Ian Obermiller

Part time hacker, full time dad.

Roasted Banana Bread

Roasted Banana Bread

Roasting the bananas brings out the best flavor in this whole wheat banana bread!

Servings: 2 loaves

Ingredients

Scale:
  • 4 medium ripe bananas
  • 2 cups whole wheat flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil or vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • Cinnamon/sugar mixture for sprinkling on top (optional)

Directions

  1. Preheat oven to 350°F. Grease two 8x4-inch loaf pans or four mini loaf pans; set aside.
  2. Place bananas on a baking sheet and roast, with peels on, for 15-20 minutes. They will darken and blister. Set aside to cool.
  3. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon; set aside.
  4. Remove the roasted bananas from the peels, placing the insides in a medium bowl. Mash the bananas with a fork.
  5. In a large bowl, combine the bananas, sugar, canola oil, eggs and vanilla extract. Using a mixer or whisk, mix until well combined. Add the flour mixture and mix until completely blended.
  6. Divide the mixture into the prepared pans. Sprinkle cinnamon/sugar mixture on top of each loaf, if desired.
  7. For large loaves, bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. For the mini loaves, bake for 25 minutes, or until a thin knife inserted into the center comes out clean.
  8. If the loaves begin to get too dark before they are done in the middle, cover with foil.
  9. Let the banana bread loaves cool in the pan for 10 minutes. Remove from pans and let cool completely on a wire cooling rack.

Adapated from Two Peas & Their Pod.