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
- 1/2 cup sweetened condensed milk
- 2 large eggs
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 (melted butter, vanilla, condensed milk and eggs) and sugar together and beat it with a fork. 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 condensed milk 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.
- Recipe Update : We have updated this recipes to use sweetened condensed milk in place of heavy cream, to make it more moist. If you enjoyed our previous recipe more, you can substitute the sweetened condensed milk for heavy cream and an additional tablespoon of sugar.
- 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
Keywords: banana banana bread, banana bread, moist banana bread