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nosh friday: banana bread with dark chocolate + crystallized ginger

June 5, 2010

I came across this recipe in Molly Wizenberg’s A Homemade Life and as soon as I saw it, it felt like the heavens opened up and sang. I knew it would be the first recipe I’d try. My second night in San Francisco, Noelle and I baked this stuff up and my oh my — it is definitely as good as it sounds. We ate it for breakfast and for late-night snacks — warm or cold, big or small, we just ate and ate.

I baked another loaf this week for a co-worker who was moving to Chicago and she had to hide it from herself to keep from eating it all before she got home.

All this to say — yum yum in the tum.
Try it.

Banana Bread with Dark Chocolate and Crystallized Ginger
from A Homemade Life by Molly Wizenberg

6 tbsp. unsalted butter, melted
2 cups unbleached all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. dark chocolate (at least 60% cacao, chips or chopped)
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups mashed banana (about 3 large ripe bananas)
1/4 cup well-stirred whole milk plain yogurt
1 tsp. vanilla extract

Set a rack in the center of the oven and preheat the oven to 350 degrees. Grease a standard-sized loaf pan and set aside.

In a large bowl, whisk together the flour, sugar, baking soda and salt. Add in the chopped ginger and chocolate and mix to combine. Set aside. In another medium bowl, lightly beat the eggs and add the mashed banana, yogurt and vanilla extract.

Pour the wet ingredients into the dry and stir with a rubber spatula until just combined. Do not overmix (or I will personally come after you with a wooden spoon — and your bread will be gummy). The batter will be thick and somewhat lumpy, but there should be no unincorporated flour. Scrape the batter into the prepared loaf pan and smooth.

Pop in the oven and bake for 50 minutes to an hour until golden brown, tenting with aluminum foil if the top seems to be browning too fast (mine did). Cool on a wire rack for five minutes and then tip it out onto the rack to finish cooling.

Eat ravenously, but be nice and spread the banana-chocolate-ginger-y love.

Makes about 8 servings.

4 Comments leave one →
  1. scout permalink
    June 5, 2010 6:01 pm

    god i miss your brea….ds.

    🙂 love you

  2. Caroline permalink*
    June 7, 2010 1:04 pm

    @ Scout!

    I miss you too. 🙂 And I love you — have Dustin give you a few face-licks for me.

  3. June 7, 2010 5:23 pm

    ginger! in banana bread! what a genius idea.

  4. Caroline permalink*
    June 7, 2010 8:18 pm

    @ Mina!

    I know, right?! I wouldn’t have initially thought of it either, but that Molly is a smarty-pants. She helps encourage me to think and cook more creatively.

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