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Got a ripe banana or two sitting around? You’re in luck. Ripe and overripe bananas are a superhero in a healthy kitchen— especially when it comes to vegan baking, where they can bind and moisten ingredients while adding flavor and a natural sweetness. Read on for a roundup of our tastiest banana recipes, including banana bread, muffins, pancakes, brownies, carrot cake, oatmeal, French toast, a smoothie bowl, and banana ice cream (aptly named “nice cream”), and more.

Bonus: At the end of this post we’ve included five go-to hacks that will change the way you peel, use, and store the tropical fruits. Now go bananas!

Blueberry-Banana Wraps

Ripe bananas never tasted so good as they do combined with fresh blueberries and choice greens in these sweet-savory wraps. As one reader puts it, “I’m pleasantly surprised and happy to say I have a new addition to my breakfast selection.”

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Banana and Chocolate Peanut Butter Brownies

Banana helps sweeten these chewy brownies on the inside. But it’s the sliced banana on top that’s really clever, adding a fresh creaminess to complement the rich chocolate-peanut flavor.

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Vanilla Nice Cream With Real Vanilla Bean

Keep a store of frozen banana on hand and you’re mere minutes away from plant-based ice cream, aka “nice cream.” In this recipe creamy frozen banana is flavored with fresh vanilla bean for a heavenly effect.

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Banana Teff Bread

Banana is the main sweetener in this gluten-free banana bread. The end result is a deliciously moist loaf, fragrant with cinnamon and studded with walnuts and raisins.

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Frozen Banana Treat with Chocolate (Better Than Ice Cream!)

For off-the-scale yumminess check out these frozen banana balls: Rolled oats, frozen banana, and cocoa powder combine to create chewy chocolate creaminess, and the cereal coating adds crunch.

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Banana-Stuffed Aquafaba French Toast

In this incredible baked vegan French toast, two slices of bread are filled with sliced bananas then dipped in a plant-based custard mix. The secret ingredient in the dipping cream is aquafaba (canned chickpea liquid), which keeps the toast light and crunchy.

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Cranberry Orange Pumpkin Muffins

Loaded with oats, orange, banana, pumpkin, and cranberries these flour-less muffins are moist, fruity, and naturally sweet. Note: If you don’t have dried cranberries, raisins are a good substitute.

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Banana-Oat Chocolate Chip Pancakes

Stuffed with banana, oats, and wheat flour, these scrumptious pancakes will keep you powered up for hours.

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2-Ingredient Chocolate Banana Ice Cream

Frozen banana plus cocoa powder (or cacao, or carob) equals creamy-dreamy chocolate ice cream. And you can make it quicker than you can drive to the store!

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Just Bananas Muffins

This banana muffin recipe really illustrates how useful bananas are in baking by adding sweetness and keeping things moist and tender at the same time.

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Strawberry-Chocolate Ice Cream

This pretty pink ice cream tastes sensational—an easy dessert that the whole family will be excited about.

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Blueberry Oat Breakfast Muffins

Got a ripe banana, fresh or frozen blueberries, and some sweet potato?  These mouthwatering muffins are picky-kid-tested and plant-based mom–approved.

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Mini Apple-Raisin Muffins

The hint of orange in these cute Apple-Raisin Mini Muffins comes from orange zest and a dash of orange juice. Don’t be surprised to find yourself reaching for another. And another.

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Banana Almond Granola

Proving once and for all that you don’t need oil or processed sugar to make golden, crunchy granola, this recipe is a sweet start to the day. It’s also a great snack or after-dinner filler.

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Banana Blueberry Bars

Flourless and packed with goodness, these hearty oat bars are so good you’ll want to make plenty.

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Spelt Banana Bread with Toasted Walnuts

Ripe bananas, dates, and unsweetened applesauce keep these cute banana bread loaves sweet and moist. Top with toasted walnuts and enjoy as a breakfast, snack, or after-dinner treat.

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Vegan Banana Pancakes

Learning how to make healthy plant-based pancakes is a game changer when you switch to a WFPB diet. Because let’s face it, any day that begins with pancakes is a good day, especially when they’re nutritious, and delicious like these banana pancakes.

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Mango Ice Cream

It’s hard to put into words how fabulous this mango and banana ice cream is. Sweet, sun-kissed, and refreshing, it’ll brighten your day, for sure.

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Perfect Vegan Carrot Cake

Traditional carrot cake always sounded healthier than it was. But no worries with this recipe. Spicy-sweet and with no added oil or processed sugar, this vegan carrot tastes great served by itself or topped with cashew- and date-based Vanilla Cream Frosting.

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Blueberry-Raspberry Aquafaba Muffins

These easy vegan muffins are sweetened with banana and dates and are light and airy thanks to aquafaba—the liquid that comes in a can of chickpeas. The recipes calls for fresh blueberries and raspberries, but frozen work fine, too.

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Manna Quinoa Breakfast Bowl

Banana gives this luscious green smoothie bowl its creamy texture, while kale, kiwifruit, and wheatgrass add a tangy-green punch of flavor. You can really have fun experimenting with whatever fruit and grains you have on hand.

