Image courtesy of TheKitchn.com
Even completely brown bananas are fine to use to make banana bread; this can take 2-4 weeks of ripening. When you eventually cut it open the flesh should be quite gooey and syrupy, which is perfect for your banana bread. If the flesh is more dark and mealy, they are still safe to eat. If you suspect your bananas are rotten or smells “bad” then discard them right away.
For once, forgetfulness can be rewarded. A bunch of forgotten, overripe bananas on the counter is the perfect excuse to make a loaf of banana bread. In fact, experienced bakers will tell you that the more brown and mushy your bananas are the better the better and more flavorsome they are for your baked banana treats. In fact, black bananas (such as pictured above) are PERFECT to use in baking recipes as long as the fruit is not mouldy.
So next time you’ve got some sad, brown and spotty bananas lying on your kitchen counter, don’t throw them out but rather, make some delicious “ugly banana” bread that your neighbours will be knocking on your door for!
Without further ado, here is the Ugly Banana Bread Recipe (bonus: sugar free!):
1 hour including prep & cooking time
- 3 ugly bananas
- 2 cups all purpose flour
- 1 tsp bicarb soda
- 2 eggs, whisked
- 2 Tbsp milk
- Pinch of salt
- 1/2 cup softened butter or margarine
- 1/2 cup honey
- 1/2 cup dark chocolate melts
- Preheat oven to 185 degrees. Lightly grease a standard loaf pan with butter.
- Mix all dry ingredients in a bowl.
- In another bowl, mash up bananas and milk. Once well mixed, add in honey, butter, and egg. Mix well.
- Stir in dry mixture until well blended. Fold in the choc bits.
- Pour batter into prepared pan and bake for 45 minutes or until a toothpick inserted into the centre comes out clean. Cool in pan for at least 10 minutes then turn onto a wire rack to cool.
- To freeze, wrap loaf tightly wrapped in foil and it can last in the freezer up to 3 months.