Aussies love their bananas. Although they’re perfectly fine just by themselves, here are 51 different and delicious dessert recipes that are ripe for the picking.
A breakfast that will satisfy your desire to eat more healthily but still deliciously. This is an edited extract from Nordic Light by Simon Bajada, published by Hardie Grant Books (RRP $49.99), and is available in stores nationally.
You'll go bananas for this super simple banana cake with cream cheese frosting.
Helena elevates the classic banana bread with Aussie bush foods.
"The perfect cheeky breakfast item, or an afternoon treat. I made this recently to take to afternoon tea with my grandmother." – Carina La Delfa. You’ll need a 11.5cm x 20cm, 9cm-high loaf pan for this recipe.
A traditional porridge base and a sweet twist. Caramelised bananas made in the air fryer bring a golden, toffee-like richness, finished with a drizzle of maple syrup for extra indulgence.
Crisp new season apples are here. Look for firm, smooth skin for a sweet crunch in every bite.
“Be sure to use very ripe bananas in this pudding. They add natural sweetness, moisture and a deeper caramelised flavour.” – Dominic Smith. You’ll need a 24cm (top) x 18cm (base) x 4.5cm-deep round baking dish for this recipe.
This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).
Chef Jake Kellie shares his take on a classic French dessert, best enjoyed on the day they're made.
"This fills your kitchen with the most inviting aroma, and makes a perfect snack or treat for the whole family!" – Dominic Smith You’ll need a 23cm x 12cm x 8cm-deep loaf pan for this recipe.
One of my signature flavour combos is coffee, banana and passionfruit – delish. This is a French-toast-style dish, with the soaking custard flavoured with coffee. I use a decent instant coffee, opting for Prontissimo! from Lavazza, says Darren. This is an edited recipe from Chefs Eat Toasties Too by Darren Purchese (Hardie Grant, RRP $29.99). Available in stores nationally now.
Not only is this crumble easy to make with ingredients you'll generally have lying around the kitchen, it's also just plain delicious.
Pretty as a picture and twice as delicious! Recipe by chef James Viles of Biota.
A tropical take on the classic banana bread, this vegan version uses desiccated coconut and almond meal to create a lusciously sweet and nutty flavour. It’s also gluten free and egg free, making it perfect for anyone with a food allergy or intolerance. This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.
“This is a great way to use up ripe bananas, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.”
Say goodbye to your old banana bread, there's a new baked banana treat in town, with a divine summery twist.
