Top 10 Best Banana Desserts Made with Ripe Bananas

Ingredients:

• 10 ripe bananas
• 1 kg grated coconut
• 260g tapioca starch
• 100g rice flour (can be substituted with wheat flour)
• 300ml coconut milk
• 1 vanilla pod
• 10g toasted sesame seeds
• 50g sugar, a pinch of salt

Instructions:

• Prepare the ingredients:
  • Peel the bananas and slice them into thin rounds (about 1 cm). Place them in a bowl, add about 3 tablespoons of sugar, and mix well. Let it sit for 20 minutes to allow the sugar to absorb into the bananas.
  • Grate the coconut and extract the juice by mixing it with 400ml warm water.
• Make the dough for the cake:
  • In a bowl, combine 250g tapioca starch, 100g rice flour, 1 teaspoon of salt, 50g sugar, and 1 vanilla pod. Gradually add about two cups of water to make a smooth mixture.
  • Mix thoroughly, then gently fold in the banana slices that have been soaking in sugar.
• Steam the cake using a rice cooker:
  • Lightly grease the bottom of the rice cooker with oil to prevent the cake from sticking. Pour in the banana mixture, about 4-5 cm thick, to ensure even cooking.
  • Set the rice cooker to the cook setting for about 10 minutes, then switch to the keep-warm setting for 2 minutes. Repeat this process about 3 times until the cake is fully cooked.
  • To check if the cake is done, insert a toothpick—if it comes out clean, the cake is ready. If not, continue steaming.
• Make the coconut syrup:
  • Combine 300ml of coconut milk with sugar and 10g tapioca starch, adding a bit of water. Heat on the stove until it thickens.
  • When serving, drizzle the syrup over the cake and sprinkle with toasted sesame seeds for an extra touch!

Ingredients:

• 4 ripe bananas
• 50g mozzarella cheese
• 150g glutinous rice flour
• 25ml sweetened condensed milk
• 50g white sesame seeds
• 1/2 cup cooking oil

Instructions:

• Make the banana dough:
  • First, peel the bananas and mash them in a bowl. Add 25ml of sweetened condensed milk and mix well.
  • Next, add 150g of glutinous rice flour to the mixture and knead it until you form a soft, smooth dough.
• Stuff and shape the cakes:
  • Cut the mozzarella cheese into small pieces.
  • Divide the dough into small, equal portions and flatten each piece. Place a small amount of cheese in the center, then fold the dough around it and roll into a ball. Continue until all the dough and cheese are used up.
• Coat with sesame seeds and fry:
  • Brush each ball with a little water, then roll it in the sesame seeds, pressing gently to flatten (or leave it round if preferred).
  • Heat oil in a pan over medium heat. Once hot, fry the cakes until golden and crispy on both sides, turning occasionally to avoid burning.

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, bowl, sieve, chopsticks, spoon, etc.

Instructions:

• Prepare the bananas:
  • Peel the Siam bananas and slice them into 3mm thick rounds.
  • Place the banana slices in a bowl, sprinkle with 110g sugar, and refrigerate overnight to let the bananas absorb the sugar.
• Prepare the cake mixture:
  • After the bananas have soaked, drain the syrup into a bowl.
  • In a large bowl, mix together the fresh milk, torn-up sandwich bread, whipping cream, and the banana syrup.
  • Next, sift the flour into the bowl and mix until smooth and thick.
  • Grease a baking dish with oil. Spread a thin layer of the flour mixture on the bottom, then add a layer of the marinated bananas. Repeat the layers until all ingredients are used up.
  • Finish with a layer of butter on top and place in the oven to bake.
• Bake the cake:
  • Preheat the oven and bake the cake at 150°C for the first 15 minutes, then reduce the temperature to 125°C and continue baking for 45-60 minutes.
  • Turn off the oven and let the cake rest inside for 30-45 minutes to cool.
  • Once cooled, remove the cake from the oven, slice it into bite-sized pieces, dust with powdered sugar for decoration, and enjoy. This banana cake pairs wonderfully with a hot cup of tea!

