Luxury recipes for slices of bananas 5 times different. Try them all!

Do you have ripe bananas left at home and don’t know what to do with them?

Then prepare some of our banana slices recipes!

We have a variant for you with custard, mascarpone and gluten-free.

Which one will you prepare first?

Banana slices with mascarpone glaze

These banana slices are incredibly easy to make, they’re wonderfully fluffy and pliable, and the mascarpone frosting complements them perfectly. Plus, you can make it in less than 30 minutes!

What you will need

• 1/2 cup room temperature butter
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 and 1/2 cups mashed ripe bananas (3 medium)
• 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice
• 1 teaspoon of vanilla extract
• 2 cups plain flour
• 1 teaspoon of baking soda
• 1/4 teaspoon salt

For the frosting:

• 6 tablespoons room temperature butter
• 1 and 1/2 cups powdered sugar, sifted
• 1 teaspoon of vanilla extract
• 110 g of cold mascarpone or cream cheese

Method

• Preheat the oven to 180°C.
• Grease a 23 x 33 cm baking pan.
• Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, about 3-4 minutes.
• Add eggs, mashed bananas, buttermilk and vanilla extract.
• Mix on low speed until combined.
• In a small bowl, whisk together the flour, baking soda, and salt.
• Add the flour mixture to the wet mixture in three additions, mixing until just combined.
• Pour the batter into the baking dish and bake for 20-25 minutes.
• When the bun is done, a skewer inserted into the center should come out clean with only a few crumbs.
• Let the bun cool completely.
• Prepare the frosting by beating the butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
• Add the vanilla extract and mascarpone and beat until combined.
• Spread over cooled cuts and allow to set.
• Enjoy it!

Inverted banana-caramel slices

There’s no more decadent way to use up ripe bananas than with these luxurious, dairy-free slices. You can serve them alone or with a scoop of your favorite ice cream.

What you will need

For the caramel and banana layer:

• ¼ cup full-fat canned coconut milk
• ⅓ cup coconut oil
• 1 cup cane sugar
• 4-5 ripe bananas, halved lengthwise (not overripe or squashed for pretty presentation)

For the dough:

• 2 cups plain flour
• 1 cup granulated sugar
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of salt
• 1 teaspoon ground cinnamon
• 1 cup mashed ripe bananas
• 1 cup plant-based milk
• ⅓ cup neutral flavored oil
• 1 tablespoon of vinegar
• 2 teaspoons of vanilla extract

Method

• Preheat the oven to 175 degrees Celsius.
• Line the bottom of a 23 x 33 cm deep tin with baking paper and grease the sides.
• In a small saucepan over low heat, combine the coconut milk, coconut oil and brown sugar.
• Beat until combined, about 2 minutes.
• Do not overcook.
• Pour the resulting caramel onto the tray and spread it evenly on the baking paper.
• Place the sliced ​​bananas cut side down and arrange them however you like, but try to make sure there is minimal space between each slice as they will create even bigger gaps after baking.
• In the bowl of a stand mixer (or use a fork or whisk), combine the mashed bananas, plant-based milk, oil, vinegar and vanilla and beat until well combined.
• Sift the flour, sugar, baking powder, baking soda, salt and cinnamon into a medium bowl.
• Add this mixture to the wet ingredients and mix.
• Do not mix.
• Gently pour the batter over the caramel and sliced ​​bananas and smooth the top with a spoon or spatula.
• Bake in the oven for 30-35 minutes or until golden brown.
• A toothpick inserted into the center should come out clean or with a few crumbs.
• Let the bun cool for about 20 minutes before turning it out onto a serving tray.
• Enjoy your meal!

Banana slices with chocolate coating

This banana and pecan dessert with a rich sour cream and chocolate frosting will be loved by all your family and friends. Make it the day before because it tastes even better the next day!

What you will need

For the caramel and banana layer:

• 1/2 cup room temperature butter
• 1 teaspoon of vanilla extract
• 1 and 1/4 cup extra fine granulated sugar
• 2 large eggs at room temperature
• 1 cup mashed bananas
• 3/4 cup pecans, finely chopped
• 1 teaspoon of baking soda
• 1/4 cup sour cream
• 1 and 1/2 cups plain flour
• pinch of salt

For the frosting:

• 340 g of chocolate chips
• 3/4 cup sour cream
• 1/3 teaspoon of vanilla extract

