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