Banana Bread with Chocolate and Crystallized Ginger

1

April 8, 2011 by ritadate

Molly Wizenberg is one of my favourite food bloggers. Her writing is simple, interesting and genuine. The successful blogger’s writings earned her a book deal which is worth a read. “The Homemade Life” is her engaging memoir with some fabulous recipes. Molly makes you want to try each one and I plan to do that in time. She explains the recipes in details and gives helpful hints which she is known for in her blog.

I have made Banana Bread with Chocolate and Crystallized Ginger from the book a few times – and it is fantastic. I am tempted to make more of things because they last longer and to distribute to friends but find this cake does not turn out as well when I double the recipe. Follow the recipe exactly as is.

Ingredients:                                                                                       
6 tablespoons butter
2 cups flour
¾ cup sugar
¾ tsp baking soda
½ salt
¾ semisweet chocolate chips
1/3 cup finely chopped crystallized ginger(allepak can be found in Chitale Mithaiwale)
2 large eggs
1 ½ cups mashed bananas
¼ cup stirred yogurt made with full fat milk

Directions
Set a rack in the center of the oven, and preheat oven to 175 degrees celcius. Grease a standard sized loaf pan with cooking spray of butter.

In a small bowl, microwave the butter until just melted.

In a large bowl, whisk together the flour, sugar, baking soda, salt(omit if using salted butter). 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, vanilla, melted butter 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 but there should be no unincorporated flour. Scrape the batter into the prepared pan and smooth the top.

Bake until the loaf is a deep shade of golden brown and a toothpick inserted in the center comes out clean. 50 minutes to one hour. If the loaf seems to be browning too quickly, tent with aluminum foil.

 Cool the loaf in the pan on a wire rack for 10-15 minutes and then remove from pan. Slice after completely cooled.

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One thought on “Banana Bread with Chocolate and Crystallized Ginger

  1. Beth says:

    This looks fabulous! What a great variation on banana bread.

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