This sliceable banana bread gets its snickerdoodle finish from cinnamon sugar sprinkled on before baking. A center-skewer check helps you catch a loaf whose golden, crackled top is ready before its middle.
This plain vegan banana bread uses measured mashed bananas, plant milk, and oil—no flax egg needed. Bake it in a 9-by-5-inch pan, check the center for doneness, and cool completely before cutting thick slices.
This plain gluten-free banana bread makes one 9×5-inch loaf with browned edges and a moist, banana-flecked crumb. Measure the mashed bananas, check the center for doneness, and let the loaf cool before cutting thick slices.
Creamy peanut butter is mixed throughout this banana bread for an even flavor and a fine, tender crumb. Bake it as one plain loaf, check the center for doneness, and let it cool before cutting thick slices.
This walnut-topped banana bread is baked with a separate cream cheese layer, so each thick slice has a broad, pale center rather than a swirl. Use very ripe bananas, check the bread beside the filling, and cool the loaf completely before slicing.
This full-size banana bread has a cinnamon-sugar ribbon running through its tender crumb. Two banana halves bake into the cracked, lightly sugared top. Cool the loaf before cutting thick slices that show the swirl.
Brown butter flavors both this tender banana bread and its pale glaze. Bake one deeply browned loaf, check the thick center for doneness, then cool completely before drizzling and cutting thick slices.
This full-size banana bread combines oat flour and rolled oats for a hearty, tender crumb. Ripe bananas and maple syrup sweeten the loaf, while a generous oat topping bakes into a deep golden crust. Cool before cutting thick slices.
Very ripe bananas, dark cocoa, and chocolate chips make one moist quick-bread loaf with a cracked, chip-studded top. Measure the mashed banana, check the center with a skewer, and cool the loaf fully before slicing.