I love me some banana bread. I usually have many dark overripe bananas haphazardly tossed in the freezer ready for the mashing. I’ve tried a lot of recipes over the years. With chocolate. Without. With peanut butter. With sour cream. This is hands down the favorite thus far. It is sweet, but not too sweet. It is rich, but not too rich. Perfect balance of tenderness/denseness. The Ladyfriend’s parents are visiting and so I made banana bread today from my new favorite recipe. I found the recipe on Tea & Cookies but it originates with Molly Wizenberg’s (of Orangette) best seller A Homemade Life: Stories and Recipes from My Kitchen Table.
In Seattle, bananas are no where near local. And I intend to give them up. You know….right when I give up coffee. Which will be never. I guess I should say I “wish” I could give them up. But…they are just so tasty, portable and versatile.
Banana Bread with Chocolate and Crystallized Ginger (**slight adaptations made by me shown) From A Homemade Life: Stories and Recipes from My Kitchen Table.
6 TBS unsalted butter
2 cups unbleached, all purpose flour (*I used 1 cup whole wheat flour & 1 cup AP flour)
3/4 cup sugar (*I used 1/2 cup white sugar & 1/4 cup packed dark brown sugar)
3/4 tsp baking soda
1/2 tsp salt
3/4 cups semisweet chocolate chips (* a few big handfuls)
1/3 cups finely chopped crystallized ginger (*ditto)
2 large eggs (*I sometimes use egg whites instead, but not today)
1 1/2 cups mashed banana (about 3 large ripe bananas)
1/4 cups well-stirred whole-milk plain yogurt (*I use fat free greek style yogurt)
1 tsp vanilla extract (*I use 2 tsp. homemade vanilla)
1/2-1 tsp. cinnamon
Preheat to 350° (* or convection bake 325)
Grease a standard loaf pan with butter or cooking spray.
Melt butter in microwave. I never think ahead enough to let it cool. But you could.
In a large bowl, whisk the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger. Mix well.
In another bowl, lightly beat the eggs with a fork. Add the banana, yogurt, melted butter, cinnamon and vanilla, and stir to mix well.
Pour the banana mixture into the dry ingredients and stir gently until just mixed. Mix just until there is no unmixed flour. (Kinda like with brownies….don’t beat it to death). Scrape into the prepared pan and smooth the top.
I sprinkle on a little cinnamon sugar on top. For fun.
Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour.
Cool the loaf in the pan on a wire rack for 5 minutes. Remove from pan and continue cooling.
So good. So very good. The loaf is still warm….and it is almost 1/2 gone.
Some things I pondered testing out in the future are using a shaved higher quality & darker chocolate and using browned butter.
I’ll let you know.