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20 servings, 1 piece (64 g) each
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If bananas have turned brown and are too ripe to eat out of hand, don't throw them away. Peel and mash them, stirring in 1 tsp. lemon juice for each banana. Freeze in an airtight container for up to 6 months. Thaw the banana purée in the refrigerator then use to make Mini Chocolate Chip-Banana Bread, regular banana bread, banana cake or banana muffins.
Mini Chocolate Chip-Banana Bread freezes well. Just let the loaves cool, wrap in plastic wrap, then freeze the loaves in a large resealable freezer bag for up to 1 month. Thaw individual loaves of the Mini Chocolate Chip-Banana Bread at room temperature before slicing and serving.
Like bigger chunks of chocolate? Replace the chocolate chips in this Mini Chocolate-Chip Banana Bread recipe with 3/4 cup coarsely chopped Bakers Semi-Sweet Chocolate (about 5 oz.).
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.