In the life of a banana, the time between "perfectly ripe" and "overripe" can be but a fleeting moment. That's why God invented banana bread. But that's just the beginning! Transform your past-prime fruit into first-rate muffins, cakes, cupcakes, cookies, waffles, and more.
Chocolate chunks add a touch of luxury to the workaday loaf. We like the variety of sizes we get from chopping: Tiny bits of chocolate flavor the bread beautifully, while larger ones provide big hits of deliciousness.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sugar
2 large eggs, room temperature
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons sour cream
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
Store tightly wrapped in plastic, up to 3 days, orRead More »from Gone Bananas: 7 Ways to Transform Those Brown Ones on Your Counter