There they are, sitting on your countertop. Bananas no one will eat because they are dark and over ripe. Don’t throw them away, make banana bread or muffins!
In fact, very ripe, dark skinned bananas are the best for banana bread. They will give a deep banana flavor and moist texture to the bread.
As bananas ripen, the starch turns to sugar quickly. The sugar fructose is about triple the amount in green bananas. The more fructose the better!
What’s more is that sugar acts like water when heated. This will add moisture to the bread along with sweet flavor.
Source: Cook’s Illustrated
