Two Peas and Their Pod

Whole Wheat Roasted Banana Bread

And so the brown bananas strike again. They don’t strike as often since we’ve had Caleb. That kid loves bananas. Somedays I wonder if he is half monkey. He would eat bananas at every meal if we let him…and he climbs on everything! Hmm…maybe he really is part monkey. We better watch to see if he starts growing lots of hair:)

Anyways, we finally had a bunch of bananas turn brown so I jumped at the chance to make banana bread. I usually make Buttermilk Banana Bread, but I wanted to make a new recipe. Big surprise, huh? I am always itching to make new recipes:) I had an open bag of Gold Medal Whole Wheat Flour (we made pancakes the day before) so I put the flour to good use and made Whole Wheat Roasted Banana Bread.

First, I roasted the bananas in the oven. Don’t be scared by the ugly brown and blistered bananas. They bring out the best flavor in the bananas. And roasting them is easy. Just place the unpeeled bananas on a baking sheet, pop them into a 350 degree F oven and let them roast for about 15-20 minutes. That’s it!

The rest of the recipe is easy too! I bet you have everything in your kitchen to make this bread right now. Unless, you have a little monkey eating all of your bananas:)

This recipe will make 2 (8×4 loaves) or 4 mini loaves. I made mini loaves this time around so we could share with our friends. Plus, they are super cute and everything cute tastes better:)

We love this Whole Wheat Roasted Banana Bread. I will have to hide the bananas from Caleb so I can make it again!  Have a great weekend!

Whole Wheat Roasted Banana Bread

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Roasting the bananas brings out the best flavor!


4 medium ripe bananas
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup canola oil or vegetable oil
2 large eggs
1 teaspoon vanilla extract
Cinnamon/Sugar mixture-for sprinkling on top of bread, optional


1. Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans or four mini loaf pans; set aside.

2. Place bananas on a baking sheet and roast, with peels on, for 15-20 minutes. They will darken and blister. Set aside to cool.

3. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon; set aside.

4. Remove the roasted bananas from the peels, placing the insides in a medium bowl. Mash the bananas with a fork.

5. In a large bowl, combine the bananas, sugar, canola oil, eggs and vanilla extract. Using a mixer or whisk, mix until well combined. Add the flour mixture and mix until completely blended.

6. Divide the mixture into the prepared pans. Sprinkle cinnamon/sugar mixture on top of each loaf, if desired. For large loaves, bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. For the mini loaves, bake for 25 minutes, or until a thin kinve inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Let the banana bread loves cool in the pan for 10 minutes. Remove from pans and let cool completely on a wire cooling rack.

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59 Responses to “Whole Wheat Roasted Banana Bread”

  1. Averie @ Averie Cooks — January 18, 2013 @ 3:51 am

    I love that you roasted them first! That’s awesome!

  2. Erica — January 18, 2013 @ 7:15 am

    I love the idea of roasting the bananas before putting them in the batter! How yummy-totally trying this!

  3. Great idea roasting them! The bread looks amazing! I love a good banana bread!!!

  4. Emmanuelle — January 18, 2013 @ 7:32 am

    I often cook the bananas that way to serve them as a dessert, just hot from the oven, with melted chocolate or caramel! Never thought of roasting them prior to making a bread, though, thanks for sharing this great idea!

  5. oh I have been meaning to try doing my bananas like that, yummy!

  6. Jennifer @ Mother Thyme — January 18, 2013 @ 7:52 am

    Love the idea of roasting the bananas! Looking forward to giving this a try!

  7. Kim — January 18, 2013 @ 8:42 am

    @emmanuelle, when you roast them for dessert do you have to start with brown bananas like making the bread? BTW, this bread recipe looks yummy!

  8. Heather — January 18, 2013 @ 8:49 am

    I can’t get the recipe to come up on the Cafe Zupas blog. I would love to try this!

  9. Monique @ Ambitious Kitchen — January 18, 2013 @ 8:52 am

    I’m a fan of nearly any banana bread. Love this Maria!

  10. Cassie Lotz — January 18, 2013 @ 9:30 am

    I couldn’t access the recipe on Cafe Zupas either! Help please!

    • Two Peas replied: — January 18th, 2013 @ 10:45 am

      Their mobile site doesn’t show the blog, but you can switch to the regular site at the bottom.

  11. Cassie Lotz — January 18, 2013 @ 9:32 am

    Oh, I think it was because I was trying to access via my phone. The link only seems to work using you computer otherwise you get the CZ mobile site which doesn’t have the blog.

  12. Laura — January 18, 2013 @ 9:39 am

    Could I use frozen bananas in the recipe if I defrosted them? Or would they be too mushy from the extra water?

    • Two Peas replied: — January 18th, 2013 @ 10:44 am

      I haven’t tried roasting frozen bananas. I am not sure how they would roast. If you try it, let me know!

