Black bananas are one of the few things you will consistently find in my freezer. We may not have any ice on hand or extra chicken but I will always have a bunch of bananas. I learned the trick from my mom that they freeze and make beautiful breads and cakes once thawed. I thought this was common knowledge but recently learned that it must have been a Texas thing. We love homemade quick breads around here and homemade banana bread is at the top of the list. For years I made another recipe that involved butter and creaming and it was okay but it seemed to be lacking in texture and depth of flavor. I created this little treasure a few weeks ago and have enjoyed making it a few times with my youngest Muffin. I like to make a batch of the mini loaves (it makes three) and freeze them to have on hand for a quick breakfast. You could easily sub coconut oil for the vegetable oil and could omit the chocolate chips and peanut butter drizzle...but why would you?
Black Banana Bread (makes 3 min loaves, 12 muffins or 1 large loaf)
3- Frozen Black Bananas, thawed, peeled and smooshed in a bowl (If you freeze them in the peels they will literally slide right on out when you remove the stem...they look a little gross so I will spare any photos
In a big bowl combine the following:
1 3/4 cup flour
1/2 cup white sugar
1/4 cup brown sugar
1 cup quick cooking oats
1/2 cup mini chocolate chips
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup vegetable oil
1/2 cup sour cream or Greek yogurt (I have used full fat and reduced fat but don't do fat free)
Combine all of the above, including the bananas and mix until combined.
Pour into greased and floured pans and bake at 350 degrees (45-50 minute for full loaf, 30-35 minutes for mini loaves or 12-14 minutes for muffins). Allow it to sit for a few minutes before turning out to your counter to cool.
3 Tbsp. Creamy Peanut Butter - Place the peanut butter into a small Ziploc bag and microwave for 15 seconds until warm and runny. Snip one corner of the bag and drizzle the peanut butter over the loaves. Allow this to cool to set up a bit. If you want to freeze for later, pop them into the freezer to firmly set up the peanut butter before wrapping with saran wrap. Thaw before serving.