This is the perfect banana bread. Moist, sweet, very easy to make, and you don’t even have to wait for bananas to ripen!
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. Again.
But, what if I want to make banana bread right now and they are all bright yellow and firm, even a bit green? Am I supposed to wait an entire week before I bake? I might not feel like it by then. Yes, life is tough.
Best bananas for making banana bread.
We all know that the best banana for this type of recipe is one that is overripe, soft, mushy, that smells barely fermented and where the skin is usually spotted.
You probably wouldn’t eat it raw, but it does make the best bread. Why? Because the flesh is sweeter and after baking the banana flavor is more intense. That doesn’t happen with very firm bananas.
Enter this fabulous recipe for roasted banana bread. Where you roast your underripe bananas and half an hour later have soft, sweet, perfect bananas for your bread.
How does a roasted banana look like?
Not nice people, on that we can all agree (image below).
But it’s just the skin that is blackened. Inside it’s soft and caramelized. You will understand the second you peel the banana how this changes everything. Just buy bananas whenever you feel like and know that you will be able to make a great tasting banana bread anytime you want.
Steps for making this recipe.
- Roast your bananas and let cool enough to peel and mash them.
- Cream butter with sugar and add eggs.
- Add mashed bananas, milk, and flavoring (image below).
- Add dry ingredients, mix, pour into pan and bake.
- Let cool and enjoy the best banana bread.
The final bread has a clearly-defined, sweet banana flavor. Just what I was hoping for.
You see where this is going, don’t you? Roasted bananas are the answer. And this recipe is as versatile as they get.
Tips & tricks for making this recipe.
- Bananas: roasting them means you can use very firm or even greenish bananas and the flavor will be amazing.
- Add-ons: chocolate chips, walnuts, pecans, white chocolate chips… a half cup of any or a mix of these and you have a fabulous flavored roasted banana bread.
- Oil: use oil instead of butter. The same volume, that is half a cup. Coconut is my favorite, but I’ve used sunflower, canola, and even olive oil.
- Keeping: as with most banana bread recipes, it tastes much better a day (or two) after it’s baked. It freezes well, well wrapped. Defrost at room t°, unwrapped. I recommend warming it or toasting it before eating.
Other recipes you might like:
Healthier Banana Nut Muffins
Banana Muffin Cake with Dulce de Leche and Cream
Banana Quinoa Chocolate Muffins (gluten-free)
Banana Bundt Cake
Healthy Banana Chocolate Chip Bread
Zucchini Pineapple Bread
Apple Walnut Loaf
Let me know if you make this recipe! I’d love to hear what you think about it.
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This is the perfect banana bread. Moist, sweet, very easy to make, and you don’t even have to wait for bananas to ripen!
Ingredients
- 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
- 2 cups (about 3 medium-large bananas) roasted and mashed
- 2 Tbs milk
- 1 teaspoon lemon juice
- Drops of vanilla extract
- Extra sugar, for sprinkling (optional)
Instructions
- 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, lemon juice, and vanilla. 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. If the room is too warm I suggest keeping it in the fridge after the second day.
Notes
Tips & tricks for making this recipe.
- Bananas: roasting them means you can use very firm or even greenish bananas and the flavor will be amazing.
- Add-ons: chocolate chips, walnuts, pecans, white chocolate chips… a half cup of any or a mix of these and you have a fabulous flavored roasted banana bread.
- Oil: use oil instead of butter. The same volume, that is half a cup. Coconut is my favorite, but I’ve used sunflower, canola, and even olive oil.
- Keeping: as with most banana bread recipes, it tastes much better a day (or two) after it’s baked. It freezes well, well wrapped. Defrost at room t°, unwrapped. I recommend warming it or toasting it before eating.
Keywords: roasted banana bread, banana bread
Love the roasting of the bananas. And I love the simplicity of the recipe. Sometimes when too many ingredients are added you forget you are eating banana bread!
Sooo interesting and of course, everything you make looks amazing. P.s. Roasted oranges sounds great, too =)
Thanks Kim!
Love the idea of roasting the bananas. Got to be a whole new flavor. Thanks
I love the idea of roasting the bananas. Can't wait to try this.
I love banana bread!!!