Roasted Banana Bread

1. Preheat oven to 350°F. Line a 15x10-inch baking pan with foil. Place bananas in prepared pan. Prick banana skins with a fork at 1 inch intervals. Roast 15 minutes (skins will turn dark brown); cool. Grease bottom and 1/2 inch up sides of one 9x5-inch or two 7 1/2x3 1/2-inch loaf pans.

2. In a large bowl stir together next seven ingredients (through ginger). Make a well in center of flour mixture.

3. In a medium bowl combine eggs, sugar, and oil. Split banana skins and measure 1 1/2 cups roasted bananas; stir into egg mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spread batter in prepared loaf pan(s). If desired, sprinkle with Streusel-Nut Topping.

4. Bake 55 to 60 minutes for 9x5-inch pan, 45 to 55 minutes for 7 1/2x3 1/2-inch pans, or until a toothpick comes out clean. If necessary to prevent overbrowning, cover loosely with foil the last 15 minutes of baking. Cool in pan(s) on a wire rack 10 minutes. Remove from pan(s); cool completely on rack. Wrap and store overnight before slicing.

Streusel-Nut Topping

1. In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

Blueberry-Coconut Banana Bread

Prepare as directed, except toss 1/2 cup fresh or frozen blueberries with 1 Tbsp. all-purpose flour; fold into batter with walnuts. Sprinkle batter in pan(s) with 1/4 cup additional fresh or frozen blueberries. If using topping, stir in 1/4 cup flaked coconut with walnuts.Nutrition Facts per 1 slice: 226 calories, 3 g protein, 35 g carbohydrate, 9 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 17 g total sugar, 1% Vitamin A, 6% Vitamin C, 120 mg sodium, 4% calcium, 6% iron

Dark Chocolate-Raspberry Banana Bread

Prepare as directed, except fold 1/2 cup dark chocolate pieces into batter with walnuts. Top batter in pan(s) with 1/4 cup raspberry preserves; swirl slightly. After bread stands overnight, in a 1-cup liquid measure microwave 1/3 cup dark chocolate pieces and 1/2 tsp. shortening until melted and smooth, stirring every 15 seconds. Drizzle over bread. In a small bowl microwave 1/4 cup raspberry preserves 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle over bread.Nutrition Facts per 1 slice: 293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron

Mango-Ginger Banana Bread

Using the 9x5-inch loaf pan, prepare as directed, except omit cinnamon and nutmeg, increase ginger to 1 tsp., and substitute 1/4 cup snipped pitted whole dates for the walnuts. Toss 1/2 cup chopped fresh mango with 1 Tbsp. all-purpose flour; fold into batter with dates. If using topping, omit walnuts and stir in 1/4 cup chopped pistachio nuts and 1 Tbsp. snipped crystallized ginger. Bake 70 minutes or until a toothpick comes out clean.Nutrition Facts per 1 slice: 221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron

PB&J Banana Bread

Using the 9x5-inch loaf pan, prepare as directed, except add 1/4 cup creamy peanut butter with bananas and substitute 1/4 cup chopped dry roasted peanuts for the walnuts. Top batter in pan with 1/4 cup strawberry preserves; swirl slightly. If using topping, omit walnuts and stir in 1/4 cup chopped dry roasted peanuts. Bake 70 minutes or until a toothpick comes out clean. After bread stands overnight, in a small bowl microwave 2 Tbsp. strawberry preserves 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle over bread.Nutrition Facts per 1 slice: 259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron