I have come with a recipe that I think you’re going to really like! Unfortunately, it is not vegan–and unfortunately, I only have one picture…but what the heck, try it if you can! This one is my recipe, and it’s probably my favorite banana bread that I’ve ever had to this day. You can’t go wrong–there’s roasted bananas, browned butter, walnuts, and toffee bits all over the top. If I haven’t been so obsessed with vegan baking lately, I would be making this all the time. Discovering or creating a delicious vegan banana bread is the next thing on my to-bake list. Banana bread will always have a special place in my heart. I love it’s simplicity (this one really is more simple than it sounds too) and there’s nothing like taking a nicely browned banana bread loaf out of the oven and slicing it for the first time. It just makes the entire house smell cozy, if cozy was a smell. This banana bread is so moist and flavorful on the inside from the browned butter and roasted bananas, there’s really no point in ever making banana bread without roasting the bananas, regardless of whether it’s vegan or not–and if you’re going to use butter, there’s no point in not browning it. Makes a huge difference.
Roasted Banana Nut Bread with Browned Butter & Toffee Topping
Makes one 9×5 loaf
- 4 medium bananas–3 roasted (see instructions below)
- 4 tablespoons browned unsalted butter
- 2 tablespoons canola oil
- 3/4 cup light brown sugar
- 3/4 tsp salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup low-fat plain yogurt
- 2 large eggs, room temperature and lightly beaten
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 cup chopped walnuts
- Handful of toffee pieces (to sprinkle across the top)
- 2-3 teaspoons granulated sugar (for sprinkling on top)
1. Place 3 whole medium bananas (in their skin) on an aluminum foil lined baking sheet and allow to roast in a 350 degree oven for 15 minutes. They will be very dark in color (mine were black because my bananas already had spots and were fully ripe). Take them out and allow to cool. I like to carefully peel some of the peels back and allow the heat to escape faster, but be careful doing this.
2. On medium heat, brown 4 tablespoons of unsalted butter, swirling the pan several times for about 5 minutes until the butter has started to brown (the butter will look amber and you will see what looks like a red colored powder forming underneath the butter on the bottom of the pan). Take off of the heat and add the light brown sugar and salt (this will cool it down some).
3. Whisk together flour and baking soda in a medium bowl, and set aside.
4. With browned butter off the heat and cooling down, add the bananas and mash into mixture. It’s ok if there are lumps.
5. Add vanilla extract and the yogurt to the butter, sugar and bananas. Then add 2 lightly beaten room temperature eggs.
6. Add the wet mixture into the dry mixture, and mix to incorporate fully, but don’t mix past the point where it’s just combined.
7. Pour into a greased and floured 9×5 loaf pan, and cut up your fourth banana into very thin slices to spread on the sides of the top of the loaf. Doing this, you will want to slightly layer each banana on top of the other. This will make it look prettier once it’s done baking! Sprinkle a good handful of toffee bits on top, and then sprinkled the entire top with about a couple of teaspoons of granulated sugar.
8. Bake at 350 degrees on center rack for about 40-50 minutes, until toothpick comes out clean and top is browned.
9. Remove from oven and allow to cool in loaf pan for about 10-15 minutes before removing the loaf. If you try to remove it while it’s still very hot and just out of the oven, the bread might just fall apart. Place on a wire rack to cool completely.