Spring has sprung but the weather has not caught up yet, so it’s still nice baking weather. If you have a few ripe bananas you can make smoothies or you can bake some warm, buttery banana bread. I ...

This super-fast sauce comes together in just minutes and makes a next-level topping for Lena Sareini's Brown-Butter Banana Bread. Chunks of sweet, ripe banana get pureed into the cooked caramel, ...

Take your breakfast to the next level. Move over, banana bread. Chef David Rose showed us on "Good Morning America" how to take your breakfast to the next level with his banana nut pancakes with ...

From creamy puddings to warm cakes, these banana desserts prove you don’t need a special occasion to bake something ...

Stir the salt into the caramel sauce. Butter the ramekins and spoon a generous tablespoon of the caramel into the bottom of each one. Spread a tablespoon of the remaining sauce on one side of each ...

Start the caramel sauce first by combining all of the sauce ingredients in a small saucepan over medium heat. Gently whisk as ingredients begin to melt. The sauce will begin to thicken as it slowly ...

Spare those mushy, browned bananas from going to waste by making this supple and tender banana nut bread with just a few pantry staple ingredients, like cinnamon, sugar, and flour. For an even sweeter ...

- Add the sifted flour, bicarb and spices and form a dough - Rest dough in fridge, then roll out to 20mm thick and cut small circles of the mixture and bake at 180 degrees Celsius for 10mins or until ...

Preheat oven to 175 degrees Celsius and line a 20-centimetre square cake tin with baking paper. Beat the butter and sugar until pale and creamy. Add the eggs, beating well after each addition. Sift in ...

Let’s get the standard out of the way, shall we? Our recipe leans on sour cream for tang and moisture, but you could easily substitute plain yogurt, mascarpone cheese or even buttermilk. What’s ...