What to Do With Overripe Bananas: 9 Healthy Ideas

We always have bananas on our banana stand at home. They’re a staple in our house and one of the most useful fruits going. But sometimes they ripen faster than we can eat them, and suddenly you’ve got a bunch of very spotty, very soft bananas that nobody wants to grab as a snack!

The good news is that overripe bananas are actually incredibly useful, and in some cases even better than fresh ones for certain things. We never throw them away. Here are nine healthy ways to use up overripe bananas, including things we do regularly ourselves.

Are overripe bananas good for you?

Before the ideas, it’s worth addressing this because it comes up a lot. Yes, overripe bananas are still good for you (and in some ways more so than under-ripe ones).

As bananas ripen, the starch converts to natural sugar, which is why they taste sweeter and softer. They’re easier to digest when ripe, higher in antioxidants, and the natural sugars make them brilliant for energy. The nutritional content doesn’t disappear as they ripen. If anything, some of the beneficial compounds increase.

The only reason you’d want to avoid a very overripe banana is if it’s actually started to ferment or go mouldy, which you’ll be able to smell and see clearly. A banana that’s very brown and soft but still smells like banana is perfectly fine to eat and use.

Can you freeze overripe bananas?

Yes, and this is genuinely the most useful thing to know. It’s also our go-to method for using overripe bananas. Freezing them is the best way to preserve them and gives you a brilliant supply for smoothies, smoothie bowls, banana ice cream and more.

How to freeze bananas properly:

Peel them first. Always. I once saw a photo of someone freezing bananas whole with the skins on and please, don’t do that. The skin goes black and horrible and you’ll struggle to get it off when frozen.

Once peeled, lay them out flat and slightly spaced apart in a freezable container. The spacing is important. If they’re touching too much they’ll freeze together into one solid lump, which is really annoying if you just need one for a smoothie.

I freeze some full length and some cut in half, because sometimes a recipe needs one and a half bananas and it’s much easier to grab the right amount when they’re in different sizes.

Once frozen solid, they’ll keep for months and you can grab exactly what you need each time.

9 healthy ways to use overripe bananas

1. Freeze them for later

As above, this is always the first option if you’re not ready to use them yet. A frozen banana is the starting point for so many of the ideas below, so building up a stock in the freezer means you’ve always got them ready to go.

2. Green smoothie

This is probably our most frequent use for bananas, ripe or frozen. A frozen banana gives a smoothie that thick, creamy texture that makes it genuinely satisfying rather than just a watery drink. Blend with spinach, cucumber, kiwi, apple or pear, a splash of coconut milk and a scoop of baobab powder or moringa powder for a nutritious, filling smoothie that takes about two minutes to make.

The riper the banana, the sweeter your smoothie will naturally be without needing to add anything else.

3. Smoothie bowl

A smoothie bowl is essentially a very thick smoothie you eat with a spoon rather than drink, and overripe frozen bananas are perfect for it because they create that thick, almost ice cream-like consistency.

We love blending frozen banana with blueberries, wild blackberries or mixed berries for a beautiful deep purple colour. It looks as good as it tastes. If you’re in the UK during summer or autumn, freshly picked wild blackberries work brilliantly here and are completely free.

Top the bowl with fresh berries, granola, coconut flakes, or whatever you have in. It’s a brilliant healthy vegan breakfast or snack.

4. Banana milkshake

Blend a frozen banana or two with plant milk for the simplest, most natural banana milkshake imaginable. No sugar needed, no additives. Just banana and milk. My daughter has loved this since she was tiny and it’s still a firm favourite. Use homemade oat milk or coconut milk for a completely plant-based version.

5. Banana ice cream

This one always surprises people who haven’t tried it. Blend frozen bananas with very little or no plant milk and you get something genuinely ice cream-like in texture. Thick, creamy and cold, with no ice needed, no churning and no additives.

The flavour variations are endless. Just bananas on their own is delicious, but we often add:

• Cacao powder for a healthy chocolate ice cream
• Strawberries blended in for a strawberry version
• Blueberries or wild blackberries for a berry flavour with that gorgeous purple colour (free from the hedgerows in summer and autumn if you’re lucky enough to have them nearby)
• Peanut or almond butter for a nutty twist

It’s one of the most impressive things to make for children who don’t realise they’re eating something that’s essentially just fruit. Serve immediately as it softens quickly, or refreeze for a firmer texture.

One important note: you do need a powerful blender to handle frozen bananas, especially if you’re making a larger batch of banana ice cream. A weak blender will struggle and can overheat. I’ve used Nutri Ninja blenders for over ten years and they cope brilliantly with frozen fruit. We’re on our second one and it’s still going strong. Definitely worth investing in a good blender if smoothies and banana ice cream are going to be a regular thing.

6. Ice lollies

Blend bananas with plant milk and pour into ice lolly moulds. Add berries for extra flavour and a lovely colour. Freeze until solid. A brilliant healthy vegan snack for hot days and genuinely popular with kids. Ours have loved these since they were small.

7. Rice cake or toasted bread topping

Mash an overripe banana and spread it onto wholegrain rice cakes. A quick, easy snack that gives you natural sweetness and energy without reaching for something processed. Good for kids after school or as a mid-morning snack for adults. A ripe banana mashes far more easily and tastes sweeter than a firmer one, so this is a perfect use for the very ripe ones.

You can also slice a ripe banana onto seeded sourdough toast on top of a generous spread of almond butter. It sounds simple but it’s genuinely one of the best combinations going, and makes a really satisfying breakfast or snack.

Alternatively, sliced banana works brilliantly as a sandwich filling with almond butter between two slices of wholegrain bread!

8. Banana bread

A classic, and one of the best uses for very overripe bananas. The riper the banana, the sweeter and more flavourful your banana bread will be. Bananas that are almost black are actually ideal for baking. Mash them into your bread mix or use a bread maker. You can make a traditional loaf or go for banana muffins if you want individual portions. Add cacao nibs, walnuts or dried fruit for extra texture.

9. Eat them as they are…

This sounds obvious but it’s worth saying. A very ripe banana is actually at its sweetest and most delicious. If you’re reaching for a snack and the bananas on your stand have gone spotty, grab one. They’re naturally nutritious, filling, and one of the most convenient healthy snacks going. A ripe banana with a spoonful of almond or peanut butter is one of our go-to quick snacks.

Final thoughts

Overripe bananas are never a problem in our house. They go straight into the freezer if we’re not using them immediately, and from there they become the base for smoothies, smoothie bowls, banana ice cream, milkshakes and more. We always have a supply of frozen bananas ready to go and honestly wouldn’t want it any other way.

If you’re eating a plant-based diet or just trying to eat more naturally, bananas (especially ripe ones) are one of the most versatile ingredients in your kitchen. Never throw them away.