The easiest thing is to change the shape. Baking banana bread in a mini-bundt or madeleine pan can make it feel different enough.
Staying in the banana bread realm, I’ve made these twists quite a few times: Nutella Swirled Banana Bread and Banana Chocolate Espresso Muffins (read the comments on the muffin for a typo).
Recently, I’ve been experimenting with yeasted banana breads. I’m still not sure how I feel about those.
Then, there’s cakes. I make two regularly with bananas. One is Hummingbird Cake. The other is Banana Cake with Mocha Icing. I couldn’t find a recipe online for the latter. However, you can search Google for “nancy baggett banana cake mocha icing” and click the Google Books link and take screenshots of the recipe.
Switching gears, you can always try banana ketchup.
My favorite banana recipe, however, is Chocolate-Crusted Banana Blondies. You will see comments about how it is too sweet. You can dial back the sugar to 400g for the top layer, but any less and it won’t come out right. (If you don’t have brown sugar, just use white sugar plus some molasses until you match the same weight.) Also, I make my own crust and that cuts down the sweetness as well.
Crust recipe using food processor: (adapted from prettysimplesweet.com)
Process 190g AP flour, 3 TBSP cocoa powder, 55g sugar, 1/2 tsp salt.
Add 150g cubed cold butter. Process.
Add slightly beaten egg. Process.
Press into greased 9x13 pan and bake 10 mins in 375F oven.