14 Delicious Banana Recipes You’ll Want to Make Again and Again

I don’t know about you, but I always seem to have a stash of bananas hanging around, sometimes perfectly ripe, sometimes just a little too ripe to eat on their own. Instead of letting them go to waste, I’ve gotten into the habit of turning those bananas into something way more exciting. Whether it’s breakfast, snacks, or even dessert, bananas bring such a natural sweetness and creamy texture that they make everything better. Plus, they’re super versatile, so you’re not stuck making the same old banana bread every time.

Over the years, I’ve tried all sorts of banana recipes, and honestly, some of my favorites are the simplest ones that just feel like a little moment of comfort in your day. From smoothies that kick-start your morning to baked treats that are perfect with a cup of tea, bananas never fail to deliver that sweet satisfaction. And the best part? You can swap ingredients, tweak flavors, and always come out with something delicious. I love sharing these recipes because they’ve become go-to favorites for me and my family, and I hope they will be for you, too!

So, if you’re looking for some fresh ideas to use up those bananas before they get too mushy, you’re in the right place. I’ve rounded up 14 delicious banana recipes that are easy to whip up and seriously tasty. Whether you want something healthy, indulgent, or somewhere in between, there’s a little something here for every banana lover. Get ready to go bananas in the kitchen!

1. Banana Pudding Cookies

Oh my goodness, these Banana Pudding Cookies are a total game-changer! Imagine all the cozy, creamy flavors of classic banana pudding baked into soft, chewy cookies studded with melty white chocolate chips, pure magic. They’re super easy to whip up, thanks to that secret ingredient of banana pudding mix, which gives them that extra oomph of banana flavor and a lovely tender texture. If you love banana treats but want something a little different than the usual bread or smoothie, these cookies are definitely your new best friend. Perfect for snacking, sharing, or just treating yourself to something sweet and satisfying!

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 package of banana pudding jello mix
• 1 ripe banana, mashed
• 1 cup brown sugar
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• ½ cup white chocolate chips
• 2 cups flour
• 1/2 cup butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the butter and brown sugar until the mixture is light and fluffy.

3. Add the mashed banana, eggs, and vanilla extract, and mix everything together until smooth.

4. In a separate bowl, combine the flour, banana pudding mix, and baking soda.

5. Slowly add the dry ingredients to the wet mixture, stirring until everything is well incorporated.

6. Gently fold in the white chocolate chips.

7. Lightly coat your hands with vegetable oil, then roll the dough into small balls and place them about an inch apart on the prepared baking sheet.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Dig in and enjoy these delicious Banana Pudding Cookies!

2. Pineapple Banana Smoothie

If you’re craving something bright, refreshing, and just a little tropical, this Pineapple Banana Smoothie is exactly what you need. It’s like sunshine in a glass, sweet pineapple and creamy banana blended up with Greek yogurt and milk for that perfect, smooth texture. I love how easy it is to toss together, and whether you use fresh pineapple or canned, it always tastes like a mini-vacation. Plus, adding a little honey makes it just the right kind of sweet without going overboard. It’s my go-to when I want something light but satisfying, and it’s perfect for breakfast or an afternoon pick-me-up!

Servings: 2

Ingredients:

• 1 cup fresh pineapple chunks (or canned pineapple in juice, drained)
• 1 banana, sliced
• 1 cup regular milk (whole, 2%, or skim)
• 1/2 cup Greek yogurt
• 1/2 cup ice cubes
• 1 tablespoon honey (optional, for extra sweetness)

Instructions:

1. If using fresh pineapple, cut it into chunks. Cut the banana in half.

2. Add the pineapple chunks, banana slices, milk, Greek yogurt, and ice cubes to a blender. If you want extra sweetness, add honey.

3. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed to combine everything well.

4. Pour the smoothie into glasses and serve right away.

5. For a nice touch, garnish with a pineapple wedge or a banana slice on the rim of each glass.

3. Brown Butter & Banana Chocolate Chip Cookies

These Brown Butter & Banana Chocolate Chip Cookies are pure comfort in every bite. The nutty browned butter perfectly complements the sweet, moist banana, with cinnamon and melty chocolate chips adding extra warmth and richness. A sprinkle of flaky sea salt on top balances the sweetness and adds a subtle crunch. Soft, chewy, and easy to make, these cookies bake up golden and irresistible, perfect for enjoying anytime you need a cozy treat.

