recipe with ripe bananas

Written BySheba G Updated On
recipe with ripe bananas
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The Best recipe with ripe bananas

I’ve been making banana bread for years, but this version with ripe bananas is my favorite. There’s something about the way the natural sweetness of overripe bananas—those perfect spots of brown—turns into a tender, moist crumb that just can’t be beat. My kids, especially my little one who’s always picky, will eat this straight from the loaf pan, and honestly, I don’t even need to ask. It’s that simple. Plus, it’s a no-fuss way to sneak in extra fiber and potassium without anyone noticing. It’s the kind of recipe that feels like a hug in a loaf—comforting, easy, and always a hit at family gatherings or just a quiet afternoon snack. No fuss, no mess, just pure, delicious satisfaction.
Banana-Oat Pancakes with Ripe Banana Compote

Banana-Oat Pancakes with Ripe Banana Compote

4.9 from 1451 votes

A naturally sweet, fluffy breakfast that uses ripe bananas for a tender texture and a naturally sweet compote. Perfect for a quick weekend brunch or a lazy morning.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Pancakes
  • 2 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 large egg
  • 1/2 cup milk (any kind)
  • 1 tbsp melted butter
For the Compote
  • 2 ripe bananas, sliced
  • 1/2 cup water
  • 1 tsp cinnamon

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. 2
    In a large bowl, whisk together mashed bananas, flour, baking powder, and salt. Stir in the egg, milk, and melted butter until smooth and well combined.
  3. 3
    In a small saucepan, combine sliced bananas, water, and cinnamon. Simmer over medium heat for 5–7 minutes, stirring occasionally, until the bananas soften and the mixture thickens slightly.
  4. 4
    Heat a nonstick skillet over medium-low. Drop spoonfuls of batter onto the pan, spacing them about 2 inches apart. Cook until bubbles form on the surface and edges look set (about 2–3 minutes per side). Transfer pancakes to the prepared baking sheet.
  5. 5
    Bake the pancakes in the oven for 10–12 minutes, or until golden brown. Serve warm with the homemade compote.

🔧Equipment

  • Mixing bowls
  • Whisk
  • Nonstick skillet
  • Oven-safe baking tray

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10💛Saturated Fat: 4❤️Cholesterol: 35🧂Sodium: 550🌾Total Carbs: 50🥦Dietary Fiber: 4🍬Sugars: 12🥩Protein: 12

📝Notes

Tips: For extra fluffiness, let the batter rest for 5 minutes before cooking. Adjust the cinnamon in the compote to taste. Store leftovers in an airtight container for up to 3 days.

Watch Video Of How Banana-Oat Pancakes with Ripe Banana Compote Works

This banana bread is always a crowd-pleaser because it’s simple enough to whip up in a hurry but still packed with flavor that keeps everyone coming back for seconds. It’s the kind of dish that feels special without needing extra effort—perfect for when you want to serve something warm and comforting without the fuss of a full meal. Plus, it’s a great way to use up ripe bananas before they turn to mush, so you don’t waste them.

❓ Frequently Asked Questions About Banana-Oat Pancakes with Ripe Banana Compote

Can I substitute fresh bananas for frozen ones?

Yes, you can. Thaw frozen bananas overnight in the fridge, then use them directly in the recipe. Frozen bananas hold their shape well and add a slightly sweeter, creamier texture.

How do I know if my bananas are ripe enough?

Look for bananas that are yellow with a few brown spots. They should feel slightly soft to the touch. Overripe bananas will be too mushy, so pick ones that are firm but yielding.

What if I don’t have a food processor?

Skip the blending step entirely if you’re short on tools. Just mash the bananas with a fork or spoon into a smooth paste. The texture will be slightly chunkier but still delicious.

Can I make this recipe ahead of time?

Yes, but store the batter in an airtight container in the fridge for up to 24 hours. Bake it fresh when ready—batter thickens slightly over time, so adjust baking time by 5–10 minutes if needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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