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Going Bananas for Bananas

Updated: 5 days ago


Going Bananas for Bananas

This week, I’ve been going bananas over bananas for a couple of reasons. First, there’s a bunch on my bench going brown. And second, I’ve been seeing the Banana Bread Latte all over social media (we’ll get to that shortly).


But before we dive into recipes and trends, let’s talk bananas, when they’re best, how they change, and why they’re actually a baker’s best friend once they go spotty.

Bananas Through the Stages

I’ll admit it: I’m a Stage 4 banana fan. That’s when they’ve just turned mostly yellow, still firm, not too sweet, and with a bit of bite. Beyond that, when the brown spots appear, I’m out.

Here’s the rough rundown:


  1. Stage 1 – Green, starchy, hard as a rock.

  2. Stage 2 – Green with a little yellow. Firm, still not sweet.

  3. Stage 3 – Green-yellow blend. Getting there.

  4. Stage 4 – Mostly yellow with a hint of green. Firm, just sweet enough.

  5. Stage 5 – Fully yellow, a bit softer, edging into sweet territory.

  6. Stage 6 – Yellow with brown speckles. Sweet, aromatic, perfect for baking.

  7. Stage 7 – Very brown. Super soft, very sweet — smoothie or banana bread material.

The Simple Science


  • Starch vs sugar — unripe bananas are full of resistant starch (like fibre). As they ripen, enzymes break that starch into natural sugars, which is why ripe bananas taste so sweet.

  • Texture — the starch makes firm bananas dense and chewy. By Stage 6 or 7, it’s mostly sugar, which is why they’re so soft and mashable.

  • Flavour — just-ripe bananas are mild and even a little tangy. Spotted bananas are rich, aromatic, and almost candy-sweet.

Bananas in Baking

Here’s why bakers (and especially vegan bakers) love them:

  • Egg replacer — ½ a mashed banana works instead of one egg in cakes and muffins.

  • Butter or oil swap — they bring moisture and sweetness, so you can cut back on fat and sugar.

  • Vegan-friendly — perfect for binding and enriching bakes without dairy or eggs.

  • Banana flour — made from green bananas, it’s gluten-free and fibre-rich, and adds a subtle earthy flavour to baking.


So even though I don’t eat ripe bananas, I love them in recipes, it’s like they’ve got a whole second life once they’re past my comfort zone.

Recipes for Your Ripe Bananas

There are hundreds of recipes for over ripe bananas out there. When mine head past Stage 4, here’s what I like to make (and you might too):

  • Chocolate Banana Bars — Helen’s four-ingredient recipe with bananas, oats, peanut butter,

    and dark chocolate. Chewy, healthy, and perfect for lunchboxes.


  • Upside Down Banana Cake — a twist on banana loaf with caramelised bananas baked into a sponge. Dessert perfection.


  • Banana Chutney — bananas gone savoury! Spiced, sweet, and brilliant with cheese or cold meats.

The Viral Trend: Banana Bread Latte

And finally, the fun bit. Have you seen this drink? It’s been popping up everywhere on social media: frothy banana milk poured over iced coffee, sprinkled with cinnamon. While I’m not really a coffee person, I reckon this could be the drink of summer.


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What you need:

  • 1 ripe banana

  • 350 ml milk (any kind)

  • ½ tsp vanilla essence

  • Pinch of salt

  • 1 cup cooled coffee or espresso

  • Ice

  • Optional: cinnamon, honey, maple syrup, or dates

How to make it:

  1. Blend the banana, milk, vanilla, and salt until frothy.

  2. Pour coffee over ice in a tall glass.

  3. Top with banana milk.

  4. Finish with a dash of cinnamon, then sip and enjoy.

So whether you’re after a snack, a show-stopping dessert, a savoury chutney, or even a trendy summer drink, you’ll never need to wonder what to do with ripe bananas again.

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