14 Vegan Banana Desserts You’Ll Crave on Repeat

Got bananas going spotty on the counter? Perfect. These 14 vegan banana desserts turn humble fruit into pure magic without butter, eggs, or dairy. From creamy “nice” cream to gooey skillet pies, you’ll find something for every mood and every sweet tooth. Ready to crush your cravings the plant-based way?

1. Blended Banana “Nice” Cream That Beats Dairy, IMO

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This dreamy soft-serve uses frozen bananas and a splash of plant milk. It’s creamy, sweet, and ridiculously easy. Make it plain or go wild with add-ins when late-night dessert cravings hit.

Ingredients:

• 4 large ripe bananas, sliced and frozen (about 480 g)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• Pinch of sea salt
• Optional: 2 tbsp peanut butter or 2 tbsp cocoa powder

Instructions:

1. Add frozen banana slices to a high-speed blender with almond milk, vanilla, and salt.
2. Blend, stopping to scrape down, until thick and creamy. Add optional peanut butter or cocoa if you like.
3. Serve immediately for soft-serve, or freeze 1–2 hours for scoopable texture.

Top with chopped dark chocolate, toasted coconut, or crushed peanuts. Want swirls? Ripple in raspberry jam at the end. FYI: overripe bananas give the best caramel vibes.

Servings: 4 (about 1 cup each). Estimated Nutrition Per Serving: 153 Calories; 3.1 g Fat; 33.7 g Carbs; 4.0 g Fiber; 29.7 g Net Carbs; 2.5 g Protein. Nutrition values are estimates and can vary.

2. Bakery-Style Banana Bread With Crunchy Walnut Top

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This loaf bakes up moist with a crisp, golden crust. You’ll get classic banana flavor, warm spices, and a toasty walnut finish. Perfect for brunch, gifting, or hoarding for yourself.

Ingredients:

• 3 large very ripe bananas, mashed (about 360 g)
• 1/2 cup light brown sugar
• 1/4 cup maple syrup
• 1/3 cup neutral oil (canola or melted coconut)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts, divided

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk bananas, brown sugar, maple syrup, oil, milk, and vanilla.
3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Fold dry into wet until just combined. Stir in half the walnuts.
5. Pour into pan, sprinkle remaining walnuts on top, and bake 55–65 minutes until a toothpick comes out clean.
6. Cool 15 minutes in pan, then transfer to a rack to cool completely.

Swap part of the flour for whole wheat for nuttier flavor. Fold in vegan chocolate chips if you want chaos (the good kind). Toast slices and slather with vegan butter for maximum bliss.

Servings: 12 slices. Estimated Nutrition Per Slice: 249 Calories; 10.8 g Fat; 37.7 g Carbs; 2.1 g Fiber; 35.6 g Net Carbs; 3.2 g Protein. Estimates; actual values may vary.

3. One-Bowl Banana Oatmeal Cookies You Can Eat for Breakfast

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These soft cookies taste like banana bread and oatmeal had a snackable baby. Minimal sugar, big flavor, and freezer-friendly. Great for road trips or that 3 p.m. slump.

Ingredients:

• 2 large ripe bananas, mashed (240 g)
• 1/4 cup maple syrup
• 1/4 cup almond butter
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1/2 cup almond flour
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup raisins or vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Stir bananas, maple syrup, almond butter, and vanilla until smooth.
3. Fold in oats, almond flour, cinnamon, baking powder, and salt. Stir in raisins or chips.
4. Scoop 12 mounds, flatten slightly, and bake 12–14 minutes until set and lightly golden.
5. Cool on the sheet 5 minutes, then move to a rack.

Add chopped walnuts for crunch or a pinch of cardamom for café vibes. Store airtight for 3–4 days or freeze up to 2 months.

Servings: 12 cookies. Estimated Nutrition Per Cookie: 142 Calories; 5.6 g Fat; 21.2 g Carbs; 2.8 g Fiber; 18.4 g Net Carbs; 3.4 g Protein. Estimates only.

4. Caramelized Banana Coconut Chia Pudding

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Silky chia pudding meets sticky-sweet bananas kissed with maple. It looks fancy but takes almost no work. Prep at night and wake up to dessert-for-breakfast energy.

