Once again, I am attempting to use up some of the bananas hiding in my freezer. I moved the ones I had in the fridge freezer to the chest freezer the other day and realized there were a wackload already in the chest freezer. It’s shameful….how those bananas are good one minute and black the next. Obviously not my fault.
I know banana bread is probably the most obvious way to use bananas up, but I don’t generally like banana bread. I find it cloyingly sweet – way oversweet in fact – and wet, and heavy. I’ve never understood the need to add a load of sugar to a fruit that’s pretty sweet when it’s ripe and really, really sweet when it’s overripe. Nobody, I repeat, nobody needs that much sugar in their life. Also, the more sweet you cut out of your diet, the less tolerant of sweet you will become. Salt is the same. I used to take my coffee with two sugar and cream….now it’s just cream. The two sugars, if put in by mistake (Tim Horton’s – not everything is a double double, calm down), is immediately handed off to my mancub – I will go without rather than drink it. Tastes like coffee syrup to me.
So I found a recipe for less sweet banana bread and then lessened the sugar even more and cut out half the chocolate chips in favour of unsweetened cocoa powder. I tried very hard not to over mix the whole works and we’ll see how I did.
- 5 TB of unsalted butter, melted (Note: if you only have salted, don’t add the salt below)
- 1/3 cup white sugar or 1:1 sweetener of your choice
- 1 cup mashed banana (about 3)
- 2 eggs
- 2 TB milk
- 1 tsp vanilla
- 1 tsp baking soda (don’t forget this…and don’t ask why I would remind you of this particular ingredient)
- ½ tsp salt (see note above)
- 1-3/4 cups flour
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate chips (I used semi sweet – use what you have and enjoy)
Preheat your oven to 350F.
Mix the butter, sugar, mashed banana, eggs, milk and vanilla in a mixing bowl. I just used a whisk.
Once well mixed, add in the baking soda and salt (if using). Make sure it’s combined thoroughly.
Add in the cocoa powder and mix carefully – that stuff will go everywhere if you get wild with the whisk. Once the cocoa is mixed in, add the flour in and mix thoroughly but not overmuch.
Once there are no more patches of flour visible, mix in the chocolate chips with a spatula. Pour into a prepared 5×9 baking pan (loaf pan) and bake for 45-55 minutes (until a toothpick inserted comes out clean).
I have it on good authority from my official taste testers that it’s not too sweet. It’s like a dark chocolate banana bread and a definite do again.
I, the banana bread disliker (hater is too strong a word), like enough to make it again. So there you have it- banana bread that isn’t too sweet.
This gets rid of 3 of my bananas – I need more avenues of banana usage but it’s a start!