Roasted Banana Bread
This is a fantastic banana bread: moist, sweet, and very easy to make. Roasting bananas makes them sweeter and ready to use, so you don't have to wait for bananas to ripen, you can make this quick bread even if you only have green, unripe fruit! It keeps well and can be frozen. The recipe is for a plain loaf, but you can add chips or nuts.
Servings 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 eggs at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil I use sunflower
- 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
- ¼ teaspoon vanilla extract
- 1 tablespoon extra sugar for sprinkling
Instructions
- Preheat oven to 350ºF (180ºC).
- Grease one 11x4-inch (27x9cm) loaf pan.
- Place unpeeled bananas on a baking tray and roast until the skin turns completely dark and the inside is lightly soft to the touch, for around 40 minutes. Let cool and mash.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 ½ teaspoons baking powder and ½ teaspoon baking soda. Set aside. You can also have these ingredients measured and sift them over the wet ingredients when prompted to add them.
- In a large bowl, beat 2 eggs with ½ cup granulated sugar and ½ cup packed brown sugar until they start to thicken.
- Add ½ cup vegetable oil in a stream and beat until completely incorporated.
- Add 2 cups coarsely mashed bananas, 2 tablespoons buttermilk, and ¼ teaspoon vanilla extract. Stir until incorporated but don't overmix.
- Add the sifted flour mixture in 2 parts and mix with a spatula until well combined.
- Pour into the prepared pan. Sprinkle the top with 1 tablespoon extra sugar.
- Bake for 40-45 minutes or until tester inserted comes out clean.
- Cool in the pan on a wire rack for 15 minutes. Invert and cool completely on a wire rack before slicing.
- 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.
Notes
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 to check that your oven is at the right temperature. I recommend keeping 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.
Storing: as with most banana bread recipes, it tastes much better a day after it's baked. Keep it at room temperature for no more than 2 days, well covered or wrapped. It freezes well, well wrapped. Defrost at room temperature, unwrapped. I recommend warming it or toasting it before eating.
