Classic Banana Bread
One of our most basic banana breads, this recipe lives up to its name; it's a classic. Choose very ripe fruit―the browner the better―for the most intense flavor and a soft texture that mashes and blends easily.
The Classic is a favorite of Executive Food Editor Ann Taylor Pittman. "It's pure banana flavor," she says. "You can't go wrong with this one."
Marbled-Chocolate Banana Bread
Melted chocolate chips add an elegant (and tasty) swirl to this gorgeous bread, making it a perfect candidate for gifts and guests.
"I love the fact that this recipe has chocolate in it, which complements the banana flavor," says Tiffany Vickers, Assistant Test Kitchens Director. "Plus, it just looks so pretty."
Coconut Banana Bread with Lime Glaze
All-Time Favorite: This recipe first appeared on the cover of our September 2003 issue. Four years later, it was named one of the 20 best recipes in our magazine's history for the 20th anniversary issue of Cooking Light. It remains a favorite of many staffers.
"I'm a sucker for a citrus glaze," says Associate Food Editor Julie Grimes. "It gives this bread an interesting twist."
Peanut Butter Banana Bread
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
Basic Banana Bread
Ground flaxseed adds heart-healthy omega-3 fatty acids and nutty flavor in this Basic Banana Bread recipe. Look for whole ground flaxseed (sometimes labeled "flaxseed meal") on the baking aisle.
Morning Glory Muffins
A healthier spin on banana-nut muffins, this recipe packs just about every healthful ingredient you can put in a baked good―crunchy walnuts, hearty oats, chewy dried fruit, and more.
A favorite of Special Publications Editor Mary Creel, RD, she praises this muffin for its versatility. "You can eat them for breakfast, as a snack, or for dessert."
Banana Chocolate Walnut Bread
Mini chocolate chips disperse well and melt nicely for the chocolatey glaze.
Buttermilk-Banana Pancakes with Pomegranate Syrup
A quick-and-easy alternative to traditional banana bread, these pancakes make a tasty weekend (or pretend-like-it's-the-weekend) treat.
Bananas Foster Bread
This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze. Test Kitchen Director, Vanessa Pruett praises, "I love the buttery banana-cognac flavor in this moist treat. It feels decadent enough to be a dessert."
Like most banana breads, this recipe freezes well. Just be sure to slather on the glaze after you've thawed the loaf.
Eileen's Best Banana Bread
After receiving a banana bread recipe from a friend, reader Eileen Solberg brainstormed about ways to make it a healthier treat. She started by replacing sour cream with yogurt and reducing the amount of oil. Next, she substituted whole-wheat flour for half of the all-purpose and added flaxseed meal. The result: a tasty and nutritious top-rated recipe.
Banana Corn Muffins
This 3-ingredient reader recipe has become a favorite among reviewers for its ease and versatility. Says recipe creater Tara Bennett, "The moist, sweet muffins go with almost anything and are a great way to use a ripe banana."
Banana Blueberry Bread
We love the combination of sweet bananas and tart blueberries in this quick bread. Praises one Cooking Light reader, "This bread is supereasy to make. I like to take it to my daughter's play group and watch the other mothers and toddlers enjoy it. The freshness of the fruit gives a sensational flavor to the bread."
Chocolate-Hazelnut Banana Bread
Use a light hand when swirling the batter; too much swirling may lose the stripe effect.
Caramelized Banana Bread with Browned Butter Glaze
A few smart techniques take banana bread to the next level: Cooking ripe banana slices in butter deepens the sweet banana flavor, while browned butter gives the glaze nutty richness.