As if the internet needs another banana bread recipe
I haven’t thrown out a banana in probably a decade and banana bread is the reason why. I let my bananas go super overripe - like black all over, oozing a bit of liquid onto the counter, squeeze out the insides like a tube of toothpaste kinda of overripe. This is the way,
Banana Bread
79 g dark chocolate, chopped into large chunks
180 g all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
454 g (about 2 to 3) very ripe bananas, plus 1 banana extra for the top (optional)
47 g canola or other neutral tasting oil
100 g brown sugar
1 large egg
58 g sour cream or unsweetened yogurt
Preheat the oven to 350 F.
Either butter or spray a loaf, then flour it. Knock out any excess flour and then refrigerate the loaf pan in the fridge to set it while you make the batter.
Sift the flour, cinnamon, and baking soda into a bowl. Stir in the salt. Set aside.
Peel the bananas, cut them into chunks, and place them in the bowl of an electric mixer. On low speed, using the paddle, beat the bananas to a smooth puree until no large lumps remain. Or, if you’re too lazy to get out your mixer (like me), just mash your bananas with a fork. You should have about 1 cup of banana puree at this point. If you don't have 1 cup, add more bananas.
Add the oil, sugar, egg, and sour cream or yogurt. Mix until everything is combined and the banana is well incorporated.
Add the dry ingredients and mix just until incorporated. Add the chocolate and combine briefly until everything is just incorporated into the batter.
Spread the batter into a prepared pan.
Cut the extra banana in half and place it on the top of the loaf. Sprinkle a bit of white sugar on top if you want.
Bake the banana bread for 60 to 70 minutes, until a skewer inserted into the loaf comes out with a few moist crumbs clinging to the batter. For the best rise, do not open the oven door while the banana bread is baking.
Remove the pan from the oven and cool on a wire rack for 15 minutes. Unmold the banana bread, then cool on a wire rack before slicing and serving.