Banana bread with chocolate and crystallized ginger
Bread
I've dog-earred Molly Wizenberg's recipe for years now and just baked it last week. I hope you can agree with me that you can never be short of banana bread recipes in your arsenal. <br /> <br />This stands out from other banana breads in its addition of ginger. Crystallized ginger. Chopped bits of the spicy root popping in each bite, its sharpness mellowed by bittersweet chocolate. I adapted it slightly by replacing some of the all-purpose flour with whole-wheat flour, favoring it's nuttiness. <br /> <br />I urge you, with a little less anger than my mom used, to go use up that pile of freckled and mushy fruit, still conjoined by their wrinkly stem, its funk permeating all corners of the kitchen. Overripe bananas begged to be married with chocolate and ginger, and promptly introduced to your friends.
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