14 Overripe Banana Recipes That Saves Dinner (And Snacks)

You’ve got a bunch of brown bananas and no time for fuss. I’ve been there.

Here are 14 easy overripe banana recipes that are honest, healthy, and actually make your life easier.

I’ll walk you through practical steps, swaps, and tips so you can cook these today – no mystery ingredients, no fluff. Ready?

Let’s turn soft bananas into real food your whole family will eat.

1) One-Bowl Whole-Wheat Banana Bread (no refined sugar)

This is my go-to when three bananas are staring at me. Easy, sturdy, and lunchbox-friendly.

Ingredients (makes 1 loaf):

• 3 overripe bananas (mashed)
• 1/3 cup plain yogurt
• 2 eggs
• 2 tbsp honey or maple syrup
• 1/3 cup melted coconut oil
• 1½ cups whole-wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup chopped walnuts (optional).

Steps:

1. Preheat 175°C (350°F). Grease a loaf pan.
2. In a large bowl mash bananas; whisk in yogurt, eggs, honey, and melted oil until smooth.
3. Sift in flour, baking soda, baking powder, salt, cinnamon. Fold gently – don’t overmix.
4. Stir in walnuts. Pour into pan; bake 45–55 mins. Check with toothpick – clean or a few moist crumbs.
5. Cool 15 mins before slicing.

Tips: Let it cool fully for neater slices. Freeze individual slices for quick breakfasts. To make it gluten-free, swap with a 1:1 GF flour and add an extra egg.

2) Protein-Packed Banana Oat Pancakes (stove or griddle)

Kids love pancakes. You’ll love that these are packed with protein and ripe banana flavor – no sugar added.

Ingredients (serves 3):

2 large overripe bananas, 2 eggs, 1 cup rolled oats, 1/2 cup low-fat cottage cheese or Greek yogurt, 1 tsp baking powder, pinch of salt, 1 tsp vanilla, 1 tbsp chia or ground flax (optional).

Steps:

1. Blend everything until smooth – batter should be pourable but thick. Let rest 5 mins (oats soften).
2. Heat a nonstick pan on medium. Lightly oil. Spoon 3 to 4 pancakes per batch; cook 2 to 3 mins until bubbles form, flip and cook 1–2 mins.
3. Keep cooked pancakes warm on a rack in a low oven if making lots.

Tips & swaps: Add a scoop of protein powder for extra protein. Use almond or oat milk if blender is tight. Serve with plain yogurt, chopped fruit, or a smear of peanut butter for healthy fats. These freeze well.

3) Creamy Banana-Spinach Smoothie Bowl (no added sweetener)

A fast breakfast that hides greens and celebrates overripe banana sweetness.

Ingredients (1 bowl):

2 frozen overripe bananas (sliced and frozen), 1 cup spinach, ½ cup unsweetened almond milk, 2 tbsp Greek yogurt, 1 tbsp almond butter, 1 tbsp rolled oats.

Steps:

1. Freeze banana slices ahead. In blender combine bananas, spinach, milk, yogurt, almond butter; blend to thick, spoonable consistency. Add splash of milk if too thick.
2. Pour into a bowl. Top with sliced banana, pumpkin seeds, a few granola clusters, and a sprinkle of cinnamon.

Why it works: Frozen bananas give creamy texture. The yogurt and almond butter add protein – this is a real meal. If you need more sweetness, drizzle a touch of honey, but usually overripe bananas are sweet enough.

4) Savory Banana & Chickpea Curry (Indian-inspired, family friendly)

Yes – bananas in a curry. It’s comforting, mildly spiced, and turns ripe bananas into a savory hero.

Ingredients (serves 4):

2 overripe but firm bananas (not mushy), 1 can chickpeas (drained), 1 onion chopped, 2 cloves garlic, 1 tsp ginger paste, 1 tsp cumin seeds, 1 tsp turmeric, 1 tsp coriander powder, 1 tsp garam masala, 1 tomato chopped or ½ cup passata, 1 cup low-salt vegetable stock, 1 tbsp oil, fresh cilantro.

Steps:

1. Slice bananas lengthwise into 1-cm thick rounds. Lightly pan-fry until golden; set aside.
2. In pot heat oil; add cumin seeds, then onion; sauté till soft. Add garlic/ginger, sautée 1 min. Add spices, stir.
3. Add tomato and stock; simmer 5 mins. Add chickpeas and simmer 8–10 mins for flavors to marry. Add bananas 3 mins before serving so they hold shape. Garnish with cilantro.

