If you’re anything like me you have massive amounts of bananas in your kitchen at all times. I have one in my smoothie every day, and so does Grace. My grandgirls are in LOVE with them, and they’re such a healthy snack, I like to give them each a couple when they come to visit (which is at least twice a week). As you can probably imagine, I also have lots of days when I have to figure out what to do with the over-ripe ones, or (if I don’t already have 20 in there) throw some in a Ziploc and put them in the freezer for a future recipe.
Here’s a little list of 18 creative ways I’ve come up with to use up ripe bananas (including 9 unique recipes for banana bread!): Dana’s Banana Brownies + Browned Butter Frosting, Jumpy Monkey Chocolate Pudding Banana Bread, June Carter Cash’s Banana Drop Biscuits, Healthy Grain Free Zucchini Banana Bread, Speculoos Chocolate Chip Banana Bread, Mayonnaise Banana Bread, Marbled Chocolate Chip Peanut Butter Banana Bread, Magic One Ingredient Banana Ice Cream, Sour Cream Banana Bread, Applesauce Banana Quinoa Snack Bread, Mochaccino Banana Chocolate Chip Muffins, Creamy Banana Salad Dressing, Banana Ricotta Cake + Malibu Chocolate Drizzle, Lemony Olive Oil Banana Bread, Chocolate Chocolate Chip Banana Tea Bread, Curious George’s Peanut Butter Cup Peek-A-Boo Muffins, Put the Lime in the Coconut Cake and Sticky Raisin Tea Cake + Salted Caramel Whiskey Sauce.
Andddd…. Without further ado, I give you my dear friend Danielle’s recipe for….
~ Chocolate Monkey Snack Cake ~
~ preheat oven to 350 degrees F. ~
- 2 very ripe bananas, mashed well
- 1/3 cup vegetable oil
- 1/3 cup water
- 1 teaspoon instant coffee granules (I used 1 Tablespoon because I’m a wild woman)
- 1 teaspoon pure vanilla extract (I used Trader Joe’s Bourbon Vanilla)
- 1/2 teaspoon apple cider vinegar
- 3/4 cup sugar
- 1/4 cup unsweetened dark chocolate powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi sweet chocolate chips (original recipe calls for 2/3 cup)