With a deep rooted passion for finding beauty in all things, I look forward to working with you. On here, I share my work as a interior and home-design brand photographer, but also glimpses into life at The Cottage.
By now you might have a few extra ripe bananas hanging around your house. Am I right, or am I right? SO! Here is the best roasted banana nut bread recipe to use up those bananas! This is also a perfect treat to share with neighbors who might be stuck inside right now. Makes eating half the loaf not so bad. Hah.
I recently discovered French press coffee…. I know, I know. So late to the game here. It pairs perfectly with this roasted banana bread and makes the early morning a little bit more cozy. Nice and slow. (I suggest making the bread the night before so all the flavors can come together in full harmony by the next morning.) Heat up a thick slice and slather in butter. YUM.
I used parchment paper to line my bread pan and I love how it created ripples along the outside edge of the banana bread. The slower schedule lately has allowed us to enjoy the mornings and savor in the quiet. I think what I’ve enjoyed most about learning French press coffee is the process. It forces me to slow down and savor the morning.
See why I told you to slice the fourth banana and lay it on top? So fancy.
Thanks for letting me share the best roasted banana nut bread recipe and my photography with you. Enjoy the recipe and let me know if you try it!
A quick bread with roasted banana, spices and walnuts
Heat oven to 350 degrees.
Line a baking sheet with foil.
Peel 3 bananas and place on lined baking sheet, bake for 30 minutes until caramelized (You'll know – trust me!)
Once bananas are cool, mash in bowl.
Mix the mashed bananas, applesauce, honey, eggs, and vanilla extract.
Add white and brown sugars. Add in the salt and spices.
Add the flour, baking soda and nuts. Mix until JUST combined.
Pour batter into parchment lined 9×5 bread pan. (or you can lightly grease the pan)
Using the last banana, slice it in half – LONG WAYS. Arrange on top of batter in pan.
Bake for 50-60 minutes, or until toothpick or knife comes out clean!