For a slightly new take on a classic, try Half Baked Harvest’s roasted banana bread. Still moist and sweet, but now it’s gluten free too!
Cookbook Dinner Club is at it again.
This time, we all re-created recipes from Half Baked Harvest’s Every Day cookbook. I chose to make roasted banana bread.
Now, I have some delicious banana bread recipes myself (Healthy Banana Bread, Cinnamon Banana Bread, and Chocolate Chip Banana Bread.) But, I was very intrigued by roasting the bananas before using them in the recipe. Plus, this recipes called for 6 bananas, whereas my recipes only use 3.
Could this become my new favorite way to make banana bread?!?
Maybe- I really liked the super moist, roasted banana flavor! And for once, I didn’t need to make drastic changes to the recipe. I did use gluten free flour and I substituted half of the sweetener for a sugar-free sweetener, but that’s it! Well, there were a few more tweaks, but they were minor.
This banana bread version was definitely a welcomed twist on a classic baked good. I’m even a slow convert to banana bread. Before, I liked to keep bananas far away from my desserts; but now, banana bread is SO good! I can’t seem to get enough! And, when you add chocolate chips and a sugar/cinnamon top- it truly is irresistible!
A few years ago, I bought a mini loaf pan with 8 wells- DO IT. Just do it. Then, you can bake 8 mini loafs in 20 minutes or less, instead of 1 giant loaf in an hour. Hands down- my new favorite pan!
Why You’ll Love This Gluten Free Roasted Banana Bread
- Moist and sweet- healthy enough for breakfast, but feels like dessert!
- No mixer required- only a fork and whisk is needed!
- Naturally sweetened with bananas- only a little sugar, honey, or maple syrup is needed!
- Roasted twist on a classic baked good!
- Stir in chocolate chips, peanut butter chips, or chopped nuts for even more flavor!
Half Baked Harvest’s Roasted Banana Bread Recipe
1/4 c. coconut oil (I used butter)
6 ripe bananas
1/4 c. honey or maple syrup (I used 2 Tbsp. sugar free sweetener and 2 Tbsp. honey)
2 eggs
2 tsp. vanilla
1 1/2 tsp. baking soda
1 1/2 c. whole wheat pastry flour (I used 1 1/4 c. gluten free flour blend)
2 tsp. salt (I used 1/2 tsp. salt)
1 c. chocolate chips
2 Tbsp. sugar + 1 tsp. cinnamon (I used 2 Tbsp. of sugar and 1/2 tsp. cinnamon)
- Preheat the oven to 350 degrees. Roast unpeeled bananas for 20-25 minutes, until the skin is blackened.
- Cool, then mash the bananas with a fork. Whisk together the bananas, coconut oil/butter, honey, eggs, vanilla, baking soda, flour, and salt. Stir in the chocolate chips. Then, pour batter into a greased loaf pan.
- In a small bowl, stir the cinnamon and sugar. Sprinkle over the top of the loaf. Then, bake for 55-60 minutes, until an inserted toothpick comes out clean.
How to Roast Bananas
- Preheat the oven to 350 degrees.
- Place unpeeled bananas on a sheet pan.
- Roast for 20-25 minutes, until skin is blackened.
- Allow to cool.
- Peel bananas and mash with a fork.
Banana Bread Toppings
Moist banana bread is terrific on its own, but there are many toppings that can take it to the next level!
- Cinnamon + Sugar
- Peanut Butter Drizzle
- Cinnamon Drizzle
- Nut Butter
- Pat of Butter
Who is Tieghan from Half Baked Harvest?
Teaghan Gerard’s love for cooking began by simply helping to feed her large family. Her cooking blog- Half Baked Harvest- officially began in 2012. Three cookbooks later, she is known for “wholesome decadence” with a “nonfussy approach.” Her recipes include Apple Butter Cinnamon French Toast Sticks, Peach Burrata Parmesan Crostini, Skillet Caprese Prosciutto Chicken, and Chewy Maple Brown Sugar Blondies.
60 minutes
Remake: Half Baked Harvest's Roasted Banana Bread (Gluten Free)
Ingredients
- 6 medium bananas, ripened
- 4 Tbsp. butter, melted (or coconut oil)
- 4 Tbsp. sweetener (honey, maple syrup, brown sugar, etc.)
- 2 eggs
- 2 tsp. vanilla
- 1 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/4 c. gluten free flour blend
- 1 c. chocolate chips
Topping
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees. Roast unpeeled bananas on a baking sheet for 20-25 minutes, until the skin is blackened. Allow to cool.
- In a large mixing bowl, mash the bananas with a fork. Then, whisk together the bananas, coconut oil/butter, honey, eggs, vanilla, baking soda, salt, and flour. Stir in the chocolate chips. Then, pour batter into a greased loaf pan. (I used 8 mini loaf pans.)
- In a small bowl, stir the cinnamon and sugar. Sprinkle over the top of the loaf. Then, bake for 55-60 minutes, until an inserted toothpick comes out clean. (For mini loaf pans, bake for 18-22 minutes, until an inserted toothpick comes out clean.)