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
- 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.
- Grease a standard loaf pan (I use cooking spray).
- 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.
- Melt the butter in a microwave. Add the eggs and sugar; combine.
- 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.
- 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.
- Pour into greased loaf pan.
- 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.
- 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: