Whole Wheat Roasted Banana Bread

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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 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!

Make sure you check out our post on How to Make the BEST Banana Bread!

Whole Wheat Roasted Banana Bread

Roasting the bananas brings out the best flavor!
4 from 1 vote
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Servings
2 loaves

Ingredients

  • 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

Instructions

  1. 1. Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans or four mini loaf pans; set aside.
  2. 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. 3. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon; set aside.
  4. 4. Remove the roasted bananas from the peels, placing the insides in a medium bowl. Mash the bananas with a fork.
  5. 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. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I just made this yesterday and took it to work for some coworkers and they all said it was the best Banana Bread they ever had!! I did add some mini chocolate chips and toasted chopped pecans. The roasting of the bananas absolutely brings out the flavor and made all the difference. This is now my go to recipe for Banana Bread!! Thank you so much for sharing!!

  2. Thank you for this recipe. Everyone loves it. I made a few changes that I hope you guys try some time!

    Substitute 3/4 cup honey for the sugar and reduce the canola oil to somewhere between 1/3 and 1/2 a cup.

    Add sliced strawberries and crushed pecans.

  3. I made this last night and loved it! Tweaked a tiny bit. Used one of those 4 oz. cups of applesauce in place of the oil, and cut the sugar back to 1/2 c (split white/brown sugar) and added a little fresh ground nutmeg since I am obsessed with fresh ground. It seemed a little skimpy for two large loaf pans so I put it all into one large. Had to cook for a hour–rose beautifully. Brought it to the office today–rave reveiws. This is a keeper–thank you!

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  5. Wow! This was fantastic! We bake a lot in our home. My little ones (4 1/2) love to pretend that they are chefs. We have made dozens of types of banana muffins and breads. This one may be our new favorite! Roasting the bananas brought out a delicious sweetness in the muffins. I was wondering, have you tried baking these with either apple sauce or Greek yogurt instead of canola oil? If so, how did the substitution alter the taste? We’re always looking for ways to up the nutrition factor in our foods.
    Thank you for a delicious recipe!

  6. Oh I will have to try this roasting bananas trick! I have a few going ripe on my counter and might get inspired to make this tonight actually. I’ve been itching to bake banana bread for weeks now.

  7. I just made this. Although the flavor is great, the bread did not rise at all. The bread is about an inch high. If I use the entire batter in one loaf pan, how long would I need to cook it?

  8. 4 stars
    I hate to be the one poster to say this but…I don’t get it!!! Roasting the bananas (to me) just added a step, time and another dish to wash….I don’t feel it did anything to the flavor….Is there a textural/water content difference? Its good banana bread don’t get me wrong…I just feel it would have been just as good without roasting them.??

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