  13. Heather (Heather's Dish) — January 18, 2013 @ 10:01 am

    I kinda just want to jump into the banana skins and eat my way out – that’s normal, right?

  14. Kim — January 18, 2013 @ 10:03 am

    Bananas that are turned brown or just ripe ones???

    • Two Peas replied: — January 18th, 2013 @ 10:43 am

      You want to use ripe brown bananas.

  15. Paula — January 18, 2013 @ 10:32 am

    That looks divine! I’ve been thinking about banana bread the last couple of days. This will hit the spot.

  16. Jessica@AKitchenAddiction — January 18, 2013 @ 10:49 am

    Love that you roast the bananas before using them in the bread!

  17. Amy's Cooking Adventures — January 18, 2013 @ 10:52 am

    That sounds amazing! I would never have thought to roast the banana first! I have a couple bananas on the counter & I can’t wait to give this a try!

  18. Sommer@ASpicyPerspective — January 18, 2013 @ 10:54 am

    Gorgeous moist loaf! There’s nothing quite like good banana bread.

  19. Julie @ Table for Two — January 18, 2013 @ 11:21 am

    I love that you roasted the bananas!! That’s such a great concept that I never have done myself. This bread looks so moist and I would love it for breakfast this weekend :)

  20. Gaby — January 18, 2013 @ 11:35 am

    good call on roasting the bananas!! can’t wait to try that!

  21. Carla @ Carlas Confections — January 18, 2013 @ 11:54 am

    Love that the bananas are roasted! I have a few bad bananas that need to be used. I think I will make some of this bread. Yum!

  22. Marian (Sweetopia) — January 18, 2013 @ 12:05 pm

    Mmm, nothing like a classic banana bread! I agree with Caleb, I’d eat them *at least* 3 times a day if it was good for me. 😉

  23. marla — January 18, 2013 @ 12:23 pm

    Roasting the bananas really add to their flavor ~ love this recipe Maria!

  24. natalie — January 18, 2013 @ 12:55 pm

    ROASTED banana bread?! GENIUS!!!
    WHYYY did I use my bananas yesterday to make boring plain-old banana bread!? I should’ve waited JUST ONE MORE DAY!

  25. Katrina @ Warm Vanilla Sugar — January 18, 2013 @ 1:30 pm

    What a gorgeous bread! So delicious looking! And easy too!

  26. Ashley — January 18, 2013 @ 2:07 pm

    Oh I like this spin! I don’t think I’ve ever had a roasted banana before.

  27. Becky — January 18, 2013 @ 2:50 pm

    I watched an episode of America’s Test Kitchen and they roast bananas to get a deeper banana flavor in one of their experiments of banana bread.

  28. Joanne — January 18, 2013 @ 4:48 pm

    I”m very picky about my bananas so I always seem to have ones that are “too brown” around! This bread is the perfect way to use them up!

  29. This is the second recipe I have seen in the last couple weeks that calls for roasting bananas. I am going to have to try it!

  30. Katie @ Blonde Ambition — January 18, 2013 @ 5:17 pm

    Very cool idea to roast the bananas! I don’t think I’ve ever tried baking banana bread with whole wheat flour either, lots of uniqueness going on in this banana bread :)

  31. Lucy — January 18, 2013 @ 10:57 pm

    Can I ask what brand mini loaf pans you have? I’m thinking about buying some. You’re right, they make such cute little loaves!

  32. Carissa Byers — January 19, 2013 @ 12:27 am
  33. Jeanette — January 19, 2013 @ 9:16 am

    I remember when my kids were little and went through a bunch of bananas like there was no tomorrow. We’d go through several bunches a week! Love the idea of roasting bananas – it must bring out even more flavor and sweetness.

  34. Jenny Flake — January 19, 2013 @ 9:38 am

    How fun to roast the bananas first. I can practically taste how delish!

  35. Whitney @ The Newlywed Chefs — January 19, 2013 @ 5:46 pm

    ROASTED bananas! Genius. Thank you for this post- we’ll be making this soon!

  36. MikeVFMK — January 20, 2013 @ 5:48 am

    In all the times I’ve made banana bread not once did I even think about roasting the bananas. It’s a no-brainer really, yet it never even crossed my mind. This looks so amazing. Can’t wait to try it this way!

  37. Diana @ Eating Made Easy — January 21, 2013 @ 10:34 pm

    Banana bread is my favorite! Roasting the bananas can only make it better I’m sure, great idea!

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  39. Ula — January 25, 2013 @ 5:18 pm

    Roasting bananas is genious. I recently did some Banana Muffins where they are roasted with brown sugar, vanilla extract and rum and I kinda wanted to just eat them as they were. Soooo good. You should totally try these:

  40. Janice — January 25, 2013 @ 5:28 pm

    Made this and it was delicious. But…… It did not rise as banana bread usually does. It baked up more as a log then a bread. Should there be baking powder in the recipe or did I do something wrong?

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