Ginger and chocolate banana bread
Ginger and chocolate banana bread combines ripe bananas with warming ginger and rich dark chocolate for a delicious treat. This simple recipe is perfect for using up overripe bananas.
Cook time 65 min
Prep time 15 min
Ingredients:
3 bananas2 eggs
1 tsp ginger root
1/2 cup butter
1/2 cup milk (1% fat)
2.50 cups all-purpose white wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup brown sugar
1/2 cup dark chocolate
Ginger and chocolate banana bread is a delightful twist on the classic banana bread, combining the warmth of ginger with the rich taste of dark chocolate. This recipe is not only delicious but also fairly simple to make, making it perfect for both novice and experienced bakers alike. Whether you’re looking for a comforting treat or a way to use up ripe bananas, this banana bread is sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the eggs and whisk to combine.
- Stir in the grated ginger, melted butter, and milk, mixing well until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and brown sugar until well mixed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to avoid a dense bread.
- Gently fold in the chopped dark chocolate until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
- Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- If the top starts to brown too quickly, loosely cover it with aluminum foil to prevent burning.
- Allow the banana bread to cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Once cooled, slice the banana bread and enjoy! This ginger and chocolate banana bread pairs wonderfully with a cup of tea or coffee.
Voilà! You've got yourself a delicious Ginger and chocolate banana bread. The loaf should be moist with a nice balance of sweet banana, warm ginger, and rich chocolate. Enjoy it fresh out of the oven or store it for a few days—it's perfect for breakfast, snacks, or dessert. Happy baking!
Ginger and chocolate banana bread FAQ:
Bake the ginger and chocolate banana bread for 55-65 minutes at 350°F (175°C). It's done when a toothpick inserted into the center comes out clean.
Use a 9x5 inch loaf pan for this recipe. Grease it or line it with parchment paper for easy removal.
Yes, you can substitute dark chocolate with milk chocolate or semi-sweet chocolate. However, this may alter the flavor profile and sweetness of the bread.
Store the cooled banana bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months.
You can use unsweetened applesauce (1/4 cup per egg) or a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) as a substitute for eggs, but note that it may affect the texture slightly.
Tips:
- Make sure your bananas are ripe for maximum sweetness and moisture.
- If you don’t have dark chocolate on hand, you can substitute with semi-sweet chocolate chips.
- Don’t overmix the batter; mix until just combined to ensure a tender loaf.
- Feel free to add a handful of nuts, like walnuts or pecans, for extra texture.
- Let the bread cool completely on a wire rack before slicing to prevent it from falling apart.
Nutrition per serving
8 ServingsCalories 420kcal
Protein 8g
Carbohydrates 72g
Fiber 3.73g
Sugar 40g
Fat 20g
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