6 easy banana recipes

Whirl 2 fresh or frozen peeled bananas with 1 cup quick oats and 4 eggs in a blender until combined. Let batter stand for 10 min. Melt 2 tbsp butter in a large non-stick frying pan over medium. Add 1/4-cup portions of batter to pan and cook until golden, 1 to 2 min per side. Repeat with remaining batter. Serve with maple syrup.

Mash 1 small banana in a medium bowl until very smooth. Stir in 3 tbsp natural smooth peanut butter until combined. Serve on toast.

Whirl 2 fresh or frozen peeled bananas with 400-mL can coconut milk, 2 cups ice, 4 tsp honey and 1/2 tsp vanilla in a blender until smooth.

Peel and halve 2 bananas crosswise and then lengthwise. Place pieces cut-side up on a foil-lined baking sheet. Freeze until firm, about 2 hours. Whirl in a food processor with 1 tbsp each icing sugar and vanilla until smooth. Serve immediately.

Peel and cut 4 small bananas in half crosswise. Insert a wooden craft stick halfway into the cut end of each one. Place bananas in a single layer on a foil-lined baking sheet. Freeze until firm, about 2 hours. Combine 1 1/2 cups milk chocolate chips with 1 tbsp coconut oil in a small saucepan set over low. Stir until completely melted. Scrape into a small drinking glass. Pour 1/2 cup each sprinkles, crushed cereal, chopped nuts or any other toppings into shallow bowls. Dip 1 frozen banana into chocolate, and then gently shake off excess. Immediately dip into desired topping, using a spoon or fingers to coat completely. Serve immediately.

Combine 1 large banana with 1 cup icing sugar and 1/2 cup melted unsweetened chocolate in a large bowl. Puree with a hand blender until smooth. Refrigerate, covered, until cold, about 30 min. Beat in 1/2 cup unsalted room-temperature butter and 1/4 cup cocoa powder, using an electric mixer on high, until creamy. Use to frost chocolate cupcakes. Makes 2 cups. 

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