Roasted Banana Bread with Walnuts
User Reviews
4.2
Roasted Banana Bread with Walnuts
Description
This banana bread begins by roasting whole unpeeled bananas to develop sweetness and soften the fruit. After cooling and peeling, the bananas are mashed to about two cups of puree. Flour is combined with leavening agents and salt, while separate wet ingredients include buttermilk, vanilla extract, lemon juice, creamed butter, sugar, and eggs.
The mashed bananas are mixed into the wet ingredients, then combined with the dry flour mixture. Chopped walnuts provide texture throughout. The batter is distributed into parchment-lined loaf pans for even baking. A melted butter and sugar topping is applied before baking to form a slightly caramelized crust.
The result is moist, tender banana bread with rich roasted banana flavor, balanced sweetness, and the added crunch of walnuts. It’s suitable for breakfast, snacks, or dessert. Baking at 325°F ensures even cooking without drying. Cooling slightly before removing the loaves helps maintain structure.
Ingredients
bread
- 5-6 banana they can be ripe, or very ripe, medium; unpeeled
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 Tbsp buttermilk
- 1 Tbsp vanilla extract
- 1 Tbsp lemon juice freshly squeezed
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 2 large egg at room temperature
- 2 1/2 cups walnut halves and pieces
butter topping
- 4 Tbsp butter melted, unsalted
- granulated sugar for sprinkling
Instructions
- Preheat oven to 350F
- Line a baking sheet with foil and arrange the bananas on it. Bake for 30 minutes. The bananas will get black and oozy. Let them cool for 15 minutes, then peel and mash the bananas. I did this in my food processor, just pulsing till they were broken down, but you can do it by hand. Set aside. You should have about 2 cups. I had a little extra and I threw it all in :) You can never have enough banana!
- Turn the oven down to 325F Lightly grease and line 2 standard 9x5 loaf pans with parchment. The parchment should have long ends hanging off the sides so you can lift the bread out later for slicing.
- Whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl whisk the mashed bananas, buttermilk, vanilla, and lemon juice.
- Cream the butter in a stand mixer, on high, for 3 minutes. Scrape down the sides and add the sugar to the mixer, beat on high for another 5-7 minutes, scraping down the sides of the bowl as necessary until the mixture is light and fluffy.
- Beat in the eggs, one at a time, on low, scraping down the bowl as needed to get everything incorporated. Beat in the wet ingredients, just until fully blended. Then add the flour and mix just until combined with no white flour remaining.
- With the mixer on low, fold in the walnuts. Remove the bowl from the mixer and finish by hand with a silicone spoonula or spatula, taking care to get any unmixed ingredients from the bottom of the bowl.
- Turn the batter into the two prepared loaf pans and spread out evenly. Bake for 60 to 70 minutes, or until the breads are risen, slightly golden, and a toothpick inserted in the center comes out without wet batter on it.
- While the bread is hot from the oven, brush with the melted butter and sprinkle liberally with sugar. Let cool for 15 minutes, and then remove the bread from the pans to cool further.
- Makes 2 loaves to serve 20.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 153mg | 6% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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