Ginger and chocolate banana bread
Indulge in this Ginger and Chocolate Banana Bread—a delightful twist on the classic banana bread recipe. Rich with the flavors of ripe bananas, spicy ginger, and decadent dark chocolate, this moist and flavorful bread is elevated with hints of cinnamon and brown sugar. Perfect for breakfast or a sweet treat, this easy-to-make recipe uses wholesome ingredients like all-purpose white wheat flour and 1% fat milk to bring balanced sweetness and warmth to every bite.
- 03 May 2025
- Cook time 65 min
- Prep time 15 min
- 8 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 72g | 22% |
| Fiber 3.73g | 10% |
| Sugar 40g | 39% |
| Fat | |
| Fat 20g | 23% |
| Saturated 7g | 23% |
| Cholesterol 88mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 54mg | 10% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.98mg | 6% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 1.29ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.15mg | 16% |
| Iron, Fe 2.71mg | 25% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 290mg | 9% |
| Selenium, Se 12ug | 23% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.77mg | 7% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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