Get Ready to Bake the Best Banana 🍌 Recipes You’ll Ever Try!

There’s just something magical about the combination of ripe bananas and rich chocolate — warm, comforting, and always satisfying.

In this mini recipe bundle, I’ve put together 5 of my all-time favorite banana desserts, from soft cookies to decadent cakes. Each recipe is designed to be:

✅Easy to follow (even if you’re a beginner)

✅Made with simple, accessible ingredients

✅Perfect for small-batch baking — no waste, no fuss

✅Whether you're baking for yourself or sharing with someone special, I hope these treats bring joy to your kitchen.

✅Grab your whisk and let's get baking 🍫🍌

🍌 Minion Banana Sandwich Cookies

So cute, so banana-y—you might accidentally eat ten in a row!

These Minion-themed cookies are just as fun to look at as they are to eat!
With a rich banana flavor and a creamy banana filling, they’re simple to make and seriously addictive.
Promise me—you have to try these!

📝 Ingredients

🍌 Banana “Cream”

  • 200ml banana milk

  • 5g gelatin sheets

  • 5g powdered sugar

🍪 Cookie Dough

  • 30g unsalted butter (softened)

  • 12g powdered sugar

  • 10g banana “cream” (from above)

  • 65g cake flour

    🍌 Filling

    • Extra banana “cream”

    • Powdered sugar (as needed)

    👩‍🍳 Instructions

    🍌 Make the Banana “Cream”:

    1. Soak gelatin sheets in cold water until softened.

    2. Squeeze out excess water and microwave the gelatin for 30 seconds until fully melted.

    3. Mix the melted gelatin with banana milk and stir well.

    4. Cover with plastic wrap and freeze for 30 minutes.

    5. After chilling, beat with a hand mixer until smooth.

    6. Freeze again for another 15 minutes.

    7. Beat once more until thick and fluffy. Set aside.

    🍌 Prepare the Filling:

    1. Take some banana cream and gradually add powdered sugar.

    2. Mix until it becomes a thick, spreadable paste that holds its shape.

    🍪 Make the Cookies:

    1. Cream the softened butter and powdered sugar until smooth.

    2. Add 10g of the banana “cream” and beat until pale and fluffy.

    3. Sift in the cake flour and knead into a soft dough.

    4. Roll the dough between parchment paper until flat, then chill in the fridge for 30 minutes.

    5. Cut out small round cookies with a cutter.

    6. Place on a baking tray, cover with foil, and bake at 130°C (266°F) for 30 minutes.

    7. Let cool completely.

    🎨 Decorate the Minions:

    1. Pipe or spread the banana filling onto one cookie, then sandwich with another.

    2. Mix a bit of bamboo charcoal powder or food coloring into the filling to draw Minion faces using a piping bag or toothpick.

🍌✨ Final Notes

A full tray of Minion banana sandwich cookies, paired with a cold banana milk (especially the Minion-themed ones!), makes the cutest afternoon tea setup ever.

Whether you're making them for a party, a themed treat, or just for fun, this recipe is easy to follow, super fun to decorate, and absolutely delicious.

Tip: These cookies are best served chilled for that perfect creamy texture!


🍌🍫 Banana & Chocolate Basque Cheesecake (4-Inch Tall Mold)

A delightful double-layer Basque cheesecake featuring the perfect match of banana and chocolate. Every bite delivers two rich flavors. Just the right portion for one person, and mildly sweet (around 40-50% sweetness) so it’s never overwhelming.

📝 Ingredients (for a 4-inch tall mold)

🤎 Chocolate Basque Layer

  • Cream cheese: 80g

  • Sugar: 15g

  • Whole egg (beaten): 30g

  • Heavy cream: 38g

  • Dark chocolate: 15g

  • Cocoa powder: 3g

  • Cornstarch: 3g

🤎 Banana Basque Layer

  • Cream cheese: 80g

  • Sugar: 10g

  • Mashed banana: 50g

  • Whole egg (beaten): 30g

  • Heavy cream: 45g

  • Cornstarch: 3g

👩‍🍳 Instructions

1. Chocolate Layer

  • Let the cream cheese soften at room temperature.

  • Add the beaten egg and mix until smooth.

  • Stir in the dark chocolate, cocoa powder, sugar, heavy cream, and cornstarch.

  • Place the bowl over a pot of hot water (double boiler method) and stir until fully combined and smooth.

