How to make banana bread from soften and blacken banana

You can either use this tip if you find yourself staring down a pile of bananas, waiting for them to blacken, or when you buy bananas to eat, buy extra and intentionally leave them to darken and soften. When mushy and more than a bit dubious, peel them and then store them in an old yogurt container in the freezer. De frost in the fridge on the day you want to use them.

This chocolate walnut banana bread is great for breakfast or a snack.

1 loaf, recipe doubles easily

INGREDIENTS

3-4 very soft bananas

6 tablespoons plain yogurt

2 teaspoons vanilla

3 eggs

6 tablespoons sugar

1/3 cup vegetable oil

1 1/4 cups flour

1/2 tsp. baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup walnuts

1/4 cup mini chocolate chips (or chocolate chips that have been coarsely chopped)

Cinnamon sugar, optional for the top

DIRECTIONS

1. Turn the oven to 350F and, as it preheats, set your walnuts in to toast on a baking sheet. They are done when they begin to smell like walnuts and are a little brown. Pour on a plate to cool.

2. Prepare a small 9x5 bread pan by greasing and dusting with flour or lining with two crossed parchment strips.

3. In a small bowl, whisk the bananas, yogurt and vanil la until almost smooth. (You'll still have a few banana lumps.) Set aside.

4. In a large bowl, with a whisk attachment on a mixer or your arm muscles, whisk the eggs and sugar until frothy. Drizzle in the oil slowly and whisk around a couple of times, being careful not to deflate the mixture too much.

5. Fold the yogurt mixture gently into the egg mixture with a rubber spatula.

6. Sprinkle the flour, baking soda, cinnamon, salt, walnuts and chocolate over the top and then gently fold again just until you see no more bare flour.

7. Pour into the prepared pan. Dust the top with a little cinnamon sugar.

8. Bake at 350F for 55-60 minutes.

You will definitely enjoy this delicious delicacy.