A pretty common banana tip is that if you’ve got a bunch that’s getting too brown to eat, throw it into the freezer. They’ll go black quicker, but they’ll last long enough for you to make some delicious banana bread (you have to remove the bananas and let the softening process continue a bit to get the fruit to turn into the gooey glop needed to actually get the baking started.)
Kalee (my gf) made some the other night. She used a variation from Cook’s Illustrated’s “The Best Recipe” that calls for oversized chunks of unsweetened chocolate to balance the sugariness of the ultra-ripe fruit. Unfortunately, our lovely, 1930s-era, just-serviced oven conked out at the halfway marm, and we had to rush the pan into our toaster oven. (Yikes.)
Surprisingly, the bread turned out just fine – as this get-a-picture-before-its-gone snapshot shows.
Here’s a link to a bunch of banana bread recipes, including one with chocolate chips.
Nobel Prize winner Paul Krugman 
