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