At least once a month I get the request to make my banana-chocolate loaf, and almost always I don't oblige. Why? Bananas get consumed pretty quickly by my family and thus I never have bananas that are ripe enough for the recipe. However, sometimes the large quantities of bananas we buy ripen too quickly and due to my family preferring slightly unripe bananas, they get left to become overripe - perfect for banana based baked goods.
One downside to overripe bananas in my household: they happen at the most inconvenient baking times, however lucky for me (and you!) they can be frozen for later use. You can freeze bananas many ways, some prefer having the peel on and others like it off, those who take the peel off also leave them whole or cut them into chunks or slices. When really in a pinch or lazy, I throw them in a freezer bag with the peels on; this ensures that they don't stick together and you can pull them out as needed. If you want to freeze your bananas peel off, I suggest you place the bananas, whether they are whole or in chunks/slices, flat and separated on a wax paper lined baking sheet and place in freezer until frozen, and then transfer them to a freezer bag; this makes sure they don't become a huge clump and you can pull them out and thaw as needed for baking and smoothies.
Overall, banana chocolate loaf is a fairly simple recipe that makes 2 loaves that funny enough can also be easily frozen and thawed for later use! Also, I believe the recipe can be very versatile in terms of presentation: you can make one large loaf and bake it longer, or make mini-loaves or muffins for convenience. At the moment I do not have the baking times for other formats other than the 2 loaves, but I will update the recipe as soon as I have an idea! In the meantime, cook until a toothpick inserted in the center comes out clean.
Happy Baking! :)
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