35+ Easy and Savory Delicious Mexican Banana Recipes for Every Season

Bananas are one of the most versatile fruits in the world, and when it comes to Mexican cuisine, they’re no exception!

From sweet to savory, the flavors of ripe bananas enhance a wide array of traditional and innovative dishes.

Whether you’re looking for a unique dessert, a tropical drink, or a hearty meal, the possibilities are endless when it comes to incorporating bananas into your cooking.

In this blog post, we’ve gathered over 35 mouthwatering Mexican banana recipes that will take your culinary experience to the next level.

Get ready to explore the diverse flavors and textures that bananas bring to the table—let’s dive into this tropical journey!

35+ Easy and Savory Delicious Mexican Banana Recipes for Every Season

Bananas add a deliciously sweet and creamy touch to a wide variety of Mexican dishes, from comforting desserts to savory meals that surprise and delight.

The 35+ Mexican banana recipes we’ve shared offer something for every palate, whether you’re looking for a refreshing salsa, a hearty breakfast, or an indulgent dessert.

The beauty of these recipes is that they use simple, everyday ingredients to create dishes bursting with flavor and creativity.

Don’t hesitate to experiment with these recipes in your kitchen—you’ll be amazed at how the humble banana can elevate your meals with a dash of Mexican flair.

Mexican Banana Tacos (Tacos de Plátano)

Bananas, when paired with the rich, smoky flavors of Mexican cuisine, make for a delightful twist on traditional tacos. This savory-sweet dish is perfect for a quick breakfast or a fun twist on taco night. The bananas are sautéed until golden and soft, then tucked into tortillas and topped with a blend of cheese, crema, and a touch of spice. The balance of sweetness and heat in each bite is sure to surprise and satisfy your taste buds.

Ingredients:

• 4 ripe bananas
• 8 small corn tortillas
• 1 tablespoon of olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup Mexican crema
• 1/2 cup crumbled queso fresco
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Peel the bananas and cut them into diagonal slices, about 1/2 inch thick.
2. Heat olive oil in a large skillet over medium heat. Add the banana slices and cook for 3-4 minutes on each side, or until golden brown and caramelized.
3. Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the bananas, tossing gently to coat them evenly.
4. Warm the tortillas in a separate pan or microwave.
5. To assemble, place a few banana slices in the center of each tortilla. Top with a spoonful of Mexican crema, crumbled queso fresco, and fresh cilantro.
6. Serve with lime wedges for an extra burst of freshness.

Mexican Banana Tacos offer a delightful fusion of flavors that make for an unexpected but delicious meal. The creamy crema, tangy cheese, and smoky seasoning complement the sweetness of the bananas perfectly. Whether you serve them for breakfast, a snack, or as part of a more elaborate meal, these tacos are a guaranteed crowd-pleaser. The simple ingredients and quick preparation make them a convenient option for those busy days when you crave something special.

Mexican Banana Bread (Pan de Plátano Mexicano)

This traditional Mexican banana bread takes the beloved classic and elevates it with the addition of cinnamon, nutmeg, and a hint of tequila. The result is a moist, flavorful loaf that has both sweet and spicy undertones. Perfect for breakfast, dessert, or as a snack with a cup of coffee, this banana bread offers a comforting yet exotic twist on a familiar favorite.

Ingredients:

• 3 ripe bananas
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons tequila (optional, but recommended)
• 1/4 cup milk
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth, leaving a few small lumps for texture.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a stand mixer or using an electric mixer, beat the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
5. Stir in the mashed bananas, vanilla extract, and tequila (if using).
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add milk to reach a smooth, thick batter.
7. If using, fold in the chopped walnuts.
8. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool for 10 minutes before removing it from the pan. Cool completely on a wire rack.

This Mexican banana bread is a comforting and flavorful dessert that celebrates the richness of ripe bananas combined with the warmth of spices like cinnamon and nutmeg. The optional addition of tequila brings a slight depth of flavor that adds to the bread’s complexity. Moist and rich, it’s the perfect companion for any time of day, from an indulgent breakfast to an afternoon treat. It also makes an excellent gift, especially when presented in a rustic wrapping.

