I’ve been making banana bread for years and I feel like I just discovered the trick! The sweet secret that no one knows about is about to be revealed. You see, I’ve been working on a recipe for Shavuos for roasted banana and walnut ice cream and I roasted a lot of bananas. So many that I used the extra to make a banana bread and voile, best banana bread ever!
The other cool fabulous thing about roasting bananas is that they don’t need to be overripe to use them. Overripe bananas are sweeter than the just ripe version. When you roast them it does not matter how ripe they are. Roasting bananas causes the natural sugars in the fruit to melt into thick, caramely syrup, adding a rich, deep flavor to traditional banana bread. Try it! You’ll be hooked. Plus the extras are amazing in vanilla yogurt, homemade granola, on sweet potatoes, or just licked off a spoon.
A few banana bread pointers:
- Roasting bananas make them super sweet and soft; you can mix them right into the batter. But beware; the roasting process makes the peel very black and ugly. No worries, they are delicious on the inside.
- Grease the bottom and sides of the pan. Just grease ½ way up though. This will give the loaf a slightly rounded top.
- Mix dry ingredients in one bowl and wet in another. Combine them gently. The batter should be just moistened, thick, and lumpy. Over mixing makes a heavy, uneven loaf.