The overripe bananas usually get used in Sunday morning muffins (which is another recipe I need to add to the blog). But I consider muffins something eaten before noon, not dessert. For dessert, I make this. Still, it's not too sweet, and great for snacks, or to take sailing, or to a potluck.
It's also easy to make. "Easy" is a bit relative. What might be easy for me, it more challenging for you. But this is certainly easier to make than most desserts, and quicker to mix up than the muffins I normally make. One of the things that makes this easy is mixing the wet ingredients with an immersion blender. (And if you don't have an immersion blender, you should get one). So one blender cup, one mixing bowl. No food processor, or other tools or bowls to mash bananas.
Another thing that makes a recipe easy is a recipe that uses ingredients I already have. Face it, I didn't plan for too many bananas. So I haven't planned for anything special for baking them (of course, I assume everyone has flour, baking powder, soda, and eggs...). And these type of quick bread recipes are not too fussy. It will still come out good even if you make a few substitutions to use up what you happen to have in the house. For example, I made this at my mom's... she didn't have any whole wheat flour, so I used all regular flour. No plain vegetable oil, so I used olive oil. No buttermilk, so I used Greek yogurt thinned with a bit of milk. Don't like any of the cultured milks? Any milk-like substance (soy milk, etc) will work. It might taste a little different, but it will be good. It will come out fine without the vanilla extract. In fact, the recipe that I used for inspiration called for oats (which was fine, but I didn't really like the texture), and no add-ins (like chocolate chips or walnuts). One last tip: when the bananas hit that speckled ripe stage, toss them into the refrigerator (this would be before the overripe all brown stage). The skins will get dark, but the bananas will still be good for making bread for another week or so.
2 cups flour (I like best with half white whole wheat and half all purpose)
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 medium ripe bananas cut into quarters
1/3 cup buttermilk or plain yogurt*
1/4 cup vegetable oil (or olive oil)
1 teaspoon vanilla extract
½ cup chocolate chips
* If Greek yogurt, use a couple of spoonful’s of yogurt plus milk to make 1/3 cup.
Preheat oven to 350F. Grease and flour a loaf pan.
Put the dry ingredients in a medium mixing bowl and stir to mix.
Put banana, eggs, milk/yogurt, oil, and extract in mixing cup of immersion blender, or in 1 quart measuring glass measuring cup. Blend until mostly smooth (don’t over blend, you don’t want a lot of air mixed in).
Pour wet into dry, stir a bit, add the chocolate chips, finish mixing together. Don’t stir too much. Scrape batter into the prepared loaf pan.
Bake for 55 – 60 minutes, until nicely brown and skewer comes out clean (you can also check with a thermometer, looking for 195 -200F) . Run a knife around the edge, and then turn onto cooling rack. Let cool at least 10 minutes before slicing (an hour is better). Once cooled, wrap loaf and store in refrigerator.
And this is of one of my recent platters... colored porcelain inlaid on dark stoneware.