Mexican Banana Fritters (Buñuelos de Plátano)

Banana fritters are a popular Mexican dessert, and this version uses ripe bananas to create a sweet and crispy treat that’s perfect for any occasion. Coated in cinnamon sugar and served warm, these fritters provide a crunchy exterior and a tender, caramelized banana center. Easy to make and even easier to devour, these are sure to become a family favorite.

Ingredients:

• 3 ripe bananas
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• Vegetable oil for frying
• 1/4 cup sugar mixed with 1 teaspoon cinnamon (for coating)

Instructions:

1. Peel the bananas and mash them in a large bowl until smooth.
2. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. Add the dry ingredients to the mashed bananas along with the egg, milk, sugar, and vanilla extract. Stir until a thick batter forms.
4. Heat a few inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop heaping spoonfuls of the batter into the hot oil. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the oil and place them on paper towels to drain excess oil.
7. While the fritters are still warm, roll them in the cinnamon-sugar mixture until well-coated.
8. Serve immediately with a side of Mexican chocolate sauce or whipped cream if desired.

Mexican Banana Fritters (Buñuelos de Plátano) are a perfect combination of crispy and sweet, offering a satisfying contrast in textures. The cinnamon-sugar coating enhances the natural sweetness of the bananas, creating a deliciously indulgent treat that’s sure to please anyone with a sweet tooth. These fritters make for a festive dessert, ideal for gatherings, or a special weekend treat. Best served fresh, they’re guaranteed to disappear quickly!

Mexican Banana Smoothie (Licado de Plátano)

This refreshing Mexican Banana Smoothie is a perfect blend of ripe bananas, creamy milk, and a hint of cinnamon, making it an irresistible treat for any time of day. Smooth, creamy, and subtly sweet, it’s an ideal option for breakfast, a post-workout snack, or a healthy afternoon pick-me-up. The smooth texture and the addition of cinnamon give it a cozy, comforting feel that pairs well with any light meal.

Ingredients:

• 2 ripe bananas
• 1 cup whole milk (or almond milk for a dairy-free version)
• 1 tablespoon honey or agave syrup
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a colder smoothie)
• 1 tablespoon chia seeds or flax seeds (optional for added nutrition)

Instructions:

1. Peel the bananas and slice them into chunks.
2. Place the banana slices, milk, honey, cinnamon, and vanilla extract in a blender.
3. Blend until smooth, adding ice cubes for a cooler, thicker texture if desired.
4. If using, add chia or flax seeds and pulse again to combine.
5. Pour into glasses and serve immediately, garnished with a sprinkle of cinnamon on top if desired.

Mexican Banana Smoothie is a quick and easy way to enjoy the natural sweetness of bananas in a refreshing and nutritious form. The blend of banana, milk, and cinnamon provides a creamy, satisfying beverage that is not only delicious but also energizing. Perfect for hot summer days or as a cozy winter drink, this smoothie is versatile and adaptable to various tastes and dietary preferences. A healthy and flavorful option, it will surely become a go-to choice for anyone looking for a nutritious, satisfying snack or breakfast.

Mexican Banana and Chocolate Cake (Pastel de Plátano con Chocolate)

This Mexican-inspired banana and chocolate cake is a decadent treat that blends the sweetness of ripe bananas with rich, dark chocolate. The cake is moist and fluffy, while the chunks of chocolate melt into the batter, creating pockets of gooey delight. With a dash of cinnamon and a touch of vanilla, this dessert brings together comforting flavors in a way that feels both familiar and indulgent. Perfect for birthdays, celebrations, or just as a sweet end to a meal.

Ingredients:

• 3 ripe bananas
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, mash the bananas until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Mix in the mashed bananas and vanilla extract, then stir in the sour cream.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in the chocolate chips and walnuts (if using).
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Mexican Banana and Chocolate Cake is a showstopper in both flavor and texture. The combination of sweet bananas and rich chocolate creates an irresistible dessert that is perfect for any celebration or as a special treat. The cake’s moist, tender crumb and subtle spice from the cinnamon make it a delightful experience with each bite. Whether enjoyed with a cup of coffee or served as a dessert after a meal, this cake will surely impress and satisfy any sweet craving.

