There’s No Such Thing As Too Many Banana Recipes

I thought about doing a couple recipes on green tomatoes since I harvested my last batch of tomatoes but I decided that the 8 black bananas in my fridge really needed the attention more. Plus, lets be real, you can never have too many banana recipes. It’s not possible because you will always have overly ripe bananas and sometimes you just get bored of the same old same old. So today I have three recipes that may come to your aid when your bananas have a one or two brown spots or when they are just straight black, leaking sugary juices, and in desperate need of being used. These recipes have been saving me from wasting bananas for years and sometimes my family specifically asks for them to be made!

P.S. The cookie butter swirled banana cake is vegan which I love and I let you in on a little hack to save you from doing some dishes. 😉

2 Ingredients Banana Pancakes

This recipes goes out to my mom since she would make these for me for breakfast on the weekend. Not only is it a great recipes for mom with a tight schedule, its such a quick and easy recipe that you’ll have breakfast on the table in no time. They such a good source of protein and super customizable. I topped my delicious pancake with some blueberries and nutella. So yummy!


  • 1 large over ripened banana
  • 1 large egg
  • Nutella, optional
  • Blueberries, optional


    1. In a skillet on medium heat add in a little bit of oil and bring to temp.
    2. In the meantime, mash together the banana and egg until you have a homogenous mixture.
    3. Pour about 2 tablespoons worth of batter in the pan and it should sizzle once it hits the pan. Let it cook for about 1 – 2 minutes before flipping. Let it cook for another minutes.
    4. Transfer to a plate and serve up your favorite toppings! I choose Nutella and blueberries. 🙂

      Cookie Butter Swirled Banana Cake

      So far I have made this cake four times, not including this time. I’m telling you its a banger. Even-though you can add in whatever you like chopped nuts, peanut butter, pandan, or dried fruit I always go with crunchy cookie butter. I love the texture of the cookies and since the cookies have a blend of cinnamon and nutmeg it gives this banana bread some delicious fall flavors.


      • 2 large over ripened bananas
      • 1/2 cup of sugar
      • 1/2 cup of oil
      • 1 1/2 cups of flour
      • 1 teaspoon of baking soda
      • 1/4 teaspoon of salt
      • 1 heaping tablespoon of cookie butter


        1. Start by preheat your oven to 325 degrees. Then grab the baking dish that you are going to bake this bread cake in. (Totally your choice but the timing will vary. I used an 6×4 and it baked for 40 minutes)
        2. Here’s an awesome hack for you… Grab the baking dish that you are going to bake this bread in and use that as your mixing bowl. Mash together the bananas and sugar and then stir in the oil.
        3. Next, add in the flour, baking soda, and salt and slowly whisk to combine.
        4. Dollop small amounts of the cookie butter across the batter and then swirl in.
        5. Pour batter into prepared pan and bake until golden brown. For a 6×4 pan bake for 40 minutes.

          The Ultimate Banana Hack For Oatmeal

          Turns out coming up with recipes for leftover banana is really hard lol. But then I remembered one the ways I used to use up bananas! Before I liked oatmeal I would need to add sugar into my actual oatmeal. I’m all for healthy toppings as you can see but for my oatmeal I like it plain now. Back then I would mash in a overly ripened but not black banana into my oats and then cook it like usual. It was sweet, tasted like bananas, and was the perfect step towards like oatmeal more. Try it out and let me know what you think!


          • ½ cup rolled oats
          • 3/4 cup of oatly or your choice of liquid
          • 1/2 of an overly ripened but not black banana
          • 1 tablespoon of dark chocolate chips
          • 1 tablespoon of coconut butter, optional
          • 1 tablespoon of crushed walnuts, optional
          • 1 teaspoon chia seeds, optional
          • ½ banana, thinly sliced, optional
          • Sprinkle of rose petals, optional


            1. In a small pot mash the banana to a paste with a fork. Then add in ½ cup of rolled oats and 3/4 cup of oatly. Cook on medium to low heat and stir as needed. As it starts to bubble continue stirring until the oats soften and become creamy.
            2. Transfer your oatmeal to a bowl add then add any toppings you like. I added chocolate chips, coconut butter, crushed cashews, chia seeds, handful of blueberries, and a thinly sliced banana.
              Recipe Details
              By Alex Chung

              Senior Food Writer at Pro Home Cooks