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6 T. | unsalted butter |
2 c. | unbleached all-purpose flour |
¾ c | . sugar |
¾ t. | baking soda |
½ t | . salt |
¾ c | . semisweet chocolate chips |
1/3 c. | finely chopped crystallized ginger |
2 | large eggs |
1 ½ c. | mashed banana (about 3 large ripe bananas) |
¼ c. | stirred up full-fat whole milk yogurt (or full-fat sour cream if you discover your yogurt has gone rancid, like I did!) |
1 t. | vanilla extract |
1. Preheat oven to 350F. Grease a 9×5 inch loaf pan.
2. In a small bowl, microwave butter until just melted. Let cool slightly.
3. In large bowl, whisk together flour, sugar, baking soda and salt. Add chocolate and ginger and combine.
4. In a medium bowl lightly beat eggs with a fork. Add mashed bananas, yogurt, melted butter and vanilla and stir to mix well.
5. Pour banana mixture into dry ingredients, and stir gently with a rubber spatula, until just combined.
6. Pour batter into loaf pan and bake 50-60minutes or until toothpick comes out clean. Note that the loaf turns a deep brown and you can cover the top if it seems to be browning too quickly.
7. Cool loaf on a wire rack for 5 or more minutes after baking. Then, turn loaf out onto rack to cool completely.
This bread is excellent and if you wrap it carefully it will last for a few days at least – if it takes that long for you to finish it! To give it a test I also froze half the loaf and two days later, when I thawed it, it still tasted as fresh as the day I made it.
The batter takes about 15 minutes to prepare. I prepared the batter the second the baby fell asleep and then caught up on emails while it was baking. You don’t even need to use the mixer.
This was a huge hit amongst friends and family alike. I made a second loaf and gave it to my friend Kristina and her family ate it in 24 hours, which is almost as long as it took us.
Printed from: https://thenaptimechef.com/2009/03/napping-with-homemade-life/