Since then I’ve been a roasting banana fool.  I just love the way roasting intensifies the flavor.  Plus, I’ve found that I can decrease the sugar content in some of the dishes I have tried.  That’s a good thing, right? One thing I especially like about this Roasted Banana and Walnut Bread is that it is not overly sweet.  It’s a welcome addition as toast for breakfast either plain or with a touch of softened cream cheese.  You can easily serve it as the bread for your luncheon or dinner and can even use it as a dessert topped with fruit, ice cream or whipped cream.  It freezes well and can be kept 2-3 months easily.  Honestly, though, that just never seems to occur at our house.  I haven’t tried making it in muffin form, but I don’t see why you couldn’t do that and have a tasty addition to lunch boxes.  You could easily substitute chocolate chips, dried cranberries or dried blueberries for the walnuts if you prefer.

I want my banana bread to taste like bananas, be moist and light yet substantial enough to hold up to the coarsely chopped walnuts and to slicing.  You’ve probably encountered fruit breads that literally fall apart when you try to slice them; this version does not even with fairly thin slices. 

You’ll also noticed that there’s a significant decrease in the butter or oil and the sugar in this version.  So much so that we probably could put it in the health food category, right?  Well, probably not, but it’s a heck of a lot healthier than the Banana Nut Cake that I just love and would devour every bite of it I had some right now.  It has some of the same characteristics of the Coconut-Banana Nut Bread with Lime Glaze which I typically make.  And love.  And will make again soon.  Perhaps with roasted bananas this time.

A couple of pointers based upon my experience and research: 

• Do not over mix the batter.  In fact, don’t use an electric mixer at all.  Mixing by hand will ensure a tender bread plus that’ll be one less something to wash.  You’re welcome.
• Invest in a good nonstick loaf pan or two and don’t be tempted to use your glass pans.  You may be able to make this in a glass pan without burning the edges, but I haven’t been very successful with that.
• (I know I said a couple.  This is a baker’s couple, okay?)  Even though you’ve been able to get by using nonstick spray without flouring the pan for other things, do not try that with this bread.  I use Wondra to dust king pans, but you can use all-purpose flour if you want.  I just don’t like the heavier texture of the flour myself.

I’m thinking about making it in muffin form and adding a crumb topping.  What do you think?

My sweet friend Heather from Heather’s Dish recently posted a very similar variation of this same idea.  I told her that I think she and I share a mind meld.  We often are posting very similar ideas around the same time.  If you’ve not met her or checked out her blog, you really should do yourself a favor and do that.  She’s awesome.