Actually THIS is the best Banana Bread recipe ever

3814030412_054be3aa13Seriously….throw out that one that your grandmother gave you that’s forty generations old.  On second thought, just burn all of your cookbooks because you will probably not want to eat anything but this particular banana bread for breakfast, lunch and dinner for the rest of your life.

I found this recipe in a lovely little book called A Homemade Life by Molly Wizenberg.  I really do love books about food as I always find the recipes to be much more exciting than the ones I find in standard cookbooks.

I made this bread without the ginger (because I spaced on getting it at the store) but the end result was shockingly delicious.  The warm oozing chocolate chips coupled with the spongey banana-ness of it all was a perfect combo.  I pretty much ate the whole thing over the course of a day.   It is also a fun thing to bake with the kids — we do it often.  Time for Physique 57.

Here’s the recipe:

Banana Bread with Chocolate and Crystallized Ginger:
Makes 1 loaf

6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1/3 cup finely chopped crystallized ginger
2 large eggs
3 large ripe bananas, mashed
1/4 cup well-stirred whole-milk plain yogurt (not low or nonfat)
1 teaspoon vanilla extract

1. Set a rack in the center of the oven, and preheat to 350F. Grease a 9- by 5-inch loaf pan with cooking spray or butter.

2. Melt the butter on the stove or in a microwave and set aside to cool slightly.

3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.

4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla 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 overmix. The batter with be thick and somewhat lumpy.  Scrape the batter into the loaf pan and smooth the top.

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

6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip out and enjoy.  I ate it while still hot but it is easier to slice when fully cooled.


For a printable version of this recipe, click here.



Comments (5)

December 4, 2009

Okay fine… yours might be better, but it’s slightly cheating because it has chocolate!!!

December 4, 2009

ok – technically it is cheating. It’s the chocolate chips! don’t know why I didn’t think to add them before….

December 5, 2009

Sounds very good! Can you tell us what 6 table spoons of butter represent in grammes or ounces? Being French, I am having a hard time understanding that sort of measure.
Thank you

December 7, 2009

Great banana bread. I made it without the ginger and it is simply delicious.

January 14, 2010

Dina – I just made it – yum scrum! I had a load of ‘going-black’ bananas and this recipe was perfect – even though next time I might cut out the ginger as it is quite over-powering (that might be me kind of guessing the 1/3 cup incorrectly).
I have bought some american ‘cups’ but still find it difficult to do the whole cup thing.

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