11 delicious recipes to celebrate Banana Lovers Day
Let’s all stop for a minute to appreciate bananas — it is Banana Lovers Day after all. And as the number one selling product in Australian supermarkets, bananas are definitely deserving of their own special day.
According to the Australian Banana Growers Council, bananas not only outsell every other fruit and vegetable, they also outsell every other supermarket product line. Annual banana production is a whopping 370,000 tonnes and more than five million bananas are eaten in Australia every day.
They’re an international sensation too.
“The banana is by far the most popular fruit worldwide, says Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World. We consume about 25 pounds (11kg) of bananas per person per year.”
Why are bananas so popular you might ask?
Perhaps it’s because they’re cheap (tropical cyclones permitting), versatile and easily portable. Or maybe it’s the many health benefits they can provide. Whatever the reason, most of us agree that they taste good. Which is why we’ve compiled a list of health-i-fied banana recipes for you to go, well, bananas over.
1. Gluten free banana loaves by Lisa Guy
3 medium ripe bananas, 1 extra for topping
3 organic eggs
2 tbsp raw honey
1 tsp vanilla bean paste
1/4 cup coconut oil, melted
1/2 teaspoon baking soda
1 tablespoon lemon juice
2 cups almond meal
1/4 cup flaxseeds
- Preheat oven to 160ºC.
- Lightly grease an 8 whole mini loaf tray with coconut oil and place strips of baking paper across the middle to remove them easily once cooked.
- Combine all ingredients in your food processor and blend until well combined.
- Place mixture into loaf tin and top with sliced banana, drizzle with a little honey and sprinkle with flaxseeds.
- Bake for 1 1/4 hours until a skewer come out cleanly from the centre.
- Remove from the oven and allow to cool before turning out the loafs.
2. Banana coconut waffles by Jacqueline Alwill
1/2 cup teff flour
1 cup buckwheat flour
2 tsp baking powder
2 tsp cinnamon
2 large eggs, beaten
200ml coconut milk
1 cup mashed banana (approximately 3 bananas)
1/4 cup coconut oil
3 tbsp rice malt syrup
2 tbsp vanilla
Topping ideas: Coconut or dairy yoghurt, seasonal baked fruit, banana, rice malt syrup, chopped nuts
- In a large mixing bowl combine the teff flour, buckwheat flour, baking powder and cinnamon. In another bowl whisk together the eggs, coconut milk, mashed banana, coconut oil, rice malt syrup and vanilla.
- Pour the wet mixture into the dry mixture and stir well. Leave the batter to rest for 10 minutes.
- Turn on your waffle maker and allow it too heat. Cook the waffles for approximately 7 minutes or until golden. The mix should make enough for 6 waffles.
- Top with your choice of toppings. We used coconut yoghurt, 1 small plum, 1 baked apple and sliced banana.
3. Coco banana raspberry icy pops by Jacqueline Alwill
1/2 cup banana
1/2 cup mango
1 cup coconut cream
1 tsp vanilla bean paste
1 tsp camu powder
1/4 cup raspberries (fresh or frozen)
- Combine all ingredients except for the raspberries in the blender and blitz to combine.
- Pour a small amount into each popsicle mould and then drop in a raspberry or two.
- Repeat this process until the popsicle moulds are full.
- Place a paddle pop stick in each mould and transfer to the freezer to set.
- Store in the freezer until ready to serve.
4. Banana date and vanilla bean muffins by Carla McMillan
10 ripe bananas (the riper the better)
240g coconut oil
300g coconut sugar
1 cup coyo
1 tsp vanilla bean powder
1 tsp salt flakes
2 tsp baking powder
2 tsp baking soda
150g coconut flour
150g almond meal
200g buckwheat flour
10 medjool dates, pitted
- Preheat the oven to 175ºC.
- In a food processor, blend 5 bananas, eggs, coconut sugar and coyo.
- In a big mixing bowl stir together the flours, baking powder and baking soda, the vanilla bean powder and the salt.
- Mix the wet mix into the dry mix until it is smooth.
- Roughly chop the other 5 bananas into chunks the size you want to bite into. Do the same with the dates.
- Spoon the mix into large paper muffin cases in a muffin tray and bake for 25 mins or until a skewer come out cleanly from the centre.
5. Guilt free banana pancakes by Carla McMillan
2 ripe bananas
¼ tsp baking powder
½ tsp vanilla bean powder
To serve: Coconut yogurt, fresh berries and honey (optional)
- Blend all the ingredients together in a food processor.
- Melt a teaspoon of coconut oil into a hot frying pan.
- Pour some the mix in and fry until golden on each side. Repeat until the mix is gone.
