Brown-Butter Banana Bread
Brown butter adds a deep, caramel-like note of nutty richness to this decadent make-ahead banana bread. To hit the proper note, 2020 F&W Best New Chef Lena Sareini insists on waiting until your bananas are extremely ripe—very speckled and mushy. “Be patient,” she says. “That’s the only way the banana flavor is going to show through.” For an easy next-level topping, make thisBanana-Caramel Sauce.
Chocolate Zucchini Bread with Pepitas
The only way you’d know there’s a wholezucchiniin this rich chocolatey bread is if you made the recipe yourself. Grated on the large holes of a box grater, the tender summer squash melts into the batter as it bakes, delivering a moist and fudgyquick bread. Enjoy a slice or two for an afternoon snack, or top with vanilla or chocolate gelato for a super-fastdessert.
Smashed-Banana Bread
At Dovecote Café in Baltimore, this banana bread is one of many awesome baked goods served on a daily basis. The recipe comes from owner Aisha Pew’s mother, Gilda Bain-Pew, and includes super-ripe bananas and a hit of banana liqueur (but it’s still quite good without the liqueur).Slideshow:
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Gluten-Free Banana Bread
This incredibly moist gluten-free banana bread has a great flavor and an unbeatable cinnamon-sugar topper. Allowing the batter to stand at room temperature for 10 minutes so the starches absorb the liquid is the secret to this bread’s light crumb.Slideshow:
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Pumpkin Breads & Muffins
Nothing smells like a fall morning more than pumpkin bread. If you’ve accidentally bought one too many cans of pumpkin puree for your Thanksgiving dessert table, these tender loaves are a great way to use it all up. We have breads with a swirl, gluten-free options, and muffin recipes with fruity or nutty mix-ins and more. Whether you're looking for a delicious fall breakfast or a not-too-sweet dessert, try making a loaf of pumpkin bread or a dozen muffins. Here, our best recipes.
Miso Banana Bread
The miso in this supremely delicious banana bread adds deeper, robust flavor. The bread is fantastic the day it's made, but it tastes even better the following day.Slideshow:
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