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 stick butter (½ cup), browned and cooled
• 1 medium overripe banana, mashed (¼ cup)
• 1 egg yolk, room temperature
• 1 tsp vanilla
• ⅓ cup sugar
• ½ cup packed light brown sugar
• 1 ⅓ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅔ cup chocolate chips (optional: plus a little extra for topping)
• Optional: Flaky sea salt for garnish

Instructions:

1. Preheat your oven to 350°F.
2. To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
3. While the butter is cooling, mash your banana and make sure it measures ¼ cup.
4. In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
5. Once your brown butter has cooled for about 10-15 minutes, add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
6. Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix.
7. Fold in the chocolate chips until evenly incorporated.
8. Using a medium scoop (I used a #40 scoop equal to 1.5tbl), scoop the dough onto parchment-lined cookie sheets about 3 inches apart.
9. Top each ball of dough with a few extra chocolate chips by gently pushing a few of the chips into the tops of the doughballs.

4. Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

If you’re a banana bread fan like me, you’re going to love this twist with Greek yogurt that makes the bread super moist and tender every time. Plus, the brown sugar pecan glaze? Total game-changer, it adds just the right amount of sweet, buttery crunch that takes this loaf from yummy to absolutely irresistible. I love how easy it is to whip up, and that comforting cinnamon note sneaks in just enough warmth without stealing the show. It’s perfect for breakfast, a snack, or even dessert (because why not?), and it always gets everyone asking for the recipe!

Read more about this recipe and print off a recipe card here.

Servings: 8-10 slices

Ingredients:

Banana Bread:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional, but lovely)
• ½ cup (100g) brown sugar (light or dark)
• ⅓ cup (75ml) neutral oil (or melted butter)
• 2 large eggs
• ½ cup (120g) Greek yogurt (plain, full-fat preferred)
• 1 tsp vanilla extract
• 3 medium ripe bananas, mashed (about 1 ¼ cups)

Brown Sugar Pecan Glaze:

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp milk or cream
• ½ tsp vanilla extract
• ½ cup chopped pecans
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line with parchment paper if desired.
2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
3. In a large bowl, combine the wet ingredients: brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas. Whisk until smooth.
4. Gently fold the dry ingredients into the wet mixture just until combined — don’t overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool mostly before glazing.

To Make the Glaze:

1. In a small saucepan over medium heat, melt the butter and brown sugar together.
2. Stir in the milk, vanilla, and salt. Let it gently bubble for 1–2 minutes.
3. Remove from heat and stir in the chopped pecans.
4. Spoon the warm glaze over the mostly cooled banana bread, letting it drip over the edges. It will soak in and set slightly as it cools.

5. Vegan Gluten Free Banana Chocolate Cake

If you’re looking for a sweet treat that’s both vegan and gluten-free (and honestly, super delicious), this Banana Chocolate Cake has got you covered. I love how simple it is to make, just ripe bananas, a few pantry staples, and plenty of melty vegan chocolate chips mixed into a moist, tender cake that’s full of flavor. The coconut sugar and oil give it a subtle caramel note, and the gluten-free flour keeps things light but satisfying. It’s perfect for when you want to indulge without any fuss or weird ingredients, plus it makes your kitchen smell amazing while baking!

Servings: 8-10

Ingredients:

• 2 ripe bananas
• 1 1/2 cups gluten-free flour (I used Bob’s Red Mill Gluten-free 1-to-1 baking flour)
• 1/2 cup coconut sugar
• 1/2 cup vegan chocolate chips (I used Nestle Toll House semi-sweet morsels)
• 1/3 cup coconut oil
• 1/3 cup milk of your choice (I used soy milk)
• 1 tsp baking soda
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.