Ingredients:

• 3 ripe bananas
• 1 small pineapple (peeled, cored, and sliced into thin rounds)
• 550ml soy milk
• 210g all-purpose flour
• 8g baking powder
• Salt
• Vegetable oil

Instructions:

• Prepare the ingredients:
  • Peel the bananas and mash them with a spoon.
  • Blend the mashed bananas and soy milk together in a blender until smooth, then transfer the mixture to a bowl. Add the flour and baking powder, and stir until the batter is smooth and thick. Slice the pineapple into 1.5-2cm thick rounds.
• Fry the pancakes:
  • Heat oil in a pan over medium heat. Once the oil is hot, add the pineapple slices and fry on both sides until golden. Then, pour the pancake batter in the center of each pineapple slice, using low heat to cook the pancakes.
  • Be sure to add only a small amount of batter to each pineapple ring. Flip the pancakes every 2 minutes to ensure even cooking, continuing until all the batter is used up.
  • Serve the pancakes stacked on a plate. For an extra touch, drizzle honey over the pancakes, allowing it to cascade down the layers for a beautiful presentation.

Ingredients:

• 220g all-purpose flour
• 10g sugar
• 1 ripe banana
• 2g dry yeast
• 1 egg
• Vegetable oil
• Toasted sesame seeds

Instructions:

• Prepare the ingredients:
  • Peel the banana, slice it, and blend it with the egg and sugar until smooth.
  • Pour the blended banana mixture into a bowl, then add flour and yeast. Mix well until the dough is soft and smooth without sticking to your hands.
• Shape the cakes:
  • Roll the dough into a thin sheet and use a cutter to create small round cakes. Arrange the cakes on a tray.
  • Dip a chopstick in water, then in the toasted sesame seeds. Gently press the chopstick onto the surface of each cake to coat it with sesame seeds. Repeat this for all the cakes. Cover the tray with a cloth and let the cakes rise for about 50 minutes.
• Fry the cakes:
  • Brush a thin layer of oil in a frying pan and heat it. Fry the cakes over low heat until they are golden brown and crisp on both sides.

Ingredients:

• 4 bananas
• 2 eggs
• 1 teaspoon vanilla extract, 1/2 teaspoon olive oil
• 1 tablespoon honey
• 100g quick oats
• 100ml milk
• 1 teaspoon cinnamon powder
• 1 teaspoon cocoa powder
• 1/2 teaspoon baking powder

Instructions:

• Step 1: Peel 3 bananas and cut them into bite-sized pieces.
• Step 2: Add 1/2 teaspoon vanilla extract, 1 tablespoon cinnamon powder, and 1/2 teaspoon olive oil to the banana slices, mixing well. Then, add 3 full tablespoons of oats and stir.
• Step 3: Mix in 1 teaspoon baking powder, 1 tablespoon honey for sweetness, and 1 teaspoon cocoa powder. Pour the batter into a baking dish.
• Step 4: Slice the remaining banana and arrange the slices in a spiral pattern, pressing them into the batter. Preheat the oven to 180°C (350°F) and bake for about 20 minutes or until the cake is golden brown and cooked through.

Ingredients:

• 3 ripe bananas
• 40g all-purpose flour
• 3 eggs
• 30ml unsweetened milk
• 300ml sweetened milk
• 50g cornstarch
• Seasonings: sugar, cooking oil

Instructions:

Prepare the banana mixture:

• Peel and mash the bananas, then mix them with 300ml sweetened milk, 50g cornstarch, and 3 tablespoons of sugar until smooth.

Cook the banana mixture:

• Cook the banana mixture on the stove until it thickens, then transfer it to a bowl. Cover with plastic wrap and refrigerate for 1-2 hours to cool.

Separate the egg whites and yolks:

• Separate the egg whites and yolks into two separate bowls.

Whip the eggs with flour:

• Whisk the egg whites with 80g of sugar using an electric mixer until stiff peaks form.
• For the yolks, mix them with 30ml oil, 30ml unsweetened milk, 30g cornstarch, and 40g flour.
• Gradually fold the whipped egg white mixture into the egg yolk mixture, ensuring everything is well combined.

Bake the cake:

• Pour the batter into a baking tray lined with parchment paper. Bake at 75°C (167°F) for 20-25 minutes.

