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SideChef
Recipes
American
Roasted Banana Banana Bread
Recipe

9 INGREDIENTS • 14 STEPS • 1HR 30MINS

Roasted Banana Banana Bread

4.5
2 ratings
Lightly sweetened, moist, extra banana-y banana bread recipe that made with roasted bananas!
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
Lightly sweetened, moist, extra banana-y banana bread recipe that made with roasted bananas!
1HR 30MINS
Total Time
$2.14
Cost Per Serving
Ingredients
Servings
4
US / Metric
Banana
3
Bananas, unpeeled
Unsalted Butter
1/2 cup
Unsalted Butter, melted
Vanilla Extract
1 Tbsp
Vanilla Extract
Sweetened Condensed Milk
1/2 cup
Sweetened Condensed Milk
Egg
2
Large Eggs
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Salt
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
658
Fat
28.6 g
Protein
12.5 g
Carbs
84.3 g
Add to plan
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Roasted Banana Banana Bread
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Author's Notes

You can use very very ripe black bananas for this recipe as well. If you do, skip the ‘Baking the Yellow Bananas’ step and add an additional 1/4 cup of cream since it will not have the extra banana juices from the baking step.

Terry’s shortcut for this banana bread recipe is to skip mixing the wet/dry ingredient separately and just add it all together on the fly – oddly this works as well.

Recipe Update: We have updated this recipe to use sweetened condensed milk in place of heavy cream, to make it more moist. If you enjoyed our previous recipe more, you can substitute the sweetened condensed milk for heavy cream and an additional tablespoon of sugar.
Cooking InstructionsHide images
step 1
Preheat the oven to 300 degrees F (150 degrees C).
step 2
Line a cookie sheet with parchment paper (the bananas might leak) and place the whole Bananas (3) on it. Put it in the oven when it has come to temperature.
step 3
Bake it for 25-35 minutes. You will know it is done when the skins are black and very shiny and the bananas will look very plump. They occasionally will leak as well.
step 3 Bake it for 25-35 minutes. You will know it is done when the skins are black and very shiny and the bananas will look very plump. They occasionally will leak as well.
step 4
Once it is done, let it cool before you handle it. The insides are really hot.
step 5
Raise the temperature to 350 degrees F (180 degrees C).
step 6
In a large bowl combine the Unsalted Butter (1/2 cup), Vanilla Extract (1 Tbsp), Sweetened Condensed Milk (1/2 cup) and Eggs (2). Make sure the butter has slightly cooled before mixing the eggs in, we don’t want to cook the eggs.
step 6 In a large bowl combine the Unsalted Butter (1/2 cup), Vanilla Extract (1 Tbsp), Sweetened Condensed Milk (1/2 cup) and Eggs (2). Make sure the butter has slightly cooled before mixing the eggs in, we don’t want to cook the eggs.
step 7
Once the banana has cooled, mash it up and add it to the wet ingredients. Squeeze all the liquid out from the banana skins and mix it into the wet ingredients as well, this will be the naturally sweetened banana extract!
step 7 Once the banana has cooled, mash it up and add it to the wet ingredients. Squeeze all the liquid out from the banana skins and mix it into the wet ingredients as well, this will be the naturally sweetened banana extract!
step 8
In another bowl, combine the All-Purpose Flour (1 3/4 cups), Baking Soda (1 tsp), Salt (1/2 tsp) and Ground Cinnamon (1/2 Tbsp).
step 8 In another bowl, combine the All-Purpose Flour (1 3/4 cups), Baking Soda (1 tsp), Salt (1/2 tsp) and Ground Cinnamon (1/2 Tbsp).
step 9
Fold in the dry ingredients into the wet ingredients and mix it until just combined. Don’t over mix it, its okay if you see flecks of flour in your batter.
step 9 Fold in the dry ingredients into the wet ingredients and mix it until just combined. Don’t over mix it, its okay if you see flecks of flour in your batter.
step 10
Grease a loaf pan. Cut a strip of parchment paper and lay it on the bottom of your loaf pan lengthwise with the flaps sticking up.
step 11
Pour the batter into the loaf pan. Once the oven has gotten up to temperature, add the loaf pan in and bake it for 45 minutes.
step 11 Pour the batter into the loaf pan. Once the oven has gotten up to temperature, add the loaf pan in and bake it for 45 minutes.
step 12
Insert a skewer into it to test if it is done – the skewer should come out clean from the goopy batter. If there is wet batter on the skewer when you pull it out, let it continue to bake and do the skewer test every 5 minutes until it comes out batter-free.
step 12 Insert a skewer into it to test if it is done – the skewer should come out clean from the goopy batter. If there is wet batter on the skewer when you pull it out, let it continue to bake and do the skewer test every 5 minutes until it comes out batter-free.
step 13
Once it is done, you should be able to easily pull the parchment paper flaps to remove it from the pan once it has cooled, if it is a bit stuck, run something thin along the sides to release it a bit and then try again.
step 14
Slice it up and enjoy!
step 14 Slice it up and enjoy!
Tags
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American
Bread
Snack
Healthy
Shellfish-Free
Vegetarian
Dessert
Mother's Day
Summer
Winter
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