Sneaky Shortcut Banana Bread

By King Arthur Baking · 75 min

Ingredients

Instructions

1. Grease an 8 1/2 x 4 1/2 inch loaf pan and line it with a parchment sling.
2. Tear or cut the peeled bananas into 2-inch pieces, put them in an 8-inch square pan, cast iron skillet or small rimmed baking sheet, and cover with the brown sugar.
3. Roast with the pan in the oven preheated to 325°F for 20 to 25 minutes in total, stirring every 5 to 10 minutes, until the bananas are very soft and the sugar is bubbling.
4. Move the hot mixture to a large bowl and mash vigorously with a potato masher, leaving some small banana lumps. Let it cool for 5 minutes.
5. When slightly cool, add the oil, egg and vanilla and whisk for 1 to 2 minutes, until fully emulsified.
6. Stir in the flour, baking powder, baking soda and salt with a flexible spatula until thoroughly combined. Spread the batter in the prepared pan, smooth the top and sprinkle with the turbinado or sparkling sugar.
7. Bake for 45 to 50 minutes, until a toothpick or paring knife inserted in the center comes out clean and the internal temperature reads at least 205°F on a digital thermometer.
8. Cool in the pan on a wire rack for 15 minutes, then lift the loaf out, peel off the parchment and let it cool completely before slicing.

Summarized from King Arthur Baking's video. Watch it for the details.

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