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Remember how I mentioned that I went through a phase where I was obsessed with making banana bread? This was one of the first alterations that I started making to my recipe. This is actually the most popular rendition of my banana bread, there's just something about adding chocolate that makes almost everything take better.
There are a couple of tricks you can use for your bananas to make them work better.
1) Freeze your bananas. Whenever my bananas start getting too ripe I put them in a bag in the freezer. This keeps the bananas preserved so they don't get overly ripe. It also has the advantage of them being very squishy and closer to liquid than a solid when they thaw. This allows you to make a slit in the peel and squirt the banana into the mixing bowl without having to chop it up into small pieces. It also mixes in a lot faster.
2) Sometimes you don't have over ripe bananas around, but you can use regular bananas if you either freeze and then thaw them (for the same effect mentioned above) or if you microwave them on high for 30-45 seconds. This softens the banana and mimics the process of ripening so you can mix it into your dough with great ease.