After reading about Molly’s Banana Bread with Chocolate and Crystallized Ginger in A Homemade Life, I knew I needed to try it. I love banana bread. I love crystallized ginger. And I love chocolate. Especially dark chocolate, which I was planning on using in this recipe whether it called for it or not. But while I was getting all my ingredients ready, I decided I didn’t want to use my bananas. I honestly wanted to save them for a few more bowls of oatmeal this week and couldn’t bear the thought of being banana-less the next morning. Now, I love a good banana bread. But my favorites are always the classic recipe – bananas and maybe walnuts. I guess when it comes to banana bread, I want simple. I want it to taste like the best banana ever, but that’s it. Since I had all the other ingredients out and I still wanted to try the chocolate and ginger combination in bread, I just made my own changes, crossed my fingers, and popped it in the oven. I’m proud to say that this is one of the best loaves of quick bread I’ve ever made.
Nick and I had trouble waiting for this to completely cool, and I’m glad we dug in when we did. Each slice was still warm, the dark chocolate oozing alongside the softly melted chunks of ginger in every bite. If you’ve never had ginger, this is a great way to get to know it. The ginger flavor is definitely there, but the “bite” that ginger normally has is subdued in the bread and melds perfectly with the richness of the dark chocolate and hint of sweetness from the applesauce. If you do try this…just don’t say I didn’t warn you.
It’s pretty irresistible