4overripe bananasI like to stick ripe bananas in the freezer and then let them thaw before making banana bread so I always have overripe bananas on hand
½cupunsalted butter, melted
¾cupwhite sugar
1large egg
1teaspoonchocolate extract, vanilla extract works too
1cupall-purpose flour
1teaspoonbaking soda
½teaspoonkosher salt
½cupcocoa powder
1cupsemi-sweet chocolate chips
Instructions
Preheat oven to 350°F.
Spray a 9×5-inch loaf pan with a nonstick baking spray.
In a large stand mixer, combine the butter and sugar and whip for 2 minutes until combined. Add the egg, scraping down the sides of the bowl to make sure everything is evenly combined. Add the extract and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
Add the flour, cocoa powder, baking soda and salt and mix for a few seconds until the flour is evenly combines. Add the chocolate chips and give it all a quick stir.
Pour into the prepared loaf pan and bake for 55 to 65 minutes. Let cool for at least 30 minutes before running a knife around the perimeter of the loaf pan and inverting the banana bread and transferring the loaf onto a cooling rack. Slice and serve as needed.
Notes
If you like to stash bananas in the freezer to make recipes like this, be sure and peel them first. When frozen, the peels stick to them like crazy.