Roasted Banana Bread

Hey friends! In the past month, I’ve scooped up two new cookbooks. I’m a big foodie and if I can see beautiful photos of food with mouth-watering recipes, I am sold! The first one I scooped up was Halk Baked Harvest. Last night, I made the best-marinated flank steak and sesame roasted potatoes. They are in her cookbook which you can find here. I will be sharing it in a blog post soon as well but I wasn’t prepared and people were ravenous which meant that there wasn’t time for proper photos. Plus, it was my first time making it and I had no idea how many ‘likes’ it would get. Think soy-marinated steak with a fresh chimichurri sauce served on top and potatoes tossed with sesame oil and sesame seeds. The second cookbook I got was Magnolia Table. I’d already sampled a few of Jo’s recipes {yes, I call her Jo – like we are best friends or something 😉 } from my issues of The Magnolia Journal. I love this magazine. It is full of wisdom, recipes, fun stories, home design + decor and every page brings something new and inspiring.

A few weeks ago, I whipped up this lemon pie. It was the perfect combo of tart + sweet. I served it with a dollop of homemade whipped cream, fresh lemon zest and a sprig of fresh mint.

There were so many recipes that I’d like to make from the cookbook but I decided that the first one I’d try was her after-school banana bread. I tweaked it just a bit by roasting my bananas first. This recipe was a hit with my oldest and especially with my husband who made it very clear that I should make this again and again. He wasn’t subtle about his request. Ha! I baked this bread in a square baking pan versus an actual loaf bread as per Jo’s recommendation. It really made it a bit more cakelike and oh so good. Especially with sugar sprinkled over the top right before baking.

R O A S T E D  B A N A N A  B R E A D – via Magnolia Table

---

I N G R E D I A N T S

1 stick salted butter, melted and cooled

1 cup packed light brown sugar

2 large eggs, beaten

1 1/2 teaspoons vanilla

4-5 ripe bananas, roasted and mashed

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2-1 cup chopped pecans or walnuts {optional}

1-2 tablespoons of granulated sugar

 

D I R E C T I O N S

1. Preheat oven to 400 degrees, place bananas on a cookie sheet and cut a slit in each one. Roast for 10 minutes.
2. Decrease the oven temp to 350 degrees and spray an 8 x 8 pan with nonstick cooking spray or line with parchment paper.
3. Using a mixer, beat together the butter, brown sugar, eggs, and vanilla until well blended.
4. Add the cooled and mashed bananas. Mix until combined.
5. In a medium bowl, mix together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined. Add chopped pecans or walnuts if using.
6. Pour the batter into a prepared pan and spread evenly. Sprinkle the top with the granulated sugar.
7. Bake for 45-50 minutes or until a toothpick comes out clean.
8. Serve warm with a bit of butter.

*this post may include affiliate links

Baking is one of my favorite things to do. It brings joy to my family to have fresh, homemade baked goods like cookies in the cookie jar and warm bread on the counter. This yummy banana bread will be in my normal rotation from here on out. Have a great week sweet friends!