I'm every produce manager's dream.
While fussy customers carefully sift through supermarket stacks of bananas, selecting only those that are perfectly yellow and blemish-free, I'm the one who happily reaches for the spotted, slightly browning rejects from the pile.
I then hurry home with my stash and, in virtually the time it takes to say 'Ultimate Chocolate Chip Banana Loaf', I have this one-bowl, no-mixer-required favorite stirred up 'n ready to bake.
The moistest, most moreish banana bread I know, this classic loaf calls for canola oil instead of butter, making it naturally parve and super versatile.
It uses everyday pantry ingredients, can be dressed up with nutty additions, and is currently winning my daughter a whole new circle of friends at Tel Aviv University, as she shares huge wedges practically every day.
Tasters declare it the BEST banana bread/cake they've ever eaten and, once you're tried it, you'll surely feel the same.
Make your local produce manager's day and adopt a bunch of browning bananas without delay.
Four, over-ripe bananas (see notes)
1/2 to 3/4 cup sugar
1 teaspoon vanilla
1/4 cup canola oil
1 1/2 cups plain flour
1 1/4 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
1/2 salt (feel free to increase if using Maldon)
1/2 to 1 cup chocolate chips
1: Mash the bananas with a fork till smooth - you could use the food processor but then it's one more appliance to wash - and whisk in the sugar, egg, vanilla and oil.
2: Mix the flour, baking powder, bicarbonate of soda, cinnamon and salt together in a separate bowl.
3: Fold the dry ingredients into the wet ingredients then stir in chocolate chips.
4: Pour into a large, greased loaf pan, add extra chocolate chips and a sprinkle of Maldon to the top if desired, and bake at 180 C for 45 - 55 minutes till just baked through, then wait impatiently for it to cool before slicing.
COOK'S NOTES: The darker and larger the spots, the sweeter the banana, and the less sugar you need to add. Buy spotty bananas if you see them and bake immediately, or buy bananas in advance, and allow them to ripen on the counter. Bananas that are attached to each other at the stalk will ripen faster. Feel free to add toasted walnuts or pecans to this loaf or, if you don't mind it being dairy, add Reece's Peanut Butter Chips in addition. Loaf keeps well if it isn't all eaten in a matter of hours.