banana bread with dark chocolate and ginger

I know the combination sounds weird, but that’s why I love this banana bread.
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.

As banana breads go, this is a nice, dense loaf with a fine crumb — and (dare I say), it would be delicious even without the filling. {but please add the ginger and chocolate! You will not regret it!}

I told myself I would wait for the bananas in the kitchen to get all brown and splotchy before making this banana bread (the uglier the bananas, the better the bread). But those bananas must have have been eternally yellow — I couldn’t stand to wait any longer! Here is a trick for all of you impatient ones like me who want splotchy-banana-banana-bread without splotchy bananas.

  1. Peel the bananas and put them in a microwave safe bowl
  2. Microwave for 2-3 minutes
  3. Take out of the microwave and mash
  4. 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)

As Molly suggested in A Homemade Life, I popped mine in the freezer. Since, I have stood up from my desk about a dozen times, cutting off little slivers. Personally, I like it even better straight from the freezer than fresh from the oven, when it is cold it literally melts in my mouth. I now leave a knife in the freezer for easy access. I think more than half of the loaf is gone already.

With love,
Erica

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.

4 thoughts on “banana bread with dark chocolate and ginger”

  1. This is a great recipe! Unfortunately I can't buy crystallized ginger in the Netherlands, so I used raisins and pecans to replace them.
    Will buy crystallized ginger definitely next time I'm in the US!

    I've made banana bread muffins today, and brought them to work. Colleagues were happy with it, yeah!

    Thank you for sharing this recipe 🙂

    Ellen from http://inmyredkitchen.wordpress.com

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