Q. Help! I always seem to have a couple of overripe bananas in my fruit bowl. Is there anything I can do with them other than make banana bread? 

A. While I love baking banana bread, there definitely are other quick, easy and super tasty recipes that call for overripe bananas. If you’re craving an icy, creamy treat, try making Banana Ice Cream. It can be made in minutes using just a few ingredients and a food processor. And if you need a quick chocolate fix, overripe bananas are awesome in my Gluten-Free and Dairy-Free Brownies. But perhaps my favorite use of overripe bananas is Banana Jam, which I spread on top of toasted bread topped with peanut butter. (Find all recipes below.)

Be sure to compost your banana peels!


Banana Ice Cream


  • 2 very ripe bananas
  • 2 to 4 tablespoons almond milk
  • 1/4 teaspoon vanilla extract


1. Chop the bananas into medium-large pieces and put in a freezer-safe bag. Pop into the freezer for 1 to 2 hours.

2. Combine the frozen bananas, the almond milk, and the vanilla in a food processor and process until very smooth. (Add a bit more almond milk if needed).

3. Serve right away as soft-serve or transfer to a freezer safe container and freeze for a few hours or overnight. Scoop and serve with chocolate sauce if desired.



Banana Jam


  • 6 large bananas, peeled and chopped
  • 1  ¼ cups sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • 1 tablespoon dark rum (optional)
  • 1 teaspoon vanilla extract


1. Combine the bananas and sugars in a medium-large pot. Mash with a fork until the fruit is chunky and the sugar syrupy.

2. Set the pot over medium-low heat and bring to a simmer. Add the lemon juice, water, and salt. Continue to cook at a steady simmer—stirring occasionally—for about 10 minutes, until slightly thickened.

3. Remove from the heat and stir in the rum and vanilla. Spoon the hot jam into air-tight jars and store in the fridge for two to three weeks. (Let cool before covering.)


Gluten-Free and Dairy-Free Fudgy Banana Brownies

Susie Middleton


  • 1 cup mashed over-ripe bananas (2 1/2 to 3 medium bananas)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup almond butter
  • 3/4 cup cocoa powder 
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda

1. Heat the oven to 350 degrees F. Spray or grease a 9” x 9” baking dish.

2. Put all of the ingredients into a large bowl and mix until well-combined.

3. Pour the batter into the baking dish and bake for about 35 minutes, or until the brownies have risen, the top looks dry and has a nice sheen, and a toothpick inserted in the middle of the brownies comes out almost clean.

4. Cool completely, cut into squares and enjoy. Store wrapped at room temperature for a couple days or freeze. 


Up Island Schools Executive Chef/Cafe Director Jenny DeVivo is on a mission to help us all cut down on food waste and to show us (and our kids!) how to make the most of what's seasonal and fresh. Got a question for Jenny? Email us!


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