Banana Bread with Chocolate and Ginger

Banana bread sliced with chocolate chunks on the side and bananas behind.

5 from 5 votes

Banana Bread with Chocolate and Ginger

This particular banana bread incorporates big chunks of semi-sweet chocolate and nuggets of chewy sweet ginger for a surprisingly simple banana bread recipe with a punch of flavor.

Prep Time15

Cook Time50

Total Time1 5

Course: All Recipes, Bread, Snacks

Cuisine: American

Keyword: banana bread, banana bread recipe, banana bread with chocolate and ginger, chocolate ginger, ginger chocolate, moist banana bread

Servings: servings

Calories: 336kcal

Author: Kimberlee Ho

Equipment

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces semisweet chocolate baking bar chopped
⅓ cup finely chopped crystallized ginger
8 tablespoons unsalted butter room temperature (1 stick)
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 ¼ cup mashed overripe banana (about 2-3 medium bananas)
½ cup full fat sour cream

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan and line with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking soda, and salt. Add the chocolate and crystallized ginger and whisk well to combine. Set aside.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 6 ounces semisweet chocolate baking bar, ⅓ cup finely chopped crystallized ginger
In the bowl of a stand mixer, add the butter and sugar. Mix on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides and bottom of the bowl.
Add the eggs and vanilla. Turn the mixer to medium speed and beat until well incorporated.
Add the mashed banana and mix. A
dd in the flour chocolate ginger mixture and stir on low until no dry flour appears.
Stir in the sour cream. Scrape the batter into the loaf pan and smooth the top.
8 tablespoons unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 ¼ cup mashed overripe banana, ½ cup full fat sour cream
Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 minutes to an hour.
If the loaf seems to be browning too quickly, tent the top loosely with foil.
Cool the loaf in the pan on a wire rack for 5 minutes. Then use the parchment overhang to remove the banana bread onto a wire cooling rack. Allow the banana bread to cool completely before slicing.

Notes

Once completely cool, wrap the loaf tightly with plastic wrap and store at room temperature up to 4 days.
Store leftovers tightly wrapped in plastic wrap in the freezer for up to 3 months. Defrost at room temperature then warm in the microwave at 50% power for 1 minute or toast.
Pro tip: Crystallized ginger can be difficult to chop. To easily chop the crystallized ginger, place in a microwave safe bowl and microwave on high for 20 seconds. Place ginger in a food processor and pulse chopped ginger.

Nutrition