Prepare to embark on a mouthwatering journey that will revolutionize your understanding of banana bread! This isn't just any ordinary recipe - it's a game-changing Whole Wheat Roasted Banana Bread that takes your favorite comfort food to unprecedented heights of flavor and nutrition. By roasting bananas before baking, we unlock a secret technique that concentrates their natural sweetness and creates a depth of flavor that will make your taste buds dance with delight. Get ready to impress your family and friends with a bread so delicious, they'll be begging you for the recipe!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 4 ripe bananas
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups whole wheat flour
Instructions
- Preheat the oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Place the ripe bananas, still in their peels, directly on a baking sheet. Roast in the preheated oven for 10-15 minutes until the peels turn completely black and the bananas become soft and caramelized. This roasting process intensifies the banana's natural sweetness.
- Remove bananas from the oven and let cool for 5 minutes. Carefully peel the bananas and transfer their soft, caramelized flesh to a large mixing bowl. Mash the roasted bananas thoroughly with a fork until smooth and creamy.
- Add honey, melted coconut oil, eggs, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and smooth.
- In a separate bowl, mix whole wheat flour, baking soda, and salt. Sift the dry ingredients to remove any lumps and ensure even distribution.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense and tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes. To check doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Choose overripe bananas with dark, spotted peels for maximum sweetness and flavor intensity.
- Don't skip the roasting step - it's the magical technique that elevates this bread from good to extraordinary.
- Be careful not to overmix the batter; mix just until the ingredients are combined to keep the bread tender.
- Use a toothpick to test doneness, but remember that a few moist crumbs are okay and actually desirable.
- Let the bread cool completely before slicing to help it set and prevent crumbling.
- For extra moisture, you can add a handful of chopped nuts or dark chocolate chips to the batter.
- Store in an airtight container to maintain freshness and prevent the bread from drying out.
- For best flavor, let the bread sit for a few hours or overnight - the flavors will continue to develop and deepen.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 32g
Protein: 4g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 35mg
