“The discovery of a new dish does more for human happiness than the discovery of a new star.” ~ Anthelme Brillat Savarin
Banana Bread made with Roasted Bananas
Have you ever wanted to make banana bread and your bananas were too ripe. Well that issue is no longer a problem thanks to Roasted Bananas.
Cook’s Secrets, a Better Homes and Gardens special publication, states that “roasting bananas causes the natural sugars in the fruit to melt into a thick caramelly syrup, adding a rich deep flavor to traditional banana bread.”
Well this was all the inspiration I needed to mix up a loaf of banana bread.
Preheat the oven to 350 degrees F. Line a 15x10x1 inch baking pan with foil. Arrange the bananas in the pan. Prick the banana skin with the tines of a fork at 1” intervals. Bake for 20 minutes. Cool the bananas on the baking sheet. NOTE: Roasted bananas become very dark in color.
After the bananas have roasted, toast the pecans, on a cookie sheet, for 8-10 minutes in a 350 degree F oven. Let cool.
Gather the dry ingredients.
Remove 1 tablespoon of the flour and put it in a small bowl. Add the toasted pecans and the chocolate chips and toss to coat.
In a large bowl, mix together the remaining flour, sugar, baking soda and salt.
Gather the wet ingredients.
Remove the skins from the bananas and mash them in a medium sized bowl. Stir in the syrup that cooks out of the bananas when roasted. NOTE: When you first remove the bananas from the oven, the banana liquid will be watery. As the bananas cool, the syrup becomes thick and caramelly.
Add the yogurt, eggs, butter and vanilla to the mashed banana mixture.
Lightly fold the banana mixture into the dry ingredients with a spatula. When almost combined, add the nut and chocolate chip mixture. NOTE: When mixing quick breads, mix the batter until the flour is just moistened. Over mixing will cause the bread to be heavy with large air pockets.
Scrape the mixture into a greased 9x5x3 inch loaf pan. Sprinkle a few additional chocolate chips and nuts on the top of the batter. Bake, about 55 minutes, until the loaf is golden brown and a cake tester comes out clean when inserted into the center of the loaf. Cool in the pan for 5 minutes before turning it out.
Chocolate Chip and Pecan Banana Bread
By Published: September 1, 2013
- Yield: 8 Servings
- Prep: 45 mins
- Cook: 1 hr 30 mins
- Ready In: 2 hrs 15 mins
Adapted from Cook's Illustrated America's Test Kitchen
Ingredients
- 2 cups all purpose flour
- 3/4 cup white sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup toasted pecans, choppd
- 3/4 cup bittersweet chocolate chips
- 4 large bananas, roasted 1 1/2 cup of mashed bananas
- 1/4 cup sour cream
- 2 large eggs
- 6 tablespoons melted, unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 15x10x1 inch baking pan with foil. Arrange the bananas in the pan. Prick the banana skin with the tines of a fork at 1” intervals. Bake for 20 minutes. Cool the bananas on the baking sheet. NOTE: Roasted bananas become very dark in color.
- After the bananas have roasted, toast the pecans, on a cookie sheet, for 8-10 minutes in a 350 degree F oven. Let cool.
- Remove 1 tablespoon of the flour and put it in a small bowl. Add the toasted pecans and the chocolate chips and toss to coat.
- In a large bowl, mix together the remaining flour, sugar, baking soda and salt.
- Remove the skins from the bananas and mash them in a medium sized bowl. Stir in the syrup that cooks out of the bananas when roasted. NOTE: When you first remove the bananas from the oven, the banana liquid will be watery. As the bananas cool, the syrup becomes thick and caramelly.
- Add the yogurt, eggs, butter and vanilla to the mashed banana mixture.
- Lightly fold the banana mixture into the dry ingredients with a spatula. When almost combined, add the nut and chocolate chip mixture. NOTE: When mixing quick breads, mix the batter until the flour is just moistened. Over mixing will cause the bread to be heavy with large air pockets.
- Scrape the mixture into a greased 9x5x3 inch loaf pan. Sprinkle a few additional chocolate chips and nuts on the top of the batter. Bake, about 55 minutes, until the loaf is golden brown and a cake tester comes out clean when inserted into the center of the loaf. Cool in the pan for 5 minutes before turning it out.
- Slice and enjoy.!!
