8 Amazing Banana Recipes You Should Try Today

Bananas are delicious, nutritious and versatile. You don’t need to panic when you have overripe bananas. You can turn them into fluffy pancakes, smoothies, or even make pudding. Here are eight banana recipes you can use to make healthy treats for you and your family.

1. Banana Pancakes¹

Fluffy • Quick • Family-Favorite
Makes: 12 pancakes | Prep Time: 10 min | Cook Time: 15 min

These naturally sweet banana pancakes are soft, fluffy, and ready in minutes. Using freeze-dried bananas, this breakfast favorite turns into a pantry-friendly treat you can whip up anytime. Top with maple syrup and toasted pecans for the ultimate finish.

Ingredients

• 2½ cups self-rising flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup freeze-dried bananas, rehydrated and mashed

• 2 medium eggs

• 1 tsp vanilla extract

• 1 cup whole milk

• Butter or ghee, for frying

For serving:

• Additional freeze-dried bananas, rehydrated and sliced

• Toasted pecan halves, chopped

• Maple syrup

Instructions

1. Rehydrate & mash bananas
   Place freeze-dried bananas in a bowl and cover with warm water. Let sit for 10–15 minutes, then drain and mash until smooth.

2. Mix dry ingredients
   In a large bowl, sieve together the self-rising flour, baking powder, and salt.

3. Mix wet ingredients
   In a separate bowl, whisk together the eggs, mashed bananas, vanilla extract, and milk until well combined.

4. Combine & whisk
   Pour the wet mixture into the dry ingredients and whisk until a smooth, thick batter forms.

5. Cook the pancakes
   Heat a nonstick pan over medium heat and add a small amount of butter or ghee. Ladle in batter and cook for 2–3 minutes until bubbles appear on the surface. Flip and cook another 1–2 minutes until golden. Repeat with the remaining batter.

6. Serve
   Stack the pancakes and top with sliced rehydrated bananas, toasted pecans, and maple syrup.

Tips

• For a dairy-free version, swap milk with oat or almond milk.

• Add cinnamon or nutmeg to the batter for extra warmth.

• Make a large batch and freeze leftovers for quick breakfasts.

2. Oatmeal and Banana Pancakes²

Hearty • Fiber-Rich • Lower Sodium
Makes: 8–10 pancakes | Prep Time: 5 min | Cook Time: 9 min

Packed with fiber-rich oats and naturally sweet freeze-dried bananas, these pancakes are a wholesome twist on the breakfast classic. Skip the syrup if you'd like—these are just as good dusted with powdered sugar or drizzled with a bit of honey.

Ingredients

• 2 cups complete whole wheat pancake mix

• 1 large freeze-dried banana, rehydrated and finely chopped

• ½ cup old-fashioned oats

• ¼ cup chopped walnuts

Instructions

1. Prepare the banana
   Place the freeze-dried banana in a bowl and cover with warm water. Soak for 10–15 minutes, then drain and finely chop.

2. Mix the batter
   Prepare the whole wheat pancake batter as instructed on the package.

3. Add the mix-ins
   Gently fold in the oats, chopped banana, and walnuts until just combined.

4. Cook the pancakes
   Heat a nonstick pan over medium heat and lightly grease. Pour ¼ cup batter per pancake and cook until bubbles appear on the surface. Flip and cook the other side until golden brown.

5. Serve
   Serve warm with a sprinkle of confectioners’ sugar or a drizzle of honey.

Tips

• Use freeze-dried banana slices for maximum shelf life and minimal prep.

• Add a dash of cinnamon for a cozy flavor boost.

• For a nut-free version, substitute seeds like pumpkin or sunflower.

3. Banana Ice Cream³

Creamy • Low-Fat • Naturally Sweet
Serves: 2–3 | Prep Time: 5 min (plus 1 hr freeze) | Cook Time: None

This wholesome banana ice cream delivers rich flavor and creamy texture without the fat or fuss. By using freeze-dried bananas, it stores beautifully and transforms into a refreshing dessert with just a quick blend.

Ingredients

• 1½ cups freeze-dried bananas, rehydrated and sliced

• 3–4 tbsp milk (dairy or plant-based)

• 2 tbsp toasted flaked almonds

• 2 tbsp ready-made toffee or chocolate sauce

Instructions

1. Rehydrate & freeze the bananas
   Place the freeze-dried bananas in a bowl, cover with warm water, and soak for 10–15 minutes until soft. Drain and pat dry. Spread on a tray and freeze for at least 1 hour until solid.

2. Blend into ice cream
   Add the frozen banana pieces and milk to a food processor. Blend until the mixture is smooth and creamy, scraping down the sides as needed.

