Molly's Ginger Chocolate Chip Banana Bread

I'm sure most of you are devout Orangett readers & have already devoured Molly Wizenberg's book, A Homemade Life, but I can't resist sharing this recipe for those of you aren't (& if you're among the latter group, open up a browser window & get to reading!). Banana bread is a regular fixture in my house, so of course I perked up when I came across Molly's version studded with candied ginger & chocolate chips. Sure, I've been known to drop a few handful of walnuts in on a whim, or even a smattering of slivered almonds, but candied ginger, what a revelation! And, as an added bonus, it's incredibly simple to make (no heavy Kitchen Aide mixer required, hallelujah!). Ray & I have been munching on it for breakfast all week, but with a drizzle of crème fraîche or a plop of whipped cream this bread would make a lovely dessert.

Molly's Ginger Chocolate Chip Banana Bread
6 tbsp.unsalted butter
2 c. all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. semisweet chocolate chips
1/3 c. finely chopped crystallized ginger
2 large eggs
3 ripe bananas, mashed
1/4 c. well-stirred whole-milk plain yogurt (Greek yogurt works well too)
1 tsp. vanilla extract

Preheat oven to 350F. Grease a 9" x 5" loaf pan with butter or cooking spray & set aside. In a small bowl, microwave the butter (in short bursts to avoid splattering) until just melted. Set aside to cool slightly. In a large bowl, whisk together the flour, sugar, baking soda & salt. Add the chocolate chips & crystallized ginger. Fold them in & set aside.

In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter & vanilla. Stir to mix well. Pour the banana mixture into the dry ingredients & stir gently with a rubber spatula, scraping down the sides as needed, until just combined. The batter with be thick & somewhat lumpy. Scrape the batter into the loaf pan and smooth the top.

Bake until the loaf is a deep shade of golden brown and a toothpick (or piece of dry spaghetti)inserted into the center comes out clean, about 50 mins to an hour. Molly suggests if the loaf seems to be browning too quickly to tent with foil.

Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack & let it cool completely before slicing (if you can wait that long).