BHG Delish Dish

Stirring Up Ideas In The Kitchen


Gone are the days of the boring banana! Our favorite fruit is so versatile, it can add an unexpected taste twist to both sweet and savory dishes. From pancakes to pizza, you have our permission to go bananas!

Healthy Banana Cream Pie Smoothie

Dessert for breakfast? Yes, please! Baker By Nature’s Healthy Banana Cream Pie Smoothie creates a silky-smooth base with frozen bananas, Greek yogurt, and vanilla almond milk. Blend with honey, nutmeg, cinnamon, and vanilla for a slurp-worthy smoothie. Add crumbled vanilla wafers for a hint of crunch!

Banana Bread Pancakes

A few overripe bananas really up the ante on this basic breakfast staple. Creme De La Crumb offers a mouthwatering recipe for Banana Bread Pancakes that whips up quicker than an entire loaf, and is just as satisfying. Add a handful of chocolate chips to the batter if you’re feeling adventurous, then drizzle with gooey syrup and devour!

Louisiana Bread Pudding

Amy in the Kitchen serves up a classic New Orleans recipe with her Louisiana Bread Pudding. With cooler weather right around the corner, the warm butter-rum-banana sauce generously spooned on top makes this an a-peel-ing fall weather treat!

Homemade Banana Cream Pie

For the perfect custard that’s thick, rich, and loaded with flavor, you’ve got to start from scratch! Sally’s Baking Addiction layers cinnamon-dusted bananas, silky smooth custard, and more bananas in this Homemade Banana Cream Pie. Garnish with a few dollops or whole layer of homemade whipped cream. For this recipe, you’ll want to go the extra mile!

Three Cheese Plantain Crust Pizza

Cauliflower crust is a trendy way to lighten up traditional pizza, but mashed plantains offer another slightly sweet alternative – almost like cornbread. To make this Three Cheese Plantain Crust Pizza, Healthy Nibbles & Bits suggests using easy-to-peel black plantains. The result is a nicely crisped, somewhat sweet, healthy crust that can easily work with your favorite toppings!

Nutella Banana Swirl Muffins

There are lots of things you can do in 30 minutes – work out, watch a favorite TV show, or bake a batch of these sinfully delicious Nutella Banana Swirl Muffins! The Novice Chef mixes the dynamic duo of creamy hazelnut spread and mashed bananas for a tempting treat your whole family will love!

Southern Banana Pudding

From coast to coast and everywhere in between, this traditional Southern favorite from Add A Pinch is sure to please! One spoonful of this velvety, made-from-scratch Southern Banana Pudding with mountains of fluffy, toasted meringue will have you begging for another bite. Substitute whipped topping for the meringue if you’re short on time.

Banana Biscotti

Bursting with banana flavor, these biscottis are unlike any I’ve ever had. Adapted from Gone Bananas Biscotti, the addition of roasted macadamia nuts and sweetened shredded coconut make these perfect for summer. I’ve never made biscotti dough with mashed bananas, but this recipe has made me a believer. Not only does the mashed banana add so much flavor, it also prevents the biscotti from completely drying to a hard stone. These biscottis bake firm and crisp, yet still maintain a delicate texture.

Whether you take your coffee hot or iced, these tropical biscotti would be a welcome treat. They’re also great with milk (for the kids). Or if you’d like to go the traditional route, they’d be fantastic with an Italian dessert wine.

Biscotti Cookies

Biscottis are twice baked cookies. First, it’s baked in a loaf shape until firm. Then it’s sliced into the iconic biscotti wedges. They’re put back in the oven until the wedges are crisp and toasty. While it sounds like a tedious process, biscottis are quite simple to make. No mixer required, you can easily mix this by hand. Best of all, they last up to 3 months in the freezer so you can always have biscottis on hand.

Baked Biscotti

At this point, these tropical biscottis are ready to eat. Fresh from the oven, they will be a bit soft. They will crisp up as they cool to room temperature.

Once cooled, you can dip the biscotti in melted chocolate for some added decadence. You can even sprinkle additional shredded coconut or chopped nuts, if desired.

Dipping Biscotti in Chocolate

This is the link to the original GONE BANANAS BISCOTTI.


  • Omit 3/4 cup dried banana chips
  • Add 1/2 cup sweetened shredded coconut
  • Add 1/2 cup roasted macadamia nuts, roughly chopped

Chocolate Dipped Biscotti

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Dark Chocolate Banana Pops

As a kid, summer meant frozen bananas dipped in chocolate from our local ice cream shop. To me, it was the perfect dessert—it was filled with chocolate flavor and natural sweetness, and it was super cold and refreshing. And this homemade version of Dark Chocolate Banana Pops, which is ready in about 30 minutes, is even better than I remember! I made this easy recipe for a simple dessert one recent night and my whole family loved the end result.

Frozen Banana Pop Ingredients

I simplified the original recipe and just used dark chocolate and a super ripe banana. I also used popsicle sticks instead of lollipop sticks and sliced the banana into rounds to make smaller portions since I wasn’t sure how much my daughter would want to eat at once. The method in the recipe is really easy and this would be a fun recipe to make alongside your little ones.

