An easy way to use those overripe bananas that we all end up with! Homemade Banana Bread, with Chocolate Chunks and Pecans for the win!
Elevate that Banana Bread!
There have to be other things we can do with those brownish-black bananas that always end up in our kitchens. Seriously, why do they always end up as banana bread?
I'm not complaining though because for 1, I love banana bread and 2, it's even better when you add chocolate chunks (not chips) and toasted pecans to it. Straight up elevated from 'nana bread to bannnnnannna bread!
I also tried laying slices of the banana on top of the bread before baking it, I wasn't sure how it was going to turn out but they ended up being kinda cool and each piece you cut should have a part of the banana on top. It sort of makes a nice change from getting your banana flavor from the usual mushed-up banana that gets lost in the bread.
Fall and holiday season is all about the loaf breads. Whether you're craving sticky gingerbread or spiced apple cake (with a to-die-for cream cheese frosting) they're always a great thing to make, the hard part is waiting on them cooling before you cut a slice.
Sure you can go ahead straight from the oven but they always slice better cooler or even the day after. Gingerbread may be an exception just because I always add a heavy spread of salted butter to mine and when that butter melts on a warm slice of gingerbread...all bets are off.
Tell me what you're doing with your sad bananas, I know you have some!
