There are certain recipes of mine, like banana bread, where I have never been interested in looking for something new. I saw this recipe in Cook’s Secrets which I have adapted. I mean roasting bananas – I just never would have thought of that but it sounded so good. Besides, it does not matter how ripe the bananas are and the roasting made the bread so moist and added a nice flavor.
Banana Bread with Roasted Bananas
- 5 bananas ( I used only 4 large) to get 1-1/2 cups
- 2 cups flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. nutmeg (freshly ground was really nice to use)
- 1/8 tsp. ginger
- 2 eggs, lightly beaten
- 1 cup sugar
- 1/2 cup vegetable oil or melted butter (I decided to go all the way and use butter)
- 1/4 cup walnuts, chopped
- streusel topping
Preheat your oven to 350°F. Line a baking sheet with foil that has sides (the bananas will emit some moisture). Arrange bananas in the pan and prick the skins with the tines of a fork at 1-inch intervals on both sides. Bake for 20 minutes and cool – the skins will be black.
Grease (1) 9 x 5 x 3-inch pan, (2) 7-1/2 x 3-inch or (3) 3-1/4 x 6-inch. In a large bowl combine the flour, baking powder, baking soda, cinnamon, salt, nutmeg (I used freshly ground) and ginger. Make a well in the center of the flour mixture and set aside.
In another bowl stir together the eggs, sugar and oil (or butter). Using a small sharp knife, gently split the banana peels. Measure 1-1/2 cups by gently pressing the bananas into measuring cups. Stir into the egg mixture. Add this mixture all at once to flour ingredients. Stir just until moistened or you will get tunnels in the bread. Fold in the walnuts.
Streusel Topping:
- 3 tbsp. brown sugar, packed
- 2 tbsp. flour
- 1 tbsp. butter
Mix the brown sugar and flour together; cut in the butter. Sprinkle on top of the loaves prior to baking. If you are using a larger pan bake for 55 to 60 minutes; next smaller size bake for 45 to 55 minutes; the smallest size which is what I used it took about 40 minutes. Just check with a toothpick and cover with foil if the top is browning too much.
Recipe by cookingwithauntjuju.com
UPDATE – April 6, 2021:
I read some where that KAB or King Arthur Baking does not agree with roasting bananas. Said to not bother!
Interesting! I want to try this.
I know you will like it Sandy 🙂
wow! delicious!
The bread was delicious and a definite “thumbs up” 🙂
I never thought to roast bananas, but I’m sure it added a nice, moist flavor to the bread. It’s funny I saw this now because I’ve been itching to remake my mom’s banana bread which is the best banana bread I’ve ever had. I just need to ask her for the recipe! Banana bread is so comforting, isn’t it? Rich, moist, I wish I had a piece right now with my coffee!
This is the perfect time to remake your mom’s banana bread – I do recommend roasting the bananas. Very simple and adds great flavor. Most definitely comfort food – that’s why I make 3 small loaves, then I do not feel so bad eating one by myself. 🙂
I like your idea of small loaf pans, Judi. I need to get me some of those!
A small loaf is perfect for 2 people; then you can freeze the other two. I use these small pans a lot unless I know I have a big crowd coming to eat 🙂
Love the idea of roasting the bananas!
So did I as I knew the bread would be good. Veggies are always so tasty roasted so why not fruit 🙂
Roasting banana s something new to me. Grt recipe
Roasting bananas was new to me too; I am thinking about other ways I can use them besides in banana bread. Let’s see, pancakes… 🙂
I never thought to roast the bananas first…I can only imagine the depth of flavor it adds. My banana bread is due for a makeover and this looks like the perfect recipe to go with…thanks Judi! Delicious. 😛
Thank you Nancy – I enjoy the internet but I sure do love my books/magazines that I can read and find some neat ideas/recipes 🙂
I bet the roasting gives them a great flavor! Lovely!
Thanks – It sure did Indu 🙂
This is absolutely new to me. I never knew I could roast the bananas first and then make the bread. Does it taste nice? It looks very nice. Thanks for sharing!