  • Strain the mixture to remove lumps, then pour into your mold and freeze until set.

  • 2. Banana Layer

    • Soften the cream cheese at room temperature.

    • Add the beaten egg and mix well.

    • Add the mashed banana, sugar, heavy cream, and cornstarch. Mix until smooth.

    • Gently pour this mixture over the frozen chocolate layer. Pour slowly to maintain a clean, visible separation between the layers.

    3. Bake

    • Preheat your oven to 220°C (428°F).

    • Bake for 25 minutes.

    • Let cool, then chill in the fridge before serving for best texture.

✨ Final Notes

This cheesecake is a small-batch treat made with simple ingredients and bold flavors. It’s perfect for solo indulgence, a thoughtful homemade gift, or a cute dessert for two. The layers may be simple, but the taste is anything but.

Tip: Want to elevate it further? Add a touch of sea salt on top or serve with a spoonful of whipped cream or yogurt.


🍫 Caramelized Banana & Chocolate Mille Crêpe Cake

Bold banana flavor layered with delicate cocoa crêpes and a touch of chocolate—perfect for banana dessert lovers.

Banana and chocolate are a timeless match. This mille crêpe cake leans into the natural richness of banana, with chocolate as a light accent. If it’s your first time trying banana in a dessert, this recipe will surprise you with its depth and harmony.

🍌 Banana Diplomat Cream

🧁 Banana Custard Base

  • 3 egg yolks

  • 30g sugar

  • 30g cake flour

  • 200g ripe banana

  • 10g lemon juice

  • 20g sugar

  • 250g milk

🥄 Final Diplomat Cream

  • 450g heavy cream

  • 25g sugar

  • (Mix with the chilled banana custard in a 1:1 ratio)


    ▶︎ Instructions:

    1. Beat the 3 egg yolks and 30g sugar with a hand mixer until pale and thick.

    2. Sift in 30g cake flour and mix until smooth. Set aside.

    3. Blend banana, lemon juice, 20g sugar, and milk into a smooth banana milk mixture.

    4. Heat the banana milk gently to around 80°C (176°F).

    5. Slowly pour it into the egg yolk mixture while whisking constantly.

    6. Return the mixture to the pot and cook over low heat, stirring quickly until thickened and smooth with visible lines.

    7. Cover the custard with plastic wrap (touching the surface) and refrigerate for 3 hours.

    8. Whip 450g heavy cream with 25g sugar to soft peaks (about 90% whipped).

    9. Mix the whipped cream and banana custard together in a 1:1 ratio to form banana diplomat cream.

🍫 Cocoa Crêpes (for Mille Crêpe Layers)

  • 250g milk

  • 3 eggs

  • 25g sugar

  • 10g melted butter

  • 10g cornstarch

  • 8g cocoa powder

  • 65g cake flour

▶︎ Instructions:

  1. Whisk eggs and sugar until well blended.

  2. Sift in cake flour and cornstarch, mix well.

  3. Add milk gradually and mix until smooth.

  4. Melt butter and combine with cocoa powder. Add to the batter.

  5. Strain the batter twice for a smooth texture.

  6. Refrigerate for 1 hour.

  7. Use a non-stick 6-inch pan over low heat to cook the crêpes one by one.

  8. You should get around 29 sheets. Trim the edges using a 6-inch ring mould for neat layers.

🍫 Chocolate Ganache Topping

  • 20g dark chocolate (70.5%)

  • 25g heavy cream

▶︎ Instructions:
Heat cream to no more than 65°C (149°F), pour over chocolate and stir until smooth.

🍌 Layering & Decoration

  • Cocoa butter crisps

  • Chocolate crunch pearls

  • Sliced banana

Layering Tips:

  • On Layer 9, add cocoa crisps and chocolate pearls.

  • On Layer 19, add crisps + pearls + fresh banana slices.

  • Finish with a smooth layer of diplomat cream and pour ganache over the top.

    ✨ Final Notes

    This mille crêpe cake is a labor of love—but every bite is worth it. With its creamy banana diplomat filling, soft cocoa layers, and bits of crunch hidden inside, it’s a show-stopping dessert that brings texture and flavor into harmony.


    Tip: Serve chilled. It slices best after 4–6 hours in the fridge. Garnish with extra banana slices or a sprinkle of cocoa powder for a stunning finish.


