When life gives you over ripe bananas, make banana bread!
My husband’s Aunt gave us a whole box of bananas. As a family of four, there is no way we were going to eat all of them before they turned over ripe, brown and soggy. I did not mind them getting over ripe however, because I have learned that the secret to the most moist and delicious banana bread is over ripe, soggy bananas.
So, in case you forgot about some bananas and found they turned brown and soggy, do not throw them out! Make the most delicious banana bread ever. Allow me to share a hack with you; if you do not have the energy or desire to bake right now, simply peel the bananas, place them into a Ziploc and freeze them till the inspiration to bake hits.
What you need:
- 4 large bananas (preferably overripe)
- ¾ cup brown sugar
- ½ cup butter/margarine
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup water
- ¾ cup roughly chopped chocolate
Directions:
1. Preheat the oven to 350F and grease a 9×5 inch loaf pan.
2. Combine the flour, baking soda and baking powder in a bowl and set aside.
3. Using a mixer or by hand, beat the butter and sugar together until creamy.
4. Add the eggs and mix till well incorporated.
5. Add your peeled bananas and mash them thoroughly in with a fork
6. Fold the flour into the wet ingredients, adding water and mixing until smooth but not runny.
7. Add the chocolate chunks, taking care not to over mix.
8. Pour into the prepared loaf pan and bake for an hour.
9. Remove the bread from the oven and allow to cool on a wire rack before enjoying!
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