Terry’s non-conventional, lightly sweetened, moist, extra banana banana bread recipe that has been tweaked and tested a gazillion times and is made with roasted bananas!
I’m not a baker and I’ll never claim to be one – I occasionally like to pretend I am but I’m not fooling anyone here. I just know how to eat baked goods. 🙂 I wouldn’t call Terry a baker either. He’s a miracle in the kitchen actually, in a span of 2 years he went from only knowing how to make toast and boil water to making full fledged meals on his own but I still wouldn’t say Terry is a baker either. 😛
So when Terry came up with his banana bread, believe me when I tell you it’s been tweaked and tested a gazillion and one times. I have eaten so many loaves of banana breads this year (and the year isn’t even over yet) that I am perfectly okay if I never see another banana bread again for the foreseeable future.
This banana bread was born out of Terry’s monthly necessity for banana bread with no black overly ripe bananas to work with. Traditionally, one of the best ways to make banana bread is to use overly ripe bananas that are SUPER DUPER mushy and black but I hate bananas so I very rarely have them on hand. What’s a guy to do? Use the Googles of course.
He found a neat method to make overly ripe black bananas with yellow bananas on a article from theKitchn by Anjali Prasertong on “Can You Quickly Ripen Bananas in the Oven for Last-Minute Banana Bread?“ and was happily on his way to his monthly banana bread fix.
Is this banana bread any good? You know, coming from a non-baker and all. I’d say it’s fantastic! This is actually my favourite banana bread ever (and I don’t really like bananas!) but don’t take my word for it – give this one a try and judge for yourself 🙂 and as always if you have some neat tips, they are always welcomed.
All ingredients can be found at your local grocery store.
We use yellow bananas for this recipe, however if you have the VERY ripe EXTRA mushy black bananas, those will also work perfectly as well and you can omit baking the bananas on it’s own. You will need to add 1/4 cup of extra cream if you use the black bananas since they won’t have those extra banana juices from the baking.
PUTTING IT TOGETHER
How to Use Yellow Bananas to get Extra Banana-y Flavours – Naturally.
When Terry put this recipe together, he used a method from theKitchn by Anjali Prasertong on “Can You Quickly Ripen Bananas in the Oven for Last-Minute Banana Bread?“ but he went the extra mile and also figured out a way to make his banana bread extra banana-y.
After baking the bananas, they got really juicy – I know it sounds really strange, banana’s doesn’t have any juice right? and being the weirdo that Terry is, he decided to squeeze the living daylight out of the skins as well to extract all the banana juices. This added extra moisture, natural sugars and extra banana flavours – almost like a naturally sweetened banana extract. Neat-O.
Everything You Know About Baking Goes Out the Window With This Recipe
With baking, we all know there’s a order to the way things should be mixed, almost like a baking golden rule – you work on the wet ingredients, then add in the dry ingredients after. If you’re Terry you’ll be oblivious to this rule and not care and mix everything together in a bowl in no particular order. I can’t believe I’m saying this but his method actually works – for this recipe anyway. If you’re feeling lazy, save yourself from some extra dish washing and just throw everything together into the bowl and mix it together.
If you you want to bake by the book then mix the wet ingredients with the sugars first and then mix in the dry ingredients after. The incentive for doing it this way is you have a bit more control of how much you mix the batter. The less you mix the batter, the less dense the banana bread will be. I personally do it this way (that’s why the batter doesn’t look fully mixed) but Terry’s method works as well.
What Do You Do When Your Cakes Get Stuck to the Pan? Absolutely Nothing. You Prevent It. 😛
I hate it when my cakes get stuck to the pan. I have not figured out a way to get it out without ripping it or ruining it so I prevent it by buttering the pan and then lining it with a strip of parchment paper so it can ever get stuck at the bottom – ever.
If it gets stuck to the sides – we can deal with that! Just run a knife or something thin along the sides of the pan to release it and then grip the parchment paper flaps and lift up!
Someone will need to explain to me how this is bread and not cake… 😛
Lightly sweetened, moist, extra banana-y banana bread recipe that made with roasted bananas!
- 3 bananas (yellow)
- 1/2 cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- 1/4 + 2 tablespoons cup heavy cream
- 2 large eggs
- 1 3/4 cup flour
- 1/2 cup + 1 tablespoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
Baking the Yellow Bananas
- Pre-heat the oven to 300F (149C)
- Line a cookie sheet with parchment paper (the bananas might leak) and place the whole unpeeled banana on it. Put it in the oven when it has come to temperature
- Bake it for 25-35 minutes (Watch it around the 20 minute mark, all ovens are different so it may be done sooner) You will know it is done when the skins are black and very shiny and the bananas will look very plump. They occasionally will leak as well.
- Once it is done, let it cool before you handle it. The insides are REALLY hot.
Putting Everything Together
- Pre-heat the oven to 350F (177C)
- In a large bowl combine the wet ingredients and sugar together (melted butter, vanilla, cream and eggs) make sure the butter has slightly cooled before mixing the eggs in – we don’t want to cook the eggs 🙂
- Once the banana has cooled, mash it up and add it to the wet ingredients.
- Squeeze all the liquid out from the banana skins and mix it into the wet ingredients as well, this will be the naturally sweetened banana extract! 🙂
- In another bowl, combine all the dry ingredients (flour, baking soda, salt and cinnamon)
- Fold in the dry ingredients into the wet ingredients and mix it until just combined (don’t over mix it, its okay if you see flecks of flour in your batter)
- Grease a loaf pan
- Cut a strip of parchment paper and lay it on the bottom of your loaf pan length wise with the flaps sticking up
- Pour the batter into the loaf pan
- Once the oven has gotten up to temperature, add the loaf pan in and bake it for 45 minutes.
- Insert a skewer into it to test if it is done – the skewer should come out clean from goopy batter. If there is wet batter on the skewer when you pull it out, let it continue to bake and do the skewer test every 5 minutes until it comes out batter-free.
- Once it is done, you should be able to easily pull the parchment paper flaps to remove it from the pan once it has cooled, if it is a bit stuck still run something thin along the sides to release it a bit and then try again
- Slice it up and enjoy! 🙂
- You can use very very ripe black bananas for this recipe as well. If you do, skip the ‘Baking the Yellow Bananas’ step and add an additional 1/4 cup of cream since it will not have the extra banana juices from the baking step
- Terry’s shortcut for this banana bread recipe is to skip the mixing the wet/dry ingredient separately and just add it all together on the fly – oddly this works as well.
- Serving Size: 1 out of 8 slices
- Calories: 263 kcal
- Sugar: 18 g
- Sodium: 323 mg
- Fat: 16 g
- Carbohydrates: 30 g
- Protein: 3 g