3. Scoop and top
   Spoon into bowls or dessert glasses. Drizzle with your favorite sauce and top with toasted almonds.

4. Banana Bread⁴

Moist • Aromatic • Crowd-Pleasing
Serves: 8–10 | Prep Time: 10 min | Bake Time: 75–90 min

The inviting aroma of this banana bread is enough to draw in neighbors. Made with rehydrated freeze-dried bananas, it delivers a soft, moist crumb with the perfect hint of sweetness and nutty crunch.

Ingredients

• 1¾ cups all-purpose flour

• 1½ cups sugar

• ½ tsp salt

• 1 tsp baking soda

• 2 large eggs, room temperature

• 1 cup freeze-dried bananas, rehydrated and mashed

• ½ cup canola oil

• ¼ cup plus 1 tbsp buttermilk

• 1 tsp vanilla extract

• 1 cup chopped walnuts

• Additional chopped walnuts, for topping (optional)

Instructions

1. Rehydrate & mash bananas
   Place freeze-dried bananas in a bowl with warm water and soak for 10–15 minutes. Drain, then mash until smooth. Preheat oven to 325°F and grease a loaf pan.

2. Mix dry ingredients
   In a large bowl, whisk together flour, sugar, salt, and baking soda.

3. Mix wet ingredients
   In a separate bowl, whisk the eggs, mashed bananas, oil, vanilla, and buttermilk until well combined.

4. Combine & fold
   Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in chopped walnuts.

5. Pour & bake
   Pour the batter into the prepared pan. Sprinkle with additional walnuts if desired. Bake for 75–90 minutes or until a toothpick inserted in the center comes out clean.

6. Cool & serve
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Use a light metal loaf pan for more even baking.

• Substitute half the oil with applesauce for a lighter version.

• Wrap cooled loaf tightly to store for up to 3 days at room temperature.

5. Banana Cake⁵

Moist • Naturally Sweet • Simple to Make
Serves: 8–10 | Prep Time: 10 min | Bake Time: ~20 min

This crowd-pleasing banana cake blends whole wheat and pantry staples with naturally sweet freeze-dried bananas, offering a healthier treat that’s perfect for breakfast, snack time, or dessert.

Ingredients

• 1 cup whole wheat flour

• 2 tsp baking powder

• ¼ cup light brown sugar

• 1 medium egg

• ½ stick butter, melted and cooled

• ½ cup 2% milk

• 1 reconstituted and mashed freeze-dried banana; reserve a few slices for topping

• ¾ cup white chocolate, roughly chopped

• Ground cinnamon, for sprinkling

Instructions

1. Preheat & prep
   Preheat your oven to 375 °F. Line a muffin tin with liners.

2. Rehydrate the banana
   Soak freeze-dried banana in warm water for about 10–15 minutes. Drain and mash until smooth.

3. Combine dry ingredients
   In a bowl, whisk together whole wheat flour, baking powder, and brown sugar.

4. Combine wet ingredients
   In another bowl, whisk the egg, melted butter, milk, vanilla extract, and mashed banana until smooth.

5. Form the batter
   Pour the wet mixture into the dry ingredients and mix gently. Fold in half of the white chocolate.

6. Bake
   Divide batter evenly into muffin cups. Bake for 20 minutes or until a toothpick inserted in a muffin top comes out clean.

7. Finish & serve
   While warm, drizzle or spread the remaining white chocolate over the muffins. Top with banana slice and a sprinkle of cinnamon.

Tips

• Boost nutrition by substituting half the milk with plain Greek yogurt.

• Replace half the flour with oat or almond flour for added texture.

• For a more indulgent touch, dust with powdered sugar before serving.

6. Banana Chocolate Cake (Oil-Free, Reduced Sugar)⁶

Decadent, chocolaty, and still wholesome—this oil-free banana chocolate cake uses mashed freeze-dried bananas for moisture and natural sweetness. With less sugar and simple pantry ingredients, it’s a treat that gets even better the next day.

Ingredients

• 1 cup all-purpose, spelt, or gluten-free flour

• ¼ cup unsweetened cocoa powder

• 2 Tbsp additional Dutch-process cocoa (optional, for deeper flavor)

• ½ tsp baking soda

• ½ tsp salt

• ⅔ cup water

• ⅔ cup sugar

• ⅓ cup mashed freeze-dried banana, rehydrated

• ¼ cup nut butter, oil, or extra mashed banana

• 2 tsp pure vanilla extract

• ½ cup mini chocolate chips (optional topping)

Multiple sources praise similar banana-based chocolate cakes for being moist, flavorful, and easy to make vegan or healthier by reducing sugar and substituting oil with fruit or nut butter.

