Waste-Me-Not Wednesdays: Recipes for Browning Bananas

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If there is a problem of having too many bananas, I might be experiencing it. I try to avoid wasting food at all costs, and last week, the number of bananas in my house went from manageable to ridiculous. I had so many bananas that after making lackluster banana donut holes, I turned my attention to banana bread. In fact, I could make another batch and still have bananas in a declining state of health in my fridge — but I digress.

Banana bread is a recipe I am constantly intrigued by because you can test out a number of ideas with it. I do have a standard, go-to base, but it is almost always slightly tweaked. Some days, I want to add a bit more cinnamon or try whole-wheat flour instead of all-purpose. I constantly seem to be running out of brown sugar, necessitating the use of granulated instead. My taste-testers (also known as family members) tend to dislike the addition of nuts to baked goods, so my favored add-in is usually chocolate chips. The following directions follow Smitten Kitchen‘s method of making banana bread, which only needs one bowl! (Directions on next page.)

Image Credit: Colleen Casey

Source: Colleen Casey

Dark chocolate chip banana bread


  • 3 to 4 ripe bananas, mashed
  • ⅓ cup melted unsalted butter
  • ¾ to 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • pinch of salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1½ cups all-purpose flour
  • ½ to 1 bag of dark chocolate morsels (optional)

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