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Cut loaf of banana bread and slices on beige parchment paper

Roasted Banana Bread

This is the perfect banana bread. Moist, sweet, very easy to make, and you don't even have to wait for bananas to ripen!

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x


Units Scale
  • 2 cups (280g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup oil (I use sunflower)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup packed (100g) brown sugar
  • 2 eggs, at room temperature
  • 2 cups coarsely mashed bananas (3 or 4 depending on the size)
  • 2 tablespoons buttermilk (or use 2 scant tablespoons milk and 1 teaspoon lemon juice)
  • Drops of vanilla extract
  • 1 tablespoon extra sugar, for sprinkling


  1. Grease one 11x4-inch (27x9cm) loaf pan.
  2. Preheat oven to 350ºF/180ºC.
  3. Place unpeeled bananas on a baking tray and roast until the skin turns completely dark and the inside is lightly soft to the touch, around 40 minutes. Let cool and mash.
  4. In a bowl sift together flour, baking powder and baking soda. Set aside. 
  5. In a bowl beat eggs with sugar until they start to thicken. 
  6. Add oil in a stream and beat until completely incorporated. 
  7. Add bananas, buttermilk, and vanilla. Mix well.
  8. Add flour mixture in 2 parts and mix with a spatula until well combined.
  9. Pour into prepared pan.
  10. Sprinkle the top with granulated sugar.
  11. Bake for 40-45 minutes or until tester inserted comes out clean.
  12. Cool in pan on wire rack for 15 minutes.
  13. Invert and cool completely on a wire rack before slicing.
  14. Store, covered, at room temperature, for 3 days. If the room is too warm I suggest keeping it in the fridge after the second day.


Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Bananas: roasting them means you can use very firm or even greenish bananas and the flavor will be amazing. Besides roasting them whole in the oven, you can also peel them, sprinkle with some sugar and bake in a aluminum pouch until soft and juicy.

Oil: you can use any vegetable oil. I use sunflower or coconut but I've used 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 temperature, unwrapped. I recommend warming it or toasting it before eating.

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.

Butter: use butter instead of oil. The same volume, that is half a cup or 115g. Cream the soft butter with the sugars for 2-3 minutes, add the eggs one at a time, then the banana with the buttermilk and vanilla, and finally the sifted dry ingredients.

  • Author: Paula Montenegro
  • Prep Time: 45
  • Cook Time: 45
  • Category: Quick breads
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/8
  • Calories: 377
  • Sugar: 31.3 g
  • Sodium: 102.7 mg
  • Fat: 13.2 g
  • Carbohydrates: 60.8 g
  • Protein: 5.5 g
  • Cholesterol: 77.2 mg

Keywords: roasted banana bread