I love banana bread. I kind of like banana bread way more than I like raw bananas. In fact I often buy larger quantities of bananas than my family could ever eat in a week just so I can have 3 or 4 that go spotty so I can make banana bread.
I have tried at least a million different banana bread recipes over the years, and here is what I have learned:
- No matter what recipe you use, banana bread is better the next day, always.
- Roasting the bananas takes banana bread to a whole new level of yumminess, seriously it makes for the best banana bread. Ever.
This particular recipe for the best banana bread was recommended to me by a friend. She had found the recipe Flour’s Famous Banana Bread in Flour: A Baker’s Collection of Spectacular Recipes, and suggested I try it. I decided to roast the bananas first, and do you know what? It knocked my socks off. Really, it is good!
Roasting the bananas really sweetens the bananas and gives them a more pronounced banana flavor in banana bread. Roasting bananas is no big deal, sure it is an extra step, but totally worth it, and easy peasy.
Pop them in the oven looking like this:
20 minutes later they look like this:
Bam. Roasted bananas!Print
The Best Banana Bread
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 1 1/2 cups mashed roasted bananas
- 2 tablespoons sour cream or plain Greek Yogurt
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped
TO ROAST THE BANANAS:
Preheat Oven to 375 degrees F.
Line a large shallow baking pan with foil. Arrange 4 to 5 unpeeled bananas on the pan, the riper the better. Use a fork to pierce holes in the bananas at 1-inch intervals. Place the pan in the oven and roast the bananas for 20 minutes.
Keep the oven on, but lower the temperature to 350 degrees.
Remove the bananas from the oven and allow to cool. Remove the banana pulp from the skins and mash until smooth.
Measure out 1 1/2 cups of mashed bananas. Any leftovers can be frozen or set aside for another use.
TO MAKE THE BANANA BREAD:
Grease and flour a loaf pan, I also like to line the bottom of the pan with parchment.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream or Greek yogurt, and vanilla. Fold in dry ingredients and nuts.
Pour into the prepared loaf pan and bake for about 1 to 1 1/4 hours, or when the top springs back when lightly pressed.
Banana roasting inspired by BHG
Recipe adapted from Flour’s Famous Banana Bread
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