (8oz) pkg cream cheese, softened
1 tsp pure vanilla extract
3-1/2 cups powdered sugar, sifted

chopped walnuts for garnish

Mix butter and cream cheese until smooth. Beat in the vanilla, and slowly add the powdered sugar on low setting until well combined. Then whip frosting until well combined and smooth. Spread on the cooled cake and garnish with walnuts. Place in the refrigerator until ready to serve.

JUST LIKE NILLA WAFER BANANA PUDDING

1 (8 ounce) package cream cheese, softened
1-3/4 cup sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 tsp pure vanilla extract
2 cups heavy whipping cream, whipped
4 bananas, sliced
1/2 (12 ounce) package Nilla wafers (vanilla wafers)

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.

Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. I LOVE this one of my recipes for bananas.

BANANA CREAM CHEESECAKE

20 vanilla sandwich cookies
1/4 cup homemade unsalted butter, melted
24 oz cream cheese, softened
2/3 cup granulated sugar
2 TBS cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 tsp pure vanilla extract

PREHEAT oven to 350 degrees.

Place cookies in a blender; process with on/off pulse until finely crushed.

Add butter; process with pulses until blended. Press crumb mixture onto bottom of 10" springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended.

Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200 degrees. (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.

Allow cheesecake to stand at room temperature 15 minutes before serving. You will agree that this is a scrumptious one of my recipes for bananas.

Another one of my favorites is this recipe for basic banana bread. This is a very dense and moist banana bread - which is just how I like it...It's delicious. You may also use this recipe to make banana cupcakes.

MOIST BANANA BREAD RECIPE

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup homemade unsalted butter, softened
3/4 cup homemade brown sugar, packed
2 eggs, beaten

2-1/3 cups ripe bananas, mashed - 7 bananas
2 tsp pure vanilla extract
3/4 cup chopped walnuts, optional

PREHEAT oven to 350 degrees, and lightly grease a 9"x5" loaf pan. Adjust so loaf is baking just below the middle of the oven. (one notch below the middle)

Mix together the flour, baking soda and salt. Set aside.

In a small bowl, cream together the butter and brown sugar. Slowly add the eggs and beat until well mixed. Now we are going to add the remaining ingredients and stir by hand with a wooden spoon, so the batter is not over mixed.

Add the mashed bananas, and slowly stir until just incorporated. Slowly add banana mixture to the flour mixture and stir until it everything just comes together. NO OVER STIRRING. Fold in the walnuts.

Pour batter into the loaf pan and bake for 1 hour and 15 minutes. It is done when a toothpick inserted in several places in the bread comes out clean.

Let bread cool in pan for 10 minutes, then turn over on a cooling rack. Your friends and family will beg your for this one of the recipes for bananas that I have.

HOMEMADE BANANAS FOSTER RECIPE

6 TBS homemade unsalted butter
1 cup homemade brown sugar, packed
6 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup banana liqueur
1/2 cup dark rum
1/2 tsp ground cinnamon
1 pint homemade vanilla ice cream

Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes.

Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.

Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately. Scrumptious recipe for bananas.





HOMEMADE BANANA ICE CREAM FROM SCRATCH

6 (approximately 2 1/4 pounds) ripe bananas
1 TBS fresh squeezed lemon juice
3/4 cup homemade light corn syrup
1 vanilla bean, scraped
1-1/2 cups heavy cream

Peel the bananas and put in a zip-lock bag and freeze overnight. Remove the bananas from the freezer and allow to thaw for 45 minutes to one hour.

Place bananas in a blender with the lemon juice and process for 10-15 seconds. Add the corn syrup, vanilla bean seeds and slowly add the heavy cream. Process until mixture is smooth.

Chill this in the refrigerator until it reaches 40 degrees, and transfer to an ice cream maker. Follow the manufacturer's instructions. Place ice cream in an air tight container and freeze for 3-6 hours before serving.

NOTE: Add pieces of baked graham cracker crust pieces, fresh whipped cream and pieces of banana

-- or,

Layer the frozen custard in an airtight freezer container tossing chopped nuts, drizzled fudge syrup and drizzled caramel syrup between layers. Frozen banana split. Or add chopped walnuts; delicious.

This is a different kind of banana recipe for bars. If you love banana splits, you'll love these next two banana recipes.

BANANA SPLIT BARS

Crust:
2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup homemade unsalted butter, melted

2 (8oz) pkgs cream cheese, softened
1 cup white sugar
1 tsp pure vanilla extract
3 bananas, sliced
1 (20oz) can crushed pineapple, drained well
2 cups whipped cream
1/2 cup walnuts, chopped
1 (4oz) jar maraschino cherries

PREHEAT oven to 350 degrees.

Combine the butter, graham cracker and sugar in a bowl. Press into a 9x13 pan and bake for 15 minutes; cool.

Cream together the cream cheese, sugar and vanilla extract. Spread over the cooled graham cracker crust. Next layer the sliced bananas, then the pineapple and finally the whipped cream.

Sprinkle with the chopped nuts and then add the cherries. Cover and refrigerate for a minimum of 6 hours or overnight. To serve, cut into squares.





BANANA SPLIT CAKE RECIPE

First we will make the homemade strawberry glaze.