Mexican Banana Popsicles (Paletas de Plátano)

These Mexican-style banana popsicles (paletas de plátano) offer a refreshing and healthy way to enjoy bananas on a hot day. The creamy texture of ripe bananas is enhanced with coconut milk and a touch of cinnamon, creating a tropical, dairy-free treat. These popsicles are easy to make, customizable, and packed with flavor. With their creamy texture and sweet, rich taste, they’re a great way to cool off and enjoy the natural sweetness of bananas.

Ingredients:

• 3 ripe bananas
• 1 cup coconut milk (or any milk of choice)
• 1 tablespoon honey or agave syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Chopped dark chocolate or nuts (optional for coating)

Instructions:

1. Peel the bananas and blend them in a food processor or blender until smooth.
2. Add the coconut milk, honey or agave syrup, cinnamon, and vanilla extract to the bananas and blend until well combined.
3. Pour the mixture into popsicle molds and insert sticks.
4. Freeze for at least 4 hours or until fully frozen.
5. To remove the popsicles, run warm water over the outside of the molds for a few seconds and gently pull the sticks out.
6. Optionally, dip the popsicles in chopped dark chocolate or nuts for an added crunchy coating.

Mexican Banana Popsicles are a delightful, refreshing treat perfect for those warm days when you need something cool and satisfying. The creamy banana base, enriched with coconut milk and a hint of cinnamon, provides a tropical, smooth texture that melts in your mouth. These popsicles are versatile and can be customized with chocolate or nuts for extra flavor and crunch. They’re an excellent way to enjoy a healthy snack or dessert, especially for kids or anyone looking for a nutritious alternative to store-bought frozen treats.

Mexican Banana and Pineapple Salsa (Salsa de Plátano y Piña)

This vibrant and refreshing Mexican Banana and Pineapple Salsa is a unique combination of sweet, tangy, and savory flavors. The ripe bananas add a creamy sweetness that pairs beautifully with the tartness of fresh pineapple. Together with a hint of chili and cilantro, this salsa is perfect as a topping for grilled meats, fish tacos, or as a zesty side dish. It brings a tropical flair to any meal and adds a burst of color and flavor.

Ingredients:

• 2 ripe bananas, diced
• 1 cup fresh pineapple, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (seeds removed for less heat)
• Juice of 1 lime
• 1 tablespoon honey (optional for extra sweetness)
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the diced bananas, pineapple, red onion, cilantro, and jalapeño.
2. Add the lime juice and honey (if using), and toss everything together gently.
3. Season with salt and pepper to taste, adjusting the flavors as necessary.
4. Let the salsa sit for at least 10-15 minutes before serving to allow the flavors to meld together.
5. Serve as a topping for grilled chicken, fish, tacos, or as a refreshing side dish with tortilla chips.

This Mexican Banana and Pineapple Salsa offers a delightful balance of sweet and savory flavors that will enhance any meal. The bananas bring a creamy sweetness that complements the bright, tangy pineapple, while the jalapeño adds just the right amount of heat. It’s a versatile and refreshing salsa that can be enjoyed with a variety of dishes, from tacos to grilled meats, and it’s sure to impress your guests with its unique flavor combination. Perfect for summer barbecues or any time you want to bring a tropical touch to your plate.

Mexican Banana-Coconut Rice Pudding (Arroz con Leche de Plátano y Coco)

This Mexican Banana-Coconut Rice Pudding combines the rich, creamy texture of traditional arroz con leche with the natural sweetness of ripe bananas and the tropical flavor of coconut. The pudding is smooth and comforting, with a hint of cinnamon and vanilla. This dessert can be served warm or chilled, making it a perfect year-round treat. The bananas add an unexpected twist, creating a deliciously rich and indulgent dessert.

Ingredients:

• 1 cup white rice (preferably short-grain)
• 4 cups whole milk
• 1 cup coconut milk
• 2 ripe bananas, mashed
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• Shredded coconut (optional, for garnish)

Instructions:

1. In a large saucepan, combine the rice, whole milk, and coconut milk. Bring to a boil over medium heat.
2. Reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes, or until the rice is tender and the mixture has thickened.
3. Stir in the mashed bananas, sugar, cinnamon, vanilla extract, and a pinch of salt. Cook for an additional 5-7 minutes, allowing the pudding to thicken further and the flavors to meld.
4. Remove from heat and let the pudding cool slightly.
5. Serve warm or chilled in individual bowls, garnished with shredded coconut if desired.

