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Best Recipes for Bananas

Homemade Banana Dessert Recipes

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

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

Bananas 101

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…

Best Recipes for Bananas

Old Fashioned Banana Pudding #MissHomemade

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.


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.

Banana Cream Pie #MissHomemade

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.


Use one of these for the crust:

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


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.

Moist Banana Cake 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.


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 piecesfresh 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.


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 9×13 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.


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

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.


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.

Another one of my recipes for bananas are for cookies, and a great way to use up over-ripe bananas. They stay soft for quite a while.


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 for bananas is also delicious.


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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