Instructions

1. Rehydrate the banana
   Soak freeze-dried bananas in warm water for 10–15 minutes. Drain, then mash completely.

2. Preheat & prep pan
   Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.

3. Mix the dry ingredients
   In a bowl, whisk together flour, both cocoas, baking soda, and salt until well blended.

4. Combine the wet ingredients
   Stir together sugar, mashed banana, water, nut butter (or oil), and vanilla until fully united.

5. Form the batter
   Fold the wet ingredients into the dry until just combined—don’t overmix.

6. Bake
   Spread batter into prepared pan, scatter chocolate chips on top if using. Bake for about 25 minutes or until a toothpick in the center comes out clean.

7. Cool overnight
   Let cool completely, then cover with a towel and allow it to rest. The flavors and fudgy texture deepen beautifully by the next day—an insight confirmed by the original recipe brief.

Tips

• For a nut-free version, use ripe mashed banana in place of nut butter or oil.

• Replace sugar with coconut sugar or reduce by 1/4 cup to lower sweetness, as seen in healthier banana chocolate chip cake adaptations.

• Add cinnamon or espresso powder for an extra flavor boost.

7. Mango and Banana Smoothie⁷

Tropical, creamy, and energizing—this quick smoothie is loaded with fruity goodness and just the right touch of sweetness from honey and ripe banana. It’s a perfect start to your day or a refreshing afternoon treat.

Ingredients

• ½ cup unsweetened pineapple juice

• 2 cups frozen chopped mangoes

• ½ medium ripe banana (or 2 Tbsp mashed freeze-dried banana, rehydrated)

• ½ cup reduced-fat plain yogurt

• 1 Tbsp honey (adjust to taste)

Instructions

1. Rehydrate banana (if using freeze-dried)
   Soak freeze-dried banana in warm water for 10 minutes, then mash until smooth.

2. Blend
   Combine pineapple juice, mango, banana, yogurt, and honey in a blender. Blend until creamy and smooth.

3. Serve
   Pour into chilled glasses. Garnish with a slice of mango or banana if desired. Serve immediately.

Tips

• For a vegan version, use plant-based yogurt and maple syrup or agave instead of honey.

• Add 1–2 Tbsp of oats or chia seeds for extra fiber and satiety.

• Swap half the pineapple juice with coconut water for tropical hydration.

8. Banana Punch⁸

This refreshing banana recipe is a delicious and healthy treat out of the ordinary plain fruit juice. The orange and lemonade add that tropical flair. It only takes 10 minutes to prepare.

Ingredients

• 6 medium ripe bananas

• 1 can (12 ounces) frozen orange juice concentrate, thawed

• 3/4 cup thawed lemonade concentrate

• 3 cups warm water, divided

• 2 cups sugar, divided

• 1 can (46 ounces) pineapple juice, chilled

• 3 bottles (2 liters each) lemon-lime soda, chilled

• Orange slices, optional

Instructions

1. Add the bananas, orange juice, and lemonade to a blender and blend until smooth. Set aside half of the mixture.

2. Add 1 ½ cups warm water and 1 cup sugar to the blender with half the banana mixture and blend until combined. Pour into a freezer-safe container and freeze.

3. Repeat the process with the remaining banana mixture, water, and sugar. Freeze as well.

4. Remove both frozen mixtures from the freezer about 1 hour before serving.

5. Transfer the semi-frozen banana mixtures to a punch bowl. Add pineapple juice and lemon-lime soda. Stir gently until well combined.

6. Garnish with orange slices if desired.

Tips

• Make ahead: Prepare and freeze the banana mixture 1–2 days in advance to save time on the day of serving.

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful the punch will be—no need for overly green ones.

• For a slushier texture: Let the frozen banana mixture thaw slightly, then blend it again with a little soda before serving.

• Reduce sugar: If you prefer a lighter version, reduce the sugar or skip it entirely if your juices are already sweet.

• Add herbs: Garnish with fresh mint for an aromatic touch.

• Make it a cocktail: Add a splash of rum or vodka for an adult version of this tropical treat.

Try out these eight delicious banana recipes with our freeze-dried bananas and share your feedback below. You can also incorporate our freeze dried banana into these banana recipe. To rehydrate 1 cup of banana slices, add 2 cups of water. Grab your pack today.

References

1. https://www.bbcgoodfood.com/recipes/easy-banana-pancakes
2. https://www.tasteofhome.com/recipes/banana-oatmeal-pancakes/
3. https://www.bbcgoodfood.com/recipes/quick-banana-ice-cream
4. https://www.tasteofhome.com/recipes/best-ever-banana-bread/
5. https://www.bbcgoodfood.com/recipes/banana-fairy-cakes
6. https://chocolatecoveredkatie.com/2020/02/20/chocolate-banana-cake-recipe/
7. https://www.tasteofhome.com/recipes/mango-smoothies/
8. https://www.tasteofhome.com/recipes/banana-brunch-punch/

← Previous Post Next Post →