Inevitably, we always end up with a bunch of bananas on the counter that are over-ripe.
By far, my favorite recipe to use over-ripe bananas in was inspired by this recipe I found via Food Network.
I follow the measures in the base of the Flour’s recipe to the letter, as you should when making any baked good (being specific with measures, that is).
Then I make a few tweaks here and there, based largely upon what’s in my fridge and pantry on the day I feel like baking.
For example, I’ve found that you can adjust the amount of bananas a bit, remove one or add an extra, and it doesn’t seem to affect the end result: an amazingly moist, satisfying, not-overly-sweet, version of an American favorite.
And, adding a couple handfuls of chocolate chips to the batter is delightful!
What can be better than bananas, nuts, and chocolate in a cake-like bread?
Not much, unless you warm up a slice and add a pat of butter…
When I made the recipe recently, it—once again—proved to be simple and adaptable! I realized I didn’t have crème fraîche OR sour cream, so I had to get crafty.
This is where it comes in handy to have a one-year-old in the house, because I found the perfect substitute: YoBaby whole milk banana yogurt!
I made a double batch tonight, so one full container equaled about four tablespoons, which was the exact right amount for this recipe.
I love it when a plan comes together. Chocolate chips, shredded zucchini and/or nuts make a wonderful addition to the batter!
This recipe has been adapted from Flour's Famous Banana Bread recipe.
Chocolate chips, shredded zucchini and/or nuts make a wonderful addition to the batter!