7,291 broad recipes

Grandma's banana bread made with buttermilk for an extra-moist, tender crumb and a gentle tang. Creamed butter and ripe bananas, with optional walnuts, baked low and slow into a classic loaf.

Moist British-style banana bread loaded with mixed dried fruit, soft ripe bananas, butter, and sunflower oil. A food-processor quickbread that uses a full pound of bananas.

Hearty banana bread packed with oats, buttermilk tang, and crunchy nuts. The buttermilk-oatmeal combo creates incredible moisture that lasts for days after baking.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

Fudgy cocoa brownies loaded with toasted marshmallows, chocolate chunks, and chopped walnuts. An overnight chill deepens the chocolate flavor for brownies with chewy centers and gooey, golden tops.

Low-fat banana bran bread with sliced ripe bananas folded through the batter and a full cup of shredded bran for fiber. A wholesome quickbread with only 2 tablespoons of shortening.

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.

Super moist, delicious, and packed with banana and coconut flavor. If you are a big fan of both, this banana bread will be heavenly tasty for you. Definitely should be on your to-bake list.

A cranberry orange quick-bread made with coconut flour.

High-fiber banana oat bread made with oat bran, oat flakes, whole wheat pastry flour, ripe bananas, and honey. A wholesome quickbread sweetened naturally with no white sugar.

A very moist bread. Butternut squash adds the moisture and great flavor into the bread, chocolate chips and walnuts give the extra layers of flavors and textures. The glaze makes the bread looks so attractive. A delicious bread is great at any occasion.

This bread was wonderful. I did change a few things. For half a recipe I used 1 cup of sugar, 4 banana,s, and 1 cup of chopped nuts. I also baked it at 350 and it took approx. a little over an hour. I tested it with a tooth pick. DON'T OVER BAKE!!

This was my grandmother's recipe and it is to die for. It's a twist on the traditional Pickled Cucumber...nom nom =)

The bread is so moist. It will melt in your mouth. Enjoyable!

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.

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.