Roasted Banana Bread

These bananas may look about a week late for the trash can, but they’re actually perfect and just part of the secret of this incredible banana bread.  Not only does roasting them turn the skins a deep brown, but it also brings a caramel texture to the fruit.  Combine that with the nutty flavors that come from browned butter and a swirl of cream cheese and you have all the ingredients of banana bread perfection.

Roasted Banana Bread (adapted from Arctic Garden Studio)

Printable Recipe


Cream Cheese Filling
4 ounces of cream cheese, at room temperature
1/4 cup sugar
1 large egg
2 1/4 teaspoons all-purpose flour

Banana Bread
3 medium bananas
1/2 cup (1 stick) butter
1 cup brown sugar, packed
3/4 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 cup plain yogurt
2 cups barley flour


1. Make your cream cheese filling by combining cream cheese, sugar, egg and flour in a small bowl with a spoon.  For a smooth and creamy texture, use an immersion blender.  Place mixture in the refrigerator while you prepare the bread.

2. Grease an 8 X 4 inch loaf pan.  Roast the bananas on a baking sheet in a 350 degree oven for 20 minutes, until the skins are black.  Remove bananas from oven and let cool until needed.  Leave oven on at 350 degrees.

3. While bananas are roasted, place butter in a small saucepan over medium-high heat.  Do not stir butter, but slowly swirl as the butter begins to bubble and turn brown.  Once the butter begins to have a nutty smell, remove it from the heat.

4.  In a stand mixture with the paddle attachment, combine brown sugar and butter.  Stir in salt, vanilla cinnamon, baking soda and yogurt.

5.  Remove bananas from their skin and mash them with a fork.  Add bananas and mix until well combined.

6.  Stir in barley flour until just incorporated.  Do not over mix.

7.  Spread half of the bread mixture into the bottom of the loaf pan.  Spoon cream cheese filling over the banana bread and top with the remaining bread mixture.

8.  Place in preheated 350 degree oven and bake for 45 minutes, or until a toothpick inserted comes out clean.  Allow the bread to cool for 20 minutes before removing from pan.  Run a knife along the edge to prevent sticking.  Cool completely on a wire rack before serving.  It gets really delicious if allowed to rest for 24 hours wrapped in plastic.


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