Did you know that a banana plant only produces one crop of fruit in its lifetime? All the more reason to cherish every banana – even those sad-looking ones covered in brown spots. Don’t throw them out – bake with them! No time to incorporate them up into something tasty? Simply put overripe bananas into the freezer (don’t peel them) and save them for your next baking project. It really should be this recipe – this is the moistest, most delicious banana bread ever. While it bakes beautifully in a loaf pan, it makes really wonderful muffins that cook up much faster and are great for a grab-and-go breakfast. They freeze beautifully as well.
½ cup butter
½ cup white sugar
½ cup brown sugar
4 tbsp plain yogurt or sour cream
3 mushy bananas *
½ cup dark chocolate chips
½ cup toasted walnut pieces, if desired
1 ¾ cup flour
1 tsp baking powder
1 tsp baking soda
* If using frozen overripe bananas, let thaw, skins on, for about 30 minutes before starting recipe. You’ll want to put them on a plate while they are thawing as they’ll ooze a bit. Trust me on this. Peel just when adding to mixture so the flesh does not turn brown.
- Preheat oven to 350F.
- Combine flour, baking powder and baking soda and set aside.
- Put sugars in a large mixing bowl.
- Melt butter carefully in microwave then add to sugars and stir to combine.
- Beat in egg, then add yogurt or sour cream and beat again.
- Stir in bananas, chocolate chips and nuts (if using).
- Add dry ingredients and stir until just combined.
- Pour mixture into a 5 x 9” loaf pan which has been lined with parchment paper OR into muffin tins (batter should make 12 – 15 large muffins) which have been lined.
- For loaf: bake 45 – 60 minutes until tester comes out clean.
- For muffins: bake 18 minutes.
- Let loaf or muffins cool on rack for a few minutes before you can’t restrain yourself any longer and you have to have a taste.