Thank you Liz! The loaves were absolutely delicious with the roasted bananas – maybe the next time I will make two recipes, this recipe and one without roasting to better judge any difference. Roasting does enhance food, especially veggies and now definitely with bananas. Anyways, it was fun to make 🙂
Totally making this bread!! I love a traditional recipe with a unique twist!
Tahny – it is such a good bread anyways and then roasting the bananas just adds another dimension to the texture and taste 🙂
Wow…I MUST try roasting bananas. Sounds delish!
It seems no one (including me) has ever roasted bananas – but they are good and I bet they could be substituted for regular bananas in many recipes. Do try them, I think you will be happy 🙂
I freeze bananas all of the time, I have never roasted them. I’ll have to give it a try!
I freeze them too for smoothies and of course eat them fresh. Roasting brings out the natural sweetness of the fruit 🙂
I thought that I had exhausted (well- almost exhausted) options for my overripe bananas on the counter. 🙂 This sounds- and looks- amazing! It must really intensify the banana flavor. I am going to try it for sure! I also LOVE a recipe that calls for 5 bananas- it is just loaded with banana flavor & moisture. Thanks!
Thank you so much – I used both ripe and overripe bananas and they cooked the same. The bread was excellent and a recipe I will definitely make again. I have been thinking about other ways to use roasted bananas 🙂
Judi! This is so cool!! When I started reading the recipe, and you said “prick the skins” I was like “what? ?!!” Roast in the skins?? I’m totally trying this. Your bread looks so delicious. I cant wait to see what roasting does to the banana. .. I’m sure it heightens the flavor, because roasting is so magical to so many things! And five bananas?? Loving this!! We are at the cabin, and I didnt bring bananas this time.. shoot. Now I have to wait until Monday…but I will report back! <3
Thanks Prudy – I thought so too! I enjoy roasted veggies so much, so why not bananas? I am sure they might explode? if you did not prick the skins! Very good recipe and I do hope you make them and maybe try in one of your own recipes 🙂
Now why didn’t I think of that? Roasted bananas! Duh!
I know Patty – I said the same thing LOL 🙂
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Made it!! We loved it- super moist and tasty 🙂
I used whole wheat flour and posted it with a link to your blog if you want to check it out:
http://thebrookcook.wordpress.com/2014/06/11/whole-wheat-banana-bread-with-roasted-bananas/
Thanks!! 🙂
I am so glad that you liked this bread and made it to your taste – healthier for sure! I had fun making the bananas and plan to use them in other recipes. Thanks so much 🙂
ooooh… What is wrong with me? I hadn’t thought of putting them in other recipes! Thank you again!! 🙂
You are so welcome – it was so nice of you to make the bread and post how good it was with a few changes to your taste. I do like the idea of using whole wheat flour 🙂
I adore banana bread but have never thought of roasting the bananas. Looking forward to trying this at home.. Emma xx
Banana bread is a favorite of mine too – I think roasting the bananas adds a little extra sweetness and moisture. I do hope you try it 🙂
I wonder if the result of the roasted bananas are the same with the ripe bananas that we usually use to make banana breads. I’ve read somewhere that when you have unripe bananas and you want to make banana bread or you want to ripen it for something else, all you have to do is roast it. It just came to me that you can roast bananas even if they are ripe. The breads look so delicious, Aunt Juju. I could almost smell them from here. 😀
Probably but as roasting brings out the best in veggies I would assume it does the same with fruit – the flavors are intensified. If you are in a hurry to make a recipe, roasting would be the answer as it makes the bananas very soft just like overripe ones. I did not do a taste test, all I know is the bread was very good and moist – enjoy your week 🙂
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Thanks – this is the only banana bread I make now – it truly is delicious 🙂
I bought the “roasting” cookbook and This has become my favorite banana nut bread! I always make the version with blueberries, and add coconut to the streusel topping. I get so many compliments! Thanks for posting!!!
This is my favorite banana bread too. Your version with blueberries and coconut sounds great!