58 recipes for those leftover bananas in your fruit bowl

Almost every kitchen in Australia is bound to have the odd banana hanging about, so why not put them to good use with these 58 sweet treats?

Mar 06, 2026

Malted caramel and banana cake

“A little while ago, I thought about cake (as I often do); and I decided that a caramelly banana cake was missing from my repertoire. This cake is the remedy to that. Malted milk powder and brown sugar make it satisfyingly sweet and sticky and, just for added joy, I’ve paired it with a malted caramel sauce – totally optional but highly recommended. You can also bake this recipe in a loaf (bar) tin if you like and call it banana bread, as I often do for my kids, who are mad about the stuff.” – Tilly Pamment.

Banana cream pie with sesame toffee crunch

This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).

Chai-spiced banana bread

Credit: Ben Dearnley

"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.

Banana, peanut butter and caramel mud cake

They say three's a crowd but not in this instance! The trifecta of flavours in this mud cake is second to none.

Ottolenghi's sesame, date and banana cake

Though this cake is full of dates, bananas and tahini, it’s surprisingly light. You can serve it warm, if you like, with the tahini cream cheese and banana slices alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake. It’s also worth seeking out local or artisanal tahini.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

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Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Banana, condensed milk and golden syrup cake

This recipe is a total crowd-pleaser; a thick dollop of cream on the side is essential. You'll need a 26cm round springform cake pan for this recipe.

Banoffee tea cake

Banoffee sheet cake

That timeless combination of banana and caramel becomes anew with this sweet treat. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out now.

Easy cheesecake recipe with banana and honeycomb

Honey and banana cheesecake with banana honeycomb

Banana and honey are the perfect match for this baked cheesecake.

Banana and mixed seed loaf

Roasted banana, yoghurt and mixed seed loaf

Nothing says good morning like this banana and yoghurt loaf.

Banoffee sheet cake with caramelised banana

"You know I love making pastry, but sometimes I want to get to all those hallmark banoffee flavours slightly faster. I need a banoffee express! This banana chiffon cake is a dream to whip up and stays plush when chilled. The lip-smacking coffee-toffee sauce makes sure all the ‘offee’ possibilities are covered. Make a double batch and pour the leftovers on ice cream." - Natalie Paull Recipe note: You’ll need a 33cm x 23cm x 5cm deep rectangular baking pan and a kitchen blowtorch.

Banana, rum and hazelnut crepes

Who said you can’t have breakfast for dessert?

Banana Peel Cake

“I got bored for a minute and worked out that Australians eat 5 million bananas a day (!) and given that the peel makes up 12% of a banana’s weight, we conceivably toss 49,680,000 kilograms of peels a year. Don’t find this so interesting? OK, perhaps the fact that you can cook with banana peel is. The peel provides a great fruity flavour and gummy texture. This cake, which my friend Claire Snel thought up, has a very earnest, dense and filling vibe, very much like a legit breakfast banana bread. You only need a thin slice. Trust me. Plus it contains less than 2 teaspoons of sugar per serve.”

Bread and butter pudding meets banana split

The name says it all…

Coffee-infused French toast with banana, nut crumble and yoghurt

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.