The other day, I had some friends over to hang out on a chilly Monday morning. I made a really delicious pumpkin latte in my slow cooker but I also needed an easy snack that would appeal to kids and moms… My daughter requested banana bread. Perfect.
Although we didn’t have any overripe bananas sitting on the counter, I did have a bunch in the freezer just waiting for their moment to shine. I hate throwing out food! If we can’t use up an ingredient before it passes its prime, I toss it in a freezer bag to give me time to come up with a plan. These bananas were just what I needed to make a super easy banana bread on a dreary day. If you have ripe bananas in your freezer, put them in the microwave about 20 or 30 seconds to thaw them out. That’s all it takes to get them recipe-ready.
1/2 cup sugar
4 tablespoons softened butter
2 cups gluten-free flour (we used Jules’ Gluten-Free Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 to 3 overripe bananas
1 cup chopped/shaved dark chocolate
1 tablespoon demerara sugar (optional)
1.Cream sugar, eggs, and butter in a stand mixer.
2. Add mushy bananas. Mix well.
3. Add flour, baking soda, baking powder, and salt. Mix until ingredients are combined.
4. Gently stir in dark chocolate.
5. Spoon into a greased loaf pan. Smooth the top with your spoon and sprinkle the top with a demerara sugar or a similar unprocessed sugar to give the top of your break a nice crust.
6. Cook at 350 degrees for about an hour. Test with a cake tester or a knife in the very middle of the bread.
Serve and enjoy!