I like to freeze them to make ice cream. Or sometimes I cut them in pieces on a lollipop stick and dip them in melted raw chocolate, then freeze. Every now and then I make Pisang goreng (fried banana) a snack made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil. I add banana’s on smoothies. My kids like a peanut butter sandwich with banana slices on top. I make regularly banana pancakes (even just banana with eggs makes a beautiful pancake batter) and I make regularly a very simple yummy banana cake (4 bananas, 4 eggs, 2 tablespoon of maple syrup, 1 teaspoon of vanilla extract, 200gm almond meal)

The best banana ‘bread’ I’ve tried is a Stephanie alexander cake recipe – try google. My other fav is a banana smoothie – icecream or yogurt and milk – can add cinnamon if you like

you can freeze them to make ‘icecream’

If I want to get the children eating bananas or just to use up the going bad ones, I make a banana smoothie. Add yoghurt, add milk, honey if you wish. I give the children the cinnamon to sprinkle on top and they will drink it up.

smoothies or banana sundaes! baked bananas there is a recipe on here for that!

Peel bananas, cut in half, (not length ways), insert paddle pop stick half way up banana and freeze overnight in zip lock bag. Next day melt cooking chocolate and a little copha and dip frozen bananas into this mix, hold for a few seconds until chocolate stops dripping and refreeze in bag, Yummy for both kids and adults, mixed nuts can be added to chocolate for extra treat if no one is allergic to nuts

Banana Cookies – link http://www.chef-in-training.com/2011/09/banana-cookies/
Banana Slice
Banana Bread
Nutella Banana Bread
Best Banana. Cake. http://fatmumslim.com.au/the-banana-cake-you-really-need-to-make/

I peel and freeze them to add to smoothies. The kids love them. Me too!

You can make ice cream with just bananas and you can add other things into it for different flavours..

oneingredientchef.com/one-ingredient-ice-cream

Banana fritters
You just grab overripe bananas, ones you’d normally throw away and peel them. Place in bowl and mash with a fork. Then prepare a crepe batter (flour, milk, 1/2 egg ) and mix with the mashed banana. Try to make the batter thicker than a crepe or pancake batter but thinner than muffin or cake batter.
Then fry them in shallow oil in small amounts (I use a soup spoon to put batter in the pan and do 4 or 5 at a time) until golden brown.
Hubby loves the, with maple syrup, or honey. I like them lightly dipped in sugar.
Naughty but nice

Mash your ripe bananas into a pikelet mix and cook up some easy, tasty snacks that you can smother all kinds of toppings on to suit your little one – or none at all

Banana millionaire’s shortbread with banana ‘ice cream’
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Ingredients
For the caramel
200g/7oz unsalted butter
200g/7oz caster sugar
2 x 400g/14oz cans condensed milk
For the shortbread
250g/8oz unsalted butter, softened
150g/5oz caster sugar
150g/5oz cornflour
300g/10oz plain flour
500g/1lb 2oz milk chocolate, chopped
6-8 large bananas, peeled and sliced lengthways
For the banana ‘ice cream’
4 bananas, peeled and chopped
¼ tsp vanilla essence
3-4 tbsp caster sugar
150ml/5fl oz buttermilk
To serve
1 banana, sliced diagonally
Preparation method
For the caramel, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and slowly bring to the boil, stirring continuously, to make the caramel. As soon as the mixture thickens and begins to smell of caramel, remove from the heat.
For the shortbread, preheat the oven to 200C/400F/Gas 6.
Place the butter and sugar into a bowl and whisk together until light and fluffy.
Add the cornflour and plain flour and mix to form a smooth dough. Gently knead the dough until it comes together as a ball.
Technique: How to knead bread dough
How to knead bread dough
Watch technique
1:58 mins
Line a 20cm x 30cm/8in x 12in baking tin with baking parchment.
Flatten the dough lightly with a rolling pin, then place the dough into the bottom of the tin, evening it out and into all of the corners.
Transfer to the oven and bake for 25 minutes. Remove from the oven and spread the caramelised condensed milk evenly over the top of the shortbread. Return to the oven for 5-6 minutes.
Meanwhile, place the chocolate into a bowl and place over a pan of barely simmering water (do not let the water touch the bowl). Cook for 5-8 minutes, or until the chocolate has melted.
Remove the shortbread from the oven and place the bananas on top of the caramel.
Pour the chocolate over the bananas until they are just covered. Set aside to cool until the chocolate is firm.
For the banana ‘ice cream’, place the bananas onto a baking sheet and place in the freezer. Freeze for at least one hour – until firm.
When ready to serve the shortbread, place the frozen banana into a food processor. Add the vanilla essence, caster sugar and buttermilk and blend to a purée. The mixture should be frozen but slightly soft.
To serve, cut the shortbread into even squares in the tin. Remove a square and place onto a serving plate. Top with a ball of the banana ‘ice cream’ and a slice of banana.

I recently tried a banana pancake recipe which is ideal for those who are lactose intolerant, allergic to grains.
Ratio: 1 small ripe banana to 1 large egg.
Mash your bananas. Whip your eggs and combine with mashed bananas
If you fry it in a non-stick frying pan you won’t need margarine, butter or oil to stop them from sticking. Cook over medium heat and flip to other side when it starts to bubble on the top. You can serve it with a topping of your choice.

Have you tried banana and nutella crepes yum!

You can simply mash some raw bananas, put the mixture in an airtight container. You have banana “icecream” no other additives and extra carbohydrates,