Ingredients:

• 1/2 cup chia seeds
• 2 cups canned light coconut milk
• 2 tbsp maple syrup, divided
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 ripe bananas, sliced
• 1 tsp coconut oil
• Toasted coconut flakes for topping

Instructions:

1. Whisk chia seeds, coconut milk, 1 tbsp maple syrup, vanilla, and salt. Chill 2–3 hours or overnight.
2. Heat a skillet with coconut oil over medium. Add bananas and 1 tbsp maple syrup; cook 2–3 minutes per side until caramelized.
3. Spoon pudding into bowls and top with warm bananas and toasted coconut.

For extra richness, use full-fat coconut milk. Add a squeeze of lime to brighten. Layer in jars for grab-and-go snacks.

Servings: 4. Estimated Nutrition Per Serving: 326 Calories; 16.7 g Fat; 40.7 g Carbs; 11.3 g Fiber; 29.4 g Net Carbs; 6.9 g Protein. Approximate values.

5. No-Bake Peanut Butter Banana Bars That Actually Hold Together

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These bars set firm and slice clean, but taste fudgy and sweet. You’ll get peanut-butter-banana bliss with a whisper of chocolate. Keep them in the fridge for emergency dessert situations.

Ingredients:

• 2 cups rolled oats
• 1 cup pitted Medjool dates (about 12), softened if dry
• 2 large ripe bananas (240 g)
• 1/2 cup natural peanut butter
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup vegan dark chocolate chips (optional)

Instructions:

1. Line an 8-inch square pan with parchment.
2. Pulse oats in a food processor to coarse meal. Add dates, bananas, peanut butter, salt, and cinnamon; process until sticky and uniform.
3. Pulse in chocolate chips just to distribute.
4. Press mixture firmly into pan. Chill 2–3 hours, then slice into 12 bars.

Use almond butter if peanuts aren’t your thing. Drizzle with melted dark chocolate for flair. Store chilled up to a week, or freeze.

Servings: 12 bars. Estimated Nutrition Per Bar: 183 Calories; 6.6 g Fat; 29.2 g Carbs; 3.9 g Fiber; 25.3 g Net Carbs; 4.8 g Protein. Nutrition is estimated.

6. Banana Foster Skillet (Vegan, Boozy, And Fast)

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Buttery, rummy bananas without the butter? Yep. This 10-minute skillet dessert begs for ice cream and a big spoon.

Ingredients:

• 2 tbsp vegan butter
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• Pinch of salt
• 3 ripe but firm bananas, split lengthwise and halved
• 2 tbsp dark rum (or 1 tsp vanilla for alcohol-free)
• 1 tsp lemon juice
• Vegan vanilla ice cream, for serving

Instructions:

1. Melt vegan butter in a skillet over medium heat. Stir in brown sugar, cinnamon, and salt.
2. Add bananas cut-side down; cook 2 minutes until glossy and tender.
3. Add rum and lemon juice; simmer 1 minute to thicken.
4. Spoon over bowls of ice cream immediately.

Toast some pecans in the skillet first for crunch. No rum? Use apple juice and extra vanilla. Serve with pancakes if you’re chaotic-good.

Servings: 4. Estimated Nutrition Per Serving (without ice cream): 208 Calories; 7.9 g Fat; 36.5 g Carbs; 3.1 g Fiber; 33.4 g Net Carbs; 1.8 g Protein. Approximate.

7. Chocolate-Dipped Frozen Banana Pops For Hot Days

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Think ice-cream-bar energy with way less fuss. These pops chill rock-solid, get dunked in chocolate, and wear crunchy toppings like jewelry. Kids and adults go feral for them, trust me.

Ingredients:

• 4 ripe but firm bananas, halved crosswise
• 8 wooden sticks
• 1 1/2 cups vegan dark chocolate chips
• 1 tbsp coconut oil
• 1/3 cup chopped peanuts or sprinkles

Instructions:

1. Insert sticks into banana halves. Freeze on a parchment-lined tray for 2 hours.
2. Melt chocolate with coconut oil until smooth.
3. Dip frozen bananas, let excess drip, then coat with peanuts or sprinkles.
4. Freeze 20–30 minutes to set.

Use toasted almonds, coconut, or crushed freeze-dried strawberries as toppings. Store wrapped individually for grab-and-go treats.

Servings: 8 pops. Estimated Nutrition Per Pop: 210 Calories; 12.5 g Fat; 26.6 g Carbs; 3.5 g Fiber; 23.1 g Net Carbs; 2.8 g Protein. Estimates may vary.

