Microphone Cake Pops:


  • 12 mini ice cream cones
  • 1/2 cup dark chocolate chips, melted
  • 1/2 cup cream cheese frosting
  • 3 1/2 cup crumbled leftover banana bread
  • 2/3 cup silver sprinkles


Dip 1/2-inch of the bottom of each mini ice cream cones in chocolate, shaking off excess. Place on baking sheet lined with parchment paper. Place in freezer for 5 minutes, or until set.

Meanwhile add frosting to crumbled banana bread. Beat with hand mixer on medium speed just until combined.

Roll mixture into 12 1 1/4-inch balls. Roll each ball in sprinkles until evenly coated. Place in dipped cones to resemble microphones.

Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 12

Honey-Pecan Banana Oats:


  • 3 whole bananas, divided
  • 1/2 cup Water
  • 1 1/2 cup Milk
  • 1 cup Oats
  • 1 pinch Salt
  • 2 Tbsp. Honey
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Ground Cinnamon
  • 1/3 cup chopped Toasted Pecans


Pour water into saucepan set over medium-high heat; bring to boil. Stir in milk. When mixture comes to simmer, stir in oats and salt.

Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until tender and thickened. Cover and let stand for 2 minutes.

Stir in honey, vanilla and cinnamon. Mash 2 bananas and stir into oatmeal.

Divide oatmeal among 4 bowls. Slice remaining banana and arrange over top; sprinkle with pecans.

Prep Time: 10 minutes
Total Time: 20 minutes
Cook Time: 7 minutes
Servings: 4

Moist Gluten-Free Banana Breakfast Cookies:


  • 2 cups gluten-free quick cooking oats
  • 1 cup almond or cashew butter
  • 2 ripe bananas, mashed
  • 3 Tbsp. maple syrup
  • 1/2 cup finely chopped almonds
  • 2 Tbsp. flax seeds
  • 2 Tbsp. sunflower seeds
  • 1/2 tsp. salt


Preheat oven to 325°F. Mix together oats, almond butter, bananas, maple syrup, almonds, flax seeds, sunflower seeds and salt.

Drop 2 tablespoonfuls onto parchment paper¬¬–lined baking sheet; gently press each cookie to flatten.

Bake for 10 minutes or until just set; cool completely on baking pan. Store in airtight container for up to 2 days or freeze for up to 2 weeks.

Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 8

Frozen Banana Bites:


  • 1 cup peanut butter
  • 4 bananas, sliced into 1-inch rounds
  • 8 (1 ounce) squares semisweet chocolate
  • 1 tablespoon shortening
  • 1/3 cup toffee baking bits


Cover a baking sheet with waxed paper.

Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight.

Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Cover another baking sheet with waxed paper.

Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.

Prep Time: 30 minutes
Cook Time: 1 h 45 minutes
Ready In: 2 h 15 minutes

Peanut Butter Banana Smoothie:


  • 2 bananas, broken into chunks
  • 2 cups milk
  • 1/2 cup peanut butter


Place bananas, milk, peanut butter, honey, and ice cubes in a blender; blend until smooth, about 30 seconds.

Prep Time: 5 minutes
Ready In: 5 minutes

Banana Bread:


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 1 cup white sugar
  • 2 eggs, beaten
  • 1/4 cup butter, melted
  • 3 bananas, mashed


Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).

In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Prep Time: 15 minutes
Cook Time: 1 hour
Ready In:1 h 15 minutes

Nutella and Banana on Challah:


  • ¼ c. chocolate hazelnut spread (Nutella)
  • 2 tbsp. salted almonds
  • 1 large ripe banana


Prepare grill or heat grill pan for direct grilling on medium.

Spread 1 tablespoon chocolate spread on one side of each slice of bread. Sprinkle with almonds, pressing gently to adhere. Arrange banana on 2 bread slices. Top with remaining 2 bread slices, spread side down.

Place sandwiches on hot grill grate. Place heavy 12-inch skillet on top of sandwiches, pressing down gently. Grill 5 to 6 minutes or until grill marks appear, turning over once. Cut into halves; serve immediately.

Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4

3-Ingredient Banana Pancakes:


  • 2 very ripe large bananas
  • 3 large eggs
  • 3/4 c. self-rising flour


In blender, puree bananas until smooth. Add eggs; pulse until combined. Pulse in flour until just incorporated.

Lightly grease griddle or nonstick 12-inch skillet; heat on medium 1 minute.

Drop batter onto hot griddle as directed below. Cook pancakes 2 to 3 minutes or until bubbles start to form and edges look dry. With spatula, turn; cook 1 to 2 minutes more until puffy and underside is golden brown (keep warm on cookie sheet in 225 degree F oven).

For each bunny: Drop 1/4 cup batter for body, 2 tablespoons batter for head, 1 tablespoon batter in oval shape for each foot and 1 tablespoon batter in elongated shape for each ear. Arrange on plate.

Garnish with whipped cream and shredded coconut for tail and banana slices and mini chocolate chips for feet.

Servings: 4

(Collected from various websites)