You take the first bite, expecting to taste sweet walnuts, or milky chocolate. Instead, you bite into sharp, spicy, crystallized ginger, mellowed by the sweet bananas and bittersweet chocolate. It is an amazing sensation.
- Peel the bananas and put them in a microwave safe bowl
- Microwave for 2-3 minutes
- Take out of the microwave and mash
- When you pour them in the batter, be sure to also pour in the liquidy stuff that they leave behind -- that is the best part! (I got this trick from Katie, it is also delicious over oatmeal or yogurt)
From “A Homemade Life” p. 26 by Molly Wizenberg
6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips (or a chopped up bar)
1/3 cup finely chopped crystallized ginger
2 large eggs
3 ripe bananas, mashed
1/4 cup well-stirred whole-milk plain yogurt (I used peach, because that is all I had)
1 teaspoon vanilla extract
Set a rack in the center of the oven, and preheat to 350F. Grease a 9 by 5 loaf pan with cooking spray or butter.
In a small bowl, microwave the butter until just melted. (Be careful and do this over medium power in short burst because it can explode or splatter and that is a big mess.) Or melt it in the preheating oven. Set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.
Bake into the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf seems to be browning too quickly, tent with foil.
Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack, and let it cool completely before slicing (if you can wait that long).
The loaf freezes well wrapped in plastic wrap and again in foil to protect from freezer burn. Try it cold, sliced fresh out of the freezer.