Whole Wheat Banana Bread with Roasted Bananas


I have quite a recipe collection accessible when my counter has a pile of super-ripe bananas… I thought that I may have exhausted every option. 🙂 I was so excited to see this post from Cooking with Aunt Juju last week as part of Fiesta Friday at The Novice Gardener. I’ve never ROASTED bananas- what a great idea! I just imagined how roasting would concentrate the sweetness and highlight the flavor. I adapted her recipe to make it whole wheat and by removing the ginger and nuts from the bread. I used 5 bananas without measuring after roasting (so moist!!) and coarsely mashed them into the other ingredients. I added pecans to the streusel as well. We almost ate the whole loaf in one sitting!! Great.

Yield: 6 to 8 servings

For the Bread:

  • 5 bananas (approximately 1 1/2 cups roasted)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp coarse salt
  • 1/4 tsp freshly ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil or melted butter
  • 1/4 cup walnuts, chopped, optional

For the Streusel Nut Topping:

  • 3 T light brown sugar, packed
  • 2 T all-purpose flour
  • 1 T unsalted butter
  • 2 T chopped pecans or walnuts, optional
  1. Preheat your oven to 350°F. Line a baking sheet with foil that has sides (the bananas will emit some moisture). Arrange bananas in the pan and prick the skins with the tines of a fork at 1-inch intervals on both sides. Bake for 20 minutes and cool – the skins will be black.
  2. Grease a standard loaf pan (I use cooking spray).
  3. In a large bowl combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.
  4. Melt the butter in a microwave. Add the eggs and sugar; combine.
  5. Using a small sharp knife, gently split the banana peels. (Measure 1-1/2 cups by gently pressing the bananas into measuring cups.) Coarsely mash into the egg mixture.
  6. Add the wet ingredients all at once to the dry ingredients. Stir just until moistened or you will get tunnels in the bread. Fold in the walnuts, if using.
  7. Pour into greased loaf pan.
  8. Make the Topping: Mix the brown sugar and flour together; cut in the butter. Stir in the nuts, if using. Sprinkle on top of the loaves prior to baking.
  9. Bake for 50 to 60 minutes (on convection). Check with a toothpick and cover with foil if the top is browning too much.

One Year Ago:


About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

16 responses to “Whole Wheat Banana Bread with Roasted Bananas

  1. What a great recipe. So the roasted bananas have more intense flavor to the bread ?

  2. This must have AMAZING flavor from the roast bananas. Great looking loaf 🙂

  3. I love that you used roasted bananas!

  4. Roasted bananas! What a great idea.

  5. i love this recipe! very good!

  6. I am thrilled that you tried it and made it to your taste. I love your healthier version. Thanks so much! The bananas are the key ingredients – they are so much fun to make 🙂

  7. This looks AMAZING!! I’m actually planning on making banana bread today – might have to steal the idea of roasting them! Love your blog!!

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