This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

These tender, fragrant scones are especially easy to make because you roll the dough into a log, then slice.

These fragrant morning buns are a great way to wake up. They're soft and tender, made with dough that's spiked with a hint of honey and vanilla extract. Honey goes into the buttery filling as well, which is flavored with orange zest, cinnamon, and cardamom. The filling is not only rolled up into the dough, but brushed on the baked buns as well, creating a delightfully gooey and sticky topping. The buns aren't too sweet, but if you'd like a little more sweetness, increase the amount of honey in the topping, or drizzle more on top. Serve the buns warm, with plenty of napkins and a mug of tea or coffee.

You don’t have to be an accomplished baker to make these simple homemade hot dog buns—your mixer does all the work! The dough is super-easy to work with and yields incredibly tender yet sturdy buns that will hold up to all your favorite toppings, no matter how much you want to pile on. If you want to jazz these buns up a bit, sprinkle them with poppy seeds before baking.

These dinner rolls are packed with garlicky, herbaceous goodness.

Once you are released from gluten, you find out something you didn't know when you automatically reached for that bag of all-purpose bleached wheat flour. Flours have flavors.

Moist and intensely chocolate-y, this version of banana bread includes cocoa powder, bittersweet chocolate, and...the secret ingredient...almond paste| New Window! It's delicious and just as nice for dessert as it is for breakfast.

Excerpted with permission from Dorie Greenspan's Everyday Dorie:

You may be asking yourself, do I really need another recipe for banana bread? The answer to that question is yes, yes you do, because dark chocolate (in two forms), olive oil, tangy sour cream, and banana are pretty great together. If you don’t have a 10-inch cast-iron skillet, the batter bakes up nicely in a loaf pan.

I absolutely LOVE banana bread, but so often it’s as sweet as a cake and too oily. That’s good for special occasions, but for weekday mornings, I want a slice that feels mostly wholesome. While coming up with a loaf that had classic banana bread flavor for my cookbook, Healthyish, I settled on a balance of less sugar than normal whole-wheat flour, and two kinds of seeds for more fiber, and a pretty seeded crust.

Toasted pecans, gooey caramel, and a generous pour of rum make this banana bread (adapted from an old Hershey's toffee banana bread recipe) MUCH more interesting than the average loaf.

I've recently been obsessed with miso, putting it in pasta, sauces, and now, in banana bread! The miso here works surprisingly well, giving the classic banana bread a whole new layer of robust savoriness, just like the best salted caramel and dark chocolate with sea salt. I took inspiration from a recipe| New Window by Jamie Bissonnette and Ken Oringer, two James Beard Award–winning Bostonian chef-icons, and adapted their idea into another banana bread recipe that I’ve been using for some time now, one I picked up from a restaurant-bakery I used to work at in Kuala Lumpur.

What to do with over-ripe strawberries and bananas? Well, you could mash them up into yogurt, or you could turn them into a healthy bread for breakfast. I was inspired by recipes for yogurt pound cake and for the bran muffins I make regularly--and I think this was a success--it's moist and airy but not too sweet and chock full of good for you--strawberries, bananas, nuts, bran, wheat, oats.

This is just a simple banana bread recipe, great for using up those bananas that are turning brown on the counter. I find the best results to come from using three bananas, but two is also good if that is all you have on hand. We don't include nuts for allergy reasons, but you certainly could throw in a half a cup or so of walnuts. Everything gets mixed in the same microwave safe bowl... I don't believe in dirtying an extra bowl to blend the dry ingredients unless absolutely necessary!

This banana bread is a healthier version of the traditionnal banane bread. It's certified 100% vegan and gluten free and 100% tasty .

I wasn't much of a banana bread person cuz i'm not the biggest fan of cooked banana but this ... this bread made me love it. It makas a giant loave and doesn't get corny a while.