Notes: This is hearty and kid-friendly if spices are kept mild. Serve with brown rice or chapati. Bananas add a gentle sweetness that balances the spices.

5) No-Bake Banana Protein Bars (pantry-stable snack)

Make a batch on Sunday – portable, filling, and uses overripe bananas as a binder.

Ingredients (makes 10 bars):

2 mashed overripe bananas, 1½ cups rolled oats, ½ cup almond butter, 2 tbsp honey or date paste, 2 tbsp chia seeds, ¼ cup dark chocolate chips (optional), pinch of salt, 1 tsp cinnamon.

Steps:

1. Line a loaf tin with parchment. In a bowl mix mashed bananas, almond butter, honey until smooth.
2. Stir in oats, chia, cinnamon, salt, and chocolate chips. Mixture should hold together; if too wet, add more oats.
3. Press firmly into tin (compact is key). Refrigerate 1–2 hours. Cut into bars. Store in fridge up to a week or freeze.

Pro tips: Pressing firmly prevents crumbly bars. Swap almond butter with peanut or tahini. For vegan bars use date paste instead of honey.

6) Banana Peanut Butter Overnight Oats

I used to grab store-bought bars in the morning until I realized how easy and cheap this is to make.

This is my weekday lifesaver – full of fiber, protein, and natural sweetness from overripe bananas.

Ingredients (serves 2):

1 overripe banana (mashed), 1 cup rolled oats, 1 cup milk (any type), 2 tbsp peanut butter, 1 tbsp chia seeds, ½ tsp cinnamon, ½ tsp vanilla extract, pinch of salt.

Steps:

1. In a jar, mash the banana. Stir in oats, milk, peanut butter, chia, cinnamon, vanilla, and salt.
2. Mix well, seal, and refrigerate overnight (or at least 4 hours).
3. In the morning, give it a good stir and top with chopped nuts or cocoa nibs.

Pro tip: Make a few jars ahead. They last 3–4 days in the fridge. Kids love it cold, but you can warm it too.

7) Banana Oatmeal Breakfast Cookies

Think cookies for breakfast? Absolutely – these are chewy, naturally sweet, and made with nothing you can’t pronounce.

Ingredients (makes 10 cookies):

2 overripe bananas (mashed), 1½ cups oats, 1 tbsp honey, 2 tbsp nut butter, 1 tsp cinnamon, ¼ cup raisins or dark chocolate chips, pinch of salt.

Steps:

1. Preheat oven to 180°C (350°F).
2. Combine all ingredients in a bowl. Stir until mixture clumps together.
3. Scoop onto parchment-lined tray, flatten slightly.
4. Bake 10–12 mins or until edges are golden. Cool before eating.

Tip: Add shredded coconut or chopped almonds for texture. These keep well in a jar for 4–5 days.

8) Frozen Banana Yogurt Bites

The kind of snack my kid grabs faster than I can freeze them. Healthy, cold, and great for hot days.

Ingredients (makes 12 bites):

2 ripe bananas, ½ cup Greek yogurt, 1 tbsp peanut butter, 1 tsp cocoa powder (optional).

Steps:

1. Slice bananas into ½-inch rounds.
2. Mix yogurt, peanut butter, and cocoa in a bowl.
3. Dip banana slices in yogurt mixture and place on parchment-lined tray.
4. Freeze for at least 2 hours. Store in freezer-safe box.

Note: These taste like little ice-cream bites – creamy yet guilt-free. Perfect post-dinner snack.

9) Banana Lentil Muffins (high-protein twist)

Sounds weird, but trust me – these are hearty, moist, and make a smart snack for kids and adults. The lentils add protein without changing the banana flavor.

Ingredients (makes 12 muffins):

1 cup cooked red lentils (drained well), 2 overripe bananas, 2 eggs, ½ cup rolled oats, ½ tsp baking soda, 1 tsp vanilla, 1 tbsp honey, 2 tbsp olive oil, pinch of salt, ½ tsp cinnamon.

Steps:

1. Blend all ingredients until smooth.
2. Pour into muffin tin lined with paper cups.
3. Bake at 180°C (350°F) for 18–20 minutes or until tops spring back.
4. Cool fully before removing.

