Ginger and Chocolate Chip Banana Bread

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 10 min
  • Yield: Makes 1 loaf
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Ingredients

Nonstick cooking spray

1/2 cup (1 stick) unsalted butter, melted

2 large eggs, beaten

3 very ripe bananas, mashed

2/3 cup dark brown sugar

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1 cup semisweet chocolate chips

1/4 cup candied ginger, finely chopped (optional)

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray.
  2. Melt the butter in a small saucepan. Beat the eggs in a small bowl.
  3. Mash the bananas with a fork in a large bowl. Stir in the melted butter, eggs, brown sugar and vanilla with a wooden spoon until the mixture is smooth and evenly combined. Stir in the flour, baking soda, ginger and kosher salt until combined. Stir in the chocolate chips and candied ginger, if using.
  4. Pour the batter into the greased loaf pan and bake until the bread rises, the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.
  5. Remove the bread from the loaf pan, invert onto a wire rack and cool completely to room temperature before slicing and serving.

Cook’s Note

When measuring flour, spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods).