Roasted banana bread with nuts

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This Nut Roasted Banana Bread is the best banana bread recipe I've ever made… seriously. Do you want some? You'll need a bunch of bananas, a little buttermilk, a bag full of walnut halves, and a bottle of vanilla extract with more than a dribble. Oh, and you're going to need a sharp knife to cut all the nuts. This is going to be good.

Yes, this walnut roasted banana bread is absolutely the best banana bread I have ever tasted. Roasting bananas elevates the banana bread you know and love to the gourmet state.

I've already told the story on the blog about how I've always been sensitive to raw bananas, and have never been able to eat them. I can only eat them after they have been cooked, and thus I have developed a passion for banana breads and cakes over the years. I have a lot of recipes on the blog, so when I say this is the best banana bread recipe I've ever tasted, listen. (If you need further corroboration, my husband, who hates banana bread, flipped!)

This banana bread is simply amazing. That banana loaf I always crave for Starbucks pales in comparison. Why is that? Let me explain: This banana bread has all the characteristics of great banana bread, and something else.

First, It is made with butter, so it does not have that greasy texture that some breads made with vegetable oil can have. And yet it is wet with a soft crumb of cake.

Second, the banana flavor is deep, smooth and rich, not overwhelming, I think it has to do with toasting. A generous amount of vanilla in the dough also helps.

Third, the large amount of walnuts makes it more crisp, and it means that the flavor of the nuts arrives.

RoomI'm almost embarrassed to mention this, but the recipes call for a mash of melted butter and a sugar shower while it's still hot from the oven. Who am I to argue?

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Roasting bananas is fun, and just watch the transformation! I suggest lining your baking sheet with aluminum foil to avoid any unnecessary cleaning. This step can be done in advance if you want, just store the mashed banana in an airtight container in the refrigerator. It's a great trick to know every time you crave banana bread, but you don't have ripe bananas. Take note: if your bananas are already quite ripe, it will be necessary to toast them from now on …

I used my KitchenAid stand mixer because there is a lot of dough and it makes mixing much easier. You will need two molds for this recipe. The second bar will come in handy and you will know why after taking your first bite.

The smell that comes out of the oven after 50 minutes will drive you crazy.

There's a handcuff tale that says you make a cake when you start smelling it, and I've found this to be often true. At the very least, the smell is a good indicator that you should check your cake. Just look out the oven window, don't open the door unless absolutely necessary. But once you can smell the warm banana scent floating around the house, you know you're getting closer.

Go ahead, cut it well and thick, you only live once;)

This banana bread gets even better the next day, so wrap it in foil after you've enjoyed it and continue to enjoy it for the next few days. If you have a toaster oven, try toasting it lightly, or butter and grill New England style on the stove.

Like most quick breads, this freezes wonderfully, so grab the second loaf, wrap it well, and store it in the freezer for a rainy day.

Reader Rave ~

“Absolutely, like you said, the BEST banana bread! The favor is delicious! Your directions were perfect. Thank you!!" ~ Beth

I saw this recipe in, and it comes from Beast cookbook I have adjusted it very slightly.

Roasted banana bread with nuts

Nut Roasted Banana Bread is absolutely the best banana bread I have ever tasted. Roasting bananas elevates this classic quick loaf to a gourmet status.

Dessert Course, quick bread

American kitchen

Preparation time: 15 minutes

Cooking time: 1 hour 10 minutes

Makes 20 servings


  • 5-6 medium unpeeled bananas may be ripe or very ripe
  • 4 cups all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon salt
  • 3 tablespoons buttermilk
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 cup or 2 sticks of unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 large eggs at room temperature
  • 2 1/2 cups or 10 ounces of walnut halves and pieces

butter filling

  • 4 tablespoons unsalted butter, melted
  • granulated sugar for sprinkling
  • Preheat oven to 350F

  • Line a baking sheet with aluminum foil and place the bananas on it. Bake for 30 minutes. Bananas will turn black and wet. Let them cool for 15 minutes, then peel and mash the bananas. I did this in my food processor, just pressing until they broke down, but you can do it by hand. Set aside. You should have around 2 cups. I had a little more and threw it all away 🙂 You can never have enough banana!

  • Lower oven to 325F. Lightly grease and line 2 standard 9 × 5 bread pans with parchment. The parchment should have long ends hanging from the sides so that you can lift the bread later to cut it.

  • Whisk together the flour, baking powder, baking soda, and salt.

  • In a separate bowl, beat the mashed bananas, buttermilk, vanilla, and lemon juice.

  • Beat the butter in a stand mixer on high heat for 3 minutes. Scrape down the sides and add the sugar to the mixer, beat on high heat for another 5-7 minutes, scraping down the sides of the bowl as needed until the mixture is fluffy.

  • Beat the eggs, one at a time, at a low temperature, scraping the bowl as necessary to incorporate everything. Beat the wet ingredients, until they are completely mixed. Then add the flour and mix until combined without leaving any white flour.

  • With mixer on low, fold walnuts. Remove the bowl from the mixer and finish by hand with a silicone spatula or spatula, taking care to get the ingredients unmixed from the bottom of the bowl.

  • Convert the dough into the two prepared bread molds and spread evenly. Bake for 60 to 70 minutes, or until breads have risen, lightly browned, and a toothpick inserted in the center comes out moist.

  • While the bread is hot from the oven, spread with the melted butter and sprinkle with sugar. Let cool for 15 minutes, and then remove the bread from the pans to cool it further.

  • Makes 2 loaves to serve 20.

More delicious banana recipes to try ~

Thanks for fixing!


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