Recipes and Cooking Roasted Banana Bread This roasted banana bread is not only delicious on its own, but it comes with four unbelievably good variations. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Roast Time: 15 mins Cool Time: 10 mins Total Time: 25 mins Servings: 16 Jump to Nutrition Facts Ingredients 5 medium bananas (unpeeled) 2 cup all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground nutmeg ⅛ teaspoon ground ginger 2 eggs, lightly beaten 1 cup sugar ½ cup vegetable oil or melted butter ¼ cup chopped walnuts 1 recipe Streusel-Nut Topping (optional) Streusel-Nut Topping 3 tablespoon packed brown sugar 2 tablespoon all-purpose flour 4 teaspoon butter ¼ cup chopped walnuts Directions Preheat oven to 350°F. Line a 15x10-inch baking pan with foil. Place bananas in prepared pan. Prick banana skins with a fork at 1 inch intervals. Roast 15 minutes (skins will turn dark brown); cool. Grease bottom and 1/2 inch up sides of one 9x5-inch or two 7 1/2x3 1/2-inch loaf pans. In a large bowl stir together next seven ingredients (through ginger). Make a well in center of flour mixture. In a medium bowl combine eggs, sugar, and oil. Split banana skins and measure 1 1/2 cups roasted bananas; stir into egg mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spread batter in prepared loaf pan(s). If desired, sprinkle with Streusel-Nut Topping. Bake 55 to 60 minutes for 9x5-inch pan, 45 to 55 minutes for 7 1/2x3 1/2-inch pans, or until a toothpick comes out clean. If necessary to prevent overbrowning, cover loosely with foil the last 15 minutes of baking. Cool in pan(s) on a wire rack 10 minutes. Remove from pan(s); cool completely on rack. Wrap and store overnight before slicing. Streusel-Nut Topping In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Blueberry-Coconut Banana Bread Prepare as directed, except toss 1/2 cup fresh or frozen blueberries with 1 Tbsp. all-purpose flour; fold into batter with walnuts. Sprinkle batter in pan(s) with 1/4 cup additional fresh or frozen blueberries. If using topping, stir in 1/4 cup flaked coconut with walnuts.Nutrition Facts per 1 slice: 226 calories, 3 g protein, 35 g carbohydrate, 9 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 17 g total sugar, 1% Vitamin A, 6% Vitamin C, 120 mg sodium, 4% calcium, 6% iron Dark Chocolate-Raspberry Banana Bread Prepare as directed, except fold 1/2 cup dark chocolate pieces into batter with walnuts. Top batter in pan(s) with 1/4 cup raspberry preserves; swirl slightly. After bread stands overnight, in a 1-cup liquid measure microwave 1/3 cup dark chocolate pieces and 1/2 tsp. shortening until melted and smooth, stirring every 15 seconds. Drizzle over bread. In a small bowl microwave 1/4 cup raspberry preserves 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle over bread.Nutrition Facts per 1 slice: 293 calories, 4 g protein, 45 g carbohydrate, 12 g total fat (3 g sat. fat), 23 mg cholesterol, 2 g fiber, 25 g total sugar, 1% Vitamin A, 7% Vitamin C, 123 mg sodium, 5% calcium, 10% iron Mango-Ginger Banana Bread Using the 9x5-inch loaf pan, prepare as directed, except omit cinnamon and nutmeg, increase ginger to 1 tsp., and substitute 1/4 cup snipped pitted whole dates for the walnuts. Toss 1/2 cup chopped fresh mango with 1 Tbsp. all-purpose flour; fold into batter with dates. If using topping, omit walnuts and stir in 1/4 cup chopped pistachio nuts and 1 Tbsp. snipped crystallized ginger. Bake 70 minutes or until a toothpick comes out clean.Nutrition Facts per 1 slice: 221 calories, 3 g protein, 36 g carbohydrate, 8 g total fat (1 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 2% Vitamin A, 8% Vitamin C, 120 mg sodium, 4% calcium, 6% iron PB&J Banana Bread Using the 9x5-inch loaf pan, prepare as directed, except add 1/4 cup creamy peanut butter with bananas and substitute 1/4 cup chopped dry roasted peanuts for the walnuts. Top batter in pan with 1/4 cup strawberry preserves; swirl slightly. If using topping, omit walnuts and stir in 1/4 cup chopped dry roasted peanuts. Bake 70 minutes or until a toothpick comes out clean. After bread stands overnight, in a small bowl microwave 2 Tbsp. strawberry preserves 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle over bread.Nutrition Facts per 1 slice: 259 calories, 4 g protein, 38 g carbohydrate, 11 g total fat (2 g sat. fat), 23 mg cholesterol, 2 g fiber, 20 g total sugar, 1% Vitamin A, 6% Vitamin C, 140 mg sodium, 4% calcium, 6% iron Rate it Print Nutrition Facts (per serving) 220 Calories 9g Fat 33g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 220 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 23mg 8% Sodium 119mg 5% Total Carbohydrate 33g 12% Total Sugars 17g Protein 3g Vitamin C 3.2mg 16% Calcium 42mg 3% Iron 1mg 6% Potassium 166mg 4% Folate, total 40.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.