Banana bread recipes go back all the way to the 1930s! I have made a lot of banana bread recipes. Honestly, the ingredients are standard and simple, however, I had never found a recipe that was exactly what I wanted. I know many people are trying to eat less sugar these days. I get it. My family and I are trying to eat less processed foods and less sugar. And I have made banana bread with whole grain flour and sugar substitutes. They are ok, but nothing beats the real thing if you know what I mean? Sometimes you just need the goodness!
I wanted a banana bread that had a slight crust on the outside but was moist on the inside. I also wanted to actually taste the banana in the bread! So one day I decided to just try my own version. The first thing I decided to do was roast the bananas in the oven. I love other foods roasted so why not bananas? I think this is what makes the banana bread infused so well with the banana flavor. I’ve read that if you have bananas that aren’t ripe yet you can do this to ripen them! Haven’t tried but definitely will!
As far as the ingredients, I prefer brown sugar to white sugar. The brown sugar compliments the bananas better in my opinion. I also decided not to use oil and just use straight butter! Everything is better with butter! Right?!
I am not a huge walnut fan, so I used toasted pecans instead. I decided to toss the toasted pecans with the leftover juice on the cookie sheet from the roasted bananas. Why not?
Last but not least, I decided to butter the loaf pan and sprinkle white granulated sugar throughout the pan! This gave the bread a nice crunchy exterior, which is what I was looking for! I was so excited with the results.
Someone pass me a plate and a glass of milk! Actually, forget the plate, I will just eat it straight out of the pan! HAHAHA! One fun idea is to make an extra loaf and surprise a friend or neighbor. You will make their day!!! Or invite a friend or neighbor over for coffee and a slice! Food is always better shared with someone.
One of my kids said, “Thank goodness. This is SO much better than the healthy version you made!” LOL!
Thank you for visiting and PLEASE leave comments below! Would love to know what you think!Print
1 3/4 cup Unbleached Flour
1 teaspoon Baking Soda
1/4 teaspoon salt
4–5 ripe bananas Roasted
1/2 cup unsalted butter (1 stick) melted and cooled slightly
3/4 cup brown sugar
2 large eggs
1 teaspoon Vanilla
1/2 cup toasted Pecans or toasted Walnuts (optional)
granulated sugar and butter for coating pan
- Preheat oven to 350°. Place bananas in their skin on a foil or parchment lined cookie sheet. Roast for about 15-20 minutes (when juices are starting to seep out). **While bananas are roasting, prepare loaf pan, melt butter, roast nuts and combine dry ingredients**
- If using, throw the pecans in a skillet or on a sheet in the oven until toasted and browned. Take out to cool
- Take a standard loaf pan and coat the bottom and sides with butter. Sprinkle granulated sugar all throughout the inside of the pan and set aside.
- Melt butter in a small bowl in the microwave (about 40 seconds) and set aside to cool.
- Measure flour, salt, and baking soda in a bowl and whisk together until combined
- When bananas are done and cool enough to touch, cut the ends off and squeeze them out of their peels into a bowl, including juice. Mash with a potato masher or fork. It is ok if there are some clumps!
- Toss toasted nuts in any leftover juices left on the cookie sheet and set aside
- In a bowl of a mixer with a paddle attachment, add sugar and then eggs, one at a time beating on medium speed until mixed well.
- Add butter and vanilla continuing to mix on medium speed. Add mashed bananas and mix well.
- Turn the mixer to “stir” setting and slowly add in the dry ingredients, being careful to not over-mix! It is ok if there are some banana lumps
- Turn the mixer off and using a spatula or spoon, fold in the nuts (if using)
- Pour the batter into the loaf pan, sprinkle the top with a little granulated sugar and cook for about 45-55 minutes, or until a toothpick inserted into center of loaf comes out clean. If the top starts to brown too much, you can loosely tent it with foil.
- Let the bread cool in the pan for about 10-15 minutes, run a butter knife gently around perimeter of pan to loosen bread and turn pan over catching bread carefully with your hands and put on plate/cutting board to slice.
If you want to freeze, slice into slices and put them into Ziploc bags in the freezer. When you are ready to eat, pop in the toaster or set on counter to thaw.
You could mix it up and have fun with this by adding in chocolate chips, coconut flakes, raisins, etc..
Everyone’s ovens cooks a little differently so the time will vary accordingly!