12 4 Banana Bread Recipes with a Twist

Forget plain banana bread—we’re taking your ripe bananas on a flavor adventure! From zesty citrus swirls to decadent chocolate chunks, these 12 twists turn a classic loaf into something extraordinary. Ready to bake something unexpected? Let’s dive in!

Classic Walnut Banana Bread

Every accomplished baker knows the value of a perfectly moist banana bread, and this classic rendition with crunchy walnuts embodies that ideal. Ripe bananas and a touch of buttermilk guarantee a tender crumb, while toasted walnuts add a delightful nuttiness. This recipe transforms overripe bananas into a comforting, elegant loaf.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

Dry Ingredients

• 1 3/4 cups all-purpose flour – I prefer unbleached for a tender crumb
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional, but adds warmth)

Wet Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups – the riper, the better)
• 1/2 cup unsalted butter, melted and cooled (I use European-style for richness)
• 3/4 cup granulated sugar (or a mix of brown and white for depth)
• 2 large eggs (room temperature helps emulsify)
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk (or plain yogurt) for moisture

Mix-ins

• 1 cup chopped walnuts (toasted for extra flavor)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant, about 3 to 4 minutes. Set aside to cool completely.
3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
4. In a large bowl, mash the bananas with a fork until mostly smooth—a few lumps are fine. Add the melted butter, sugar, eggs, vanilla, and buttermilk; whisk until well combined and smooth.
5. Gradually pour the dry ingredients into the wet mixture, folding with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are okay for a tender crumb.
6. Fold in the toasted walnuts until evenly distributed.
7. Pour the batter into the prepared pan and spread it even. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent loosely with foil.
8. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

From the first tender bite to the last crumb, this banana bread encapsulates comfort and elegance. The contrast of sweet banana and toasted walnut, with a moist crumb that lingers, makes it perfect for breakfast or an afternoon treat. Serve with a pat of salted butter or a drizzle of honey for an extra touch of indulgence.

Chocolate Chip Banana Bread

Here's a classic banana bread that delivers on softness and chocolate in every bite. It's perfect for using up those spotty bananas on your counter. You'll love how simple it is to whip up.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 3 ripe bananas, mashed (about 1 cup)
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
3. Add eggs one at a time, beating well after each. Stir in vanilla.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to butter mixture, alternating with sour cream. Start and end with flour. Mix until just combined.
6. Fold in mashed bananas and chocolate chips. Do not overmix.
7. Pour batter into prepared pan. Spread evenly.
8. Bake for 55-60 minutes, until a toothpick inserted in center comes out clean. If top browns too quickly, tent with foil after 40 minutes.
9. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

With its tender crumb and pockets of melted chocolate, this banana bread is a universal crowd-pleaser. Wrap it in foil and it stays moist for days. Warm a slice in the microwave for 15 seconds and top with a pat of butter for an indulgent treat.

Vegan Banana Bread

Perfect your plant-based baking skills with this vegan banana bread that's moist, tender, and completely dairy-free. Using flax eggs and simple ingredients, you'll get a soft loaf every time.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

Dry Ingredients

• All-purpose flour – 1 ½ cups
• Granulated sugar – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Ground cinnamon – 1 tsp

Wet Ingredients

• Ground flaxseed – 1 tbsp
• Water – 3 tbsp
• Ripe bananas – 3 medium (about 1 ½ cups mashed)
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with oil or line with parchment paper.
2. In a small bowl, combine the ground flaxseed and water. Stir and let sit for 5 minutes until it becomes a gel-like consistency. This is your flax egg.
3. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
4. In a separate bowl, mash the ripe bananas with a fork until smooth but still a bit chunky. Add the vegetable oil, vanilla extract, and the prepared flax egg; stir until combined.
5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until no dry streaks remain. Do not overmix, or the bread will be dense.
6. Transfer the batter into the prepared loaf pan and spread it evenly. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
7. Let the bread cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on the rack before slicing.

Once cooled, slice into thick pieces and admire the soft, tender crumb. This banana bread is perfect for breakfast, or spread a little nut butter on top for a satisfying snack.

