I hate throwing food away. Whenever we buy produce, I have a vague idea of what I want to use it for – then we get busy, a few days pass and our lovely haul starts to take on a funky smell and an unidentifiable texture. There are a few ways to salvage those precious fruits and veggies even after they’ve gone bad, but my absolute favorite (hands down) is chocolate chip banana bread.
I’ve always loved banana breads, banana cakes, banana muffins, banana cookies – basically if it has banana in it, I’ll eat it. Every year my mom would bake a banana cake with cream cheese frosting for my birthday. That’s probably where my addiction originated.
Whenever we’ve got a bunch of neglected bananas in the house, we put them to work in this delicious treat. I love that when it comes to bananas for banana bread, the browner the better! Re-purposing a trash-bound fruit to bake something so delicious is oh so satisfying. I also don’t mind that it fills the house with the most wonderful smell for the hour it sits in the oven.
Next time you buy bananas, pick up a few extra and “forget” about them just so you have an excuse to try this amazing recipe! Bananas and big melty chocolate chips are a match made in heaven.
What are your favorite ways to use up expiring fruit?
Chocolate Chip Banana Bread
Adapted from Chocolate Chip Banana Bread Recipe II on AllRecipes.com
Makes 2 loaves or 16 generous slices at about 400 calories per slice
2 sticks of butter
2 cups white sugar
a few pinches of brown sugar
2 tbsp mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
1 1/2 cups milk chocolate chips
Pre-heat oven to 350 and lightly butter two 9×5 inch loaf pans.
Evenly sprinkle a few pinches of brown sugar along the bottom of each loaf pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time.
Add the mayonnaise and mashed bananas, and mix well to thoroughly incorporate.
In a separate bowl, combine the flour, salt, baking powder and baking soda.
Stir the flour mixture into the banana mixture, just enough to evenly combine. Don’t over-mix!
Fold in the chocolate chips.
Split the batter between the 2 pans and top each with a few more pinches of brown sugar
Bake at 350 for 60-75 minutes, or until you can stick a toothpick in the center of each loaf and it comes out clean.
Cool your loaves in the pans for about 20 minutes before you move them to a wire rack to finish cooling. Wait until they’ve cooled completely before slicing!