banana bread

How to Save Money Using Old Bananas

If your fridge is full of forgotten overripe bananas don’t be quick to throw them away. Believe it or not you can still eat them. Check out these quick and easy ideas taken from MyGreatRecipes to get the most of your unused bananas.

1.Banana bread

The first and most obvious choice when you want to reuse too ripe bananas is to make the classic banana bread. If you can’t prepare the banana bread right away put the bananas in the fridge. Let your imagination fly with these easy banana bread recipes- from peach coconut or blueberry coconut, double or triple chocolate to healthy banana bread, it’s all there!


2.Banana bread smoothie

The combinations with bananas when it comes to smoothies are numberless. Smoothie is a great healthy breakfast for you and your kids and it really doesn’t take too much time. For the real smoothie lovers here comes a fresh new sweet and creamy delight-the banana bread smoothie. You only need four ingredients and a blender. Freeze the bananas beforehand to get exquisite milk-shake taste.

3.Banana muffins

Muffins can be great as breakfast or a snack. The ripper the bananas are, the better the muffins. And the bananas are sweet enough so you don’t have to use too much of other sweeteners. Just a little bit of brown sugar will do. Besides the classic versions there are also delicious gluten-free, dairy-free or even vegan versions so you don’t have to feel guilty if you eat several of them even in the middle of the nightJ

banana bread pudding

4.Banana bread pudding

You know you can make amazing puddings with ripe bananas. Add milk, sugar, eggs and vanilla and whisk. The preparation takes a few minutes. Piece of cake! But..wait for it…you can also make e a banana bread pudding. Take some stale French bread (or cinnamon bagels), cover it with banana pudding and sprinkle with chocolate chips. Bake for about 30-35 minutes and voila! The heavenly dessert is ready.

5.Chocolate-covered banana pops

Here is a great summer treat that you kids will absolutely love. It doesn’t matter if the bananas are not so good looking because there will be chocolate to cover them and make them beautiful again. Put the bananas on popsicle sticks, freeze them overnight and dip them in melted chocolate. You can put sprinkles, m&m’s or nuts on top. Enjoy your home-made ice cream!

6.Banana bread pancakes

The pancakes marry the banana bread to create a wonderful sweet fusion. Made of very ripe mashed bananas and chopped pecans, that represent the classic banana bread, and combined with pancake mix, buttermilk and nuts, these banana bread pancakes are full of proteins. Add some honey or maple syrup and fruit (sliced bananas, of course, or blueberries, or any fruit of your choice) on top. There is a secret tip for extra fluffiness: add baking powder to the pancake mix.


If you still have overripe bananas in your fridge after this (which I doubtJ), I would recommend Pinterest as a go to place when it comes to overripe banana recipes.


millet pancakes

Marvelous Healthy Millet Pancakes

Millet is not only for the birds, if that was your first thought. It is actually quite tasty and combines with almost any other food. Plus, it is rich in fibers, minerals and enzymes that are good for you. It can be cooked creamy like mashed potatoes or fluffier like rice and when fried it becomes crunchy. So when you use it in pancakes the result will be slightly crunchy, delicious and super healthy pancakes.


1 cup millet

1 1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/2 cup milk

2 tbsp Greek yogurt

1 1/2 tsp coconut oil


In a medium sauce pan, pour water and bring it to simmer. Add the millet and cook it for about 10-15 minutes. Drain well and add the baking powder and baking soda. Mix in a blender for about 30 seconds until creamy.

In another bowl beat the egg, milk, yogurt and coconut oil. Add this mixture to the millet mixture and whisk until just combined but don’t over-mix. If the batter seems a bit runny add 1-2 tablespoons millet flour or regular flour.

Heat a griddle over medium heat and grease it lightly. Pour ½ cup measures per pancake onto the griddle. Cook until the surface begins to bubble. Flip and cook for 1-2 minutes more until golden brown.