I used a small spatula to spread the melted chocolate onto each banana slice and then set them into the freezer to harden. If you serve them right at the 30 minute mark, the chocolate will be set and the banana will be very chilled, but not too hard. If they hang out in the freezer longer, just let them sit at room temperature for a few minutes so that they soften slightly—especially for younger eaters.

Frozen Banana Pops

The little bites are the perfect bit of sweetness to enjoy after dinner, especially on warm nights when you want something indulgent and cold. These are also so simple to make that they would be a really fun dessert to share with friends at a dinner party. As long as you use a ripe banana and good quality dark chocolate, everybody wins!

Get the original recipe for Dark Chocolate Banana Pops here for the full method (and a version that incorporates nut butter and chopped nuts).

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Banana Truffle Pie

Strawberries are some of my favorite fruits. I’ve been waiting since the holidays to make this strawberry truffle pie. However, fresh sweet strawberries are still nowhere to be found. I must patiently wait a few more weeks until strawberry season makes its grand entrance. In the meantime, we do have plenty of bananas. Bananas are such a versatile fruit. They make smoothies delicious, baked breads scrumptious, and they’re delectable in pies! One slice of this caramelized banana truffle pie has me thinking… what strawberries?

Since bananas are readily available any time of year, this banana truffle pie is the perfect year-round treat. Plus, it’s super easy to make.

Banana Truffle Pie

This recipe requires the use of a pre-baked pie crust. You can use the single crust pie dough included in the recipe, or if you’re pressed for time, store-bought pie dough is a perfect alternative. This pie crust can be baked in advance, making assembly of this pie a breeze.

Once your pie crust is baked and cooled, you can spread in the truffle filling. The silky truffle filling is made with semi-sweet chocolate and cream cheese. It’s the perfect balance of sweet with a nice kick of tang and creaminess from the cream cheese. Once filled, allow the truffle filling to set up in the fridge.

Banana Truffle Pie

Right before serving, top the filling with sliced bananas. One layer of bananas isn’t enough. Load on the bananas by adding two or three layers. Sprinkle sugar generously over the sliced bananas. Use a kitchen torch to lightly brûlée and caramelize the bananas. Slice and serve immediately. Once you’ve caramelized bananas, I don’t recommend placing it back in the fridge. The caramel crust will soften and expel liquid.

Banana Truffle Pie

Add a dollop of whipped cream or a scoop of ice cream for a bit more fun! Or, simply eat it as is. I love the crunchy caramel crust, sweet bananas, and creamy truffle filling. It’s a winning combo!

Here are my changes to the original strawberry truffle pie:

  • Instead of 1 pound fresh strawberries: use 3 ripe bananas
  • Omit 1/4 cup red currant jelly
  • Add 2 Tbsp granulated sugar over sliced banana to brûlée before serving

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I am happy to be back sharing this Banana Cake with Browned Butter Rum Frosting with you today! It’s October and fall is in the air; for some of you (and me) it’s still a bit warm. I was in Seattle this past week and the trees were changing color and leaves falling on the ground. The crispness in the air was exactly what I love about fall.

I’ve been waiting for the temperatures to cool off so I could finally bake. First up, I picked this Banana Cake with Browned Butter Rum Frosting to share with you today. The original recipe actually makes a sheet pan of bars, but I decided to make this as a cake.

Banana Cake with Browned Butter Rum Frosting

I baked this cake in two 8-inch pans and added a layer of frosting in the middle. The cake itself is a bit denser than your traditional cake, but the bananas help keep it super moist. When you spread the batter in the pans, you may be concerned that it is not enough, but trust me it will bake up to be a nice thick layer of cake.

Since I was doing a rustic cake, I did not cut off the top. You can see there is not a lot of “dome” on this cake, it makes a perfect cake for a rustic look.

Banana Cake with Browned Butter Rum Frosting

I chose to use walnuts instead of pecans in this recipe and I realized after I filled my pans that I forgot to add them! So I just sprinkled them on top of the batter instead and then added some on top of the frosting as well.

For the frosting, I changed the original recipe to include browned butter instead of melted butter. It adds a bit of nutty flavor to the frosting, I don’t often make a frosting with melted butter, but with the addition of a bit more powdered sugar and some milk to curb the sweetness, it makes for a nice thick frosting. The frosting will also slightly harden on the outside, similar to a glaze. For the cake, I doubled the amount of frosting from the original recipe as well.

Banana Cake with Browned Butter Rum Frosting

This is a great cake to serve for brunch and dessert. I would even serve it for breakfast since it has banana in it, especially if you made it as a bar like the original recipe.

I’m just going to start off by telling you that this Banana-Coconut Coffee Cake was a huge hit in my family. Although that’s no surprise since they love banana bread and coffee in  any variation.

Along with that, the crunchy sweet streusel was an added plus that actually made it everyone’s favorite part.

For this recipe the only tweak I made was to swap out the macadamia nuts for pecans in the streusel and I added a ½ cup of mini chocolate chips. Other than that, I stayed true to the recipe. And just for the record, when I do get my hands on some macadamias, I will be making this recipe with it. I think the combination of macadamia and bananas in a coffee cake is gonna be killer.

For now, I can guarantee you, whatever nut you go with for the streusel, the bananas and coconut add so much that this recipe will end up in your regular rotation for coffee cake variations.

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