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RECIPE
9 INGREDIENTS14 STEPS1HR 30MIN

Roasted Banana Banana Bread

4.0
1 Ratings
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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!
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Lightly sweetened, moist, extra banana-y banana bread recipe that made with roasted bananas!

1HR 30MIN

Total Time
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
3
Bananas , unpeeled
1/2 cup
1/2 cup
Sweetened Condensed Milk
2
Large  Eggs
1 3/4 cups
1 tsp
Baking Soda
1/2 tsp
1/2 Tbsp
Ground Cinnamon
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Nutrition Per Serving
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CALORIES
2432
FAT
111.4 g
PROTEIN
46.7 g
CARBS
306.5 g

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 the 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 recipes 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.

Directions

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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 Banana (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 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 tablespoon), Sweetened Condensed Milk (1/2 cup) and Egg (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 8
In another bowl, combine the All-Purpose Flour (1 3/4 cup), Baking Soda (1 teaspoon), Salt (1/2 teaspoon) and Ground Cinnamon (2 teaspoon).
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 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!

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Nutrition Per Serving
Calories
2432
% Daily Value*
Fat
111.4 g
143%
Saturated Fat
66.6 g
333%
Trans Fat
0.0 g
--
Cholesterol
646.1 mg
215%
Carbohydrates
306.5 g
111%
Fiber
17.4 g
62%
Sugars
111.5 g
--
Protein
46.7 g
93%
Sodium
2766.2 mg
120%
Vitamin D
2.2 µg
11%
Calcium
498.2 mg
38%
Iron
12.7 mg
71%
Potassium
2108.0 mg
45%
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