Top 14 Delicious Banana Recipes You Can Make with Leftover Bananas After Tết That You Might Not Know About

Ingredients:

• Large bananas: 10 pieces
• Grated coconut: 250g
• Roasted peanuts (crushed): 50g
• Water: 250ml
• A pinch of salt, tapioca starch or arrowroot powder

Instructions:

• Step 1: Combine 200g of grated coconut and 250ml of water in a blender. Extract the coconut milk, add a little sugar and salt, then simmer on low heat. Once the mixture starts to boil, dissolve a small amount of tapioca starch or arrowroot powder in water and gradually pour it into the coconut milk, stirring constantly until it thickens. Set aside to cool.
• Step 2: Peel the bananas, remove the strings, and place them in a plastic bag. Flatten the bananas and cut them in half. Coat the bananas with the cooled coconut mixture, sprinkle with crushed peanuts and grated coconut, then wrap them in the bag. Finally, freeze the bananas for 4-5 hours before enjoying.

Ingredients:

• Medium ripe bananas: 2
• Egg: 1
• Breadcrumbs

Instructions:

• Step 1: Peel the bananas, remove any strings, and cut them into pieces about 5-7 cm in length. Crack the egg into a bowl and beat it until smooth.
• Step 2: Dip each banana piece into the egg, then coat them with breadcrumbs. Repeat the process by dipping the bananas back into the egg and then rolling them in breadcrumbs again for a thicker layer. Heat enough oil in a pan to submerge the bananas and cook on medium heat. Fry the bananas until they turn golden brown and crispy, then remove them and place them on a plate lined with paper towels to absorb excess oil.

This easy-to-make, aromatic snack is a delightful treat, especially loved by kids. You can use leftover bananas from Tết offerings to create a fun and tasty snack for the whole family.

Ingredients:

• 20 ripe bananas
• 100g white sugar
• 100g grated coconut
• 1 small piece of ginger

Instructions:

• Step 1: Choose ripe bananas, slice them lengthwise or leave them whole according to your preference.
• Step 2: Dry the bananas in the sun. To speed up the drying process, place them under direct sunlight and leave them for several days. Make sure to place the bananas in a well-ventilated area to avoid insects.
• Step 3: Once the bananas have dried and turned brown, heat a pan, add a little water, crushed ginger, and sugar (adjust the sugar based on your preferred sweetness level). Stir the mixture until the sugar dissolves. Let it simmer on medium heat until it reaches a syrupy consistency. Add the bananas and grated coconut, stir gently to coat the bananas evenly with the syrup. Continue to stir until the bananas are beautifully golden, then remove from heat. Let the bananas cool, then store them in a jar for later use.

This steamed banana cake with coconut milk offers a perfect balance of soft banana flavor and rich coconut cream—a delightful treat!

Ingredients:

• 10 ripe bananas
• 1kg grated coconut
• 250g tapioca starch
• 100g rice flour (or substitute with all-purpose flour)
• Roasted sesame seeds
• 1 vanilla extract
• Salt, sugar, and other seasonings
• Tools: Rice cooker, mixing bowl, spoon, etc.

Instructions:

• Step 1: Prepare the bananas: Peel the bananas, slice them into thin rounds about 1 cm thick, and place them in a bowl. Add about 3 tablespoons of sugar and mix well. Let them sit for 20 minutes to allow the sugar to soak in. For the coconut, squeeze 400ml of warm water into the grated coconut to extract the milk.
• Step 2: Prepare the batter: In a mixing bowl, combine the tapioca starch, rice flour, 1 teaspoon of salt, sugar, and vanilla extract. Gradually add 3 cups of water, stirring well until the mixture is smooth. Add the sugar-soaked bananas and gently fold them into the mixture.
• Step 3: Steam the cake: Grease the rice cooker pot with a little oil. Pour in the banana mixture, ensuring the layer is about 4-5 cm thick. Set the rice cooker to cook for about 10 minutes, then switch to the warm setting for 2 minutes. Repeat this process for 3 cycles, until the cake is fully steamed. Check the cake by inserting a toothpick—if it comes out clean, the cake is ready. If not, continue steaming.
• Step 4: Prepare the coconut sauce: Mix the coconut milk with sugar and 2 tablespoons of tapioca starch, then add 1 cup of water. Heat the mixture on the stove until it thickens. Serve the steamed banana cake with the coconut sauce, topping it with roasted sesame seeds for added flavor.

