From the beginning of time, mankind has been faced with a not terribly serious but oft repeated dilemna in the kitchen. What does one do with overripe bananas? I know, I know….banana bread. But I bet even Eve tired of that same old tune.
Personally, I prefer making Banana Whole Wheat Yeast Bread or frozen banana smoothies. I “Blenderize” frozen bananas, homemade Greek yogurt, crushed ice and milk. Top with whipped cream and a sprinkling of crushed graham crackers — Sonic Drive-In style. It’s kinda like banana cream pie in a glass.
Dorie also has a different idea for ripe bananas. Cocoa-Nana Bread. Chocolate + bananas. I made muffins instead of a loaf because they are easier to eat, especially at work where many of my sweets meet their demise.
The streusel topping is not part of the original recipe. I wanted some contrast in texture and something to dull the shine a camera often picks up with chocolate. It was a marvelous addition.
Chocolate Streusel Topping:
1/2 cup crushed chocolate teddie grahams or graham crackers
2 tablespoons sugar
2 tablespoons butter
Combine all three ingredients by rubbing together with your fingers. Sprinkle over the top of muffins or bread just before placing batter into the oven.
A shoutout to my dad: These muffins are wonderful smushed up in a mug filled with cold milk just like you used to do at home. As a little girl, I couldn’t understand this peculiar practice but these muffins are so over-the-top chocolaty that it works.
You can find the recipe by visiting Steph at Obsessed with Baking.