You know the bunch — spotted brown, a little too soft to eat plain, sitting on the counter making you feel guilty every time you walk past. Good news: this is exactly the state bananas need to be in for baking. The riper and darker, the sweeter and more flavorful the result.
The obvious answer is banana bread, and there’s a reason it’s obvious — it’s reliably good. Our Double Chocolate Banana Bread leans into the ripeness with a deep, not-too-sweet chocolate flavor that pairs perfectly with how naturally sweet those bananas have already become.
If you’d rather have something you can grab one at a time, our Fudgy Chocolate Banana Muffins use the same idea in individual, freezer-friendly portions — make a batch and you’ve got breakfast sorted for most of the week.
And if it’s morning you’re planning for, mash one into a bowl of oats rather than a loaf pan. Our Turmeric Banana Oat Bowl uses an overripe banana as its natural sweetener, no added sugar required.
So don’t toss that sad little bunch — it’s closer to dessert than it looks.
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