Banana Bread With Chocolate and Crystallized Ginger

This bread is amazing, the chocolate and crystallized ginger combination is perfect.Last summer I discovered this incredible food blog called "Orangette". Molly Wizenberg is it's creator and also a freelance food writer. Her ability to meld recipe and story have me waiting in anticipation for the next new post. This recipe is from her book "A Homemade Life" which is full of incredible looking dishes to try and reads alot like her blog.


6 Tablespoons unsalted butter
2 cups unbleached all-purpose flour
3/4 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1/3 cup finely chopped crystallized ginger
2 large eggs
3 large bananas
1/4 cup Greek yogurt
1 teaspoon vanilla extract

To prepare:

Set a rack in the center of the oven, and preheat the oven to 350F. Grease a standard-sized (about 9 by 5 inches) loaf pan with cooking spray or butter.

In a small bowl, microwave the butter until just melted. Short spurts so it will not splatter, let cool.

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 over mix. The batter will be thick and somewhat lumpy.

Bake about 50 minutes to 1 hour. Bread should come out a deep shade of golden brown and toothpick comes out clean. Cool completely before slicing.

Freezes nicely. Enjoy!


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