Banana, as they are increasingly victim to some hideous blight, but I can’t think about that. I won’t think about it. It makes me sad.
Even though I already have two solid banana bread recipes, I’m always looking for new ways to dispose of these banana rejects. I’ve seen banana bread with crystallized ginger and chocolate on several blogs, so I can’t say this is an original idea. It’s an original recipe to the extent that I didn’t bother consulting any of these recipes before making my own – I just adapted my regular banana bread recipe to make it amenable to these flavor profiles.
So how does it taste? Honestly, it’s a bit of an oddity. I used a full half cup of crystallized ginger, and for the husband, that might be a bit much. He’s eating it – he doesn’t like cereal for breakfast and consumes most of the quick breads that get made in my house – but he doesn’t seem enthusiastic about it. He’s usually pretty enthusiastic. I don’t think he will be upset if I don’t make this again.
Or maybe it’s just weird and yucky. You be the judge.
Chocolate Chip Banana Bread with Crystallized Ginger
½ stick unsalted butter, room temp or melted
2/3 cup white sugar
2 tablespoons malted milk powder (optional)
1 teaspoon vanilla extract
1 6-oz container plain yoghurt (lowfat is fine)
2 cups plus 2 tablespoons white wheat flour (or substitute all-purpose)
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2/3-3/4 cup chocolate chips (about half a 12-oz bag)
½ cup crystallized ginger, diced fine (about ½ cm chunks)
Preheat oven to 350. In medium-large bowl, stir together butter, sugar, malted milk powder, and vanilla. Add eggs and yoghurt.
In smaller bowl, stir or whisk together flour, baking powder, baking soda, and salt. Add crystallized ginger and stir around to break up clumps. Add chocolate chips.
Add wet ingredients to dry ingredients and pour into a greased loaf pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Makes one loaf.
Printable recipe here.