WAIT! Don’t do it! Don’t throw those ripe bananas away!
You know when you buy bananas at the grocery store that you fully intend on eating but somehow you don’t.
You buy 5, one for each weekday. And hey, sometimes you actually do eat all 5 that week!
Sometimes however, Friday arrives and there they are, all the bananas, sitting on your counter.
Maybe not all, probably 4 out of the 5. We’ll give you SOME credit.
You had one on Monday. Great job!
I cannot count the number of times this has happened to me in the past.
I love bananas but I either forget to grab one on my way out the door, decide to eat something else that day, or [insert silly reason here].
Your initial thought is “Ugh, I gotta throw these away. AGAIN.”
BUT I have news for you!
You totally DO NOT have to throw ripe bananas away! Why?
Because the secret to making deliciously moist, sweet and flavorful chocolate chip banana bread is to use very ripe, almost-ready-to-trash bananas.
If there’s one thing I’ve learned throughout the years in cooking, you CAN get creative with almost rotten food. Ha! (Obviously, not all foods)
I place bananas with skin and all in the freezer.
Yes, they get black.
Yep, they get mushy!
And well, yeah, they look pretty gross.
But guess what? The more ripe they are, the sweeter the banana bread!
I don’t know about you but I love me some sweet treats!
Plus, you add in some chocolate chips and you’ve got yourself a winner.
This is my mom’s favorite recipe except she likes to add walnuts instead. You can do that too! Actually, you can replace the chocolate chips for any nut or not include anything at all. Choose your own adventure. ;)
If you’ll excuse me, I’m off to have another slice. It’s just SO GOOD!
I hope you make this and LOVE it!
Super moist and deliciously sweet banana bread made with wholesome ingredients and dark chocolate chips! Perfect for breakfast or snack.
- 1 stick unsalted butter room temperature (1/2 cup)
- 1 cup brown sugar packed
- 1 large egg beaten
- 3-4 ripe bananas mashed (frozen bananas are perfect because they're extra sweet)
- 2 cups all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup dark chocolate chips
Preheat oven to 350 degrees F. Place a folded piece of parchment paper in a loaf pan and spray with nonstick spray. This will help remove the loaf later. Set aside.
In a large bowl, cream butter and sugar together for about 2 minutes until well combined. Add the egg then add the mashed bananas. Mix for 30 seconds, scraping down the sides of the bowl.
Add the flour, baking soda, baking powder, salt and vanilla. Mix until well combined. Fold in the chocolate chips.
Pour the mixture into the loaf pan. Bake for 55-65 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!
Photos updated January 2018.
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