2. In a mixing bowl, peel and mash the ripe bananas until smooth.

3. Add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine.

4. Add the gluten-free flour, baking soda, and a pinch of salt to the same bowl. Whisk and stir until everything is well incorporated and no flour pockets remain. Be careful not to overmix, just mix until the batter comes together.

5. Gently fold the vegan chocolate chips into the batter, reserving a few to sprinkle on top if you like.

6. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top if using.

7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

9. Transfer the cake to a wire rack and let it cool completely, about 1 hour.

6. Chocolate Banana Pops

If you want a fun, no-fuss treat that’s perfect for hot days or just whenever a chocolate craving hits, these Chocolate Banana Pops are my absolute go-to. They’re super easy to make, just bananas, melted chocolate with a bit of coconut oil for that smooth finish, and your favorite sprinkles for a little extra fun. I love how satisfying it is to bite into that cold, creamy banana covered in a crisp chocolate shell, and they’re perfect for sharing (or sneaking all to yourself!). Plus, you don’t need a ton of ingredients or time, which makes them a total win in my book.

Servings: 8 pops

Ingredients:

• 4 bananas
• 12 oz. chocolate chips
• 2 tbsp coconut oil
• Sprinkles

Instructions:

1. Peel the bananas and cut them in half.

2. Insert a lollipop or popsicle stick about an inch into the bottom of each banana half.

3. Melt the chocolate by microwaving it for 1.5 to 2 minutes, stopping to check and stir every 30 seconds.

4. Stir in the coconut oil until it’s fully melted and combined with the chocolate.

5. Dip each banana half into the chocolate, then place them aside to set.

6. While the chocolate is still wet, sprinkle your favorite toppings or sprinkles over the bananas.

7. Chocolate Peanut Butter Smoothie

If you’re anything like me, you’ll love this Chocolate Peanut Butter Smoothie, it’s like dessert and breakfast all rolled into one creamy, dreamy glass. The combo of ripe bananas, rich peanut butter, and a touch of cocoa powder makes it totally satisfying but still feels like a treat. I love how quick it comes together, and tossing in a little honey adds just the right touch of sweetness without going overboard. Plus, topping it with whipped cream, chocolate shavings, and crushed peanuts takes it over the top and makes every sip feel extra special. Perfect for a quick breakfast or an afternoon pick-me-up!

Servings: 2

Ingredients:

• 2 ripe bananas, peeled and sliced
• 2 cup milk
• 2 tablespoons natural peanut butter
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon honey

Optional Toppings:

• Whipped cream
• Chocolate shavings
• Crushed peanuts

Instructions:

1. Slice the bananas and measure out the peanut butter, cocoa powder, milk, honey, and any other ingredients you need.

2. Add the sliced bananas, milk, peanut butter, unsweetened cocoa powder, and honey to a blender.

3. Blend on high until smooth and creamy, stopping to scrape down the sides as needed to combine everything well.

4. If the smoothie is too thin, add a few ice cubes and blend again until it reaches your desired consistency.

5. Pour the smoothie evenly into two glasses.

6. If you like, top each smoothie with a dollop of whipped cream, then sprinkle chocolate shavings and crushed peanuts on top for extra flavor and texture.

7. Serve immediately and enjoy your delicious chocolate peanut butter smoothie.

8. Papaya Turmeric Smoothie

If you’re craving something fresh, bright, and just a little bit exotic, this Papaya Turmeric Smoothie is exactly what you need. I love how the sweet, tropical papaya and creamy frozen bananas blend perfectly with the warm, earthy kick of turmeric, plus a touch of honey to balance it all out. The Greek yogurt and milk make it super creamy and satisfying, like a little tropical treat in a glass that’s also good for you. It’s quick to whip up and feels like a mini getaway with every sip, especially when you want something healthy but still deliciously refreshing!

