As I mentioned, we have not been feeling particularly well the past few days.  And like they always say, “starve a fever, feed a cold”.  I don’t know if I had a fever or a cold, or both, so I just decided to eat and hope things started looking up.  All was going well until I decided to check on this bread and flip it around in the oven and managed to tip it over, ruining the top and burning 3 of the fingers on my left hand.  Aggghhh, back to bed.

Regardless of the aforementioned inadvertent flip, this bread turned out ugly but delicious.  It is a slight deviation on your run-of-the-mill banana bread, a little bit cakey-er, but it maintains the moistness that comes from our little monkey’s favorite snacks (banana & yogurt!).  Chocolate chips and crystallized ginger make it special to me, but I could see adding chopped hazelnuts or coconut for equally interesting results.







Chocolate-Ginger Banana Bread (adapted from thekitchensink)

  • 1 1/2 c flour
  • 1/2 c cocoa powder (dutch process)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 medium sized very ripe bananas
  • 1/2 c yogurt
  • 1 1/2 sticks butter, softened
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 3 eggs, room temperature
  • 1 dark chocolate bar, chunked
  • 1/4 c crystallized ginger, slivered
  1. Preheat oven to 350F, grease a 9×5 loaf pan.  This will completely fill a 9×5, so prepare 2 pans if yours is a little smaller.
  2. In bowl 1, Whisk together flour, cocoa powder, baking soda, and salt.
  3. In bowl 2, mash the bananas (hands work very well for this) and stir in the yogurt.
  4. In bowl 3, place sugars and butter.  Use an electric mixer (or your kitchenaid stand mixer if you were not forced to leave it behind when upgrading to 220V power source) to beat until slightly lightened in color, about 2 minutes.  Add eggs one at a time, beating well after each.
  5. Still using the mixer, add half of bowl 1 to bowl 3 and mix until combined.  Scrape the sides.  Add all of bowl 2, mix.  Finish up with the rest of bowl 1.
  6. Fold in chocolate chunks and ginger.
  7. Bake 60 minutes-ish (check at 50, but don’t be afraid to go a little longer), being careful not to spill out the raw middle while turning it after 30 minutes.  A done cake should test with only a few crumbs sticking to a toothpick or sharp knife blade inserted into the center of the bread.
  8. Get well soon.