Ingredients:

• 710g fresh milk
• 110g sugar
• 900g ripe Siam bananas
• 410g sandwich bread
• 60g all-purpose flour
• 50g whipping cream
• 1 teaspoon powdered sugar
• Tools: Oven, mixing bowls, sifter, spoon, etc.

Instructions:

• Step 1: Prepare the bananas: Peel the Siam bananas and slice them into 3mm thick rounds. Place the banana slices in a container and mix with 110g sugar. Refrigerate overnight to allow the bananas to soak in the sugar.
• Step 2: Prepare the cake mixture: After the bananas have soaked overnight, drain the excess syrup into a separate bowl. In a large mixing bowl, combine the fresh milk, torn sandwich bread, whipping cream, and the banana syrup. Sift the flour into the bowl and stir everything together until you have a smooth, thick batter. Grease the cake pan with oil, and start by layering the batter followed by a layer of banana slices. Repeat the layering until all ingredients are used up. Finish with a layer of butter on top, then set aside for baking.
• Step 3: Bake the cake: Preheat the oven. Place the cake in the oven at 150°C for the first 15 minutes, then reduce the temperature to 125°C and continue baking for 45-60 minutes. Once the cake is done, turn off the oven and let it rest inside for 30-45 minutes to cool. Afterward, remove the cake, slice it into bite-sized pieces, dust with powdered sugar, and serve with a hot cup of tea for a delicious treat.

Soft and fragrant banana cupcakes topped with a tangy-sweet frosting infused with vanilla are the perfect treat to enjoy with a warm cup of tea on a cold winter afternoon. If you have overripe bananas and don't know what to do with them, try making these cupcakes!

Ingredients:

• Cupcake batter: 2 ripe bananas, 110g sour cream (or plain yogurt if sour cream is unavailable), 2 eggs, 1 lemon, a dash of vanilla, a pinch of salt, 135g sugar, 90ml vegetable oil, 180g all-purpose flour, 7g baking powder.
• Frosting: 68g white chocolate, 90g cream cheese, 22g butter, 50g.

Instructions:

• Step 1: Mix the sour cream and mash the bananas. Combine the bananas and sour cream, then sift in the baking powder and half the flour, adding a pinch of salt. Stir until smooth.
• Step 2: Add a little vanilla and beat the eggs, then gradually mix the eggs into the banana mixture while stirring. Continue mixing until well incorporated, then add the sugar. Stir well and gradually add the vegetable oil. Next, add the remaining flour in batches, mixing thoroughly.
• Step 3: Mix the batter well, then pour it into cupcake pans. Bake in a preheated oven at 170°C for about 30 minutes.
• Step 4: Softening the butter at room temperature, beat it until pale yellow. Quickly melt the white chocolate in the microwave, then combine the melted chocolate with the butter, cream cheese, sour cream, and a touch of vanilla. Mix well, then refrigerate the frosting for a while.
• Step 5: Since the cupcakes will rise while baking, be sure not to overfill the cupcake pans. Once baked, frost the cupcakes and refrigerate for a bit. For decoration, add a wild strawberry on top for a beautiful finishing touch.

Muffins, also known as quick breads, are a popular treat in Europe and especially in the United States. Banana muffins come in many variations. However, Mytour will show you a simple method to make them without using an oven, with the ingredients and steps below.

Ingredients:

• 200g all-purpose flour
• 10g baking powder
• 500g baking soda
• 2 or 3 eggs
• 100g brown sugar
• 100g vegetable oil
• Salt
• 4 ripe bananas, mashed

Instructions:

• Step 1: Start by preheating your steamer. Sift the flour to ensure it's smooth. Mix the flour, baking powder, and baking soda together.
• Step 2: In a separate bowl, beat 3 eggs until the mixture turns pale yellow, then beat a little faster until the mixture turns creamy.
• Step 3: Add the mashed bananas and salt to the egg mixture, then use an electric mixer on high speed.
• Step 4: Once the mixture is well combined, add the flour mixture and stir using a whisk. Then, add some vegetable oil and mix again.
• Step 5: Pour the batter into cupcake molds lined with parchment paper. Steam the muffins for about 15 minutes, or until a skewer inserted comes out clean. Your banana muffins are ready to serve.

Honey Banana Snack is a delicious treat, especially for kids who love crispy, sweet snacks. These honey-coated banana slices are crispy, flavorful, and incredibly easy to make. It’s a great addition to your family snack list and an excellent way to use up leftover bananas after the holidays.