Why it works: Lentils bulk up the texture while bananas keep it moist. Great for breakfast-on-the-go.

10) Banana Coconut Energy Balls

If your afternoon slump hits hard, this little recipe will save you. It’s chewy, tropical, and naturally sweet.

Ingredients (makes 10–12 balls):

1 mashed overripe banana, 1 cup oats, ½ cup shredded coconut, 2 tbsp almond butter, 1 tbsp honey, ½ tsp vanilla, pinch of sea salt.

Steps:

1. Mix all ingredients until they form a dough-like texture.
2. Roll into small balls.
3. Refrigerate 30 mins before eating. Store up to 5 days in fridge.

Tip: Roll them in extra coconut for a prettier finish. Great for lunchboxes or quick pre-workout bites.

11) Baked Banana French Toast Cups

These are weekend gold. You get that cozy French toast vibe without standing by the stove.

Ingredients (makes 6 cups):

2 overripe bananas (mashed), 4 slices whole-grain bread (torn into cubes), 2 eggs, ¾ cup milk, 1 tsp cinnamon, 1 tsp vanilla, pinch of salt, and 1 tbsp honey.

Steps:

1. Grease a muffin pan lightly.
2. In a large bowl, whisk eggs, milk, mashed banana, vanilla, cinnamon, salt, and honey.
3. Toss in the bread cubes until they soak up the mixture.
4. Spoon into muffin cups, pressing gently.
5. Bake at 180°C (350°F) for 20–25 minutes, until golden on top.

Pro tip: Serve warm with a spoon of yogurt or a drizzle of warm nut butter. It’s like dessert for breakfast – minus the guilt.

12) Banana Sweet Potato Waffles

Waffles that don’t need sugar – because ripe bananas and sweet potatoes do the job naturally. These taste incredible and freeze beautifully.

Ingredients (makes 4 waffles):

1 cup mashed cooked sweet potato, 1 overripe banana, 2 eggs, 1 cup rolled oats (blended into flour), ½ tsp baking powder, 1 tsp cinnamon, ½ cup milk, pinch of salt.

Steps:

1. Blend all ingredients until smooth. Let the batter rest for 5–10 minutes.
2. Preheat waffle iron; grease lightly.
3. Cook waffles 4 to 5 minutes or until crisp outside.
4. Serve with yogurt, chopped nuts, or fresh fruit.

Note: Add a scoop of vanilla protein powder for extra staying power. Great post-workout breakfast or after-school snack.

13) Thai-Style Banana Coconut Soup

This one surprises everyone. It’s light, comforting, and just the right blend of sweet and savory – a totally new use for overripe bananas.

Ingredients (serves 2):

1 overripe banana, 1 cup light coconut milk, 1 cup vegetable broth, 1 small piece of ginger (grated), 1 tsp lime juice, pinch of chili flakes, salt to taste.

Steps:

1. In a saucepan, warm coconut milk and broth.
2. Add grated ginger and simmer for 3–4 minutes.
3. Mash banana and whisk it into the soup. Simmer for another 2–3 minutes.
4. Stir in lime juice and salt. Garnish with chili flakes or toasted coconut.

Tip: Keep the banana slightly chunky if you like texture. This pairs well with grilled fish or brown rice.

14) Banana Chia Pudding with Almond Crunch

You can prep this in five minutes at night and wake up to breakfast ready. It’s creamy, filling, and naturally sweet.

Ingredients (serves 2):

1 overripe banana (mashed), 2 tbsp chia seeds, ¾ cup milk, ½ tsp vanilla extract, pinch of cinnamon, handful of chopped almonds.

Steps:

1. Mash banana in a jar. Add chia, milk, vanilla, and cinnamon.
2. Stir well and refrigerate overnight (or at least 4 hours).
3. In the morning, stir again and top with almonds for crunch.

Pro tip: Add cocoa powder for a chocolate version or swirl in peanut butter before chilling. Simple, clean, and satisfying.

Final Thoughts

If there’s one thing I’ve learned from playing around with overripe banana recipes, it’s that food waste is often just missed opportunity.

Those brown-spotted bananas are powerhouses – naturally sweet, full of potassium, and capable of turning into everything from curry to breakfast bars.

You don’t need a fancy mixer or chef’s apron, just curiosity and a bit of trust in the process.

Next time you see soft bananas on the counter, don’t toss them. Turn them into something that fuels your day – and maybe impresses the kids while you’re at it.