Servings: 2

Ingredients:

• 1/2 ripe papaya, peeled and diced
• 2 bananas
• 1 cup regular milk
• 1 cup Greek yogurt
• 1/2 teaspoon ground turmeric
• 2 tablespoons honey

Instructions:

1. Peel and dice the papaya, and make sure the bananas are frozen for a creamier texture.

2. Add the papaya, frozen bananas, turmeric, honey, Greek yogurt, and milk to a blender.

3. Blend until the mixture is smooth and creamy. If you want a thicker smoothie, add a few ice cubes and blend again.

4. Pour the smoothie into two glasses and enjoy immediately.

9. Smoothie Bowl

I’m obsessed with smoothie bowls because they’re basically a fun, colorful way to enjoy all your favorite fruits in one bowl, and this one with dragon fruit and mixed berries is a total winner. I love how creamy and vibrant it gets with frozen dragon fruit, berries, and banana blended with some soy milk, making it feel like a tropical treat that’s also super nourishing. Topping it with fresh berries, banana slices, and pumpkin seeds adds that perfect mix of textures and flavors, plus a little crunch to keep things interesting. It’s quick to make, looks gorgeous, and honestly feels like a little celebration every time I dig in!

Servings: 2

Ingredients:

• 1 cup frozen dragon fruit cubes
• 1 cup frozen mixed red fruits (berries, raspberries, cherries, etc.)
• 1 frozen banana
• 1 cup soy milk, or any milk of your choice

Toppings:

• 3-4 strawberries
• ¼ cup blackberries
• 1 banana, sliced
• ¼ cup blueberries
• 1 tbsp pumpkin seeds

Instructions:

1. Add the frozen banana, frozen dragon fruit cubes, frozen mixed red fruits, fresh banana, and milk into a blender.

2. Blend until smooth and well combined.

3. If the smoothie is too thick, add more soy milk to adjust the consistency. If it’s too thin, add a few ice cubes.

4. Wash, peel, and slice your toppings. Peel and slice the kiwi, remove the strawberry crown and slice, and peel and slice the banana.

5. Pour the smoothie into a bowl and arrange your toppings on top.

6. Enjoy your delicious and nutrient-packed smoothie bowl!

10. Chocolate Peanut Butter Banana Trifle

If you’re a fan of all things chocolate and peanut butter (and honestly, who isn’t?), this Chocolate Peanut Butter Banana Trifle is like a dream come true in dessert form. Layers of rich chocolate cake or fudgy brownies, creamy chocolate pudding, peanut butter sandwich cookies, and those irresistible peanut butter cups come together with fresh bananas and a silky peanut butter-cream cheese mixture that’s seriously addictive. I love how you can build it up in pretty glasses for a show-stopping treat that’s perfect for sharing, or not! It’s super fun to make, tastes like pure indulgence, and always gets everyone asking for seconds.

Read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

• ½ box of chocolate cake mix, baked and crumbled into large pieces or 1 full box brownie mix, baked and crumbled into large pieces
• 1 large 5.9oz pkg of instant chocolate pudding mix, prepared as directed and chilled (it should call for 3 cups of milk)
• 1 package (16oz) peanut butter sandwich cookies (such as Nutter Butters), crumbled into pieces
• 1 bag (9.6oz) any brand peanut butter cups, chopped
• 4-5 ripe bananas, sliced
• 1 cup creamy peanut butter
• 8oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk
• 8oz tub whipped topping

Instructions:

1. In a mixing bowl, combine the cream cheese and peanut butter. Beat with an electric mixer on medium-high speed until smooth and creamy. Add the powdered sugar and continue beating until fully combined. Pour in 2 tablespoons of milk and beat again until the mixture is silky. Fold in 1 cup of the whipped topping until no streaks remain.

2. Set aside the remaining whipped topping to use as a topping for your trifles later.

3. Before layering, reserve a small portion of the crumbled cookies and chopped peanut butter cups for garnish.

4. Arrange your trifle glasses or dish and start layering your ingredients. You can layer however you like, depending on the height of your glasses. Here’s how I layered mine: cake pieces and chopped peanut butter cups, sliced bananas, chocolate pudding, crumbled cookies, peanut butter and cream cheese mixture, another layer of cake pieces and peanut butter cups, and then more sliced bananas. This filled the glasses just enough to leave room for the topping.

5. Spread the remaining whipped topping evenly over the tops of the trifles. Sprinkle with the reserved chopped peanut butter cups and crumbled cookies. Add any leftover banana slices for decoration if you like.

