Chefs share 8 of the best and 4 of the worst things to make with bananas

Pastry chef Jimmy MacMillan of Pastry Virtuosity told Insider that "everyone should try" deep-fried bananas.

"I love how crispy the batter gets on the outside while the bananas are still soft and warm on the inside," he said.

Start by dredging firm bananas in rice flour and coconut milk. Then roll them in panko crumbs and coconut flakes before freezing and deep-frying.

"Banana cake is best when you use very ripe bananas that are at least partially black," MacMillan said. "I also recommend using brown butter, as it has a richness that perfectly complements bananas."

To make brown butter, simmer butter in a pan until it's a deep brown. Stir constantly and remove it from the heat before it blackens.

Bananas Foster is made by simmering brown sugar, vanilla, butter, and ripe banana pieces before soaking everything in rum and setting it on fire to caramelize. It's traditionally served with vanilla ice cream.

"The contrast between hot and cold, plus the banana flavor and aroma permeating the dessert, makes bananas Foster the perfect example of elevated comfort food," MacMillan said.

Max Hardy, head chef and owner of COOP Detroit, told Insider, "Adding banana to a classic rum-raisin ice-cream recipe brings out a spectacular flavor profile."

To make it without dairy, blend frozen bananas with a splash of rum. Mix in a handful of raisins and serve immediately or refreeze to enjoy later.

"Banana-walnut bread is great in the morning or as a snack during the day," Hardy told Insider.

The chef explained that bananas have a low glycemic index, so they're less likely to lead to quick blood-sugar spikes than more sugary snacks.

For an even lower-sugar recipe, reduce the amount of sweetener and increase the nuts.

If you have an ice-cream machine and a few basic ingredients, MacMillan suggested making banana gelato.

"Make a banana purée and add this to a gelato base of milk, sugar, and vanilla before spinning the mixture in an ice-cream machine," he said.

Start with soft, slightly overripe bananas for the best flavor.

Pastry chef Elisa Lyew of Elisa's Love Bites told Insider that she likes adding mashed bananas to pancakes.

"Banana pancakes are great because the natural sweetness of the bananas means you don't need to drown them in syrup," she said.

The sweet flavor pairs well with savory toppings, like chopped nuts or peanut butter, or with a spoonful of raspberry compote.

Anthony Miller, executive chef at Hedonism II, suggested using the fruit to make sweet-and-savory fritters.

"I love banana fritters because they're just as fun to make as to eat," he told Insider. "You just fry up portions of crushed bananas, flour, eggs, and seasonings of your choice."

Lyew isn't a fan of frozen, chocolate-covered banana pops.

"I don't know why anyone would want to bite into rock-solid, ice-cold bananas," she told Insider. "This is possibly the worst thing you could do to a banana."

Consider dipping banana slices in chocolate for bite-size sweets that may be easier to eat.

"Banana pudding often tastes bland and boring," Lyew said. "In my opinion, the worst version of this dish comes from a box and is served with store-bought vanilla wafers."

Add more flavor and texture to the dessert with cinnamon, nutmeg, crushed graham crackers, or chopped nuts.

Banana splits are made by topping ice cream with chopped nuts, sauces, cherries, whipped cream, and a whole banana sliced in half.

But Miller isn't a fan of adding a raw banana to ice cream.

"I hate making and eating banana splits," he said. "In an ice-cream dish with up to 10 different toppings and components, adding a whole banana doesn't enhance the dish."

Miller told Insider that banana smoothies aren't worth the effort and cleanup time.

"Putting the blender together, carefully stripping the frozen bananas, finding and adding all the other ingredients, and then cleaning the blender and blades is a lot of work just for a banana smoothie," he said.