Simple and quick banana bread with very ripe Chiquita bananas (including frozen ones). Do not throw away bananas with dark peels: they are perfect for this soft and fragrant cake. Tip: store overripe bananas in the freezer.
Preheat the oven to 180 °C. Line a baking tray with parchment paper or spray it with nonstick cooking spray and set it aside.
Allow the very ripe bananas to thaw if they were frozen, peel them, and mash them with a fork until smooth.
In a large bowl, combine the mashed bananas with the brown sugar until smooth and creamy. Add the flour, baking powder, and chocolate chips.
Slice one banana for garnish and add a few chocolate chips.
Bake for 50 minutes.
Loaf pan
Parchment paper
Bowls
Whisk or spoon
Fork
Cooling rack
Vegetarian recipe. Approximate total time: 75 minutes. Store at room temperature for 2–3 days or in the refrigerator for 4–5 days; it can be frozen in slices.
Stati Uniti d'America
