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A collage of four banana-based desserts: a slice being taken from a banana oatmeal cake, a plate with two slices of banana cream pie topped with whipped cream and chocolate shavings, banana chocolate chip muffins, and a banana upside-down cake.
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4 Easy Banana Dessert Recipes

Prep Time1 hour 30 minutes
WORK TIME30 minutes
Cuisine: World
Servings: 10 yields

Ingredients

Banana Muffins:

  • 1¾ cups 220g All-purpose flour
  • ½ cup 100g Brown sugar
  • 2 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ¼ teaspoon Cinnamon
  • ¾ cup 130g Chocolate chips
  • 3 ripe medium Bananas
  • ⅓ cup + 1 Tbsp 100ml Vegetable oil
  • 1 egg
  • ¼ cup 60ml Milk
  • 1 teaspoon Vanilla extract

Banoffee Pie:

For the pie base:

  • 200 g 7oz digestive biscuits/crackers
  • 7 tablespoons 100g butter, melted

For the filling:

  • 3 ripe Bananas sliced
  • 400 g 14oz dulce de leche

For the topping:

  • 1½ cups 360ml Heavy cream, cold
  • 3 tablespoons Powdered sugar
  • 1 teaspoon Vanilla extract
  • Chocolate shavings for garnish

Upside Down Banana Cake:

For the topping:

  • ½ cup 100g light Brown sugar
  • ¼ cup 60g Butter, melted
  • 1 teaspoon Vanilla extract
  • 2 bananas sliced

For the cake:

  • 1½ cups 190g All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • ¾ cup 150g white Sugar/brown sugar
  • 2 medium-large ripe Bananas
  • 2 Eggs
  • ⅓ cup 80ml Oil
  • ½ cup 120ml Buttermilk or milk
  • 1 teaspoon Vanilla extract

Healthy Oatmeal Banana Cake:

  • 3 cups 270g Rolled oats
  • 1 cup 80g Quick oats
  • 2 teaspoons Baking powder
  • ¼ teaspoon Salt
  • 3 large Bananas
  • 1½ cups 360ml Almond milk/coconut milk
  • 2 tablespoons 30g Coconut oil
  • 2 Eggs
  • ¼ cup 80g Maple syrup
  • 1 teaspoon Vanilla extract
  • ⅓ cup 60g Chocolate chips (optional)

Instructions

  • DIRECTIONS
    Banana Muffins:
    1. Preheat oven to 350F (175C).
    2. In a large bowl stir flour, baking powder, baking soda, cinnamon and salt. Set aside.
    3. In a separate bowl, mash the bananas, add sugar and stir until combined. add oil, milk, egg, vanilla and whisk until well combined.
    4. Add flour mixture to the wet ingredients and stir until incorporated. add chocolate chips and stir.
    5. Divide between 12 muffin cups. Bake for 17-20 minutes. Let cool.
    Banoffee Pie:
    1. Preheat oven to 350F (175C).
    2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom and sides of 9-inch (23cm) pie/tart pan. Bake for 5-7 minutes. remove from the oven and allow to cool 
    3. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche.
    4. In a large bowl place cold heavy cream, powdered sugar and vanilla extract. Whip to medium peaks.
    5. Spread whipped cream on top of the bananas. Refrigerate for at least 2 hours.
    6. Before serving garnish with chocolate shavings.
    Upside Down Banana Cake:
    1. Preheat oven to 350F (175C). Grease a 9-inch (23cm) springform pan.
    2. In a small bowl stir melted butter, brown sugar and vanilla. Transfer to the prepared pan. Arrange banana rounds on top of brown sugar mixture.
    3. Make the cake: in a bowl, stir flour, baking powder, baking soda, cinnamon and salt, set aside. Stir until incorporated. In a separate large bowl mash bananas, add eggs, milk, oil, vanilla extract and sugar. Whisk until combined. add flour mixture and stir until combined.
    4. Pour the batter over the banana and caramel layer, bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    5. Remove from the oven, allow to cool 5 minutes, turn out onto serving platter. Let cool slightly before serving.
    Healthy Oatmeal Banana Cake:
    1. Preheat oven to 350F (175C). Prepare 8-inch (20cm) springform pan – line with parchment paper and grease the edges with butter.
    2. In a large bowl mash the bananas, add eggs, milk, maple and vanilla extract. Whisk until combined.
    3. In separate bowl mix rolled oats, quick oats, baking powder and salt.
    4. Combine wet and dry ingredients, add chocolate chips, mix just until combined. Let sit for 5-10 to absorb the liquids.
    5. Pour the batter into the pan and bake for 40-45 minutes or until golden brown.
    6. Let cool on a wire rack for 10 minutes, then release from the pan and let cool completely.

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