What to Do With Your Leftover Banana Bread Batter

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Making banana bread is such a great way to add fruit to your baked goods. Not to mention how it can put overripe bananas to good use.

Though sometimes, we tend to make a little too much of it that it doesn’t fit the pan. So, what to do with leftover banana bread batter?

Stay tuned to find out.

Bake It (In a Different Way)

If you don’t have another bread pan for whatever batter you have left, there’s no need to fret. Maybe that’s the nudge you need to try another way to bake this traditional oldie, but goodie.

Banana Bread Muffins

What you’ll need:

• Muffin tin
• Cupcake liners

Additional Ingredients:

• Butter for greasing the pan
• Your choice of toppings, like chocolate chips and nuts

Procedure:

1. First, warm up your oven to 400 degrees Fahrenheit, then arrange the liners in a muffin tin.
2. Fill the liners up to 2/3 of the way, and top it with chocolate chips, nuts, or both.
3. Lower the heat to 350 degrees Fahrenheit.
4. Place the tin in the oven and bake for about 20 minutes or check with a toothpick to make sure they’re fully cooked.
5. Let it cool in the pan for 5–10 minutes before removing them from the tin.

Banana Bread Cookies

What You’ll Need:

• Sheet pan or tray
• Ice cream or cookie scoop (or a spoon)
• Parchment paper

Additional Ingredients:

• Your choice of chocolate or nuts (dark chocolate chunks are the bomb)

Procedure:

1. Preheat to 350 degrees Fahrenheit.

2. Line a baking sheet with parchment paper.

3. Fold in the nuts and chips in your batter.

4. If the batter is too liquidy, add a tablespoon or more flour until you get the consistency you like.

5. Place a tablespoon’s worth of batter on the baking sheet, leaving between 2–3 inches between the scoops.

6. Put in the oven and leave to bake until they turn brown on all sides, or for about 13–14 minutes.

7. For best results, cool on a cooling rack.

Banana Bread Ice Cream Sandwich Cookies

This will kick things up a notch. Just a scoop of ice cream will turn the humble cookie recipe into the ultimate dessert, especially during the summer.

Use an ice cream scoop or a spoon to sandwich a good amount of ice cream between two cookies, then freeze them overnight. Don’t forget to try one first because they’ll sure be hard to resist!

Cook it

In general, leftover batter is the perfect excuse to get creative in the kitchen. You can make a lot of stuff if you set your mind to it.

With that said, here are a few recipes you should try to make your leftover banana bread batter more interesting.

Banana Bread Pancakes

What You’ll Need:

• Griddle or skillet (these are great for pancakes)
• Spatula

Additional Ingredients:

• Coconut oil or butter for frying (ghee is an excellent alternative, too)
• Your choices of mix-ins like walnuts, chocolate chips, or even blueberries
• Your choices of toppings, like extra bananas and maple syrup

Procedure:

1. Get your pan ready on the stove. Melt enough ghee, coconut oil, or butter in the pan to coat the bottom.
2. Pour around a third cup of batter and add some yummy extras, like chocolate chips or walnuts.
3. Wait for 2–3 minutes or when you see bubbles forming around the pancake before flipping it over and cooking it on the other side.
4. Immediately serve and add maple syrup, a pat of butter, extra bananas, and more of those walnuts if you like.

Banana Bread Waffles

This is another breakfast staple, but with a bit of personality. Let that waffle maker of yours time to get acquainted with their new best friend: banana bread batter.

Use the waffle maker as instructed, and add the mix-ins before closing it. Once done, enjoy with some butter, syrup, and other stuff like walnuts or pecans.

Banana Bread Sticks

What You’ll Need:

• Popsicle sticks
• Knife
• Baking sheet
• Parchment paper
• Tall glass
• Shallow pan
• Pair of tongs

Additional Ingredients

• 3–6 Bananas
• A few tablespoons of peanut butter
• Vegetable oil for frying
• Powdered sugar for dusting
• Your choice of dips like peanut butter, jam, caramel, or melted chocolate.

Procedure:

1. First, chop the bananas in half.
2. Then, push a popsicle stick through the cut part of the fruit and peel it.
3. Completely cover the bananas with peanut butter before positioning them on the baking sheet with parchment paper.
4. Chill the bananas for at least an hour.
5. Next, heat the oil, and coat the entire thing in the banana bread mixture in the glass.
6. Remove the excess batter before deep frying, then cook until golden brown.
7. Sprinkle some powdered sugar on top and enjoy with your choice of dip.

Store It

You can always store it in the freezer or fridge for later.

First, pick the container you want to put it in, like a Tupperware, a baking pan, or a bowl. Then, grease it with some butter or a spray so the batter won’t stick.

Store It in Advance

We all get busy, especially during workdays and even the holidays. So, to make things go a bit smoother, you can prepare as much as you can in advance.

Here’s how:

Separate the Ingredients

In a bowl, mix the dry ingredients. Then, in a second bowl, whisk the wet ingredients.

Place the mixture of dry ingredients in one air-tight container. Keep it in a dry and cool place like your pantry.

As for the wet ingredients, use a separate air-tight container. Always store the wet ingredients in the fridge because they contain eggs and other ingredients that go bad when left at room temperature for too long.

Store the Batter

You can store the banana bread batter thoroughly mixed in the freezer for up to 3–6 months.

In the fridge, however, you should only keep it for three days. Any longer than that, and you risk bacterial growth.

Remember, it’s better to be safe when it comes to our food.

Final Thoughts

Utilizing overripe bananas to bake banana bread is always a good idea. However, what do you do with leftover banana bread batter?

You can always create new recipes by transforming them into ice cream sandwiches or come up with a new breakfast special, like a tall stack of pancakes. You can even store it in the freezer for the next time you get a craving.

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