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Banana Bread with Ginger and Chocolate Chips: The Ultimate Recipe

Banana Bread with Ginger and Chocolate Chips: The Ultimate Recipe

By Elizabeth Stark

As we all know, you usually make banana bread because you have a surplus of ripe bananas. But sometimes, there’s a banana bread recipe so delicious that you actually let bananas get ripe just so you can make the banana bread. That’s how it is with this loaf–studded with bits of ginger and chocolate, this is a dessert-worthy treat worth planning for.banana bread with chocolate chips and ginger

What takes this banana bread to the next level–besides the chocolate chips and crystallized ginger–is a hint of coffee and just a touch of extra salt, which lend it a bit of sophistication. But if sophistication isn’t your thing (or your kids’ thing), this loaf is brimming with chocolate chips. And everybody likes chocolate chips, right?

Banana Bread with Ginger and Chocolate Chips (adapted from A Homemade Life by Molly Wizenberg)

makes 1 loaf


  • 6 tablespoon unsalted butter, melted and cooled
  • 1 1/2 cups very ripe mashed banana (about 3 medium) ”¨2 eggs
  • 1/4 whole-milk yogurt
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1/2 cup sugar plus 2 tablespoons for top
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon finely ground coffee
  • 1/2 teaspoon salt
  • 3/4 semisweet chocolate chips
  • 1/3 cup minced crystallized ginger


  1. Preheat the oven to 350 degrees. Liberally butter a standard-size loaf pan, and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or with a regular mixer, beat the bananas to a puree. Add in the butter, eggs, yogurt, and vanilla. In a another medium bowl, whisk together the flour, sugar, ground ginger, ground coffee, baking soda, and salt. Then mix in the chocolate chips and candied ginger. Fold the dry ingredients into the wet, and mix just until combined.
  3. Pour the batter into the pan, and sprinkle the top with two tablespoons of sugar. Bake the bread for 55 – 65 minutes, until a toothpick inserted in the middle comes out clean.
  4. Let the bread cool in the pan for 15 minutes, and then remove to platter and store well-covered at room temperature.