Somehow it seems whenever we buy bananas, we always end up with a few that cross over from edible to slightly unrecognizable as food. You know, like these:
And while you could never talk me into eating one that's this far gone, it turns out they are perfect for baking. The flavor is that much more increased and the softer texture adds more moisture to breads and muffins. So naturally, these guys got transformed into some form of banana breads, muffins, pancakes, and this time, what I've decided is my new favorite banana bread recipe. You will need:
1/2 stick of butter, softened
3 very, very ripe bananas
2/3 cup of sugar
1 1/3 cup of all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup of walnuts, chopping
1/2 cup of mini chocolate chips
The walnuts and chocolate chips are totally optional, but then again: seriously? They're what make this loaf: so go nuts. You know, literally.
Preheat the oven to 350 degrees. Using a fork or a potato masher, have at the ripe bananas until nearly liquified. Whether or not you leave any chunks is a matter of personal preference. In a small bowl, contained the softened butter and sugar. Add your eggs and bananas and set aside.
In a larger bowl, combine your dry ingredients and spices. Add your wet ingredients and fold together. Once combined, fold in your walnuts and chocolate chips. Pour your batter into a well-greased loaf pan and bake for 40-50 minutes, or until the edges are slightly browned and a toothpick comes out clean.
This bread is perfect right out of the oven, but keeps well in a sealed bag for up to a week. Perfect for breakfast, with coffee, topped with a little peanut butter (whaaat) or as is.