Serve this ice cream atop slices of banana bread for a double-dose banana-rama, or spoon it up with a puddle of hot fudge sauce. It's ridiculously good as soft serve, but takes a more cakey, banana bread-like texture when fully frozen. More

We have all had the experience of getting ready to head out to the grocery store and suddenly noticing the bunch of bananas sitting on the counter that has gone brown and wrinkly. Those bananas may not work as a breakfast you toss into a bag before you run out the door, but they have reached the perfect stage to go into banana bread. More

Over the past few months, several Serious Eats readers requested gluten-free recipes that also avoid the "top eight." (The "top eight" in allergy-speak are the eight most common allergens: wheat, milk, eggs, soy, tree nuts, peanuts, fish, and shellfish.) Since multiple food allergies sometimes make breakfast tricky, I decided to make muffins. More

For easier slicing, wrap the completely cooled bread in foil and let it sit overnight. This bread also freezes very well, if you're not going to eat it all soon.... More

It happens to everyone. You buy a bunch of bananas, and inevitably a few of them get a little too brown. Banana bread is the easy answer. Bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you've got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack. More