If there is something that I have made most in my baking career, it is definitely banana bread. While yes I do love it, that is not why I end up making it all the time. Really, it comes down to the fact that I hate wasting food. And nine times out of ten, I (or my roommates in the past) do not get through all of the bananas before they go brown. My solution is to freeze them until I have enough to make banana bread (3-4).
With that said, start saving your brown bananas and turn them into delicious banana bread. My favorite recipe is one I have adapted from here.
3-4 ripe bananas (I prefer 4)
1/3 cup butter, melted
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 teaspoon baking soda
1 1/2 cup of flour
1/3 cup of chocolate chips
1. Preheat the oven to 350 degrees.
2. You are going to start with the bananas. If you have frozen them, bring them to room temperature either by leaving them out for an hour or two, or microwave them for a minute or two. To get started, you want to mash them up. You can do this by hand if need be, but I prefer to do it in my electric mixer. I only do it until it has just started to break the bananas up. You want them to be somewhat lumpy (see first picture below).
3. Next, add the melted butter. Again, don’t over mix. Now add the sugar, egg, vanilla, and spices. Now add the baking soda and flour. Again, mix for as short a time as possible. I promise, your bread will be much more delicious if you don’t over beat the bananas (see second picture above).
4. Scrape down the sides of the bowl. Now add the chocolate chips. You want to mix these with a spatula because using an electric mixer will break them up.
5. Once your batter is already, you want to butter a 4×8 bread pan, and pour the batter in. Bake for 55 minutes, or until you can stick a knife in and take it out clean (clean of batter, there may be melted chocolate on it). Before and after baking picture below.