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Raw Choco Bites With Oats and Carrots

Packed with tasty ingredients like dates, figs, banana, oats, coconut, and cacao, these divine little balls are ready in 15 minutes or less.

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Banana-Fig Bread

Studded with dried figs, this simple banana bread is replete with wholesome sweetness. If you’re not a fan of walnuts, simply leave them out.

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Southern-Style Banana Pudding Parfaits

These pretty parfaits are a treat to behold and to eat. One reader writes, “I think I make this almost every weekend! So nice to have a WFPB alternative to a favorite dessert of ours!”

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Spelt Banana Bread with Toasted Walnuts

This aromatic banana bread gets a mildly nutty flavor from spelt flour, while dates add a melt-in-your-mouth natural sweetness. Enjoy a warm slice of this wholesome banana bread at breakfast or as a wholesome midday snack, paired with a mug of herbal tea.

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Bananas with peel on next to a plate of peeled grilled bananas topped with berries on a yellow plate, all sitting on top of a yellow tablecloth

BONUS: 5 Banana Hacks

These helpful hacks will change the way you peel, store, and enjoy bananas from now on.

Roast or Grill with Skin On

Cooking bananas caramelizes their natural sugars, but it also softens the flesh and can make them tricky to flip and serve. For a sweet treat, split bananas lengthwise down the center, then leave the skin on for easy turning in a pan or on the grill. You can also roast or grill them whole in the skin, then slit them open and top with nuts, berries, or cashew cream.

Peel Smarter

If you hate banana strings, this tip’s for you. Instead of peeling from the stem end down, peel from the bottom up. Simply pinch the tip to break the skin and start peeling. It’s faster and a lot less stringy.

Extend Freshness

Bananas release ethylene gas, a ripening hormone, from their stems. Wrapping the stems as a bunch, or individually, in foil or plastic wrap traps the gas and slows the ripening process to keep bananas firm and bright yellow.

Peel and Freeze

Ripe and slightly overripe bananas can be frozen in a resealable bag or freezer container for later. Peel and break the fruit into chunks before freezing so that they can easily be added to recipes or whizzed in a food processor to make nice cream.

Make Pancakes

Bananas make great stand-ins for eggs, sugar, and fat—and in pancake batter they can replace all three. Simply blend 4 large bananas until smooth, then stir in 1 Tbsp. baking powder and ¼ tsp. salt, followed by 1 cup whole wheat flour. Thin the batter to desired consistency with ¼ to ⅓ cup water. Cook the pancakes 2 to 3 minutes per side in a nonstick skillet over medium. (Note: The batter makes delicious waffles too.)

Comments (21)

(5 from 12 votes)
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Patrice Drolte1 week ago
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I’ll just add my 7 over ripe ones to my bag of 50 I already have frozen.

Angus Macleod2 weeks ago
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basic banana cake?

Wendy3 weeks ago
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My greatest tip about bananas is to BUY ORGANIC. They last longer, are firmer, and taste SO much better! Plus the price difference is minimal. It’s the one food that I won’t buy if it’s not organic ☺️

Karen Moran1 month ago
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I add a mashed banana to my oatmeal instead of sugar or syrup.

Molly Nicoletta3 months ago
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Don’t forget you can eat banana peels too. Google banana peel bacon.

Jackalope3 months ago
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Another great reason to buy only organic bananas.

Carol3 months ago
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Only if you wash really well. Lots of spray around and on bananas.

Johanna ailano7 months ago
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Some great ideas for slightly over ripe bananas caused by a bad choice of Tesco click and collect.

Betty8 months ago
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Love bananas and these recipes just add to ways of enjoying this wonderful fruit. Thank you for sharing.

HappilyPlantBased9 months ago
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This is so helpful! Every recipe includes bananas in some form and I was able to use up a bunch that were going to go to waste.
The nice-creams are a delicious treat for these hot summer days!

Dawn R Holloway10 months ago
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Not really “banana recipes”… waste of my time when it states “22 recipes for ripe and over ripe bananas”

Faith3 months ago
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I’m ROFLOL at these complaints, smh.

Pat3 months ago
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I have two bunches both getting ripe at the same time . I need recipes for twenty ripe bananas, not two.

James4 months ago
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Right ! People will complain about anything. Even a recipe.

dulcimer song4 months ago
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I don’t understand why you think these were not banana recipes? They were all creative recipes using ripe or overripe bananas….so why the complaint?

ron10 months ago
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absolutely agree

Carla10 months ago
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Thanks for these great recipes! Love the banana ice creams!!! So good!!!

Clare1 year ago
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Love all the nice cream recipes and I make the blueberry bars at least once a month for an afternoon snack.

Scott1 year ago
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Just no……..

Lisa Peach1 year ago
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Perfect variety of recipes! Needed this!

BakerFanatic1 year ago
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I don’t get what “Just no…” means. These recipes are just what I was looking for!!!! Thank you so much! I got rid of 20 bananas, and I got a lot of happy neighbors.

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about the author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.

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