ginger chip banana bread.

Good morning!

Just got home from yet another frosty run with a few girlfriends, a.k.a. 52 minutes of chatting :) I love early morning runs, rewarded with breakfast. Today, I couldn’t wait to get home to toast a slice of the bread I made yesterday – told ya I had recipes!

This recipe is not gluten-free, low-fat, or vegan. No, I didn’t go all healthy on ya with this one… unless we’re counting whole wheat flour, extra dark chocolate, Greek yogurt, bananas and ginger as healthful ingredients… then yes, it does have nutritional value ;)

 

Banana Bread {with ginger & chocolate}

Recipe Courtesy of Babble

• 1 1/2 c. very ripe mashed bananas (~3 medium)
• 6 T unsalted butter, melted + cooled
• 2 eggs
• 1/4 c. 2% plain Greek yogurt
• 1 tsp. vanilla extract
• 2 c. whole wheat flour
• 1/2 c. sugar
• 1 tsp. ground ginger
• 1/2 tsp. finely ground coffee (or instant espresso) – surprise!
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. chocolate chips – I used Ghirardelli 63% cocoa chips
• 1/4 c. crystallized ginger, minced

Preheat the oven to 350F. Liberally butter a standard-size loaf pan.

In a medium bowl, mash the bananas. Add the butter, eggs, yogurt, and vanilla. In a another medium bowl, whisk together the flour, sugar, ground ginger, 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.

Pour the batter into the pan. Bake the bread for 55 – 60 minutes, until a toothpick inserted in the middle comes out clean.

Let the bread cool in the pan for 15-30 minutes. The allow to cool completely on a cooling rack before slicing or storing.

Makes 1 loaf.

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Last-minute Christmas shopping to do today. Anyone else with me?

See ya!

Hill