This recipe proves you don’t need a bunch of bananas to create something special. With just 2 bananas, you can make a dessert that’s both satisfying and effortless.
It’s a simple way to use ripe fruit without waste, delivering sweet, soft treats in minutes. Perfect for last-minute cravings or a quick snack.
Ingredients for Banana Recipe with 2 Bananas
Two bananas and a handful of pantry staples make these sweet treats effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 whole | Very ripe, heavily speckled peels |
| All-Purpose Flour 🌾 | 1 cup | Unbleached preferred for texture |
| Rolled Oats 🥣 | ½ cup | Old-fashioned, not instant |
| Maple Syrup 🍁 | ¼ cup | Grade A or B for richness |
| Coconut Oil 🥥 | 3 tbsp | Melted, or sub vegan butter |
| Vanilla Extract 🌿 | 1 tsp | Pure, not imitation |
| Ground Cinnamon 🌶️ | ½ tsp | Ceylon for sweetness |
| Baking Powder ⚗️ | ½ tsp | Fresh for best rise |
| Chia Seeds 🌱 | 1 tbsp | Optional, for binding |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Chopped Walnuts 🌰 | ¼ cup | Toasted for crunch |
| Dark Chocolate Chips 🍫 | ¼ cup | Vegan, at least 70% cacao |
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The bananas are the star here—use the spottiest ones you’ve got (the blacker the peel, the sweeter the result). I grab mine from Trader Joe’s when they’re on clearance—they’re perfect for baking. The coconut oil can be swapped for any neutral oil, but I love the subtle flavor it adds. Whole Foods has great bulk bins for the oats and chia seeds if you want to buy just what you need.
No maple syrup? Agave or date syrup works in a pinch. Out of chia seeds? Flaxseed meal at the same ratio does the trick. The chocolate chips are optional but highly recommended—Enjoy Life brand is vegan and widely available. Want more texture? Pecans or almonds can sub for the walnuts. The cinnamon is non-negotiable though—it’s what makes these taste like a treat.
These keep well in an airtight container for 3-4 days at room temp, or freeze for up to 3 months. The texture’s best fresh, but honestly? They disappear fast. I double the batch and stash half in the freezer for emergencies (worth the extra minute).
Why You’ll Love This Recipe
- One Bowl Magic: I just dump everything in—mashed bananas, oats, a drizzle of maple syrup—and stir. No mixer, no fuss.
- Warm Spiced Comfort: The coconut oil gives it this subtle richness that pairs perfectly with the natural sweetness of ripe bananas.
- Breakfast or Snack: I make a batch on Sunday and grab one all week—great for breakfast or that 3 PM slump.
- Pantry Hero: Honestly, I always have these ingredients on hand, so it’s my go-to when I need something quick and filling.
Step-by-Step Instructions for Banana Sweet Treats
This method delivers perfectly moist, flavorful results with minimal effort and maximum reward.
Step 1: Mash the Bananas and Mix Wet Ingredients
In a large bowl, mash the 2 whole Ripe Bananas with a fork until mostly smooth with a few small lumps remaining. The bananas should be very ripe—heavily speckled peels ensure natural sweetness and easy mashing.
Add the 0.25 cup Maple Syrup, 3 tbsp Coconut Oil, and 1 tsp Vanilla Extract to the mashed bananas. Whisk until fully combined and slightly frothy. This creates a rich, flavorful base that binds the dry ingredients together beautifully.
Step 2: Combine Dry Ingredients for Structure
In a separate bowl, whisk together the 1 cup All-Purpose Flour, 0.5 cup Rolled Oats, 0.5 tsp Ground Cinnamon, 0.5 tsp Baking Powder, 0.25 tsp Salt, and 1 tbsp Chia Seeds. The chia seeds act as a binder while adding subtle texture.
Ensure the baking powder is fresh—this guarantees proper rise and a tender crumb. The cinnamon adds warmth that complements the natural sweetness of the bananas perfectly.
Step 3: Fold Everything Together Gently
Pour the dry ingredient mixture into the bowl with the wet ingredients. Using a silicone spatula, fold everything together until just combined. Be careful not to overmix—you want to see a few flour streaks disappear, but stop as soon as the batter comes together.
Gently fold in the 0.25 cup Chopped Walnuts and 0.25 cup Dark Chocolate Chips. Reserve a small handful of each to sprinkle on top before baking for added texture and visual appeal.
The batter will be thick and slightly sticky. If it seems too dry, add a splash of plant-based milk, but the Ripe Bananas should provide enough moisture for the perfect consistency.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F and line a baking sheet with parchment paper. Drop the batter by rounded 2-tablespoon portions onto the prepared sheet, spacing them about 2 inches apart. They’ll spread slightly during baking.
Bake for 12-15 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly crisp while the centers remain soft and tender.
Real talk: these are best enjoyed warm, straight from the oven when the chocolate chips are still gooey and the walnuts are toasted to perfection.
Pro Tips For Making Banana Recipe With 2 Bananas
- Mash the Bananas: Use a fork to mash them until mostly smooth with a few small lumps—this gives the best texture without overworking the batter.
- Warm the Syrup: Lightly heat the maple syrup for 10-15 seconds in the microwave so it blends easier with the coconut oil and distributes evenly.
- Skip Cold Oil: I learned this the hard way—melt the coconut oil first so it doesn’t clump when mixed with the wet ingredients.
- Rest the Batter: Let the mixture sit for 5 minutes before baking—this lets the oats soften and the flour absorb the liquid properly.
Make-Ahead Tips for This Dish
Prep the Night Before
Mix your wet ingredients (mashed bananas, maple syrup, coconut oil, and vanilla) the evening before and store in an airtight container in the fridge. This saves 5 minutes of morning prep and lets flavors meld overnight. 💡
Dry Ingredients Ready
Whisk together your dry ingredients (flour, oats, cinnamon, baking powder, salt, and chia seeds) and store in a separate container. In the morning, just combine wet and dry, fold in chocolate chips and walnuts, and bake.
Batter Portioning
Scoop your batter into 2-tablespoon portions onto a parchment-lined tray, cover, and refrigerate for up to 24 hours. This lets you bake fresh portions on demand. Just add 1-2 minutes to the baking time if starting cold.
Freeze for Later
Bake as directed, let cool completely, then freeze in a single layer before transferring to a bag. They’ll keep for 3 months. Reheat from frozen at 325°F for 8-10 minutes to restore that fresh-baked texture. ❄️
Room Temp Storage
Store cooled treats in an airtight container at room temperature for up to 3 days. If your kitchen is warm, add a slice of bread to the container to help retain moisture.
Revive Stale Treats
If they lose freshness, warm in a 300°F oven for 3-4 minutes or microwave for 10-15 seconds. This brings back the soft texture and melts the chocolate chips beautifully.
Nutrition Facts
Frequently Asked Questions
Can I use green bananas for this?
No, green bananas lack sweetness and won’t mash easily. Use bananas with heavily speckled peels for the best flavor and texture. The riper they are, the sweeter your treats will be.
What can I substitute for maple syrup?
You can use agave or date syrup in equal amounts. Honey works too, but it’s not vegan. These alternatives maintain the sweetness and moisture balance.
How do I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Ensure your oats are certified gluten-free as well. The texture remains nearly identical.
Can I skip the chia seeds?
Yes, omit them or replace with 1 tbsp flaxseed meal. They act as binders, but the recipe works without them. The treats may be slightly less dense.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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