Use up any overripe bananas with this breakfast or afternoon tea loaf.

Helena elevates the classic banana bread with Aussie bush foods.

"I love sugar as much as the next person, but there’s a time and a place – and this recipe is not it. The sweetness here comes from the bananas, and the result is a banger of a breakfast, especially when slathered with a generous layer of butter." Recipe from Andy Cooks: The Cookbook (Oriana Press).

This super-simple banana bread is almost as easy to make as it is to devour. Just mix, bake and enjoy!

"This fills your kitchen with the most inviting aroma, and makes a perfect snack or treat for the whole family!" – Dominic Smith You’ll need a 23cm x 12cm x 8cm-deep loaf pan for this recipe.

Bolster your banana bread with blueberry.

Nothing says good morning like this banana and yoghurt loaf.

“This is a great way to use up ripe bananas, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.”

Breakfast? Dessert? We'll let you decide. This classic banana bread has an indulgent chocolate and caramel twist.

“It’s best to use very ripe bananas for this cake. The most brown bananas impart the most flavour. You can often find heavily discounted bananas in just the right state of disrepair at your grocer. We have a container of over-ripe bananas in the freezer, which would be perfect, too – just make sure you peel them before you freeze them." - Michael James Recipe note: You’ll need a 9cm x 22cm x 10cm loaf pan for this recipe.

The name says it all…

The best part about this recipe is that it’s guilt-free banana bread - the type you can actually eat for breakfast!

Banana bread has always been a chart topper. This staple has received an update with dulce de leche and a drizzle of coffee icing.

Create the ultimate banana bread with this 'rockstar' recipe created by Matt Preston including peanuts and flaming rum.

Give your banana bread a crunchy twist with macadamias.