Because it has a fabulous banana flavor by itself, but you get to choose your add-ins if that’s your thing. Chocolate chips, walnuts, more chocolate chips…
And that first word in the title, roasted banana bread, means you can make it with under-ripe bananas too. How’s that for amazing?
I love finding overripe bananas in the market. They’re usually cast aside to a corner, already bagged and weighed so people don’t have to go through the messy business of touching them. Just grab them. Then go home and bake your absolute-best-ever banana bread. Either that or you find blackened bananas in your fridge or wherever it is that you keep them.
Just what I was hoping for.
- 2 cups 280g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup 115g butter, room tº
- 1 cup 200g granulated sugar
- 2 eggs
- 3 medium-large bananas (roasted and mashed)
- 2 Tbs milk
- 1 teaspoon lemon juice
- Extra sugar for sprinkling (optional)
- Grease one 11×4-inch (27x9cm) loaf pan.
- Preheat oven to 350ºF/180ºC.
- Place unpeeled bananas on a baking tray and roast until the skin turns completely dark and the inside is lightly soft to the touch. Let cool and mash.
- In a bowl combine flour, baking powder and soda. Set aside.
- In a bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas, milk and lemon juice. Mix well. Add flour mixture and mix until well combined. Pour into prepared pan. Sprinkle the top with granulated sugar if desired.
- Bake for 45 to 50 minutes or until tester inserted comes out clean. Cool in pan on wire rack for 10 minutes. Invert onto serving plate and cool completely before slicing.
- Store, covered, at room tº, for 3 days.