Gluten-Free Almond Banana Bread

Baked banana bread with a twist: this almond flour version is gluten-free, nutty, and tender. Perfect for when you crave comfort without the gluten.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

Dry Ingredients

• 2 cups almond flour (blanched, fine)
• 1/2 cup coconut sugar (or brown sugar, but coconut sugar keeps it lower glycemic)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (I love the warmth)

Wet Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 2 large eggs, room temp (room temperature eggs blend better)
• 1/3 cup melted coconut oil (or avocado oil)
• 1 tsp vanilla extract

Optional Add-ins

• 1/2 cup walnuts, chopped (I fold these in for crunch)

Instructions

1. Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, salt, and cinnamon.
3. In another bowl, mash the bananas until smooth. Add eggs, melted coconut oil, and vanilla; whisk until well combined.
4. Pour wet ingredients into dry. Stir until just combined—don't overmix. Fold in walnuts if using.
5. Transfer batter to prepared pan. Smooth top.
6. Bake for 45-50 minutes, until a toothpick inserted in center comes out clean. Tip: If top browns too fast, tent with foil after 30 minutes.
7. Let cool in pan 10 minutes, then transfer to wire rack. Cool completely before slicing—this prevents a gummy texture.

Moist and tender, this bread stays fresh for days. Slather with butter or enjoy plain with coffee. Make it for brunch or a midday snack.

Peanut Butter Swirl Banana Bread

Peanut butter and banana are a classic duo, but this bread takes it up a notch with a rich swirl that cuts through the sweetness. The peanut butter adds protein and a savory note that balances the ripe bananas perfectly.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

• 3 ripe bananas, mashed (the riper, the better for sweetness)
• 1/3 cup melted unsalted butter (I use salted in a pinch, just reduce added salt)
• 3/4 cup granulated sugar (or coconut sugar for a hint of caramel)
• 1 large egg, room temperature (cold egg seizes the butter)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (spoon and level for accuracy)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup creamy peanut butter (no-stir kind works best; I avoid natural for swirls)
• 2 tbsp milk (any kind, to thin the peanut butter)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mash bananas with a fork until smooth. Stir in melted butter.
3. Mix in sugar, egg, and vanilla until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet, stirring just until no flour streaks remain. Overmixing makes bread tough.
6. In a small bowl, stir together peanut butter and milk until smooth and drizzly.
7. Pour half the batter into the pan. Dollop half the peanut butter mixture on top. Swirl gently with a knife.
8. Add remaining batter, then dollop remaining peanut butter and swirl again. Don't overswirl or you'll lose the pattern.
9. Bake for 50–55 minutes, until a toothpick inserted in center comes out clean (crumbs are fine, no wet batter).
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slicing too early will make it crumbly.

Don't skip the cooling step—it lets the swirl set so every slice has a perfect stripe. Serve warm with a pat of butter, or toast leftovers for a crispy edge. This bread stays moist for days, if it lasts that long.

Blueberry Lemon Banana Bread

Ditch the plain banana bread. This version bursts with juicy blueberries and bright lemon zest. It's a simple twist that turns a classic into something special.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

• 3 ripe bananas (the spottier, the better)
• 1/3 cup melted butter (I prefer salted for flavor)
• 3/4 cup granulated sugar
• 1 large egg (room temperature works best)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries (if frozen, toss in 1 tablespoon flour to prevent sinking)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray.
2. In a medium bowl, mash the bananas with a fork until smooth. Set aside.
3. In a large bowl, whisk the melted butter and sugar together until well combined. Add the egg, vanilla, and lemon zest, and whisk until smooth.
4. Stir the mashed bananas into the wet mixture.
5. In a separate bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Do not overmix—this keeps the bread tender.
6. Gently fold in the blueberries. If using frozen, do not thaw; toss them in a little flour first so they don't sink to the bottom.
7. Pour the batter into the prepared pan and spread evenly. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Check at 50 minutes to avoid overbaking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Result is a tender, moist loaf with pops of juicy blueberry in every bite. The lemon adds a fresh zing that balances the sweetness. Serve warm with a smear of butter or a dollop of yogurt for breakfast or dessert.

