Chocolate Chip Banana Bread with Crystallized Ginger

As is usual this time of year, I keep finding myself besieged with over-ripe bananas. Each week, I tell myself that if I buy a blend of ripe and green bananas, I’ll be able to make them last without another trip to the store. It doesn’t work. During the latter half of each week, I inevitably wind up buying fresh bananas because I can’t abide the thought of squeezing banana mush, in lieu of the usual slices, onto my breakfast cereal. And no, I’m not about to give up my cereal with bananas, at least not for so long as bananas remain readily and cheaply available. This may not be much longer, according to 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.