As my sister is obsessed (and I mean obsessed!) with bananas, there are always loads of them in my house…..
Having come home from work one day, I noticed that there were spotty bananas left, right and centre; a perfect opportunity for me to try out my roasted banana bread!
- 2 cups of plain flour
- 1/2 cup of unsalted butter
- 1/3 cup (and 1 teaspoon) of light brown muscovado sugar (can use brown sugar/caster sugar)
- 1/2 cup of walnuts
- 1/2 cup of dark chocolate (broken into bits)
- 3 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of lemon juice
- 2 large eggs
- 4 ripe bananas
- Pre-heat the oven to 180 degrees
- Peel the bananas and place on a baking tray
- Sprinkle the teaspoon of sugar over the bananas.
- Roast the bananas for 7 minutes/till you can smell them caramelizing
- Whilst the bananas roast, combine the flour, baking powder, salt, chocolate and walnuts
- Cream the butter and the sugar until smooth (5 minutes)
- Beat in the eggs, one at a time (1 minute each)
- Remove the caramelized bananas from the oven (leave the oven on) and combine with the egg/butter/sugar mixture
- Add in the lemon juice
- Sift in the flour/salt/baking powder/walnut/chocolate mix and combine well (2 minutes)
- Pour the combined mixture into a baking paper lined loaf tin
- Lace some of the nutella through the mixture. This keeps the loaf moist whilst also creating the infamous “marbled” effect for when you cut out a slice.
- Place the tin into the oven and bake for 30 minutes (or until a skewer comes out clean)
- Remove from the oven and wait till it is completely cool
- Smother the loaf with a generous dose of nutella! (You can also spoon over some baileys for a boozy kick!
- I tend to leave the loaf in the fridge overnight as the banana flavour intensifies, making a wonderful breakfast!
- Do not cut the loaf when hot – it will crumble!
Update: If you want a healthier option (I know right!), you can replace the chocolate and Nutella with raisins, toasted desicatted coconut and extra walnuts.