Do you end up with over-ripe bananas sitting on the counter and wonder what to do with them? Banana bread is the perfect use for your old, brown bananas. In fact, they are even better for baking when they are past their bright yellow prime because their starch has converted to sugar and the fruit’s acidity has increased, adding depth and fullness to their flavor. Using these ultra-ripe bananas in your bread will give this treat a soft texture, deeper aroma and sweeter flavor. Try this recipe the next time you buy a few too many bananas, and everyone will thank you for it.
Happy Valentine’s Day!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup butter, melted
- 1/2 cup mini chocolate chips
- Preheat oven 350ºF (180ºC).
- Spray 9x5x3-inch loaf pan with non-stick cooking spray and coat with flour.
- In small bowl, combine flour, baking soda and salt.
- Beat eggs and vanilla on high speed with a hand mixer until well blended. Mix in bananas, sugar and butter on medium speed until blended.
- Gradually add flour. Continue to mix until well blended. Stir in chocolate chips.
- Spread batter into prepared pan.
- Bake 65 to 70 minutes or until a toothpick inserted into the center of bread comes out clean.