Banana

A decadent-seeming breakfast to impress houseguests with your unexpected banana roasting skills.

For when you want a slice that tips to the side of mostly wholesome. 

This recipe as a cross between your very favorite banana bread and a chocolaty blackout cake.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

Including our favorite approach for cooking quinoa.

Some smart tweaks to this classic dessert include roasting the bananas to deepen their flavor, making sesame wafers, and serving the pudding warm.

It wasn't easy, but we made a healthy muffin we actually want to eat.

Have these six items at the ready and consider your next meal made.

Find maca powder, made from a root native to Peru, at health food stores and supermarkets with a robust natural foods section.

Test kitchen manager Brad Leone will take this acai bowl over a smoothie any day.

Keep a couple of ripe bananas handy and eat this all week.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Popsicles are great. Popsicles with rum? Even better.

Also delicious with frozen strawberries or mangoes instead of the pineapple, and with orange juice or any other nut milk for the liquid.

Our food director's trick for getting her kids to down fruit smoothies: give 'em a fancy name.

Because life is short and breakfast should be more like dessert.

Banana ice cream and two-ingredient pancakes that'll take the most ignored fruit in your kitchen from sidepiece to main squeeze.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

Your breakfast is about to get a whole lot better, thanks to that can of coconut milk lurking in your cabinet.

Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.

This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.

Banana desserts get a bad rap, but we're defenders of underdogs. Here's why we're loving the new guard of banana desserts.

"Until the day I live in Hawaii and can pick them off the tree, I will continue to hate bananas and all that they stand for." —Andrew Knowlton, BA restaurant and drinks editor