Creative Banana Desserts, including muffins and tarts, for an After-dinner snack

Often, bananas go unnoticed as a potential dessert item, either on its own or incorporated in a dessert. Yet, their natural sweetness, creamy flesh, and general flavor compatibility with a wide range of mixtures make them an excellent base for any sweet dish, whether it be party desserts or a light, after-dinner snack.

Moreover, bananas' availability all year round also make them a reliable ingredient to have in your pantry, just in case you need to whip up a dessert on the fly, but also make it sweet and delicious.

From classic comfort foods to more innovative reinterpretations, banana desserts come in all forms. You can pair bananas with such ingredients as chocolate, nuts, and caramel for decadent, rich flavours, or go lighter with combinations involving yoghurt, honey, or citrus to maximize their freshness. What is even better is that bananas lend themselves particularly well to being baked, frozen, or even flambéed, opening endless avenues for continued experimentation.

While these aren’t necessarily low calorie desserts, you can easily switch out the refined sugar with honey and the whole milk with skimmed milk to make alternatives suitable even for those watching their calorie intake.

1. Banana Foster Bread Pudding

Ingredients:

• 400 gm stale bread (cubed)
• 300 gm ripe bananas (mashed)
• 300 ml whole milk
• 200 ml heavy cream
• 150 gm sugar
• 3 large eggs
• 50 gm butter (melted)
• 1 tsp vanilla extract
• 100 ml rum (optional)

Method:

1. Preheat the oven to 180°C and grease a baking dish.
2. Spread the cubed bread evenly in the dish and set aside.
3. In a bowl, whisk the mashed bananas, eggs, sugar, milk, cream, vanilla extract, and melted butter.
4. Pour the mixture over the bread, ensuring everything is soaked evenly.
5. Bake until the custard is set and the top is golden.
6. If you are using rum, heat it in a small saucepan and carefully ignite it to flambé before pouring it over the bread pudding. Serve warm.

2. Banana Chocolate Chip Muffins

Ingredients:

• 300 gm all-purpose flour
• 150 gm sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 ripe bananas (mashed)
• 2 large eggs
• 120 ml vegetable oil
• 150 gm chocolate chips
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
3. In a separate bowl, mix the mashed bananas, eggs, oil, and vanilla extract.
4. Gradually fold the wet ingredients into the dry mixture, then stir in the chocolate chips.
5. Spoon the batter into the muffin cups and bake until the toothpick inserted into its center to check its doneness comes out clean.
6. Let the muffins cool before serving.

3. Banana Caramel Tart

Ingredients:

• 1 pre-made tart shell
• 4 medium bananas (sliced)
• 150 gm caramel sauce
• 200 ml heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C and blind bake the tart shell until they are golden, then let it cool.
2. Arrange the banana slices in an even layer inside the tart shell.
3. Drizzle caramel sauce over the bananas.
4. In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Spread the whipped cream over the bananas and caramel, then refrigerate for an hour before serving.

4. Baked Banana and Coconut Custard

Ingredients:

• 500 ml coconut milk
• 300 gm ripe bananas (sliced)
• 4 large eggs
• 100 gm sugar
• 1 tsp vanilla extract
• 50 gm shredded coconut (for topping)

Method:

1. Preheat the oven to 170°C and grease a baking dish.
2. In a large bowl, whisk the eggs, sugar, coconut milk, and vanilla extract until well combined.
3. Arrange the banana slices in the baking dish and pour the custard mixture over them.
4. Sprinkle shredded coconut on top.
5. Bake until the custard is set and the top is golden brown.
6. Let cool slightly before serving.

5. Banana and Chocolate spread Puff Pastry

Ingredients:

• 500 gm puff pastry (pre-made)
• 4 medium bananas (sliced)
• 150 gm chocolate spread
• 1 large egg (for egg wash)

Method:

1. Preheat the oven to 190°C and line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut into squares.
3. Spread the chocolate over the center of each square, then place banana slices on top.
4. Fold the pastry over to form triangles and seal the edges with a fork.
5. Brush with the beaten egg and bake until golden and puffy.
6. Serve them warm for a crispy yet gooey treat.