My little guy asks me to buy lots of bananas, and then he doesn’t eat them. Sound familiar? I’m repeatedly left with overripe bananas and instead of always making banana chocolate chip muffins, I’ve had to figure out a few new ways to use them, healthy ways!
Here are the three recipes we use at home when we have overripe bananas:
Banana Blender pancakes = 1 banana
Chocolaty Chia & Oat Pudding = 1 banana
Banana Chocolate Chip Muffins = 3 bananas
The printable recipes are available below!
With Love,
Julie
Baked Blender pancakes and bake a large batch in the oven all at once
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Makes about 8-10, 2.5” pancakes.
Author: Julie
Serves: 8-10
Ingredients
- 1 ripe banana, mashed
- 1 egg
- ½ cup natural peanut butter
- ¼ tsp baking soda
- 1 tbsp vanilla extract
- 2 tbsp honey
- Pinch salt
- ¼ cup mini chocolate chips or 12-24 fresh blueberries
- 1-2 tbsp hemp hearts
Instructions
- Preheat oven to 375°F.
- Add all ingredients up until chocolate chips in a blender. Process until ingredients are well blended.
- Scoop batter on to a parchment-lined baking sheet into round circles about 2.5” in diameter.
- Top with chocolate chips (or blueberries, if using) and a sprinkle of hemp hearts.
- Bake for 8-10 minutes on the middle oven rack, until the edges are slightly golden brown.
- Tip: If you want to freeze these for use another time, make sure you re-heat them in the oven or toaster oven as they will not stay together in an upright toaster.
Chocolaty chia seed and oat pudding in little mason jars and store in your fridge overnight for a grab-and-go breakfast
Makes 4, ¾ cup servings.
Author: Julie
Serves: 4
Ingredients
- 1 ripe banana
- 2 tbsp cacao powder
- 2 tbsp maple syrup (optional)
- 2 tbsp water
- ½ cup rolled oats
- 3 tbsp chia seeds
- 1.5 cups full-fat dairy or coconut milk
Instructions
- In a bowl, mash the banana with the cacao, maple syrup (if using), and water until it forms a smooth paste.
- Stir in the oats and chia seeds, and then the milk, stirring continuously until combined.
- Separate among four small mason jars and place in the fridge overnight.
- Serve topped with berries, nuts, shaved coconut and yogurt.
Make these Super Moist Banana Chocolate Chip Muffins
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Moist and not too sweet, my banana-chocolate chip muffins are tasty for breakfast, dessert, or a snack.
Author: Julie
Serves: 12
Ingredients
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- ½ cup oil
- 3 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon vanilla extract
- ⅓ cup Chocolate chips or blueberries
Instructions
- Preheat oven to 350 degrees F. Line muffin tin with paper muffin cups.
- Sift together the flour, baking soda, cinnamon, salt and set aside. Beat bananas, sugar and eggs in your stand mixer, on medium speed, until light and fluffy, about 4 minutes. Drizzle in oil. Add sour cream and vanilla until combined. Fold in chocolate chips. Pour into a lined muffin tins and bake for about 18-20 minutes, or until a skewer or toothpick inserted into the muffins comes out clean (with just crumbs).
