Return to site

Would You Like a Frozen Banana? 

Making use of aging fruit 

· Recipe,PastPrimeProduce,Freezer

"My friend asked me if I would like a frozen banana and I said No. But, I would like a regular banana later. So, yea."
 -Mitch Hedberg

Simple, clean, stoner humor. Gotta love it. Also...food waste humor? Maybe Mitch Hedberg was just ahead of his time bring awareness to the power of your freezer to buy time with produce! 

I posted a recipe for Zucchini Bread recently which is my most favorite quick bread loaf of all time. Every time I make banana bread, I wish it were instead zucchini. But, then I saw an article about cocoa powder being verifiably good for you and thought - chocolate banana bread! (Sources need not be linked... who cares? Its obviously not truly healthy like eating steel cut oatmeal and fruit for breakfast, there's still sugar in it. Its basically cake. Lets just say "oh! cocoa powder is good for me and it has banana in the title, this is breakfast today!). This loaf is really delicious and very simple to make.

We consume an enormous amount of bananas in my house of 3 people. My 20 month old daughter sometimes eats 2 bananas in a day. I'd say we eat an average of 18-20 bananas weekly.  (wow, that looks crazy in black and white). As a result, very few ever reach the overripe browning stage needed for banana bread. Occasionally though, we're overstocked before vacation or one gets smushed in the fruit bowl and I whisk it into the freezer knowing that I'll need a "regular banana later, so yea." 

To freeze bananas, you can peel them and place them whole or sliced into a freezer safe container. Container examples: tupperware, plastic or glass jar, bag. 
Or, just stick the whole, unpeeled banana in the freezer. Seriously. Its that easy. When you see it turning, pop it in! Defrost on a plate for 15 minutes then remove the peels and place in a bowl for the recipe. After 15 minutes they should still be frozen enough in the center to peel easily. If you wait longer they're mushier and messier to peel but still totally fine to use.

Chocolate Chocolate Chip Sour Cream Banana Bread

C.C.S.C.B.B.  (no that's not a Nintendo cheat code) Recipe

Ingredients

5-6 very ripe bananas

1 cup melted butter
1.25 cup sugar (I used 3/4 cup white sugar and 1/2 cup coarse brown sugar in the raw because I didn't have regular brown sugar. Anything works here from white to dark brown - it will only change the caramelization a little bit.)
2 eggs
2 teaspoons vanilla extract
1 cup sour cream
2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 cup cocoa powder
1-2 cups chocolate chips (I had mini dark chocolate chips on hand which were awesome and added only slightly more than 1 cup, but you can play around with what works)

1 cup walnuts (optional. I sadly didn't have any today, but I'm on a mega walnuts-in-baked-goods kick and would definitely have enjoyed them in here)

Procedure

Heat oven to 350 degrees. Spray 2 9x5 inch loaf pans with pan spray (you could probably make muffins instead but I can't tell you long long to bake them as I haven't tried it).

Mash bananas with a fork or potato masher. Whisk in melted butter, eggs, sugar, vanilla, and sour cream further mashing up bananas as you go. Some recipes will have you leave chunks of banana, which is fine if you're into that, but I want them smooth so I mash very throughly. Just make sure you  do all of your mashing before the dry ingredients are incorporated.

Whisk together flour, baking soda, salt, cocoa powder in a small bowl.  Dump into wet ingredients and stir together until just combined. Don't over mix.

Divide into loaf pans evenly. Bake for 35 minutes, then rotate pans and finish for another 20-25 minutes. Test with a toothpick! Let cool in the pans for about 15 minutes then remove to a rack for even cooling.

Tastes great dusted with powdered sugar or served with ice cream. Also is amazing toasted after a few days and smeared with high quality salty whipped butter.

All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly