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3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 banana, thinly sliced
2 tablespoons all-natural peanut butter
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
2/3 cup semisweet chocolate chips
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
1 cup chopped fresh strawberries
1 medium banana, peeled and sliced
1 cup lowfat vanilla yoghurt
1 cup ice
In blender, add all ingredients. Cover and blend on high speed about 1 minute or until smooth.
Divide between 2 glasses. Serve immediately.
5 medium bananas, peeled and frozen
1/3 cup almond milk
2 tablespoons unsweetened finely shredded coconut
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
1/4 cup chopped walnuts
3 tablespoons raisins
Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended.
Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.
2 cups orange juice
2 cups milk
2 pints orange sherbet
4 medium ripe bananas
2 cups whipped topping
18 miniature semisweet chocolate chips
In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.
1/3 cup raw cane sugar
4 Tbs. cornstarch
1/8 tsp. salt
3 cups coconut milk beverage (such as Silk)
1 1/2 tsp. vanilla extract
3 very ripe bananas, sliced
48 vegan vanilla wafer cookies
Nondairy whipped topping for garnish, optional
Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 bananas, peeled, halved and split lengthwise
1 tablespoon Mazola® Corn Oil
2 cups vanilla ice cream
1/2 cup strawberries, thinly sliced
1/4 cup chocolate syrup
2 tablespoons sprinkles
Preheat grill to medium high heat.
Combine brown sugar and cinnamon in a small bowl.
Brush bananas with Mazola oil and sprinkle with cinnamon sugar. Add to grill and cook until fruit is browned and softened, about 2-3 minutes on each side.
Add vanilla ice cream and bananas to dessert bowls. Top with strawberries, chocolate syrup and sprinkles.