Move beyond basic banana bread, and use ripe bananas in Better Homes and Garden's recipe for sweet and spicy chilled soup with raspberries and minced jalapeños. Cooking Light features a dip created from bananas, chocolate and hazelnuts, and Chiquita Bananas' recipe for easy Hawaiian banana muffins calls for ripe bananas.
Prepare chilled raspberry chile soup by combining in a blender 4 cups raspberries, 4 peeled and cut-up ripe bananas, 1 cup fresh orange juice, 1 6-ounce carton plain low-fat yogurt and 2 tablespoons corn syrup. Cover and blend together until smooth. Remove seeds and membranes from 2 fresh jalapeño peppers, mince, stir into mixture, and refrigerate for at least one hour. Serve chilled in small bowls garnished with sliced fresh raspberries.
For a graham cracker dip, mash 1 ripe banana with a fork, and combine with 1/2 cup each plain non-fat Greek yogurt and light sour cream, 1/3 cup chocolate-hazelnut spread, 2 tablespoons powdered sugar and 1 tablespoon unsweetened cocoa.
To make Hawaiian muffins, sift together 2 cups flour, 1 teaspoon baking soda and 1/2 teaspoon each baking powder and salt. In a large bowl, cream together 1/4 cup butter and 1 cup brown sugar, and add 2 eggs, mixing after each. Add 3 ripe bananas and 1 tablespoon vanilla extract, and stir in the flour mixture. Fold in 1/2 cup each shredded coconut and chopped pineapple chunks. Pour batter into 12 paper lined muffin cups, and bake at 350 degrees Fahrenheit for 20 to 25 minutes.