Banana Oatmeal Bread

Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas.

Classic Banana Bread

The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.

Brown Butter and Sour Cream Banana Bread

Turn overripe bananas into moist, rich sour cream banana bread with the nutty flavor of brown butter. Great for breakfast, snack, or dessert any time of the year!

Bouchon Bakery Style Banana Muffins

These Bouchon Bakery Style Banana Muffins are the best around! They are buttery and moist with a profound banana flavor, and a deliciously crumbly walnut streusel topping.

Brown Sugar Banana Date Bread

The ultimate quick bread, this easy Banana Date Bread features a crunchy brown sugar crust and plump, sweet, chopped dates within.

Banana Walnut Chocolate Chip Cookies

These easy Banana Walnut Chocolate Chip Cookies are the perfect way to use up that lone brown banana. They are soft, slightly chewy, and super banana-y. Meanwhile, the addition of oatmeal provides a wonderful texture and flavor that is somewhat reminiscent of freshly baked muffins!

Honey Banana Cake

This honey banana cake with cream cheese frosting and toasted pecans is a particularly good recipe to use up overripe bananas!

Banana Chocolate Chunk Muffins

These banana chocolate chunk muffins hail from The Clinton St. Baking Co. in NYC, and feature fresh banana and chocolate chunks for the ultimate treat.

Chocolate-Banana Bundt Cake

Chocolate and bananas come together in this simple, moist bundt cake.

Gluten-Free Tuesday: Vegan Banana Bread Muffins

Over the past few months, several Serious Eats readers requested gluten-free recipes that also avoid the "top eight." (The "top eight" in allergy-speak are the eight most common allergens: wheat, milk, eggs, soy, tree nuts, peanuts, fish, and shellfish.) Since multiple food allergies sometimes make breakfast tricky, I decided to make muffins.