GINGER/CHOCOLATE BANANA BREAD

Ginger/Chocolate Banana Bread, originally uploaded by thompswl.

I've already mentioned my friend Leslie's blog "Feast" and her incredible prowess in the kitchen. When she said this recipe was her "best" yet I knew I couldn't wait another day to try it out for myself. I was not disappointed, you won't be either.

Banana bread with chocolate and ginger
Adapted from Molly Wizenberg's Blog Orangette

Ingredients:
* 6 Tablespoons unsalted butter, melted
* 2 cups all-purpose flour
* 3/4 cup sugar
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 6 oz. bittersweet chocolate, roughly chopped
* 1/3 cup finely chopped crystallized ginger
* 2 eggs
* 3 medium-sized bananas, mashed
* 1/4 cup low-fat, Greek (or other strained) yogurt
* 1 teaspoon vanilla

Preheat the oven to 350F and butter a 9x5-inch loaf pan.

Melt butter in a small saucepan over medium heat. When melted, set aside to cool slightly.

In a large bowl, whisk flour, sugar, baking soda, and salt. Set aside.

In a medium bowl, lightly beat eggs. Add banana, yogurt, melted butter, and vanilla, and stir well. Pour banana mixture into flour mixture and fold until just combined. Do not overmix. Add chocolate and ginger and fold again until mixed. The batter will be very thick and somewhat lumpy but all the flour should be incorporated.

Pour batter into prepared pan and smooth top with a spatula. Bake about 50 minutes to 1 hour, or until the loaf is golden brown and a tester inserted in the center comes out clean.

Cool the loaf in the pan on a wire cooling rack for 5 minutes, then invert and let cool completely.

Makes 10-12 servings.