Mexican Banana-Coconut Rice Pudding is a rich and comforting dessert that brings together the creamy goodness of traditional arroz con leche with the tropical flavors of coconut and banana. The sweet bananas and cinnamon add depth and warmth, while the coconut milk gives it a smooth, velvety texture. This pudding can be enjoyed as a comforting treat on chilly days or served chilled in the summer. Whether as a dessert or a midday snack, it’s a unique and indulgent twist on a classic dish that will leave everyone craving more.

Mexican Banana and Sweet Potato Hash (Hash de Plátano y Camote)

This hearty Mexican-inspired Banana and Sweet Potato Hash combines the natural sweetness of bananas with the rich, earthy flavor of roasted sweet potatoes. Spiced with cumin, chili powder, and a squeeze of lime, this savory dish offers a delightful balance of sweet and savory elements. Ideal for breakfast or brunch, it’s a satisfying dish that pairs wonderfully with eggs, avocado, or even grilled meats.

Ingredients:

• 2 ripe bananas, sliced
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• 2 eggs (optional, for serving)
• Avocado slices (optional, for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
2. While the sweet potatoes roast, heat a large skillet over medium heat. Add a bit of oil and sauté the banana slices for about 2-3 minutes on each side, until golden and caramelized.
3. Once the sweet potatoes are done, add the sautéed bananas to the skillet. Stir gently to combine and cook for another 2-3 minutes to let the flavors meld.
4. Squeeze the lime juice over the hash and toss in fresh cilantro.
5. Serve the hash with a fried or poached egg on top, and a few slices of avocado if desired.

Mexican Banana and Sweet Potato Hash offers a satisfying combination of flavors and textures that’s perfect for any meal. The roasted sweet potatoes provide a hearty base, while the caramelized bananas add a touch of sweetness and richness. The spices and lime bring a refreshing zest, making each bite burst with flavor. Whether served for breakfast, brunch, or as a side dish, this hash is a hearty, delicious way to enjoy the natural sweetness of bananas in a savory, balanced dish. Add an egg and avocado for extra protein and richness, and you’ve got a complete, fulfilling meal.

Mexican Banana Churros (Churros de Plátano)

Mexican Banana Churros are a twist on the traditional churro, where ripe bananas are incorporated into the dough, creating a soft, slightly sweet interior that pairs wonderfully with the crispy, cinnamon-sugar-coated exterior. These churros are ideal for an indulgent dessert or as a fun snack for parties. The banana flavor adds a subtle sweetness that complements the rich, deep-fried dough, making these churros both familiar and new.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter
• 1/2 cup water
• 1 tablespoon sugar
• 2 eggs
• Vegetable oil for frying
• 1/2 cup sugar mixed with 1 teaspoon ground cinnamon (for coating)

Instructions:

1. In a medium saucepan, combine the butter, water, and sugar. Heat over medium heat until the butter melts and the mixture begins to simmer.
2. Stir in the flour, baking powder, and salt, and mix until the dough pulls away from the sides of the pan.
3. Remove the pan from heat and let the dough cool for a few minutes. Once cooled slightly, add the mashed bananas and eggs, one at a time, mixing well between each addition.
4. Heat vegetable oil in a deep frying pan over medium-high heat.
5. Transfer the dough to a piping bag fitted with a star-shaped tip. Carefully pipe the dough into the hot oil, cutting it into 3-inch pieces.
6. Fry the churros for about 2-3 minutes on each side, or until golden brown and crispy.
7. Remove the churros from the oil and drain on paper towels. While still warm, roll them in the cinnamon-sugar mixture.
8. Serve immediately with chocolate sauce or a dollop of whipped cream for dipping.

Mexican Banana Churros are a delightful fusion of flavors, combining the rich sweetness of bananas with the crispiness and spiciness of traditional churros. The bananas add a moist, tender texture to the churros, making them even more satisfying. The cinnamon-sugar coating gives each churro a warm, comforting flavor, perfect for any occasion. Serve these churros at your next gathering, and they will certainly become a hit, offering a fun twist on a beloved classic.

