But what if it has crystallised ginger and a good handful of chocolate chips thrown in? Yes. Just as I thought – you will sit up, take notice, and quickly bookmark this recipe.
Or you won’t. Crystallised ginger in banana bread? Uh, no way!
Banana Bread with Chocolate Chips and Crystallised Ginger
Yield: 1 large loaf that serves 8
Adapted From: A Homemade Life
6 tbsp / 3 oz. / 90g. butter
2 cups all purpose flour
3/4th cup sugar
3/4th tsp baking soda
½ tsp salt (skip this if you’re using salted butter, like me)
3/4th cup semisweet chocolate chips
1/3rd – ½ cup crystallised ginger – chopped finely or into strips for a more recognisable bite.
2 large eggs
1 ½ cups mashed bananas (approx 3 large bananas)
1/4th cup yoghurt
1 tsp vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Grease a 9- by 5-inch loaf pan with butter or cooking spray, and set aside.
- In a small bowl, melt the butter in the microwave or atop a double boiler. Set aside to cool.
- In a large mixing bowl, whisk together the flour, sugar, baking soda and salt. Add the chocolate chips and crystallised ginger. Set aside.
- In a medium bowl, lightly beat the eggs with a fork and add the mashed bananas, yoghurt, melted butter, and vanilla and mix well.
- Pour the banana mixture into the dry ingredients and gently fold in the batter with a silicone spatula, incorporating all the dry ingredients until it looks like it has come together. It’s okay if it looks kinda lumpy.
- Pour the batter into the loaf tin and bake in the oven for 50-60 minutes, or until a skewer comes out clean.
- Let the banana bread cool in the pan for 5 minutes before transferring to the cooling rack.
- Cut yourself a slice, because you can hardly wait – and let the entire loaf cool completely.