So, having a few bananas getting to the point where they were almost beyond redemption – so ripe the skin has darkened and thinned out – is the perfect opportunity to magically turn it into a delicious banana bread.
- 1 cup of ripe bananas, mashed
- 3 tablespoons sour cream or whole plain yogurt
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon of high quality vanilla extract
- 1 cup brown sugar (or sub your preferred sweetener)
- 1 cup all purpose flour
- 2/3 cup whole wheat flour
- 1 stick unsalted butter (European style butter preferred such as Plugra or Kerrygold)
1 cup mini bittersweet chocolate chips, or toasted & chopped up pecans or walnuts
- Preheat oven to 350 degrees (180 Celsius)
- In a medium bowl mash bananas, add dairy and vanilla
- In a separate bowl, sift the flours, flaxseed, salt, baking powder and baking soda
- In the mixer using a paddle, cream the butter, then add the brown sugar until fully incorporated and somewhat fluffy
- Add the egg and beat until mixed in
- Add the flour mixture and beat until mixed. Make sure to stop the mixer and scrape the paddle and scrape the sides and bottom so that batter is fully incorporated.
- Grease and flour a standard baking breadpan; pour in batter which will be quite thick).
- Tap baking pan on counter a couple of times to remove air bubbles.
- Place on central baking rack in oven and bake for 45-50 minutes, until a lovely golden crust develops and the inside is no longer wet with a toothpick tester.
- Pull out of the oven and let it cool on a rack. Turn out onto a platter, slice and serve.