Cookbook Dinner Club is at it again.

This time, we all re-created recipes from Half Baked Harvest's Every Day cookbook. I chose to make roasted banana bread.

Now, I have some delicious banana bread recipes myself (Healthy Banana Bread, Cinnamon Banana Bread, and Chocolate Chip Banana Bread.) But, I was very intrigued by roasting the bananas before using them in the recipe. Plus, this recipes called for 6 bananas, whereas my recipes only use 3.

Could this become my new favorite way to make banana bread?!?

Maybe- I really liked the super moist, roasted banana flavor! And for once, I didn't need to make drastic changes to the recipe. I did use gluten free flour and I substituted half of the sweetener for a sugar-free sweetener, but that's it! Well, there were a few more tweaks, but they were minor.

This banana bread version was definitely a welcomed twist on a classic baked good. I'm even a slow convert to banana bread. Before, I liked to keep bananas far away from my desserts; but now, banana bread is SO good! I can't seem to get enough! And, when you add chocolate chips and a sugar/cinnamon top- it truly is irresistible!

A few years ago, I bought a mini loaf pan with 8 wells- DO IT. Just do it. Then, you can bake 8 mini loafs in 20 minutes or less, instead of 1 giant loaf in an hour. Hands down- my new favorite pan!

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Why You'll Love This Gluten Free Roasted Banana Bread

• Moist and sweet- healthy enough for breakfast, but feels like dessert!
• No mixer required- only a fork and whisk is needed!
• Naturally sweetened with bananas- only a little sugar, honey, or maple syrup is needed!
• Roasted twist on a classic baked good!
• Stir in chocolate chips, peanut butter chips, or chopped nuts for even more flavor!

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Half Baked Harvest's Roasted Banana Bread Recipe

1/4 c. coconut oil (I used butter)

6 ripe bananas

1/4 c. honey or maple syrup (I used 2 Tbsp. sugar free sweetener and 2 Tbsp. honey)

2 eggs

2 tsp. vanilla

1 1/2 tsp. baking soda

1 1/2 c. whole wheat pastry flour (I used 1 1/4 c. gluten free flour blend)

2 tsp. salt (I used 1/2 tsp. salt)

1 c. chocolate chips

2 Tbsp. sugar + 1 tsp. cinnamon (I used 2 Tbsp. of sugar and 1/2 tsp. cinnamon)

1. Preheat the oven to 350 degrees. Roast unpeeled bananas for 20-25 minutes, until the skin is blackened.
2. Cool, then mash the bananas with a fork. Whisk together the bananas, coconut oil/butter, honey, eggs, vanilla, baking soda, flour, and salt. Stir in the chocolate chips. Then, pour batter into a greased loaf pan. 
3. In a small bowl, stir the cinnamon and sugar. Sprinkle over the top of the loaf. Then, bake for 55-60 minutes, until an inserted toothpick comes out clean.

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How to Roast Bananas

• Preheat the oven to 350 degrees.
• Place unpeeled bananas on a sheet pan.
• Roast for 20-25 minutes, until skin is blackened.
• Allow to cool.
• Peel bananas and mash with a fork.

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Banana Bread Toppings

Moist banana bread is terrific on its own, but there are many toppings that can take it to the next level!

• Cinnamon + Sugar
• Peanut Butter Drizzle
• Cinnamon Drizzle
• Nut Butter
• Pat of Butter

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Who is Tieghan from Half Baked Harvest?

Teaghan Gerard's love for cooking began by simply helping to feed her large family. Her cooking blog- Half Baked Harvest- officially began in 2012. Three cookbooks later, she is known for "wholesome decadence" with a "nonfussy approach." Her recipes include Apple Butter Cinnamon French Toast Sticks, Peach Burrata Parmesan  Crostini, Skillet Caprese Prosciutto Chicken, and Chewy Maple Brown Sugar Blondies.

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Craving more???

Banana Chocolate Chip Baked Oatmeal

Gluten Free Banana Pudding

Banana Pudding Baked Oatmeal