Today, we'll let you in on a Martha Stewart test kitchen trick for getting out of a sticky situation. When you're in need of brown bananas to make banana bread, there's no need to fret.
See More: 23 Quick Bread Recipes
Take your ripe, yellow bananas, with the peels on and place them on a baking tray. Put them in a 200 degrees oven for 15 minutes. When they come out, you'll have sweet, banana bread-ready bananas.
Banana-Chocolate Bread Recipe
Ingredients:
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
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Directions:
1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.
3. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
4. Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.
Cook's Note:
Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.
Chopped or Chips?
For this 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.
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