Banana Bread with Bittersweet Chocolate and Crystallized Ginger

By Sarah
June 2, 2014
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Author Notes: This is a tried-and-true banana bread recipe that has a bit of added zing with crystallized ginger and an indulgent feel with plenty of chocolate. It's a perfect potluck recipe, since you have one loaf to take with you and one loaf to leave at home to be devoured later!Sarah

Makes: 2 loaves or 1 loaf and 1 dozen muffins

  • 2 1/2 cups mashed banana (approx. 6 bananas)
  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil (or canola or sunflower)
  • 1/4 cup molasses
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 10 ounces bittersweet chocolate, chopped
  • 1/3 cup crystallized ginger, finely chopped
  1. Preheat oven to 350°F. Lightly oil 2 loaf pans (or 1 muffin pan and 1 loaf pan).
  2. Mix together bananas, eggs, sugars, oil, and molasses in a medium bowl, beating well.
  3. In a separate large bowl, combine cinnamon, nutmeg, baking powder, baking soda, and flours.
  4. Make a well in the center of the dry ingredients and pour in banana mixture. Stir together.
  5. Fold in chocolate and ginger.
  6. Spoon batter into pans. If you’re using a muffin tin, fill only 3/4 full (these muffins puff up quite a bit!).
  7. Bake for 45 min. (or 15 min. for muffins), or until a cake tester inserted comes out clean.
  8. Let bread cool in the pan for a few minutes, then remove and let cool completely on a wire rack.

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