I have very limited kitchen space and even less cooking equipment, so I don't cook or bake that often. But lately I've been really trying to make more of my meals from scratch. I've had some success so far, with various soups and pasta dishes. But this weekend I got the urge to bake! I'm reading A Homemade Life by Molly Wizenberg, creator of Orangette, and basically all of the recipes in the book sound amazing and delicious.
I decided to start with something relativity simple, her souped up Banana Bread with chocolate and crystallized ginger. I subbed King Arthur White-Wheat flour and used Ghiradelli Bittersweet Chocolate Chips (so good!). The bread was a success I think! Quite tasty and very moist, though mine got a little too crunchy on the outside. I like my banana bread with a bit more banana flavor, so if I make it again I might add more banana and a little less yogurt. I also plan to try the recipe with Pumpkin!
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Molly Wizenberg's Banana Bread with Chocolate and Crystallized Ginger
Basic banana bread is made even better with the additions of spicy crystallized ginger and luscious chocolate chips. Recipe from "A Homemade Life" by Molly Wizenberg.
Ingredients
- 6 tablespoons Butter, unsalted 2 cups All Purpose Flour 3/4 cup Sugar 3/4 teaspoon Baking Soda 1/2 teaspoon Salt 3/4 cup Semisweet Chocolate Chips1/3 cup Crystallized Ginger, finely chopped 2 Eggs 1 1/2 cups Mashed Bananas, about 3 1/4 cup Yogurt, whole milk or full fat 1 teaspoon Vanilla Extract
Instructions
Set a rack in the center of the oven, and preheat to 350F. Grease a 9 by 5 loaf pan with cooking spray or butter.
In a small bowl, microwave the butter in short bursts until just melted or melt in the preheating oven. Set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.
Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf seems to be browning too quickly, tent with foil.
Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack, and let it cool completely before slicing.
In a small bowl, microwave the butter in short bursts until just melted or melt in the preheating oven. Set aside to cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.
Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf seems to be browning too quickly, tent with foil.
Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack, and let it cool completely before slicing.
Details
Prep time: Cook time: Total time: Yield: 8-10 servings
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