Roasted Banana Bread

by Tina Wu and Kate Bennert 2:26 PM, March 3, 2017

Rachael Ray Show

Aired March 3, 2017

Serves 1 loaf

Roasting the bananas before baking them into the bread brings out their natural sugars and makes the bread taste even more banana-y.


4 large, over-ripe bananas
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter, at room temperature
1/2  cup brown sugar
2 eggs, at room temperature
1 teaspoon vanilla
2 tablespoons sour cream
Cooking spray, for coating the pan


Preheat oven to 400°F.
Place bananas on a sheet tray, transfer to the oven and roast 20-25 minutes. When cooled, mash the bananas in a bowl until smooth.
In another mixing bowl, sift together the flour, baking powder, baking soda, salt and cinnamon.
In a stand mixer fitted with the paddle attachment, cream together butter and sugar for 3-5 minutes at medium speed, or until fluffy. Add in eggs one at a time until mixture is fully combined. Add in vanilla, sour cream and mashed bananas. Turn down to low speed and add flour mixture in batches.
Spray a 9x5-inch loaf pan with cooking spray. Pour batter into pan and bake for 1 hour or until a toothpick comes out clean.

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