8. Banana Cream Pie Jars With Silky Cashew Custard

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All the banana-cream-pie vibes without eggs or dairy. You get a crunchy cookie base, a lush cashew custard, and fresh banana slices. No one will guess it’s vegan.

Ingredients:

• 1 1/2 cups raw cashews, soaked 4 hours and drained
• 1 cup canned coconut milk
• 1/3 cup maple syrup
• 2 tbsp coconut oil, melted
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of turmeric (color, optional)
• 1 1/2 cups crushed vegan graham crackers
• 2 tbsp coconut oil (for crust)
• 2 bananas, sliced
• Coconut whipped cream, for topping

Instructions:

1. Blend cashews, coconut milk, maple syrup, 2 tbsp coconut oil, vanilla, lemon juice, and turmeric until ultra-smooth.
2. Mix graham crumbs with 2 tbsp coconut oil; press into 6 small jars.
3. Layer custard, banana slices, and a dollop of whipped cream. Chill 1–2 hours.

Add a layer of dark chocolate shavings for drama. Short on time? Use store-bought vegan cookies. These keep 2 days (bananas may brown slightly).

Servings: 6 jars. Estimated Nutrition Per Jar: 448 Calories; 29.1 g Fat; 44.9 g Carbs; 3.0 g Fiber; 41.9 g Net Carbs; 7.1 g Protein. Approximate values.

9. Five-Minute Banana Mug Cake That Actually Rises

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When you want cake now, not in an hour. This single-serve dream microwaves into a fluffy, banana-scented cloud. Late-night TV snack? Sorted.

Ingredients:

• 1/2 ripe banana, mashed (60 g)
• 2 tbsp almond milk
• 1 tbsp neutral oil
• 2 tbsp sugar
• 1/2 tsp vanilla
• 4 tbsp all-purpose flour
• 1/4 tsp baking powder
• Pinch of salt
• Pinch of cinnamon

Instructions:

1. In a large microwave-safe mug, whisk banana, milk, oil, sugar, and vanilla.
2. Stir in flour, baking powder, salt, and cinnamon until just combined.
3. Microwave 70–90 seconds until set but still moist. Rest 1 minute.

Scatter in chocolate chips or crushed walnuts. Top with a scoop of nice cream if you’re extra. Don’t overcook or it dries out fast.

Servings: 1 mug cake. Estimated Nutrition: 389 Calories; 15.5 g Fat; 58.6 g Carbs; 1.7 g Fiber; 56.9 g Net Carbs; 4.6 g Protein. Estimated values.

10. Banana Cinnamon Roll-Ups With Maple Glaze

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Shortcut dessert tortillas that taste like warm cinnamon rolls. They crisp up golden outside with gooey banana inside. Minimal effort, maximum payoff.

Ingredients:

• 4 small flour tortillas
• 2 ripe bananas, quartered lengthwise
• 2 tbsp vegan butter, melted
• 2 tbsp brown sugar
• 1 tsp cinnamon
• Pinch of salt
• 2 tbsp maple syrup + 1 tbsp powdered sugar (for glaze)

Instructions:

1. Mix brown sugar, cinnamon, and salt. Brush tortillas with melted butter; sprinkle with sugar mix.
2. Place banana strips on tortillas and roll tightly.
3. Pan-sear seam-side down over medium heat 2–3 minutes per side until golden.
4. Whisk maple syrup and powdered sugar; drizzle over warm roll-ups.

Add a smear of peanut butter inside for PB-banana vibes. Air-fry at 380°F for 6–7 minutes if you want them extra crisp.

Servings: 4 roll-ups. Estimated Nutrition Per Roll-Up: 236 Calories; 7.7 g Fat; 39.5 g Carbs; 2.3 g Fiber; 37.2 g Net Carbs; 3.4 g Protein. Approximate.

11. Banana Chocolate Marble Loaf That Steals the Show

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It’s half chocolate, half banana, all gorgeous swirls. You get fudgy bites and banana-kissed crumb in every slice. Bring it to a potluck and humble-brag later.

Ingredients:

• 3 large ripe bananas, mashed (360 g)
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1/3 cup neutral oil
• 1/4 cup oat milk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cocoa powder
• 2 tbsp oat milk (for cocoa batter)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan.
2. Whisk bananas, sugars, oil, milk, and vanilla.
3. Whisk flour, leaveners, and salt; fold into wet.
4. Move 1 1/2 cups batter to a bowl; stir in cocoa and 2 tbsp milk.
5. Alternate scoops of plain and chocolate batter; swirl with a knife. Bake 55–65 minutes.