6. Chill the trifles in the fridge for at least 30 minutes to let everything set before serving.

11. Banana Nut Bread Overnight Oats

If you’re like me and love waking up to a breakfast that basically makes itself, this Banana Nut Bread Overnight Oats recipe is a total game-changer. It’s everything you love about banana nut bread, sweet bananas, cozy cinnamon, crunchy pecans, and a touch of maple syrup, all packed into creamy oats that soak overnight and are ready to eat first thing in the morning. I toss everything in a mason jar, give it a good stir, and let the fridge do the work while I sleep. Whether you enjoy it cold or warmed up, it’s the perfect easy, wholesome start to your day that feels like a little treat without any fuss.

Read more about this recipe and print off a recipe card here.

Servings: 1

Ingredients:

• 1 Ripe Banana
• ½ Cup Old Fashioned Oats
• ½ Cup Whole Milk
• 2 Tablespoons Chopped Pecans
• 2 Teaspoons Real Maple Syrup
• ½ Tablespoon Vanilla Extract
• ½ Teaspoon Ground Cinnamon
• ⅛ Teaspoon Coarse Sea Salt

Items Needed:

• 14-16 Ounce Mason Jar with Lid

Instructions:

1. Place the banana in a small bowl and mash it thoroughly.

2. Pour the milk into a mason jar, then add the oats to the milk.

3. Add the mashed banana, syrup, vanilla, salt, cinnamon, and chopped nuts to the jar.

4. Stir the mixture well, then secure the lid on the jar.

5. Refrigerate overnight or for at least 4 hours (overnight is best for optimal texture).

6. Before eating, stir the oats. You can also heat it up if you prefer. Enjoy!

12. Banana Upside Down Cake

If you’re a fan of classic upside-down cakes but want to switch things up, this Banana Upside Down Cake is my new favorite go-to. It’s got that perfect caramelized banana layer on the bottom (which becomes the top after baking), with a rich, moist cake flavored with banana cream pudding and just the right hint of cinnamon. I love how easy it comes together, just mix, layer, bake, and flip, and the smell while it’s baking? Absolute heaven. Whether for a special occasion or a cozy weekend treat, this cake always impresses and disappears fast at my house!

Read more about this recipe and print off a recipe card here.

Servings: 12-16

Ingredients:

• 4 Small Ripe Bananas
• 1 Golden Butter Cake Mix (15.25 ounces)
• 1 Box Banana Cream Pudding (3.4 ounces)
• 1 Stick Salted Butter (½ cup)
• 1 Cup Brown Sugar, packed
• ½ Cup Whole Milk
• ⅓ Cup Vegetable Oil
• 3 Eggs
• 2 Teaspoons Ground Cinnamon, divided

Items Needed:

• 10-Inch Bundt Pan
• Hand Mixer
• Nonstick Cooking Spray

Instructions:

1. Preheat the oven to 350°F.

2. Peel two bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until no large chunks remain.

3. Add the cake mix, pudding mix, 1 teaspoon of ground cinnamon, eggs, milk, and oil to the mashed bananas.

4. Beat the mixture with a hand mixer until well combined, then set aside.

5. In a small bowl, microwave the butter for about a minute until fully melted.

6. Stir the brown sugar and the remaining teaspoon of cinnamon into the melted butter until completely combined.

7. Spray a standard bundt pan with nonstick cooking spray, then pour the brown sugar mixture evenly across the bottom of the pan.

8. Peel and slice the remaining two bananas. Arrange the banana slices in a single, slightly overlapping layer over the brown sugar mixture.

9. Carefully pour the cake batter over the banana layer, spreading it evenly.

10. Bake for 40 minutes at 350°F, or until a toothpick inserted into the center comes out with moist or slightly sticky crumbs.

11. Remove the cake from the oven and let it rest for 5 minutes before gently inverting it onto a serving plate. Slice, serve, and enjoy!

