Banana Bread with Chocolate and Crystallized Ginger

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5 from 9 votes

Banana Bread with Chocolate and Crystallized Ginger

Chunks of crystallized ginger and chocolate give this banana bread tons of personality.

Prep Time15

Cook Time45

Cooling time30

Total Time1 30

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: People

Author: Katie Workman

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup semi-sweet chocolate chips
½ cup chopped crystallized ginger
½ cup (1 stick) unsalted butter (at room temperature)
¾ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
2 large very ripe bananas (peeled and mashed; about 1 cup mush)
½ cup sour cream or plain Greek yogurt

Instructions

Preheat the oven to 350 F. Grease or spray a 9 x 5 inch loaf pan (see Note).
In a small bowl, mix together the flour, salt, and baking soda. Mix in the chocolate and the ginger.
In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then add the vanilla. Blend in the mashed bananas and sour cream.
Switch to a wooden spoon and add the flour mixture in batches to the batter, mixing just until each addition is incorporated. At the end the batter should be barely blended (it will be thick). Pour the mixture into the loaf pan. Bake until a toothpick or wooden skewer inserted in the middle comes out clean, about 45 minutes (see Note). Cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and finish cooling the bread upright on the wire rack.

Notes

Banana Muffins or Mini Banana Bread Loaves

This recipe also makes great banana muffins or mini loaves. Line 12 regular sized muffin tins with liners (or spray mini loaf pans with nonstick pray or butter them). Fill them evenly with the batter, filling them about 3/4 of the way full. Bake for 23 to 27 minutes or until the muffins spring back when pressed lightly in the center. Let them sit in the tins on wire racks for 5 minutes, then gently turn them out of the tins, and cool them upright on a wire rack. Eat warm or at room temperature.

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