Mexican Banana Quesadilla (Quesadilla de Plátano)

This Mexican Banana Quesadilla is a delicious, sweet-savory treat that pairs ripe bananas with melty cheese in a crispy tortilla. The bananas caramelize slightly as they cook, enhancing their natural sweetness, while the cheese adds richness and depth. This unique dish can be enjoyed as a snack, dessert, or even as a breakfast item, offering a delightful blend of flavors that’s both satisfying and unexpected.

Ingredients:

• 2 ripe bananas, sliced
• 4 small flour tortillas
• 1 cup shredded Oaxaca cheese (or mozzarella)
• 1 tablespoon butter
• 1 teaspoon cinnamon
• 2 tablespoons honey (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Heat a non-stick skillet over medium heat and add the butter. Once melted, add the banana slices and cook for 2-3 minutes on each side, or until golden and slightly caramelized. Sprinkle with cinnamon while cooking for added flavor.
2. Remove the bananas from the skillet and set aside.
3. Place one tortilla in the skillet over medium heat, and sprinkle half of the shredded cheese evenly over the tortilla.
4. Layer the caramelized bananas on top of the cheese, then cover with the second tortilla.
5. Cook the quesadilla for about 2 minutes on each side, pressing gently to ensure the cheese melts and the tortilla crisps up.
6. Remove the quesadilla from the skillet and let it cool slightly before cutting into wedges.
7. Drizzle with honey and garnish with fresh mint leaves if desired.

The Mexican Banana Quesadilla is an unexpectedly delightful combination of sweet and savory that makes for a unique and satisfying meal. The caramelized bananas, rich cheese, and crispy tortillas come together to create a dish that’s perfect for breakfast, dessert, or a light snack. The drizzle of honey and cinnamon adds a warm, comforting touch, making this quesadilla a versatile treat that’s sure to become a new favorite.

Mexican Banana Sorbet (Sorbete de Plátano)

Mexican Banana Sorbet is a refreshing frozen dessert that’s naturally sweet and incredibly easy to make. This sorbet is made with ripe bananas, coconut milk, and a touch of lime juice, resulting in a smooth, creamy texture without the need for dairy. It’s the perfect cool treat for hot weather or when you’re craving a light dessert. The subtle tropical flavor of bananas, combined with the citrusy zing of lime, makes this sorbet both satisfying and invigorating.

Ingredients:

• 4 ripe bananas, peeled and sliced
• 1/2 cup coconut milk (or any milk of choice)
• 2 tablespoons lime juice
• 2 tablespoons honey or agave syrup (optional)
• Pinch of salt

Instructions:

1. Place the sliced bananas in a baking sheet and freeze them for at least 4 hours or overnight.
2. Once frozen, transfer the banana slices to a food processor or blender. Add the coconut milk, lime juice, honey or agave syrup, and a pinch of salt.
3. Blend until smooth and creamy, scraping down the sides as necessary.
4. If the mixture is too thick, add a little more coconut milk to achieve the desired consistency.
5. Transfer the mixture to an airtight container and freeze for at least 2 hours to firm up.
6. Scoop the sorbet into bowls and serve immediately, garnished with lime zest or fresh mint leaves if desired.

Mexican Banana Sorbet is a deliciously refreshing dessert that’s simple to make and bursting with tropical flavor. The combination of ripe bananas and coconut milk creates a creamy, indulgent texture without being heavy, while the lime juice adds a refreshing brightness. This sorbet is a healthy, dairy-free option that’s perfect for cooling down during the summer or for those seeking a lighter dessert. With just a few ingredients, you can create a satisfying treat that will leave everyone craving more.

Mexican Banana and Cinnamon Crepes (Crepas de Plátano y Canela)

Mexican Banana and Cinnamon Crepes are a delightful twist on the classic French crepe, infusing them with the sweet flavor of bananas and the warmth of cinnamon. The crepes are thin and delicate, providing the perfect canvas for caramelized banana slices. This dish makes for a perfect breakfast, dessert, or even a special brunch treat. It’s simple yet indulgent, offering a delightful balance of textures and flavors that will transport you straight to Mexico.

