Hi friends!
I swear that bananas go from green to overripe in about 4 seconds. Even if I’m eating more than one a day, I always end up buying too many.
Thankfully, there’s a lot you can do with overripe bananas and banana bread, which is one of my favs, happens to be one way to use them up!
Here’s the recipe I followed – courtesy of butternutbakeryblog.com :
Chocolate Chip Banana Bread
- 1 1/2 cups ripe and mashed banana (3-4 medium bananas), measured
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup 2% plain Greek yogurt (sour cream also works)
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips + a handful more for sprinkling on top
- Preheat your oven to 325F and grease and line a 9×5 loat pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
- Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
- Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container. (I baked mine for a little over an hour and 15 mins because she was dense!)
This recipe was SO easy and the banana bread was amazing! Def making this one again!