Nutrition info

Per serving: Calories: 328, Total Fat: 9 g, Sat. Fat: 3 g, Carbs: 47 g, Fiber: 6 g, Sugars: 10 g, Protein: 13 g, Sodium: 425 mg, Cholesterol: 105 mg


eggnog pancakes

Yummy Eggnog Pancakes

Christmas or not, I love a glass of creamy eggnog. There’s something in its flavor that makes it hard for me not to drink it all. If you are a fellow eggnog lover, than I am sure you will love these pancakes. The recipe is so simple, even a novice cook can make it, and in 20 minutes too!

Yields: 4


2 cups all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt 1

Dash freshly-ground nutmeg

1 teaspoon vanilla

2 cups eggnog

An egg

2 teaspoons sesame oil

4 tablespoons vegetable oil

8 ounces maple syrup

Whipped cream

A pinch of cinnamon


In a large bowl sift the flour, and combine it with the baking soda, baking powder, and salt. In a separate bowl add the egg, the eggnog, the vanilla, and the sesame oil. Once you are done with the wet ingredients go ahead and pour them into the dry mixture. Beat everything together until smooth. Heat a griddle at 375°F, and grease it with oil, as soon as it’s hot, using a scoop pour ¼ cupful batter onto the griddle. Around 2 minutes later, or until you see bubbles appearing on the surface, the pancake is ready to be flipped. Cook for 2 more minutes. Repeat the process until you’ve gone out of batter. Serve with maple syrup, a dollop of whipped cream, and sprinkle with some cinnamon. Yum!

cannoli pancakes

Yummy Cannoli Pancakes

If you can’t get enough of the Italian cannoli, but you are too lazy to make the shells, don’t worry, this is a recipe that combines the best of both worlds. These pancakes consist of the regular cannoli filling, only you don’t have to go to the trouble of making the shells, you can make pancakes instead! The final result is a tasty and creamy cannoli pancake bite.


Cannoli Filling:

1 pound ricotta

½ cup heavy cream

½ cup powdered sugar

1 cup chocolate chips

2 teaspoons almond extract

Pancake Batter:

1 cup prepared cannoli filling

½  cup whole milk

2 egg yolks

2 egg whites

2 tablespoons sour cream

¾ cup flour

½  tablespoon baking powder

¼ teaspoon baking soda

¼  teaspoon salt


The Cannoli Filling:

In a mixing bowl whip the cream and fold in the ricotta until you get a creamy mixture. Add the almond extract, sugar and chocolate chips in.

The Pancakes:

In a large bowl, pour the cannoli filling, and whisk it together with the egg yolks and sour cream. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture and stir till just incorporated. (Make sure not to over mix) Pour the milk in. In a glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. Gently add the egg whites into the batter. Heat a griddle over medium heat, using a spoon put a small amount of batter for each pancake onto the hot griddle and cook about 3-4 minutes per side. Serve with a dollop of cannoli filling on top of the pancakes and dust with powdered sugar.


cinnamon roll pancakes

Cinnamon Roll Pancakes with Cinnamon Icing

Bored with your breakfast routine? These cozy, delicious pancakes are sure to shake up your breakfast routine!

This recipe is an ideal fusion of one of my favorite desserts and pancakes. These pancakes keep the perfect cinnamon taste, which is so good with a cup of coffee in the morning, but are much faster and easier to prepare than the actual cinnamon rolls. Serve them with a special easy home-made cinnamon icing on top.


1½ cups flour

3 tablespoons sugar

4 teaspoons baking powder

1 tablespoon ground cinnamon

1/4 teaspoon salt

2 large eggs

1 cup milk

¼ cup butter

1 tablespoon vanilla extract

Ingredients for the cinnamon icing:

1 tablespoon milk

2 cups powdered sugar

1 teaspoon cinnamon

2 teaspoons vanilla extract


Mix the flour, baking powder, sugar, salt, and cinnamon in a large bowl. In a smaller bowl, whisk the milk, eggs, melted butter and vanilla extract. Add the wet ingredients in the dry ingredients and mix until just combined, but still slightly lumpy.

Heat a lightly greased non-sticking pan over medium heat. Pour a ¼ cup of the batter for each pancake. Cook for about 3 minutes until golden brown. Turn the pancake and keep cooking for 2 more minutes. Make the icing combining the milk, sugar, cinnamon and vanilla extract. Pour over the pancakes.