Sprinkle with chocolate chunks on top if you’re feeling bold. Slice after it cools to keep the crumb tender.

Servings: 12 slices. Estimated Nutrition Per Slice: 243 Calories; 8.3 g Fat; 39.8 g Carbs; 2.1 g Fiber; 37.7 g Net Carbs; 3.4 g Protein. Estimates only.

12. Banana Maple Crumble With Oat Pecan Topping

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Warm, jammy bananas under a crispy, nutty blanket. This is the kind of dessert you eat straight from the pan. Add a scoop of vegan ice cream and call it a day.

Ingredients:

• 6 ripe bananas, sliced
• 1 tbsp lemon juice
• 3 tbsp maple syrup
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 cup rolled oats
• 1/2 cup flour (all-purpose or almond)
• 1/2 cup chopped pecans
• 1/3 cup brown sugar
• 1/4 tsp salt
• 5 tbsp vegan butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Toss bananas with lemon, maple, vanilla, and cinnamon in an 8-inch pan.
2. Combine oats, flour, pecans, brown sugar, and salt. Stir in melted butter until clumpy.
3. Scatter topping over bananas and bake 25–30 minutes until golden and bubbling.

Mix in sliced strawberries or blueberries for a fruity twist. Serve warm (obviously) with coconut ice cream.

Servings: 8. Estimated Nutrition Per Serving: 303 Calories; 14.3 g Fat; 44.0 g Carbs; 4.7 g Fiber; 39.3 g Net Carbs; 3.9 g Protein. Approximate.

13. Banana Tahini Swirl Blondies With Sesame Crunch

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Fudgy, gooey blondies with ribbons of nutty tahini. They’re sweet, toasty, and wildly snackable. Sesame and banana? Chef’s kiss.

Ingredients:

• 1 cup mashed very ripe banana (about 2 large)
• 1/2 cup light brown sugar
• 1/4 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup tahini
• 2 tbsp sesame seeds

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan.
2. Whisk banana, brown sugar, maple, oil, and vanilla.
3. Stir in flour, baking powder, and salt until just combined.
4. Spread batter in pan. Dollop tahini and swirl with a knife. Sprinkle sesame seeds.
5. Bake 22–26 minutes until edges set and center slightly soft. Cool before slicing.

Fold in chopped dark chocolate for deeper flavor. Use black sesame seeds for a speckled, dramatic top.

Servings: 12 squares. Estimated Nutrition Per Square: 232 Calories; 10.9 g Fat; 31.0 g Carbs; 1.7 g Fiber; 29.3 g Net Carbs; 3.3 g Protein. Estimates.

14. Fluffy Banana Pancakes With Maple-Banana Syrup

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Weekend pancakes that taste like banana bread clouds. They flip beautifully and get drizzled with a quick banana-maple syrup. Stack them high and ignore emails.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed ripe banana (about 2 large)
• 1 1/4 cups oat milk
• 2 tbsp neutral oil
• 1 tsp vanilla
• 1 banana, sliced (for syrup)
• 1/3 cup maple syrup
• 1 tsp vegan butter

Instructions:

1. Whisk flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk mashed banana, oat milk, oil, and vanilla. Fold into dry until just combined.
3. Cook 1/4-cup scoops on a lightly oiled griddle over medium heat, 2–3 minutes per side.
4. For syrup: warm sliced banana, maple syrup, and vegan butter in a small pan for 2 minutes.
5. Serve pancakes with warm banana syrup.

Add walnuts to the batter for crunch. For extra lift, rest the batter 5 minutes so the leaveners activate. Keep pancakes warm in a low oven while you finish the batch.

Servings: 4 (about 3 pancakes each). Estimated Nutrition Per Serving (with syrup): 433 Calories; 11.3 g Fat; 76.2 g Carbs; 3.6 g Fiber; 72.6 g Net Carbs; 7.5 g Protein. Approximate values.

There you go: 14 vegan banana desserts that turn “I should use those bananas” into “I’m a dessert genius.” Start with the nice cream to get your confidence up, then bake your way through the list. Which one are you trying first?

Nutrition information provided is estimated using standard data and typical ingredient weights. Actual values will vary based on brands, substitutions, and portion sizes.