Ingredients:

For the crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1 tablespoon melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the filling:

• 2 ripe bananas, sliced
• 1 tablespoon butter
• 1 teaspoon cinnamon
• 2 tablespoons brown sugar
• Powdered sugar for dusting (optional)

Instructions:

1. In a bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for about 15 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
3. Pour a small amount of batter into the pan, tilting it to spread evenly. Cook for 1-2 minutes until golden, then flip and cook for another 30 seconds. Repeat with the remaining batter to make 6-8 crepes.
4. In a separate skillet, melt the butter over medium heat. Add the sliced bananas, cinnamon, and brown sugar. Cook for 2-3 minutes until the bananas soften and caramelize.
5. Place a few banana slices in the center of each crepe, fold the crepe into quarters, and dust with powdered sugar.
6. Serve immediately with a drizzle of honey or a dollop of whipped cream if desired.

Mexican Banana and Cinnamon Crepes are a delicious fusion of flavors and textures, combining the delicacy of crepes with the rich sweetness of caramelized bananas and the warmth of cinnamon. The crepes are light and slightly crisp on the edges, while the banana filling is soft and flavorful. This dish offers a perfect balance of sweetness and spice, making it an ideal choice for any occasion. Whether served as a breakfast treat or a dessert after dinner, these crepes are sure to impress with their delightful flavor and simplicity.

Mexican Banana Fritters (Buñuelos de Plátano)

Mexican Banana Fritters (Buñuelos de Plátano) are a warm, crispy treat made by frying banana dough until golden brown, then dusting them with cinnamon and sugar. These fritters are a beloved dessert or snack in Mexico, offering a delicious contrast of textures with a crunchy exterior and soft, banana-infused interior. These fritters are perfect for enjoying during celebrations or as a comforting dessert on any day.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup milk
• 1 egg
• Vegetable oil for frying
• 1/2 cup sugar mixed with 1 teaspoon cinnamon (for coating)

Instructions:

1. In a large bowl, mash the bananas until smooth.
2. Add the flour, sugar, baking powder, cinnamon, and salt to the mashed bananas and stir until combined.
3. In a separate bowl, whisk together the egg and milk, then gradually add it to the banana mixture to form a batter.
4. Heat vegetable oil in a deep frying pan over medium heat.
5. Drop spoonfuls of the batter into the hot oil, frying them for about 2-3 minutes per side or until golden brown.
6. Remove the fritters from the oil and place them on paper towels to drain excess oil.
7. Roll the warm fritters in the cinnamon-sugar mixture until coated.
8. Serve immediately with a drizzle of honey or chocolate sauce for extra indulgence.

Mexican Banana Fritters are a fun and indulgent treat that combines the sweetness of bananas with the crispiness of fried dough. The cinnamon-sugar coating adds warmth and flavor, making each bite a satisfying experience. These fritters are perfect for a festive occasion or as an after-dinner dessert. The warm, golden fritters paired with a drizzle of honey or chocolate sauce provide a comforting and delicious way to enjoy the natural sweetness of bananas in a unique and exciting form.

Mexican Banana and Coconut Pancakes (Panqueques de Plátano y Coco)

Mexican Banana and Coconut Pancakes are a tropical twist on the classic pancake breakfast. These pancakes are light, fluffy, and packed with the flavors of ripe bananas and shredded coconut. They’re perfect for a weekend brunch or a special breakfast, offering a delicious balance of sweetness from the bananas and richness from the coconut. Topped with syrup, fresh fruit, or a dollop of whipped cream, these pancakes are sure to be a family favorite.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded coconut
• 1 tablespoon sugar
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• Maple syrup or honey for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, shredded coconut, and sugar.
2. In another bowl, mix the mashed bananas, milk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the pancakes warm with maple syrup, honey, or fresh fruit on top.

Mexican Banana and Coconut Pancakes are a deliciously sweet and tropical variation of the classic pancake, offering a rich, flavorful twist with the combination of bananas and coconut. The bananas create a moist and tender texture, while the coconut adds a delightful chewiness and depth of flavor. These pancakes are perfect for breakfast or brunch and can be easily adapted with your favorite toppings. With their soft, fluffy texture and satisfying flavors, they’re sure to brighten your morning and make any occasion feel special.

Note: More recipes are coming soon!