Sunday, January 6, 2013

Banana Bread with Chocolate Chips and Ginger

Christmas baking season has come to an end, and this banana bread was the finale to baking for the holidays, for when we celebrated our sons second birthday. And who does not love banana bread? Have it with your tea in the evening, or a slice with a smear of butter for breakfast. 

This bread was delicious and moist. I read this recipe on (absolutely love her blog!) and the idea of crystallized ginger in the bread sounded fabulous to me. However, when I mentioned it to the people I was serving this bread to, they all were very skeptic. So below, find my variation of adding the ginger into the bread anyway! 

You can store the banana bread for a up to a week at room temperature or freeze it for 6 months. That is, if you even have any left to freeze! 

1 large loaf that serves 8

Dry ingredients
2 cups all-purpose flour
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
2 teaspoons ginger powder
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt 

3/4 cup semisweet chocolate chips 

Wet ingredients
2 large eggs
1 1/2 cups mashed bananas (approximately 3 large ripe bananas)
1/4 cup yogurt
1 teaspoon vanilla extract
6 tablespoons / 3 oz. / 90 grams unsalted butter

  1. Preheat oven to 350F / 170C
  2. Grease a 9-by-5-inch loaf pan with butter and flour or with baking spray. 
  3. In a small bowl melt the butter in the microwave for 20–30 seconds. Set aside to cool. Set aside.
  4. In a large mixing bowl, whisk together the dry ingredients. Add the chocolate chips. Set aside.
  5. In a medium bowl, lightly beat the eggs with a fork and add the remaining wet ingredients. Mix well. 
  6. Pour the wet banana mixture into the dry ingredients and gently fold in the batter with a silicon spatula, incorporating all the dry ingredients until it looks like it has come together. Do not over mix the batter, it's okay if it looks lumpy. Over mixing the batter kills the air bubbles in the batter and makes it heavier.
  7. Pour the batter into the prepared loaf tin and bake for 50–60 minutes, or until a skewer comes out clean.
  8. Let the banana bread cool in the pan for 5 minutes before transferring to the cooling rack. 
In baking, to "fold" is the term used for gently a light ingredient or mixture with a much heavier mixture, while retaining as much as air as possible, by not bursting the air bubbles.
Method: Carefully cut through the mixture with the edge of the spatula, working in a gentle figure of eight and mixing the bowl as you go.
Scrape around the sides and base of the bowl at intervals to incorporate all of the lighter ingredients into the mixture.

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