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!Can't wait to make this super moist, sweet, and delicious Chocolate Chip Banana Bread!Click To Tweet
PRO TIP: Totally add some salted caramel on top!