Bananas

very ripe bananas (about 1 cup/200 grams, peeled) • pear (about 1/2 cup/100–120 grams, peeled) • dark chocolate (about 60 grams) • orange • sorghum flour (100 grams) • cornstarch (80 grams) • brown sugar (50 grams) • vegetable oil (about 60 grams) • kefir (50 grams) • gluten-free vanilla baking powder

very ripe bananas (about 240 grams) • peeled carrots (about 65 grams) • eggs • erythritol or brown sugar (about 50 grams) • coconut oil (about 60 grams) • Cinnamon, to taste • Vanilla, to taste • oat flour (about 240 grams) • sunflower seeds or mixed nuts (about 50 grams) • baking powder (about 15 grams) • No-cook strawberry jam, • Powdered sugar,

digestive cookies (about 200 grams) • unsalted butter, melted (about 80 grams) • banana-flavored yogurts • heavy whipping cream (about 300 ml) • shredded coconut (about 100 grams) • powdered sugar (about 50 grams) • powdered gelatin (about 8 grams) • milk • heavy whipping cream (about 150 ml) • white chocolate (about 150 grams)

ripe bananas • oats (about 120 grams) • chocolate chips (about 35 grams)

all-purpose flour (250 grams) • large ripe bananas • medium eggs • sugar (160 grams) • vegetable oil (100 ml) • milk (120 ml) • vanilla powder or 2 teaspoons vanilla extract • salt • baking powder (about 2 1/2 teaspoons)

eggs • sugar (170 grams) • plain yogurt (125 grams) • sunflower oil (100 ml) • cornstarch (100 grams) • all-purpose flour (200 grams) • bananas • Juice and zest of 1 lemon • amaretti cookies (100 grams) • dark chocolate chips (50 grams) • Powdered sugar for dusting, • baking powder (16 grams)

ripe bananas (reserve one for topping) • vegetable oil (100 ml) • banana-flavored yogurts • eggs • Chocolate chips, • baking powder (about 2 1/2 teaspoons)

mashed ripe banana (about 200 grams) • old-fashioned oats (about 170 grams) • unsweetened shredded coconut (about 10 grams) • raisins (about 30 grams) • chopped hazelnuts (about 30 grams) • unsweetened cocoa powder (about 30 grams)

bananas • sunflower oil (60 ml) • skim milk (100 ml) • eggs • coconut sugar or light brown sugar (80 grams) • all-purpose flour (250 grams) • vanilla baking powder • coarsely chopped pecans (100 grams) • unsalted butter (100 grams) • coconut sugar or light brown sugar (80 grams) • ground cinnamon • salt

mashed ripe banana (about 250 grams) • eggs • apple cider vinegar • salt • packed light brown sugar (about 90 grams) • vegetable oil (about 80 ml) • Vanilla extract • oat flour (about 120 grams) • cornstarch (about 40 grams) • unsweetened cocoa powder (about 22 grams) • baking powder (about 15 grams) • baking soda •

ripe bananas • quick oats (about 90 grams) • dark chocolate chips (about 45 grams) • mixing bowl • fork • tablespoon • baking sheet • parchment paper • cooling rack • You can store the light banana cookies in an airtight container for 3-4 days (though they probably won't last that long!)

ripe banana • brown sugar (about 50 grams) • all-purpose flour (about 65 grams) • heaping teaspoon baking powder • salt • Soy milk,

butter (about 110 grams) • egg • egg yolk • sugar (about 250 grams) • flour (about 160 grams) • baking powder • baking soda • ripe bananas • Sour Cream • heavy cream (about 65 grams) • yogurt (about 65 grams) • Juice of half a lemon •

flour (about 300 grams) • eggs • sugar (about 200 grams) • milk chocolate (about 200 grams) • banana-flavored yogurt, 4.4 oz each (or one large 8.8 oz container) • bananas • baking powder

banana pulp (preferably ripe) • all-purpose flour • baking powder • ground cinnamon • chopped hazelnuts • dark chocolate chips • Chopped hazelnuts for garnish,

banana • rice flour • unsweetened cocoa powder • salt • vanilla baking powder • vanilla low-fat yogurt (I use lactose-free)

mixed nuts (I used almonds, cashews, and walnuts) • dried fruit (I used apricots, figs, and raisins) • coconut oil • large, very ripe bananas • coconut oil • 100% cocoa powder • peanut butter • coconut cream • dark chocolate • glucose syrup • cocoa puffed rice • Pomegranate seeds for decoration,

flour (about 160 grams) • ripe banana • milk (about 60 ml) • water (about 60 ml) • vegetable oil (about 25 grams) • baking powder (about 8 grams) • strawberries for the batter + a few pieces for the top (about 50 grams)

(about 240 grams) bananas • eggs • (about 40 grams) raisins • (about 60 grams) vegetable oil • Cinnamon to taste • lemon, juice and zest • (about 150 grams) oat flour • (about 60 grams) cornstarch • (about 15 grams) baking powder • (about 50 grams) walnut halves + 8 for decoration

organic ripe banana peels • water • potato starch • hamburger bun • to taste paprika • to taste hot chili powder • to taste cumin • to taste anise seeds • to taste mustard seeds • to taste oregano • soy sauce • apple cider vinegar •

softened butter (about 200 grams) • all-purpose flour (about 250 grams) • baking soda • cinnamon • bananas • plain yogurt • Vanilla • brown sugar (about 200 grams) • eggs • Chopped almonds • For the frosting: • cream cheese •

all-purpose flour (about 250 grams) • eggs • brown sugar (about 200 grams) • very ripe bananas (about 300 grams) • vegetable oil (about 80 ml) • banana yogurt (about 125 ml) • vanilla extract • cinnamon • baking powder • baking soda • salt • walnuts (about 70 grams) •

For the shortcrust pastry: • all-purpose flour (300 grams) • unsalted butter, cut into pieces (150 grams) • powdered sugar (100 grams) • egg yolks • vanilla baking powder • salt • Grated lemon zest • For the pastry cream: 2 cups whole milk (500 ml) • sugar (130 grams) • egg yolks • cornstarch (50 grams) •