banana bread with personality: banana bread with chocolate and ginger

banana bread...comforting.

chocolate...bliss.
crystallized ginger...zingy.
bake them together...mmmm...genius!
 
the house smells amazing while it bakes, and the bread itself tastes even better. it's moist but not mushy, sweet but not too sweet and just when you're about to be lulled into calm contentment, the crystallized ginger adds a snappy twist; it's delicious.


recipe from the lovely book a homemade life: stories and recipes from my kitchen table by molly wizenberg.

equipment:
standard loaf pan (9 by 5 inches)
wire rack

ingredients:
6 T (3/4 of a stick) unsalted butter
2 c all-purpose flour
3/4 c sugar
3/4 t baking soda
1/2 t salt
3/4 c semi sweet chocolate chips
1/3 c crystallized ginger, finely chopped
2 large eggs
1 1/2 c ripe bananas, mashed (approximately 3 large bananas)
1/4 c whole-milk plain yogurt, well-stirred
1 t vanilla extract
 
directions

1. preparation: place rack in the center of the oven and preheat oven to 350 degrees F. grease loaf pan with cooking spray or butter.
2. in a small dish, heat butter until just melted (either in the microwave by heat in 30 second intervals or in the oven). let cool.
3. in a large bowl, whisk together the dry ingredients- flour, sugar, baking soda, and salt. Once combined, add chocolate chips and crystallized ginger and whisk to incorporate.
4. in a medium bowl, lightly beat the eggs. add the mashed banana, yogurt, melted butter, and vanilla and stir to combine completely. 
5. add the banana mixture to the dry ingredients and stir gently with a spatula. scrape down the sides as needed until all flour has been incorporated and the mixture is just combined. do not overmix. the batter will be think and a bit lumpy.
6. scrape the batter into the prepared loaf pan and smooth the top.
7. bake until the loaf is a lovely deep golden brown and a toothpick inserted in the center comes out clean (about 50 minutes to an hour). if the loaf is browning too quickly, tent with aluminum foil.
8. cool the loaf in the pan on a wire rack for 5 minutes, then invert the loaf onto the rack and continue to cool before slicing. 

if, after patiently waiting and inhaling the heavenly baking aroma, you decide (for reasons i cannot imagine) you're no longer in the mood for banana bread, you can freeze it for another time. just let it cool completely, then wrap it first in plastic wrap and next in foil before popping it in the freezer.