Custard, vanilla wafers, and bananas are layered and topped with whipped cream in our version of the classic Southern dessert. Get the recipe for Banana Pudding »Todd Coleman
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With a sweet taste and a creamy texture, bananas lend themselves well to all sorts of sweet dishes. Caramelized, flambéed, or mashed and added to baked goods, these banana desserts make a spectacular end to any meal. Read more about banana varieties »
Inspired by a dessert from Beijing’s China Club restaurant, chef and restaurateur Cecilia Chiang coats fried bananas in a thin, delicate shell of caramel. Get the recipe for Glacéed Bananas »
Banoffee Pie
Banana slices, sticky toffee, and whipped cream are arranged in layers over a cookie-like crust in this beloved British dessert. [See the recipe for Banoffee Pie »
Custard, vanilla wafers, and bananas are layered and topped with whipped cream in our version of the classic Southern dessert. Get the recipe for Banana Pudding »
Banana and Dark Rum Bread Pudding
This rich version of bread pudding was developed by associate food editor Kellie Evans, who recommends it as a great way to use up overripe bananas or soon-to-go-stale bread. Its spicy, warm flavors pair perfectly with a scoop of vanilla ice cream or a cup of strong coffee. See the recipe for Banana and Dark Rum Bread Pudding »
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples. Get the recipe for Banana Tarte Tatin »
Caramel and rum are perfect partners for bananas in this thick and creamy milk shake, a riff on a classic New Orleans dessert; we got the idea for the shake from our friend Drew Curren, chef of 24 Diner in Austin, Texas. You can substitute a porter beer for the rum, if you like.
Bananas and pecans come together in an exceptionally moist quick-bread from food editor Ben Mim’s mom—it’s irresistible at any time of day. Get the recipe for Mom’s Banana Bread »
Many varieties of banana are grown in Thailand, and the Thai often cook them, grilling, boiling, or frying the fruit. For this simple dish, small, firm bananas are preferred. The large supermarket banana doesn’t work well for this dish, because it tends to fall apart when heated. See the recipe for Fried Bananas »
