Call me crazy (ahem bananas...) but I hate ripe bananas. In fact I only eat green bananas. Now I don't mean so green that you can barely bite through them or peel them but just green enough. I find them refreshingly grassy that way and the riper they get the sweeter and worse they become. Ripe bananas are just too strong in flavor and I can't stand the mushy texture.
I have to admit, I feel quite badly about throwing away my bananas as soon as they turn a bright, bright yellow. Smelling their unpleasant sweetness while eying the trash can the other day, I thought instead to save those inedible fruits. I decided to bake banana bread!
Seldom do I have such a strong feeling to bake and actually have all of the ingredients on hand. Most of the time there is always one ingredient missing and that is what happened in the case of this bread. OK actually I was missing two ingredients.... chocolate chips and white flour. The chocolate chips are any easy omit but the flour, well I'm ashamed for not having any in my kitchen. I did however have some wheat flour stowed deep in the cabinets from a past bread experiment. So I went with the wheat and was pleasantly surprised with the results.
This comes from Molly and is so easy a monkey could mix it together (doh!). Moist and tender, and tastes best the day after.
Banana Whole Wheat Bread
adapted from Orangette
3 ripe bananas (medium or large)
1 ½ cups whole grain wheat flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup semisweet chocolate chips (or nuts, optional)
Preheat the oven to 375. Mash the bananas in a large bowl. Add the eggs and combine. Stir in the remaining ingredients until smooth. Pour batter into a parchment-lined or oiled loaf pan. Bake for 35-40 minutes.