🍫🍌 Healthy Chocolate Banana Walnut Muffins

Zero oil, 100% delicious—your new go-to guilt-free treat!

👩🏻‍🍳Low-calorie dessert recipe is here!
These wholesome muffins are super easy—just mix everything in one bowl and you're done.
No butter, no oil, and yes—you can even use an air fryer instead of an oven!

📝 Ingredients (Makes 6 Muffins)

  • 130g whole wheat flour

  • 200g ripe banana (about 2 medium)

  • 2 eggs 🥚

  • 8g cocoa powder

  • 5g baking powder

  • 25g 85% dark chocolate chips 🍫

  • 30g chopped walnuts

👩‍🍳 Instructions

  1. Mash bananas in a bowl.

  2. Add eggs and mix until smooth.

  3. Sift in whole wheat flour, cocoa powder, and baking powder.

  4. Stir until just combined—don’t overmix.

  5. Fold in chocolate chips and walnuts.

  6. Divide batter into muffin cups (about 80% full).

  7. Bake at 170°C (340°F) for 15–18 minutes, or air fry at similar temperature until a toothpick comes out clean.

  8. Let cool slightly—and enjoy warm!

💡 Final Notes

These muffins are soft, moist, naturally sweetened by bananas, and packed with rich cocoa flavor. Perfect for breakfast, snacks, or a post-workout treat.

Tip: Want extra flair? Top with a walnut half or more dark chocolate before baking!


🍫🍌 Chocolate Banana Pound Cake — An All-Time Favorite!

Chocolate and banana were made for each other—and this rich, moist pound cake proves it.
It’s one of the most beloved versions I’ve ever made: incredibly tender, full of deep chocolate flavor, and subtly sweetened with ripe banana. Even after just one day of resting, the texture is soft, buttery, and melt-in-your-mouth good. If you haven’t tried this combo yet—this is your sign!

📝 Ingredients (For a 21×8×6 cm loaf pan)

  • 80g unsalted butter (softened)

  • 55g powdered sugar

  • 90g cake flour

  • 2 eggs (room temperature)

  • 2g baking powder

  • 35g dark chocolate (melted)

  • 8g cocoa powder

  • 1 ripe banana (mashed, plus extra for topping)

👩‍🍳 Instructions

  1. Cream Butter & Sugar
    Soften the butter, then beat with powdered sugar in two additions until pale, fluffy, and increased in volume.

  2. Add Eggs
    Add the eggs gradually in 5 additions, mixing thoroughly between each. After the final addition, continue beating for another 2 minutes until fully emulsified.

  3. Incorporate Dry Ingredients
    Sift in the cake flour and baking powder. Fold gently until no dry flour remains.

  4. Separate & Flavor Batters

    • Transfer 1/3 of the batter to a separate bowl. Add ~50g mashed banana and fold until smooth.

    • To the remaining 2/3 batter, add melted dark chocolate and cocoa powder. Mix a small portion of batter with the chocolate first, then fold it all back in until smooth.

  5. Layer the Batters
    Preheat oven to 175°C (347°F). Pipe or spoon the banana and chocolate batters alternately into the prepared loaf pan. Use a toothpick to swirl gently for a marbled effect.

  6. Top & Bake
    Shape the surface slightly lower in the center and higher on the sides for an even rise. Top with thick banana slices.
    Bake for about 50 minutes at 175°C or until a toothpick inserted comes out clean.

  7. Finishing Touches
    Enjoy warm, or brush with sugar syrup while hot and let it rest a day for a more tender texture.
    Sugar syrup: boil 35g water + 10g sugar and let cool.

💡 Tips & Tricks

  • Never fails: Pound cakes are very forgiving. You can adjust the banana-to-chocolate ratio as you like.

  • Thinner batter from banana? That’s normal! If it feels too runny, add a bit more flour.

  • For stronger banana flavor: Add a thick slice of banana in the middle of the batter layer before baking. Be sure to cut it thick for texture and appearance!

🍌 This banana chocolate pound cake is rich but refreshing, perfect for make-ahead treats, picnics, or a cozy afternoon snack. Let it sit overnight, and the texture only gets better!

📝 Disclosure

Some of the links above are affiliate links. This means I may receive a small commission if you choose to purchase through them, at no extra cost to you. It helps support more free recipes and baking content. I only recommend products I genuinely love and personally use.

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