Those pesky overripe bananas no one eats gets a new life.

When I was young, my grandma used to always bake banana bread for us, and we'd eat a slice for breakfast every morning before school. Now that I'm older, I've found myself frequenting coffee shops in the morning, searching for the sweet smell of fresh baked banana bread. On most day, a slice is not difficult to find, but every once in a while, my go to spot sells out before I can reach it. For those days, I've started baking my own.Banana bread is very simple to make, and this recipe is very straightforward, though I've added my own twist by baking the bananas with sugar first to add a little caramelization and bring out the banana's aroma.Hope you enjoy!

I had some bananas at home that were going bad, and had just gotten mangos and pineapples at the farmer's market that day, so I decided to make my own tropical version of banana bread, as I couldn't find a recipe I liked online. My hubby is diabetic, so I ended up tweaking a basic recipe I had found online by halving the amount of butter it called for, and adding coconut sugar (and less of it) for regular white sugar. Didn't have raisins, so I used prunes and added extra fruit..figured if my hubby ate this recipe, it would not only increase his fruit intake, but keep him regular too! LOL...You could probably add nuts if desired, but I didn't have any on hand. Enjoy!!

If you're about to throw away your bananas, this is the solution to save them!

Easy, simple, and delicious banana bread recipe to use when you have bananas that are going bad or just want to make a good batch of bread for breakfast. Enjoy!

Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? 🤓This Classic Banana Bread is perfectly light sweet, moist, and full of flavor! Perfect for breakfast or dessert! You can use brown sugar instead of white (which makes a denser, moister bread).

It’s a fail-proof, yeast-less bread recipe which you can customise all you want!I used dark cocoa powder as recommended by a friend. The colour turns it to be more pleasing. The chocolate taste wasn’t as distinct but it complemented the bananas.This recipe was shared by my friend, Michelle.

My son super loves bananas so we always have them in the pantry. To avoid wastage of over-riped bananas, I decided to make one of my favorite.

Do you always use banana as fruit but you never thought that can be on your bread and results be BANANA BREAD..

#GoldenApron23Week 18 challenge ingredient: dark chocolateI usually make without chocolate chips but this week challenge give me a chance to try and I think it will taste good!

Simple and easy to make, the most moist banana bread. Use overripe banana for the best texture. Great with coffee or tea.