Roll the cake:

• Once the cake is baked, spread a spoonful of the banana cream mixture on top, then carefully roll the cake. Wrap it tightly in plastic wrap, twisting the ends. Refrigerate for another 1-2 hours to set.

Ingredients:

• 80g all-purpose flour
• 1 ripe banana
• 70g sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 6g baking powder
• 1/2 teaspoon cinnamon
• 50ml cooking oil
• 15ml soy milk
• 10g raisins
• 10g sliced almonds

Instructions:

• Prepare the banana mixture:
  • Start by peeling and mashing 1 ripe banana in a bowl with 70g sugar using a fork until smooth.
  • Add 2 eggs and 1 teaspoon vanilla extract, then whisk everything together well.
• Sift and mix the dry ingredients:
  • Sift 80g flour and 6g baking powder into the wet mixture, then mix using a whisk until fully combined.
  • Add 1/2 teaspoon cinnamon, 50ml cooking oil, 15ml soy milk, 10g raisins, and 10g sliced almonds, and stir everything until evenly mixed.
• Bake the muffins:
  • Preheat the oven to 190°C (375°F) for 10 minutes.
  • Pour the muffin batter into a muffin tin and bake at 190°C (375°F) for 20 minutes or until golden brown.

Ingredients:

• 10 ripe saba bananas
• 100g rice flour
• 50g all-purpose flour
• 5g vanilla extract (2 packets)

Instructions:

• Prepare the batter:
  • In a large bowl, combine the rice flour and all-purpose flour. Gradually add water while stirring until you get a smooth, thick batter.
  • Add 1/2 teaspoon of salt, 1 tablespoon of sugar, and 2 packets of vanilla extract to the batter, mixing well. Let the batter rest for 30 minutes in a cool place. While waiting, prepare the bananas.
• Prepare the bananas:
  • Peel the bananas and cut the large ones in half, leaving the small ones whole. Place the bananas in a clean plastic bag and gently press them with a rolling pin or knife to flatten them slightly. Be careful not to press too hard, as the bananas should remain intact.
• Fry the bananas:
  • Heat a deep pan with enough oil to submerge the bananas. Once the oil is hot, dip each banana into the batter, ensuring it’s evenly coated.
  • Lift the banana from the batter, allowing any excess to drip off, then carefully place it into the hot oil.
  • Fry the bananas on low heat until golden and crispy. Once cooked, remove the bananas and place them on a plate lined with paper towels to absorb excess oil, helping them stay crispy longer and less greasy.
  • Serve the fried banana bites while they are still warm for the best flavor.

Ingredients:

• 5 plantain bananas
• 200 ml coconut milk
• 200g sticky rice
• 100g peanuts
• 1 tablespoon tapioca flour
• A pinch of salt
• 4 tablespoons sugar
• 50g small tapioca pearls
• 100g banana leaves (for wrapping)

Instructions:

• Cook the sticky rice and coconut milk:
  • Wash the sticky rice and cook it in a rice cooker with a pinch of salt. When the rice is partially cooked, add 50 ml of coconut milk and 2 tablespoons of sugar, stirring gently. Continue cooking until the rice is soft. Let it cool and set aside on a plate.
  • For the coconut sauce, pour 150 ml of coconut milk into a pot, add sugar, salt, and tapioca flour. Stir and cook until the sauce thickens and the tapioca pearls float, indicating they are cooked.
• Prepare the ingredients:
  • Roast the peanuts until fragrant and crush them coarsely.
  • Peel the bananas and remove any stringy fibers.
  • Soak the tapioca pearls in cold water for about 15 minutes, then drain and cook them in a pot until they are soft.
• Wrap the bananas in sticky rice:
  • Use a spoon to spread a layer of sticky rice on a clean sheet of plastic wrap. Place one banana in the center.
  • Roll the sticky rice around the banana and remove the plastic wrap.
  • Place each rice-wrapped banana on a clean banana leaf, folding the leaf to enclose the banana.
• Grill the bananas:
  • Place the wrapped bananas in an oven preheated to 180°C and bake for 30-40 minutes.
  • Once cooked, remove the bananas from the oven, slice them into bite-sized pieces, and drizzle with coconut milk. Top with crushed peanuts before serving.