If you've been around here for a while, you know I've got all sorts of Banana Bread variations. So when I saw this recipe from Two Peas and Their Pod, I knew I wanted to give it a try. I'd tried Caramelized Banana Bread before, and we really enjoyed it. I thought roasting the bananas would also develop some additional yumminess. Roasting brought out a fuller flavor and a bit of extra sweetness.
The original recipe called for 2 eggs. Fortunately for me, it also works well without any eggs. I feared failure when I realized I hadn't added in any eggs. However, I'd already poured the batter into the loaf pan by then. I figured the bread would taste ok, although lack a nice texture. So when I pulled this Roasted Banana Bread out of the oven and found a nice loaf greeting me, I was pleasantly surprised. I guess sometimes you just get lucky and not all baking recipes need to be followed to a "T." It's especially good if you're like me and like to experiment without too much failure!
Yield: 2 loaves
|2 cups||flour||I used half whole wheat and half white.|
|1/2 tablespoon||baking soda|
|1. Gather all materials.|
|2. Roast bananas at 400F for around 10 minutes.|
|3. Form Dry Team by combining flour, baking soda, and cinnamon.|
|4. Form Wet Team by mixing bananas, sugar, butter, and eggs (optional).|
|5. Combine Wet Team and Dry Team. Pour into a greased loaf pan, and top with oatmeal if desired. Bake at 350F for 45 minutes.|