One of the reasons I love Pinterest (actually that should probably be LOVE Pinterest) is that other people share their absolutely inspired and awesome ideas. Ideas such as Roasted Bananas….. I have roasted all sorts of fruit: apples, rhubarb, apricots, peaches, pineapple….. but the idea of roasting bananas had never occurred to me. Then I see Two Peas and Their Pod pinned Whole Wheat Roasted Banana Bread. And I got very excited about the concept of roasted bananas. So excited that I snaffled all the bananas in the fruit bowl and got my first batch roasting – never mind that the bananas were still in a perfectly edible state (ie not yet “baking” bananas).
Bananas can be roasted in their skins as per Two Peas and Their Pod or roasted with honey & freshly grated nutmeg as per the Honey Roasted Banana Bread (Cake) on Everyday delicious. Nutmeg is fairly high on my list of food that I don’t particularly enjoy. I keep trying different things with nutmeg as I feel that not liking something is some sort of failing. I have found that freshly grated nutmeg, while a super pain in the butt (well fingers really……) to grate, is a nicer flavour than ground nutmeg. The flavour is superior enough to risk shaving off my finger tips.
The first batch of roasted bananas smelled very nice and were promptly made into a Roasted Banana Wholemeal Cake. I used my regular banana cake recipe but swapped out plain old garden-variety mashed bananas for delicious honey-roasted nutmeg-scented roast (did I already say roast?) mashed banana. I also chucked in some wholemeal flour just because I could. The cake was very good – I didn’t get as far as icing it as soon as it was cool enough to eat, the slices began to disappear.
The second batch of roasted bananas I made with frozen bananas (the family got wise to me pinching their fresh ripe spot-free breakfast bananas and ate them all before I could roast them). The texture of the bananas was a little different and the colour interesting…… but they mashed up just fine. I made some Honey Roasted Banana (I like typing that, can you tell?) and Blueberry Muffins – these disappeared before I could take any photos so I will be making these again shortly.
The third batch is about to be turned into another Roasted Banana Wholemeal Cake so I can share the recipe below while the fourth batch is about to enter the oven. I’m keen on trying to make some banana extract and have some fresh banana, some dried banana and soon, some Honey Roasted Mashed Banana so try three different batches of banana extract and see which has the most banana flavour.
But in the meantime – here is the recipe for my Honey-Roasted Nutmeg-Scented Banana & Wholemeal Cake.
Honey-Roasted Nutmeg-Scented Banana & Wholemeal Cake
5 ripe bananas
2 tablespoons honey
freshly ground nutmeg
375 g (3 cups) wholemeal (wholewheat) flour
1 1/2 teaspoons baking soda
200 g (1 cup) raw sugar
250 g (1 cup) natural unsweetened yoghurt
280 g (1 cup) honey-roasted nutmeg-scented roasted banana
75 g (1/3 cup) mild flavoured oil
75 g (1/3 cup) unsweetened apple puree
1 teaspoon vanilla extract
Preheat oven to 180ºC/350ºF.
Peel bananas and roughly chop into pieces. Add honey and nutmeg and stir to coat the bananas in the honey spice mixture. Bake for 30 minutes, stirring after 10 & 20 minutes to mash them up a bit. Once the bananas are baked, allow to cool then mash them with a fork.
Grease a 23 cm ring tin.
Sift flour, baking soda and sugar into a bowl (tip the wholemeal husks collected in the sieve back into the bowl).
Place yoghurt, banana, oil, apple puree & vanilla extract and whisk to combine. Pour into dry ingredients and mix thoroughly.
Pour mixture into prepared tin and bake 45-55 minutes or until the cake tester comes out clean.
Cool for 15 minutes in the tin, then turn out onto a cake rack to cool complete.
Dust cold cake with icing sugar (or ice with vanilla butter icing) and serve.