I usually end up freezing bananas once they get to that point of no return (almost mushy and brown skinned) to use for smoothies, ice cream and whatnot.
This time I actually had a request for banana bread so I went with it, on one condition: I add chocolate chips.
Banana bread is pretty fail proof. Even if you don’t bake often, there’s not much you need to do besides measure, mix and bake. Adding some extras can make it suitable for your own taste; I always add fresh grated nutmeg and chopped nuts.
3-4 very ripe bananas
1/3 c non-dairy butter, melted
3/4 c sugar, I use raw turbinado, most recipes call for light brown but I never have it on hand
1 t vanilla
1 t cinnamon
1/2 t fresh grated nutmeg
A pinch of ground cloves (optional)
1 t baking soda
1/4 t salt
1/4 c soy milk mixed with 1 t apple cider vinegar
1 1/2 c + 4 T all-purpose flour
Heat oven to 350 degrees F.
Use butter or coconut oil to grease a 4×8 loaf pan or a bundt pan of similar volume.
Mash bananas in a medium bowl. I mash three large bananas and then slice the fourth to leave the chunks in tact. I like to bite into a whole piece of banana sometimes…
Mix in butter, sugar and soy milk/vinegar combination.
Sift flour with baking powder into a large mixing bowl.
Stir cinnamon, nutmeg, cloves (if using) and salt into flour mixture to combine evenly.
Add wet ingredients to dry and stir well.
Mix any extras in now; I added 1/4 c chocolate chips and 1/3 c chopped pecans.
Pour batter into your greased pan.
Bake at 350 for 45-65 minutes.
Check for doneness by inserting a toothpick and checking to see if it comes out clean. If there is batter stuck to the toothpick, keep baking!
Let cool and serve.
I whipped together 1/2 c of coconut cream (what you get when you leave a can of full fat coconut milk in the fridge overnight, the thick cream will rise to the top) and 1 tablespoon of maple syrup. Just to have a creamy glaze if you want. It’s a nice addition but not necessary in the least. Also some added orange zest never hurts!