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magazine peanut butter cheesecake with caramelized banana topping
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4.7
(4.7)
Easy
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With mashed bananas in the cake batter and sliced bananas sandwiched between the layers, our best banana cake recipe is a banana extravaganza.
4.0
(4.1)
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All the fun of banana bread in a portable, oh-so-charming package. Plus, it all comes together in one bowl for easy cleanup.
4.5
(4.45)
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Stacked with chopped bananas, vanilla pudding, and crunchy Marie biscuits, these individual banana pudding jars are the perfect make-ahead summer dessert.
4.0
(4)
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Bouncier than a bobblehead and fluffier than a cloud, this cheesecake is a keeper.
5.0
(5)
Easy
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Chocolate lovers, come get your new all-time favorite banana bread.
4.0
(4.2)
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A showstopping peanut-studded banana cream pie with sky-high whipped cream.
4.4
(4.36)
Quick
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Dark brown sugar and a dollop of mascarpone make for superior tenderness. Walnuts optional but encouraged.
4.0
(4.24)
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Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.
4.7
(4.67)
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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.
3.4
(3.42)
Vegan
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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!
4.3
(4.33)
Recipes
Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.
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Bon Appétit
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From the blissfully toasty, to the disappointingly chalky.
Ali Francis
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This North Carolina-based company knows its nuts.
Carey Polis
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The search for the best of the best ends here.
Carla Lalli Music
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Meet the banana split ice cream cake. It is important that you two know each other.
Alison Roman
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Is vegan, gluten-free, and refined sugar-free too? (I can’t believe I’m writing that.)
Sarah Jampel
Videos
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes BA's best banana bread. Here at BA everybody has their favorite banana bread recipe. We made every one—14 to be exact—until we came up with a collective favorite. Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness. Walnuts optional but encouraged.
Get the recipe: BA’s Best Banana Bread
Get the recipe: BA’s Best Banana Bread
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Join chef DeVonn Francis as he makes a torched banana cake. Banana bread had a real moment during lockdown. This cake is an elevation of that tried and true standard that takes overripe bananas to the next level. And we always think it's fun when you get to use a torch (safely, of course).
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Join Susan Kim as she makes crispy rice cakes with halloumi cheese and gochujang brown butter in the Bon Appétit test kitchen. This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at Susan’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and crisp with chewy insides, then pairs them with seared, melty halloumi cheese.
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Before you even start making this showstopper of a summer dessert, clear some space in your freezer. You’ll need a spot big enough to park a springform pan that’s filled to the brim.
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Join chef Samantha Seneviratne as she makes Ginger-Raspberry Icebox Cake with Caramel Cream from the home kitchen. Perfect for warmer summer months when turning the oven on is the last thing on your mind, Sam's recipe sees ginger cookies soften into layers of tender cake surrounded by loads of raspberries and lofty caramel cream.
Get the recipe: Ginger-Raspberry Icebox Cake
More no-bake desserts, right this way →
Get the recipe: Ginger-Raspberry Icebox Cake
More no-bake desserts, right this way →