Cinnamon Crumb Banana Bread

This cinnamon crumb banana bread is your new favorite bake. The streusel topping adds a spiced, crunchy layer that perfectly complements the moist banana bread. No mixer needed, just a bowl and a spoon.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 65 minutes

Ingredients

Banana Bread

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 very ripe bananas, mashed (I use bananas with lots of brown spots)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar (I like the molasses depth here)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk (or sub with 1 tbsp lemon juice + milk)

Cinnamon Crumb Topping

• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, mash the bananas with a fork until smooth but still a little chunky. I prefer not to puree them.
4. Add melted butter and brown sugar to the bananas. Whisk until well combined and smooth.
5. Add eggs one at a time, whisking after each addition. Then whisk in vanilla and buttermilk.
6. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix — a few streaks of flour are okay.
7. Make the crumb topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
8. Pour batter into prepared pan. Sprinkle crumb topping evenly over the top. Press crumbs lightly into batter so they stick.
9. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 40 minutes.
10. Let the bread cool in the pan on a wire rack for 20 minutes. Then lift out and cool completely before slicing. This step prevents crumbling.

Biting into a slice, you'll get the crunchy cinnamon crumb contrasting with the ultra-moist banana bread underneath. Serve warm with a pat of butter or a drizzle of honey for extra indulgence. It's perfect for breakfast or an afternoon snack.

Coconut Lime Banana Bread

Looking for a tropical twist on classic banana bread? This version swaps butter for coconut oil and adds tangy lime and shredded coconut. It's dairy-free, moist, and bursting with flavor.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

Dry Ingredients

• 1¾ cups all-purpose flour (I prefer unbleached)
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 3 ripe bananas, mashed (about 1½ cups; the spottier, the better)
• ½ cup granulated sugar
• ¼ cup coconut oil, melted and cooled slightly
• 2 large eggs, at room temperature
• ¼ cup fresh lime juice (about 2 limes; bottled won't work here)
• 1 tablespoon lime zest (from those same limes)
• 1 teaspoon vanilla extract

Add-ins

• ½ cup unsweetened shredded coconut (toasted or not—your call)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil or line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, mash the bananas with a fork until mostly smooth—some lumps are fine.
4. To the bananas, add sugar, melted coconut oil, eggs, lime juice, lime zest, and vanilla. Whisk until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are okay.
6. Gently fold in the shredded coconut. Save a tablespoon for sprinkling on top if desired.
7. Pour the batter into the prepared pan and spread even. Sprinkle reserved coconut on top.
8. Bake for 50–55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check at the 50-minute mark to avoid overbaking.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This prevents a gummy texture.

With its tender crumb and bright citrus, this bread is perfect for breakfast or an afternoon pick-me-up. The coconut adds a subtle chew while the lime keeps every bite refreshing. Toast a slice and spread with a little extra coconut butter for a real treat.

Zucchini Banana Bread

Very few treats combine the comfort of banana bread with the hidden nutrition of zucchini. This version uses grated zucchini for incredible moisture without altering the flavor. It's a win-win for picky eaters and health-conscious bakers.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour (I prefer unbleached for structure)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (adds warmth)

Wet Ingredients

• 1 cup mashed ripe banana (about 2 large bananas; the riper, the sweeter)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1/3 cup vegetable oil (or melted coconut oil for a hint of coconut)
• 2 large eggs, room temperature (cold eggs can seize the batter)
• 1 teaspoon vanilla extract

Zucchini and Add-ins

• 1 cup grated zucchini (from 1 medium zucchini; do not peel, squeeze out excess moisture with a towel)
• ½ cup chopped walnuts (optional, but I love the crunch)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, combine mashed banana, granulated sugar, brown sugar, oil, eggs, and vanilla. Whisk until smooth.
4. Fold the grated zucchini into the wet mixture until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until combined. Do not overmix; lumps are okay.
6. If using walnuts, fold them in gently.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Undeniably moist and tender, this bread stays fresh for days thanks to the zucchini. Slice it thick, toast it lightly, and slather with butter for a simple pleasure. It's equally delicious plain or with a smear of cream cheese.

