Latest recipes with photos
Banana Whole Wheat Walnut Muffins
Whole wheat banana walnut muffins with a tender crumb and nutty depth from half whole-wheat flour. Naturally sweet from ripe bananas and just hearty enough for breakfast.
Buttery Hawaiian Banana Bread
Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.
Moist Whole Wheat Banana Bread
Moist whole wheat banana bread with toasted walnuts, a tender crumb and deep banana flavor. A half-and-half flour blend keeps it hearty without going dense.
Southern Banana Bread
Southern banana bread with buttermilk and pecans: a moist, tender quick bread enriched with tangy buttermilk and studded with toasted pecans. The Sunday-morning Southern kitchen classic.
Whole Wheat Pecan Banana Bread
Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.
Orange-Banana Nut & Fruit Bread
Orange-banana nut and fruit bread layers candied fruit, raisins, and chopped nuts into a tender quick bread brightened with banana and orange juice. A holiday-style fruit loaf for gifting.
Chocolate Mayo Loaf Cake
Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.
Pan De Banano - Banana Bread
Pan de banano is a Latin-style banana bread with cinnamon, lemon juice, and ripe bananas baked into a tender quick bread loaf. A simpler, less-sweet take on the classic.
Ripe Banana Bread
Ripe banana bread blends mashed bananas with whole wheat and all-purpose flour, butter, eggs, and chopped walnuts for a tender, fiber-rich quick bread loaf. A half-whole-wheat upgrade.
Smith's Banana Bread
Smith's banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.
Moist Sour Cream Banana Bread
Sour cream banana bread bakes up taller, moister, and more tender than the classic. The acid in the sour cream activates baking soda for extra lift, and the fat keeps the crumb soft for days. One bowl, ripe bananas, ready in an hour.
Sourdough Banana Bread
Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.
Whole wheat banana walnut muffins with a tender crumb and nutty depth from half whole-wheat flour. Naturally sweet from ripe bananas and just hearty enough for breakfast.
Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.
Moist whole wheat banana bread with toasted walnuts, a tender crumb and deep banana flavor. A half-and-half flour blend keeps it hearty without going dense.
Southern banana bread with buttermilk and pecans: a moist, tender quick bread enriched with tangy buttermilk and studded with toasted pecans. The Sunday-morning Southern kitchen classic.
Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.
Orange-banana nut and fruit bread layers candied fruit, raisins, and chopped nuts into a tender quick bread brightened with banana and orange juice. A holiday-style fruit loaf for gifting.
Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.
Pan de banano is a Latin-style banana bread with cinnamon, lemon juice, and ripe bananas baked into a tender quick bread loaf. A simpler, less-sweet take on the classic.
Ripe banana bread blends mashed bananas with whole wheat and all-purpose flour, butter, eggs, and chopped walnuts for a tender, fiber-rich quick bread loaf. A half-whole-wheat upgrade.
Smith's banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.
Sour cream banana bread bakes up taller, moister, and more tender than the classic. The acid in the sour cream activates baking soda for extra lift, and the fat keeps the crumb soft for days. One bowl, ripe bananas, ready in an hour.
Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.
