Do you wince when you spot a bunch of bananas on your kitchen counter that seems to have been there forever? Well, I do! I’m nowhere close to being what you’d define as a banana fan and yet spotty brown bananas are something I run into every other day. These uglies do know how to burrow their way into my kitchen to eventually find their way into my baking plans. As soon as they develop freckles [and a swarm tiny fruit flies]  it is, for me, the start of a countdown to find a recipe where I can use them up before they go trash-worthy.

Ifever you find yourself in an emergency situation where you need to do something about a mountain of overripe bananas threatening to go bad the very next day, you should keep at least one of the following recipes handy. Bananas contain three natural sugars – sucrose, fructose and glucose – which provide natural sweetness to cakes and muffins. Also rich in vitamin C, potassium and dietary fibre, these nutrients are unfortunately lost the moment you decide not to eat them raw. They are still gonna be healthier than your plain ‘butter-sugar-flour’ store bought bakes though.

The banana and chocolate chip cake is adapted from ForgivingMartha while the banana and peanut butter muffins are a modifiedversion from BakingBites. I do hope that you take a minute to save these to your favourites and get to use them the minute someone walks into your kitchen with a bunch of bananas that look like they are well past their expiry date.



1/2 cup unsalted butter

1/2 cup sugar

2 tbs light muscovado

1 1/2 cups all purpose flour

1 tsp baking soda

1 cup bananas, mashed

1/2 cup plain yogurt

1 tsp vanilla extract

1/2 cup chocolate chips


  • Preheat oven to 350 oF. Grease and flour a 7″ baking pan.
  • Cream butter and sugars together until light and fluffy.
  • Add banana, yogurt and vanilla to above mixture.
  • Fold in flour carefully until well combined. Do not overmix.
  • Lastly stir in chocolate chips. Pour batter in prepared pan.
  • Bake for 40 minutes until centre springs back when touched.
  • Cool to room temperature on a wire rack before slicing.





1 cup all purpose flour

1/2 cup wholewheat flour

1 cup Nestum cereal

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbs vegetable oil

1/2 cup brown sugar

2 large eggs, room temperature

1 cup bananas, mashed

1/3 cup creamy peanut butter

3/4 cup plain unsweetened yogurt

1/4 cup salted peanuts, chopped


  • Preheat oven to 375 oF. Lightly grease a 12-cup muffin tin.
  • In a large bowl, whisk together flours, Nestum cereal, baking powder, baking soda and salt until well combined.
  • In a medium bowl, whisk together vegetable oil, brown sugar, eggs, banana, peanut butter and yogurt until smooth.
  • Pour into flour mixture. Stir until no streaks of flour remain.

  • Divide batter evenly into prepared tin and fill just about up to the top. Sprinkle each muffin with chopped peanuts.
  • Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and top springs back when pressed.
  • Remove muffins from tin and cool on a wire rack. Makes 12.