Ingredients:

• 5 green bananas
• 30g honey
• 5g roasted sesame seeds
• 10g unsalted butter
• 100ml vegetable oil
• Pinch of salt

Instructions:

• Step 1: Prepare the bananas by cutting off the ends and peeling off the green skin using a knife. Slice the bananas into thin rounds, about 0.5 cm thick. Soak the banana slices in water mixed with half a tablespoon of salt for 30 minutes. Drain and set aside to remove excess water.
• Step 2: Heat a pan with 100ml vegetable oil over medium heat. Once hot, add the banana slices and fry until golden and crispy. Remove and drain excess oil.
• Step 3: In another pan, melt 10g of butter. Add 30g of honey and stir until it starts to bubble. Add the fried banana slices to the pan and toss gently for 1-2 minutes, coating the bananas evenly in the honey. Sprinkle roasted sesame seeds over the bananas and toss for another minute, then turn off the heat and transfer to a plate.

If you're a fan of sweets, especially classic desserts like banana sweet soup, you can't miss this delicious and creamy treat. The sweet banana flavor combined with the richness of coconut milk creates an irresistible dish.

Ingredients:

• 500g ripe bananas (preferably green bananas)
• 30g tapioca pearls
• 30g potato starch
• 170g sugar
• 400ml coconut milk
• 100g peanuts
• Pinch of salt

Instructions:

• Step 1: Prepare the ingredients: Soak the tapioca pearls and potato starch in water for about 2 hours to let them swell. Peel the bananas, then cut them diagonally into small bite-sized pieces. Place the banana slices in a bowl, sprinkle with 50g of sugar, and a pinch of salt. Let them sit for 15 minutes to allow the sugar to soak in. Meanwhile, heat a pan and dry-roast the peanuts on low heat for about 15 minutes, stirring regularly until the skins crack and the peanuts turn golden. Remove from heat, let them cool, and then remove the shells. Crush the peanuts lightly using a pestle and mortar.
• Step 2: Cook the sweet soup: In a pot, add 700ml of water and bring it to a simmer. Once it starts to bubble, add the coconut milk and the marinated bananas. Stir well and cook over medium heat for about 5 minutes until the bananas are about 70% cooked. Then add the soaked tapioca pearls, potato starch, and 120g of sugar. Continue cooking for another 10 minutes until the tapioca pearls and potato starch are tender and soft. Finally, scoop the banana coconut soup into bowls and sprinkle with the crushed peanuts before serving. Enjoy!

Power up with this delicious banana smoothie, a simple yet nutritious drink that not only boosts your energy but also improves your skin. Packed with vitamins A and C, it helps enhance digestion and better nutrient absorption. This smoothie is also a great option for those looking to shed some pounds, as these vitamins aid in fat burning and prevent the formation of excess fat after the holiday season.

Ingredients:

• 2 ripe bananas
• 100ml unsweetened milk
• 3 teaspoons condensed milk
• 1 tablespoon sugar
• Ice cubes

Instructions:

• Step 1: Prepare the bananas: Wash the bananas thoroughly, peel them, and set them aside on a plate.
• Step 2: Blend the smoothie: In a blender, add some crushed ice, the two bananas, 1 tablespoon of sugar, 3 teaspoons of condensed milk, and 100ml of unsweetened milk. Blend everything for 3-5 minutes until smooth. Pour the mixture into a glass and enjoy!

Try swapping the traditional flavor of sponge cake for a delightful banana chocolate sponge cake. The natural richness of the sponge cake blends perfectly with the aroma of bananas, and the subtle bitterness of chocolate adds an extra layer of flavor. This is definitely a recipe worth experimenting with!

Ingredients:

• 100g all-purpose flour
• 15g unsweetened cocoa powder
• 5g baking powder (about 1 teaspoon)
• 7g vanilla powder (about 1 teaspoon)
• 20g cornstarch
• 4 ripe bananas
• 6 eggs
• 30ml unsweetened milk

Instructions:

• Step 1: Mash the bananas: Peel and remove the fibers from 2 bananas, then slice them and place in a bowl. Use a fork or whisk to mash the bananas until smooth.
• Step 2: Whisk the eggs: In a new bowl, crack 6 eggs and add 1/4 teaspoon of salt. Place the bowl in a larger bowl of hot water. Use a hand mixer on low speed to combine the eggs, then gradually add 120g of sugar in 3 portions, mixing each time for about 30 seconds until the sugar dissolves. Increase the mixer speed to high once the last portion of sugar is added, and continue whisking until the mixture thickens and turns pale yellow.
• Step 3: Prepare the dry ingredients: In a separate bowl, combine 100g of flour, 15g of cocoa powder, 20g of cornstarch, 5g of baking powder, and 7g of vanilla powder. Mix them well.
• Step 4: Combine the batter: Sift the dry ingredients into the egg mixture. Gently fold the ingredients from the bottom upwards, pushing the heavier ingredients to the top and gently folding over. Continue folding until the batter is smooth. Next, add the mashed bananas to the bowl, along with 2 tablespoons of oil, 2 tablespoons of unsweetened milk, and a small portion of the flour mixture. Mix well, then add the banana mixture back into the flour batter and gently fold until combined.
• Step 5: Pour the batter into the pan: Grease the cake pan lightly with oil or line it with parchment paper. Pour the batter into the pan and smooth the surface. Finally, slice the remaining bananas and arrange them on top of the batter.
• Step 6: Bake the cake: Preheat the oven to 200°C (392°F) for 15 minutes. Once the temperature is stable, place the cake in the bottom rack and bake at 175°C (347°F) for 40 minutes with convection heat. When done, open the oven door slightly for 10 minutes before removing the cake.

Ingredients:

• Plantain or Cavendish bananas
• 200g rice flour
• 100g all-purpose flour
• 250ml coconut milk
• 170ml cold water
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 30g sugar

Instructions:

• Step 1: Peel the bananas and cut them in half. Wrap them in plastic wrap.
• Step 2: Gently press down on the bananas with your hands.
• Step 3: In a bowl, mix the rice flour, all-purpose flour, lemon juice, cold water, salt, coconut milk, and sugar.
• Step 4: Heat oil in a pan. Once the oil is hot, dip the banana pieces into the batter and fry them in the oil over medium heat. When the bananas turn golden, remove them from the pan, dip them again into the batter, and fry again. Once the bananas are golden and crispy, remove them from the pan and place them on a paper towel to absorb excess oil. Serve with chili sauce for a perfect pairing.

Ingredients:

• 5-6 ripe bananas, peeled
• 500g sticky rice
• 370ml cold water
• 200g coconut milk
• 1/2 teaspoon salt
• 50g sugar
• Roasted peanuts, crushed
• 2 pandan leaves

Instructions:

• Step 1: Cook the sticky rice: Soak the sticky rice for a few hours, then rinse it thoroughly. Add it to a rice cooker along with cold water, salt, coconut milk, and pandan leaves. Cook until the rice is soft. Once cooked, stir in the sugar and set the cooker for an additional 5-7 minutes to finish cooking. The rice should be slightly sticky and moist.
• Step 2: Wrap the banana: Lay a piece of plastic wrap on a flat surface, then place a banana leaf on top. Spread a thin layer of sticky rice on the leaf, then place a banana in the center. Carefully wrap the sticky rice around the banana, ensuring it's fully encased. Repeat this process with the remaining bananas and arrange them on a tray.
• Step 3: Grill the bananas: Preheat the oven to 250°C (482°F). Place the wrapped bananas on a baking tray and bake for 20-23 minutes. Be careful not to overbake, as the rice may dry out. Once done, remove the bananas from the oven, slice them into bite-sized pieces, drizzle with coconut milk, and sprinkle with crushed peanuts before serving.

Ingredients:

• 5 ripe bananas
• 1 egg
• 50ml coconut milk
• 25g sugar (approximately 1.5 tbsp condensed milk)
• 80g all-purpose flour
• 20ml water
• A pinch of salt
• Shredded dried coconut
• A little cornstarch

Instructions:

• Step 1. Make the coconut sauce: In a saucepan, combine the sugar and coconut milk and bring to a boil. Mix a small amount of cornstarch with 20ml water and add it to the boiling coconut milk, stirring quickly to thicken the sauce.
• Step 2. Prepare the batter: In a mixing bowl, whisk together the egg, condensed milk, coconut milk, salt, and flour to create a slightly thick batter.
• Step 3. Fry the bananas: Peel the bananas, removing any strings. Dip each banana into the batter and roll it in shredded coconut. Heat oil in a frying pan over medium heat and fry the coated bananas until golden and crispy. Once done, remove the bananas and place them on a paper towel to absorb excess oil. Serve the bananas hot, drizzled with the thick coconut sauce.