Matcha White Chocolate Banana Bread

Kicking off with a twist on classic banana bread: matcha meets white chocolate. This loaf is earthy, sweet, and dangerously easy to devour.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

• 1½ cups all-purpose flour (scoop and level for accuracy)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon culinary-grade matcha powder (I use Japanese for best color)
• ½ cup unsalted butter, melted (cool slightly before using)
• ¾ cup granulated sugar
• 2 large eggs, room temperature (cold eggs won't emulsify as well)
• 1 teaspoon vanilla extract
• 3 very ripe bananas, mashed (about 1 cup; the spottier, the sweeter)
• ½ cup full-fat sour cream or Greek yogurt (keeps it moist)
• ½ cup white chocolate chunks (chips work, but chunks melt into puddles)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and matcha powder.
3. In a large bowl, whisk melted butter and sugar until combined.
4. Add eggs one at a time, whisking well after each, then stir in vanilla.
5. Fold in mashed bananas and sour cream until just incorporated.
6. Gradually add the dry ingredients to the wet, folding gently until no flour streaks remain. Do not overmix—it makes the bread tough.
7. Fold in white chocolate chunks, reserving a few to sprinkle on top.
8. Pour batter into prepared pan and sprinkle reserved chunks on top.
9. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with foil at the 30-minute mark.
10. Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing—if you can wait.

Holding a slice warm from the oven, you get the nutty matcha and creamy white chocolate in every bite. Try it toasted with a smear of salted butter for breakfast. It’s a loaf that disappears fast.

Protein-Packed Banana Bread

Protein-packed banana bread that delivers on flavor and fuel. This recipe swaps in whey powder for a post-workout boost without sacrificing texture. Ready in under an hour, it's the perfect grab-and-go snack.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

Main Ingredients

• 2 cups all-purpose flour (I prefer unbleached for a cleaner taste)
• 1 scoop (about 30g) vanilla whey protein powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (coconut oil works too)
• 3/4 cup brown sugar, packed
• 2 large eggs, room temperature (room temp blends smoother)
• 3 ripe bananas, mashed (the riper, the sweeter)
• 1/4 cup Greek yogurt (adds moisture and protein)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional but recommended for crunch)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, protein powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and brown sugar until light and fluffy, about 2 minutes. (Tip: use an electric mixer for best texture.)
4. Add eggs one at a time, beating well after each. Then stir in mashed bananas, yogurt, and vanilla until combined. (Tip: avoid overmixing at this stage to keep the bread tender.)
5. Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix. Fold in walnuts if using.
6. Pour batter into prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. (Tip: if the top browns too fast, tent loosely with foil at 30 minutes.)
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Crusty on the outside, soft and moist inside. Each slice packs around 12g of protein. Try it toasted with a smear of almond butter for an extra post-workout punch.

Keto Low-Carb Banana Bread

Just when you thought keto baking couldn't get better, this low-carb banana bread hits all the right notes. Using almond and coconut flours, it's moist, tender, and totally sugar-free.

Serving: 10 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

• 1½ cups almond flour
• ½ cup coconut flour
• ⅓ cup granulated erythritol (I like Swerve for zero aftertaste)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 3 large eggs, room temperature (trust me, it makes a difference)
• ¼ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 teaspoon banana extract (my secret for real banana flavor)
• ½ cup chopped walnuts (optional, but I love the crunch)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or line with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon. Break up any clumps.
3. In a separate bowl, whisk the eggs until frothy. Add melted butter, vanilla, and banana extract; whisk until combined.
4. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix or the bread will be dense.
5. Fold in the chopped walnuts if using. The batter will be thick—that's normal.
6. Transfer batter to the prepared pan and spread evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. If the top browns too quickly, tent loosely with foil after 30 minutes. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This prevents crumbling.

Perfectly moist and tender, this keto banana bread has a subtle sweetness with a hint of banana. Pair it with a pat of butter or enjoy it solo as a guilt-free snack.

Conclusion

Make your banana bread game pop with these 12 fun twists! From chocolate swirl to chai spice, there’s a recipe for every craving. Try one tonight, then drop your favorite in the comments and save this roundup on Pinterest for your next baking adventure.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.