- Serve with a spoonful of coconut yogurt, fresh berries and honey.
6. Banana hazelnut ice cream by Jessica Sepel
1 tbsp hazelnut butter
½ large frozen banana
1 tbsp organic yoghurt
2 tbsp protein powder
Pinch of cinnamon
Pinch of vanilla powder
Dash of stevia
Dash of almond milk
- Blend ingredients in a food processor, adding as much almond milk as necessary to make the mixture smooth. Have fun with the toppings. Try layering mixed seeds, buckinis, coconut and sliced bananas.
7. Dairy-free, grain-free banana bread by Scott Gooding
1/2 cup sweet potato flour
1 tsp cinnamon
1 tsp vanilla powder/extract
2 tbsp almond butter/tahini
4 tbsp butter
1 tsp baking soda
Pinch himalyan salt
- Pre-heat oven to 180ºC.
- In a large mixing bowl mash the bananas thoroughly. Add all the remaining ingredients and combine.
- Grease a small loaf-tin with coconut oil. Pour in the banana bread dough and top with chia seeds and pop into the oven for 45 mins or until golden brown.
- Remove from the oven and insert a knife to make sure its cooked through (knife will come out clean). Pop it out of the tin and allow to cool on a cooling rack for 15 mins
8. Banana and berry smoothie by Scott Gooding
200mls coconut cream (or other nut milk)
1 tbsp tahini
1 tbsp maca powder
1 tbsp cocao powder
1/2 cup blueberries
1 tbsp pea protein (optional)
- Throw everything into a blender and blitz for 20 seconds or until combined. Top with activated buckwheat for some crunch – or feel free to use any seeds, cocao nibs or nuts.
9. Banana oat power bars by Zoe Bingley-Pullin
2 cups rolled oats
½ cup coconut oil
½ cup shredded coconut
¼ cup dates, pitted and chopped
¼ cup sunflower or pumpkin seeds
2 large ripe bananas, mashed
1 orange, juiced
1 tbsp honey (optional)
1 egg, mixed well (leave out for egg-free)
½ tsp cinnamon
4 red apples, peeled, cored and chopped
12 strawberries, chopped
- Preheat oven to 180ºC.
- To make the strawberry and apple puree, cover the apples and strawberries slightly in water in a saucepan over medium-heat. Boil/simmer until soft, drain. Puree until smooth and cool.
- Lightly grease a slice tin. Combine all ingredients in a bowl and mix well. Press mixture into the tin and bake for 30 minutes until golden brown, cool in tin. Once cool take out of tin and cut into squares or rectangles.
- Make them into sandwiches with the strawberry and apple puree spread on top of the bottom slice, then top with a layer of the oat slice.
10. Thai black rice with banana by Zoe Bingley-Pullin
500g black rice
1 litre water
1 fresh pandan leaf
200ml maple syrup
150ml organic unsweetened coconut milk
100ml coconut water
2 ripe bananas and/or mango
- In a large saucepan add the rice, water and tied pandanus leaf, slowly bring to the boil then reduce the heat and simmer slowly until all the water is absorbed, about 30 minutes. Leave to cool.
- In a small saucepan add the maple syrup, coconut water and coconut milk and warm slightly. Add the black rice to the mixture and stir.
- Serve in separate bowls with slice of fresh banana and/or mango on top.
11. Sweet banana flax omelette by Nik Toth
3 egg whites (or 1 egg + 2 egg whites)
1 tbsp LSA mix
1 tbsp whole flaxseeds or flaxseed meal
1 tsp stevia powder or 6 drops of liquid stevia or maple syrup
1 tbsp nut butter
½ banana sliced thinly
1 tbsp goji berries
1-2 heaped tbsp of chopped nuts (almond, walnut, macadamias)
2 tbsp desiccated coconut
2 tbsp Greek yoghurt
1 tsp cinnamon
- Whisk the following in a bowl: egg whites, LSA, half of the flaxsseds, stevia, banana slices (leave some for later), 1 tbsp Greek yoghurt, 1 tbsp desiccated coconut.
- Place a tsp of coconut oil on a medium heat pan (omelette sized pan is best). Pour the mixture into the pan and allow it to cook. Once the edges begin to look cooked, flip it. Cook through for another minute or two.
- Whilst your omelette is cooking, mix together the remaining yogurt, nut butter, 1/2 of the cinnamon, and the coconut.
- Let the omelette sit for a couple of minutes before you place it on a plate.
- Plate it up and smear the yoghurt mix, bananas, chopped nuts, goji berries and more coconut across the omelette.
- Fold the omelette over (see image above).
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