Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 Rating

This roasted banana bread is not only delicious on its own, but it comes with four unbelievably good variations.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

roast:
15 mins+ 55 minutes at 350°F
cool:
10 mins
stand:
Overnight
prep:
25 mins
Servings:
16
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Roasted Banana Bread

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • In a large bowl stir together next seven ingredients (through ginger). Make a well in center of flour mixture.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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

Nutrition Facts (Roasted Banana Bread)

220 calories; total fat 9g; saturated fat 1g; polyunsaturated fat 6g; monounsaturated fat 2g; cholesterol 23mg; sodium 119mg; potassium 166mg; carbohydrates 33g; fiber 2g; sugar 17g; protein 3g; trans fatty acid 0g; vitamin a 58IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 41mcg; vitamin b12 0mcg; calcium 42mg; iron 1mg.

Streusel-Nut Topping

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
02/26/2020
Absolutely moist and delicious. The streusel provides a nice crunch. This is now my all-time favorite banana bread recipe.