Strawberry Glaze:
3 cups sliced strawberries
1/2 cup white sugar
2 TBS cornstarch
2-1/2 TBS strawberry Jell-O mix

Mix together the sugar, cornstarch and Jell-O in a medium saucepan and bring to a boil for one minute. Remove from the heat. Fold in the sliced strawberries and toss until well coated. Chill in the refrigerator for now.

Crust
2 cups graham cracker crumbs
1/2 cup homemade unsalted butter, melted

Filling
1 (8oz) pkg cream cheese, softened
1/4 cup homemade unsalted butter, softened
3 cups powdered sugar, sifted
4 bananas, sliced
1 (20oz) can crushed pineapple, drained well
2 cups heavy whipping cream, whipped
1 (10oz) jar maraschino cherries, drained and quartered
chopped nuts, optional

PREHEAT the oven to 350 degrees.

In a bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 pan. Bake for 15 minutes; cool.

In a large bowl, combine the cream cheese, butter and powdered sugar; beat until smooth. Spread over the cooled graham cracker crust. Next, arrange the banana slices, then the crushed pineapple. Bring the glaze out of the refrigerator and spread over the pineapple.

Spread the whipped cream over the strawberry glaze. Arrange the cherries over this and finally sprinkle with the chopped nuts. Chill for a minimum of 4 hours before serving.




HOMEMADE BANANA SPLIT CUPCAKES FROM SCRATCH

1-1/4 cups flour
1/2 cup white sugar
1/4 tsp baking soda
1/4 tsp salt
1 medium banana, mashed (use a resealable bag and clip the corner)
1/2 cup homemade unsalted butter, melted
1/4 cup buttermilk
1 egg, slightly beaten
1 tsp pure vanilla extract
1/2 cup pecans, chopped (or your favorite nut)
2 milk chocolate bars (1.55oz each) broken into squares

FROSTING:
1-1/2 cups powdered sugar, sifted
1 TBS homemade unsalted butter, melted
1 tsp pure vanilla extract
1-2 TBS milk
maraschino cherries

PREHEAT the oven to 350 degrees and paper-line 12 muffin cups.
In a bowl, mix together the flour, sugar, baking soda and salt. In another bowl combine the banana, butter, buttermilk, egg and vanilla. Now add the dry ingredients to this mixture, and stir just until combined. Fold in the chopped nuts. Spoon 1 tablespoon of the batter into each muffin cup. Top each with 1 square of milk chocolate, and fill the remainder of the cup 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Cool for ten minutes in the pan before taking them out and completely cooling on a wire rack.

For the frosting, in a bowl combine the powdered sugar, butter, vanilla and enough milk to achieve spreading consistency. Frost the cupcakes. In a microwavable bowl, melt the remaining chocolate squares and drizzle over each cupcake. Top each with a cherry. This recipe for bananas is something your kids (and big kids) will love.

BANANA CHOCOLATE CHIP MUFFIN RECIPE

1-3/4 cup flour
3/4 cup white sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt (may use sour cream or milk also)
1 tsp pure vanilla extract
1 cup ripe bananas, mashed
3/4 cup chocolate chips

PREHEAT oven to 350 degrees.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, add the egg, oil, yogurt and vanilla. Stir this mixture into the dry ingredients, just until moistened. Fold in the bananas and chocolate chips.

Pour into muffin tins that are sprayed with vegetable tins; about 2/3 full. Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffin is clean. Let sit in the pan for 10 minutes to cool and then transfer to a wire rack to cool completely. I love this recipe for bananas.




This is a lovely ripe banana recipe for cookies, and a great way to use up over-ripe bananas. They stay soft for quite a while.

BANANA OATMEAL COOKIES

1-1/2 cup flour
1 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1 tsp cinnamon
3/4 cup shortening
1 cup white sugar
1 egg
1 cup bananas, mashed
1-3/4 cups quick cooking oats
1/2 cup chopped nuts, optional

PREHEAT oven to 400 degrees.

Sift together the flour, baking soda, salt, nutmeg and cinnamon. Cream together the shortening and sugar and beat until light and fluffy. Add the egg, bananas, oatmeal and nuts. Mix well.

Add the dry ingredients, mix well and drop by teaspoon on an ungreased cookie sheet. Bake for 15 minutes, or until the edges turn light brown. Cool on a wire rack. Another winning recipe for bananas.

Adding chocolate chips to this recipe is also delicious.

HOMEMADE BANANA BREAD COOKIES

1/2 cup shortening
1/2 cup homemade unsalted butter, softened
1 cup white sugar
1/3 cup homemade brown sugar, packed
2 eggs
1 tsp pure vanilla extract
2 ripe bananas, mashed
1/2 tsp baking powder
1 tsp baking soda
2-1/4 cups flour
1/2 tsp salt
1/3 cup walnuts, finely chopped

PREHEAT oven to 350 degrees, and lightly grease cookie sheets.

In a bowl cream together the shortening, butter, and both sugars. Beat well until smooth. Then add the eggs, vanilla extract and mashed bananas. Combine the flour, baking powder, baking soda and salt. Add this to the creamed mixture to make the batter.

Drop by rounded teaspoons on the cookie sheet and bake for 10-15 minutes or until light brown in color. 

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