13. Banana Pudding Fudge

If you love banana pudding and fudge, why not combine the two? This Banana Pudding Fudge is seriously addictive, creamy, sweet, and packed with that classic banana pudding flavor swirled right into rich almond bark chocolate. I love the fun crunch the crushed Nilla wafers add on top, making every bite a little bit crunchy and a whole lot nostalgic. It’s super simple to make, just a few steps and some patience while it chills overnight, but trust me, the wait is worth it. Perfect for sharing… or not, because I’ve definitely kept this all to myself a time or two!

Read more about this recipe and print off a recipe card here.

Servings: 10-12

Ingredients:

• 20 Ounces Almond Bark, chopped
• 1 Box Banana Cream Pudding (3.4 ounces)
• 1 Can Sweetened Condensed Milk (14 ounces)
• 20 Nilla Wafers

Instructions:

1. Line an 8×8 pan with parchment paper, leaving extra hanging over the sides for easy removal. Set it aside.

2. Pour the sweetened condensed milk into a medium microwave-safe bowl. Heat it in the microwave for 1 minute, stirring every 20 seconds. It should be hot but not boiling.

3. Stir the pudding mix into the hot sweetened condensed milk until fully combined.

4. In another medium bowl, add the chopped almond bark.

5. Microwave the almond bark on high for 3 minutes and 30 seconds, stopping every 30 seconds to stir until it’s smooth and fully melted. Be careful not to overcook.

6. Quickly stir the pudding mixture into the melted chocolate, as it will start to cool and thicken fast.

7. Pour the mixture into the prepared pan and spread it evenly using a rubber spatula or similar tool.

8. Place the Nilla wafers in a baggie and crush them with a heavy object, like the bottom of a coffee cup.

9. Sprinkle the crushed cookies evenly over the fudge and gently press down with your hands so they stick better.

10. Cover the fudge and refrigerate overnight to set.

11. Slice into pieces and enjoy!

14. Banana Pudding Shots

If you love banana pudding and want to kick things up a notch, these Banana Pudding Shots are pure party magic! They’re creamy, boozy, and totally fun, blending classic banana pudding with whipped cream vodka for a smooth, sweet treat that’s perfect for sharing with friends (or sneaking a few yourself). I love how easy they are to put together, especially with that crunchy crushed Nilla wafer base and a cute little dollop of whipped topping on top. Plus, the banana slice and mini wafer garnish just make them look adorable and irresistible. These shots always steal the show at gatherings and have me coming back for more every time!

Servings: 12 shots

Ingredients:

• 1 Box Banana Cream Pudding (3.4 oz)
• 16 Ounces Whipped Topping, divided
• 1 Cup Whole Milk
• 1 Cup Whipped Cream Vodka
• 40 Nilla Wafers, crushed
• Around 30 Banana Slices (around 3 large bananas), optional garnish
• Around 30 Mini Nilla Wafers, optional garnish

Items Needed:

• 30+ 2-Ounce Shot Cups with Lids
• Frosting Bag with Frosting Tip (optional for garnish)
• Whisk
• Baking Sheet (optional)

Instructions:

1. In a medium mixing bowl, whisk together the milk and banana pudding mix until it thickens.

2. Add the vodka and whisk again until fully combined.

3. Fold in half (8 ounces) of the whipped topping until the mixture is smooth and well blended.

4. Cover the bowl and chill it in the fridge while you prepare the next steps.

5. Arrange your shot cups on a flat, movable surface like a cookie sheet.

6. Add about ½ tablespoon of crushed Nilla Wafers to the bottom of each shot cup and spread evenly. Save the leftover crushed wafers for later.

7. Spoon the pudding mixture over the cookie layer, filling each cup about ¾ full.

8. If you like, use a piping bag and tip to add a dollop of whipped topping on each shot.

9. Garnish each shot with a banana slice and a mini Nilla Wafer, then sprinkle the remaining crushed wafers on top. Enjoy!

These 14 delicious banana recipes are perfect for using up ripe bananas while treating yourself to something tasty. From cozy breads and decadent desserts to refreshing smoothies and fun snacks, they show just how versatile and flavorful bananas can be. Whether you’re cooking for family, hosting friends, or simply craving a sweet, satisfying treat, these banana-inspired dishes will quickly become favorites you’ll want to make again and again.