If you and your household eat all of your bananas before the brown chicken pox take over the sunny yellow skins you must be (1) a family of monkeys or (2) a ninja shopper who has learned how to buy only what you’ll eat. I, on the other hand, have not quite mastered this art yet and our bananas go bad almost every week. So if you’re like me and finishing off your bananas before they turn into brown stink bombs is a real struggle then it’s time to whip out some delicious banana bread recipes. Don’t go throwing those over-ripe bananas in the trash, stick them in your freezer and save them for the next time you want some fresh baked, preferably chocolate-infused banana bread!
The other day I was cleaning out my overflowing freezer and realized I had quite the stash of frozen bananas. So I figured why not make some banana bread? But then I had a lightbulb moment, why not make a bunch of different types of banana bread?! So here are the results of my BANANA BREAD BAKE-OFF!! I made traditional chocolate chip banana bread… becasue you can’t go wrong there, Maple walnut banana bread… ever heard of that? ME NEITHER, but it sounded delicious! And last, but DEFINITELY not least, Nutella chocolate chip banana bread… you’ll thank me later for this one!
If you’re using frozen bananas you’ll want to start by defrosting those frozen suckers. Leave them sitting out for an hour or two or throw them in the microwave on defrost for a few minutes. Yes, they will be slimy and limp so don’t panic. Unpeel them, chuck them in a bowl, and you’re ready to get baking!
Try not to be too grossed out by your frozen bananas, they sure don’t look pretty!
I have a couple of bread pans and I love them both! One is from Wilton for $9.99 or at Walmart for about $5.97 OR you can find this Farberware one on Amazon for $5.99 or again at Walmart for $5.20. Man, Walmart for the win today!!
If you’ve never done it before then take a moment to learn how to grease and flour a pan. You’ll want to do two things. First, take some sort of grease (i.e. margarine, butter, or crisco-which I typically use) and rub it all over the inside of the pan, making sure to cover every side and corner. Next, take a tablespoon of flour or two and put it in the pan. Shake it around until the flour has completely coated the grease on all sides of the pan. Finally, you can shake out any extra flour into the trash. Doing this will make it so that your loaf of bread just falls right out of the pan when you tip it upside down. The trick is to wait until the bread cools a little so it doesn’t fall apart in your hands, but not until it is completely cool, because then it has a greater chance of sticking! Then let it finish cooling on a rack!
All three of my banana bread recipes are created from the basic banana bread recipe found on food.com. You can download the Chocolate Chip Banana Bread recipe here: CHOCOLATE CHIP BANANA BREAD.
You can click here to download the Nutella Recipe: NUTELLA CHOCOLATE CHIP BANANA BREAD
And here is the Maple Walnut Recipe: MAPLE WALNUT BANANA BREAD.
I hope you enjoy these as much as we did. My husband’s favorite was the Nutella, but mine was the maple walnut. Your buns and thighs will thank me later for the extra love! 🙂 ENJOY!!