Roasted Banana Bread
Discover the ultimate twist on a classic with this roasted banana bread—a moist, flavorful treat elevated by the rich, caramelized sweetness of oven-roasted bananas. Roasting the bananas brings out their natural sugars, adding depth and complexity to every bite. This recipe pairs perfectly with warm spices like cinnamon and a touch of vanilla, while Greek yogurt ensures a tender crumb. Optional walnuts or pecans add a delightful crunch, making it ideal for breakfast, dessert, or a comforting midday snack. Quick to prepare and irresistibly satisfying, this roasted banana bread promises to be your new go-to recipe for using overripe bananas.
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Recipe Information
Ingredients
- 4 ripe bananas
- 115 g unsalted butter, melted
- 100 g granulated sugar
- 50 g brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 120 g plain Greek yogurt
- 100 g walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the bananas (still in their peels) on the sheet.
Roast the bananas in the preheated oven for 15-20 minutes, or until the skins turn completely black and the bananas are soft and fragrant. Allow them to cool for 10 minutes before handling.
Reduce oven temperature to 325°F (160°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
Peel the roasted bananas and mash them in a large mixing bowl until smooth. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract, stirring until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Do not overmix.
Gently fold in the Greek yogurt, ensuring the batter is smooth and all ingredients are fully incorporated. If using, fold in the nuts at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.
Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 27.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
