Today my boyfriend and I are celebrating our anniversary. And what could be more romantic than receiving the gift of your favorite treat? Nothing. So, what is his favorite? Banana bread (at least, it’s one of them).
I know I’ve baked banana bread a million times, but I like to change it a little every time to keep it fresh and new. This time, I’ve decided to roast the bananas to caramelize the juices and strengthen the flavor. My whole home smells so warm and sweet.
I can’t hardly wait to give him his banana bread and the small gift I got him. Then…we’re going out to dinner for a romantic meal out of the house!
Roasted Banana Bread
[one 9×5″ loaf]
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 eggs
1 tsp vanilla
3 roasted bananas*
1 and 1/2 cup all purpose flour
1/2 cup wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/3 cup chopped walnuts
*preheat oven to 425 degrees F. Place 3 over-ripe bananas onto a foil-lined cookie sheet (still in their peels). Roast in the oven for 20 min. Remove from oven and reduce oven heat to continue recipe:
~Preheat oven to 325 degrees F. Spray a 9×5″ loaf pan with non-stick spray and set aside.
~In a large bowl, start mixing the ingredients (in order, as listed) by hand with a fork. To add the bananas, remove and discard the peels (I use tongs and my fingers to remove them), then pour the roasted bananas (and all their juices) into the mixing bowl. Fold in the walnuts last and then pour the batter into the pan. Bake for 50 min to 1 hour, or until the tester stick comes out clean.
~Let cool slightly and then remove from pan. Wrap with plastic wrap and place in a large ziplock bag while still warm to keep the crust soft and the bread moist. Enjoy!
