Bananas are one of therare fruitsthat is so versatile, it’s almost like a chameleon that kids will surely love. We highly recommend making these delicious banana desserts for kids as winter rounds the corner, especially if you are looking for time-saving dessert recipes. Even better, hand the spoon and bowls to your kids and let them be a part of the preparing process, they will enjoy the banana treats even more after laboring the the kitchen.
1. Frozen Banana Bites
(Serves 8)
Ingredients
- 4 x 145 gm flavored Greek yogurt (key lime, coconut, raspberry, vanilla)
- 4 large ripe bananas, with some brown speckles, sliced
- 60 gm chocolate graham cracker cookies (for key lime)
- 60 gm shredded coconut (for coconut)
- 30 gm walnut pieces (for coconut)
- 15-30 gm chia seeds (for raspberry)
- 60 gm bran flakes, crushed (for vanilla)
Instructions
- Line a tray or plate with parchment paper, then remove the lid from a yogurt container and slice the ripe bananas. Take several banana slices and place them directly into the yogurt cup.
- Using a fork, work to completely cover the banana slices with yogurt while they're in the cup. Once coated, carefully lift them out and arrange them on your parchment-lined tray.
- For each variation, apply the toppings as follows:
- Key Lime: Place chocolate graham crackers in a plastic bag, seal it completely, then crush them into small pieces. Sprinkle these crushed pieces over the yogurt-covered bananas.
- Coconut: Generously sprinkle shredded coconut over the bananas, then add walnut pieces, breaking any larger pieces into smaller ones before adding.
- Raspberry: Evenly distribute chia seeds across the tops of the banana pieces.
- Vanilla: Add the bran flakes in a sealed plastic bag and crush them into small pieces using your fingers. Sprinkle these crushed flakes over the bananas.
- Cover the entire tray carefully with plastic wrap. Place in the freezer and allow to freeze for 24 hours for best results, though they can be eaten sooner if completely frozen through the middle.
2. Banana Split Pudding Cups
(Serves 8)
Ingredients
- 50 gm instant banana pudding
- 50 gm instant chocolate pudding
- 475 ml milk, cold, divided
- 225 gm whipped topping, divided
- 250 gm strawberries, diced
- 1 large banana, sliced (or two small bananas)
- 250 gm pineapple, crushed, drained well
Optional Toppings:
- Fresh cherries
- Peanuts, crushed
- Sprinkles
Instructions
- Whisk the banana pudding mix with half of the cold milk in a large mixing bowl, until smooth and completely lump-free.
- In a separate bowl, repeat the exact process with the chocolate pudding mix and the remaining cup of milk, whisking until smooth.
- Transfer both pudding bowls in the refrigerator to chill for five minutes to thicken.
- Take the whipped cream topping and set aside one cup for the garnish. Divide the remaining whipped topping in half.
- Fold half of the remaining whipped topping into the banana pudding mixture, being careful not to overmix.
- Take the other half of the remaining whipped topping and fold it into the chocolate pudding mixture until just combined.
- Divide the banana pudding mixture evenly between eight serving cups. Add a layer of diced strawberries on top of the banana pudding in each cup. Follow with the chocolate pudding mixture, dividing it evenly among all cups.
- Create the next layer with sliced bananas, then top with a generous spoonful of well-drained crushed pineapple. Finish each cup with a dollop of your reserved whipped topping.
- Refrigerate cups until you're ready to serve them.
- Just before serving, top each cup with a sprinkle of crushed peanuts and colorful sprinkles, finishing with a fresh cherry on top.
3. Banana Mousse
Ingredients
(Serves 6)
- 800 gm bananas (pick super sweet ones)
- 4 tablespoons honey or add as needed
- 400 ml fresh cream
- A few drops of lemon juice
Instructions
- Peel and slice bananas, then add them to a blender along with honey and three to four drops of lemon juice to prevent discoloration.
- Blend until you get a completely smooth puree with no remaining fruit chunks.
- Add fresh cream to the banana puree in the blender.
- Pulse six to eight times to ensure even distribution of cream throughout the mixture.
- Pour the mousse mixture into individual serving bowls or glasses.
- Cover each container with a lid or aluminum foil.
- Refrigerate for three to four hours or overnight until fully set.
- Serve with, optional, garnishes of whipped cream, banana slices, or grated chocolate.