Method

• Preheat the oven to 175°C.
• Grease a deep 23 x 33 cm baking sheet and sprinkle lightly with flour.
• Shake off the excess flour and set aside.
• In a large bowl, beat the butter with an electric mixer until soft.
• Add the vanilla and sugar and continue beating until well combined.
• Add the eggs, one at a time, beating well after each addition.
• Stir in bananas and pecans.
• In a small bowl, combine the baking soda and sour cream and stir until the baking soda is completely dissolved.
• Sift the flour and salt into another bowl.
• Using an electric mixer on low speed, beat 1/2 of the flour mixture into the banana mixture.
• Add all of the sour cream mixture, then add the remaining flour mixture.
• Whisk just until combined.
• Do not mix.
• Scrape the dough onto the prepared baking sheet and smooth the top.
• Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the bun comes out clean.
• The bun should be beautifully moist.
• Leave to cool completely on the baking sheet.
• Prepare the frosting.
• Melt the chocolate chips in a steam bath.
• Stir until the chocolate is completely smooth, then scrape into a bowl.
• Add sour cream and vanilla.
• Beat on low speed with an electric mixer until frosting is smooth and glossy.
• Spread the frosting with a long, narrow spatula onto the cooled slices.
• Refrigerate until frosting sets, then cut into squares and serve.

Banana slices with pudding and whipped cream

Amazing cuts that consist of several layers – dough, pudding, bananas, whipped cream and sponges. You just have to love it!

What you will need

For the dough:

• 2 and 1/2 cups plain flour
• 2 teaspoons of baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/4 teaspoon of baking soda
• 2 cups granulated sugar
• 3 large eggs
• 1 cup canola oil
• 1/2 cup buttermilk
• 1 teaspoon of vanilla extract
• 1 and 1/2 cups ripe mashed bananas, about 3 to 4 large bananas

For the pudding:

• 2 packages of instant vanilla pudding
• 4 cups of milk
• 1 tablespoon of vanilla extract

For the frosting:

• 4 to 5 large ripe bananas, sliced
• 2 cups whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon of vanilla extract
• 20 sponge cakes, coarsely crushed

For decoration:

• sliced ​​bananas
• 8 sponge cakes

Method

• Preheat the oven to 175°C.
• Spray a deep baking sheet measuring 23 x 33 cm with spray oil.
• In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
• Set aside.
• In the bowl of an electric mixer, beat the sugar, eggs, oil, buttermilk, and vanilla extract on medium speed for about 2 minutes.
• Add the flour mixture to the sugar mixture one-third at a time, beating on low speed after each addition until the mixture is smooth.
• Stir in mashed bananas.
• Place the dough on the prepared baking sheet.
• Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the bun comes out clean.
• Place the slices on a wire rack and let cool for 20 minutes.
• After 20 minutes, use the handle of a wooden spoon to make deep holes all over the bun.
• In a large bowl, whisk the instant vanilla pudding with the milk and vanilla extract until thick and smooth.
• Spread the pudding evenly on the slightly warm bun.
• Cover the bun with cling film and press it directly onto the custard (to prevent a shell from forming).
• Refrigerate the bun for at least 2 hours or up to overnight.
• Remove the foil from the bun.
• Spread the banana slices evenly over the pudding.
• In the bowl of an electric mixer, beat the whipping cream, powdered sugar, and vanilla until thick.
• Spread the resulting whipped cream on top of the bun and then sprinkle with crushed sponge cake.
• Slice and serve.
• Garnish with additional sliced ​​bananas or sponge cake as desired.

Gluten-free banana slices with yogurt-honey glaze

Supple and full of flavor! Also, these gluten-free, sugar-free, and butter-free banana slices are sprinkled with walnuts and topped with a delicious yogurt and honey glaze.

What you will need

• 4 very ripe large bananas
• 1/3 cup melted coconut oil
• 1/4 cup yogurt
• 2 eggs, beaten
• 1/4 cup coconut sugar
• 1 teaspoon of baking powder
• a pinch of Himalayan pink salt
• 1 cup coconut flour
• 3/4 cup oatmeal mixed into flour
• 1/2 cup walnuts, chopped

For the frosting:

• 3 tablespoons of yogurt
• 2 spoons of honey
• 1/3 cup chopped walnuts, for garnish
• ground cinnamon (optional)

Method

• Preheat the oven to 180°C.
• Grease a square baking sheet and sprinkle lightly with flour.
• In a large bowl, mash the bananas with a fork, mix in the melted coconut oil and yogurt.
• Now mix in the eggs, coconut sugar, baking powder and salt.
• Stir in the coconut flour, oat flour and chopped walnuts.
• Pour the batter onto the tray and level with a metal spoon.
• Bake in the center of the oven for 40 minutes or until a toothpick inserted into the center of the bun comes out clean.
• Remove from the oven and let cool completely on the baking sheet on a wire rack before turning out.
• In a small bowl, mix the yogurt and honey to make the glaze.
• Spread the frosting on the cooled bun, sprinkle with chopped walnuts and cinnamon (optional), cut into squares and enjoy!

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