Your banana bread is about to get a serious upgrade. This spicy crystallized ginger chocolate banana bread will be your new family favorite.
The Best Crystallized Ginger Chocolate Banana Bread
Banana bread is already a favorite classic quick bread, but adding crystallized ginger and chocolate takes it to a completely different level. The chewy bits of spiced ginger create pockets of sweet heat while the dark chocolate melts into the tender crumb, giving you layers of flavor in every single bite. This Crystallized Ginger Chocolate Banana Bread recipe brings together three ingredients that were absolutely meant to be together. You’re about to bake a loaf that’s so good, you’ll want to make it every week!
Why You Will Love this Crystallized Ginger Chocolate Banana Bread
- •There is no mixer required for this scrumptious quick bread.
- The recipe uses standard banana bread techniques with two special ingredients, making it just as easy as regular banana bread but so much better.
- Those spotted bananas sitting on your counter finally have a purpose that’s more exciting than plain banana bread.
- Small nuggets of chewy sweet ginger and melted dark chocolate make each slice bakery-quality but homemade.
- The combination of flavors appeals to almost everyone, chocolate lovers, spice enthusiasts and traditional banana bread fans.
Need more banana bread recipes? Or other quick breads?
Cinnamon Spice Banana Bread with Pecan Topping
Carrot Banana Bread with Cream Cheese Frosting
Cinnamon Swirl Quick Bread with Streusel Topping
What You Need to Make Crystallized Ginger Chocolate Banana Bread
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 large very ripe bananas
- 8 tablespoons, unsalted butter, melted and slightly cooled
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup crystalized candied ginger, chopped
- 1/2-3/4 cup Ghirardelli 60% dark chocolate chips
How to Make Crystallized Ginger Chocolate Banana Bread
- Preheat oven to 350 and move the oven rack to the middle position. Spray a 81/2 x 41/2 loaf pan with non-stick cooking spray and line with parchment paper. In a large bowl whisk flour, baking soda, and salt together.
- Place 5 bananas in a small bowl, cover with plastic wrap and cut several steam vents in the top. Microwave on high power for 5 minutes until the bananas are soft and have released liquid.
- Transfer the bananas to a fine-mesh stainer and place over medium bowl and allow to drain, stirring occasionally with a rubber spatula. In 15 minutes you should have 1/2 to 3/4 cup liquid. Pour bananas into a large mixing bowl.
- Transfer the liquid from the bananas to a medium saucepan and cook over medium-high heat until the liquid is reduced to 1/2 cup, about 5 minutes. Remove pan from heat and pour the reduced liquid into the bananas, mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla.
- Pour the wet mixture into add flour mixture and stir until just combined with some streaks of flour still visible, you do not want dry banana bread.
- Gently fold in the crystalized ginger and chocolate. Pour batter into prepared loaf pan then sprinkle with sugar.
- Bake until a wooden skewer inserted into the center comes out clean, about 50-75 minutes. Then removed from oven and let bread cool in the pan for 15 minutes, then remove from pan and continue to cool on a wire rack. Serve the bread warm or at room temperature.
Variations
- Fresh grated ginger can work in a pinch, but the texture and the flavor of the bread will be different. Use about two tablespoons of finely grated fresh ginger and add an extra tablespoon of sugar.
- Ground ginger is another option if you can’t find crystallized ginger or don’t have fresh. Use one and a half teaspoons of ground ginger mixed into your dry ingredients.
- Milk chocolate chips, a chopped chocolate bar, or white chocolate chips work well in place to the 60% dark chocolate chips.
- Spice up your bread with a little cinnamon, cardamon or nutmeg.
- For a little more heat add a pinch of cayenne pepper.
- Almond or coconut extract can be use in addition to the vanilla
- Add toasted chopped walnuts or pecans for crunch.
- Shredded coconut add chewiness and make the bread taste more tropical in flavor
- Drizzle with browned butter glaze or frost with cream cheese frosting.
How to Serve Banana Bread
- This bread can be part of a brunch spread alongside scrambled eggs, bacon or sausage, and fresh fruit.
- Slice the banana bread and arrange it with fresh berries, whipped cream, chocolate sauce, and small bowls of nuts or coconut flakes so guests can customize their own dessert.
- Add a scoop of ice cream and a drizzle of hot fudge.
- Serve banana bread with a glass of milk or a cup of coffee or tea.
- Toasted with butter or softened cream cheese.
- Grilled, brush slices with melted butter and grill them for a minute on each side.
How to Store Banana Bread
Proper storage keeps your banana bread fresh and delicious for days and even months.
Wrap the completely cooled bread tightly in plastic wrap, aluminum foil or in an airtight container. Let the bread cool for at least two hours before wrapping. Kept it this way at room temperature, the bread stays fresh for three to four days.
For longer storage, wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, then place in a freezer bag. This triple wrapping prevents freezer burn. The bread will keep for three to four months.
Or, slice the bread, then wrap each slice in plastic wrap. Place all wrapped slices in a freezer bag. This method lets you thaw just what you need rather than the entire loaf. Slices thaw in about 30 minutes at room temperature or 20 seconds in the microwave.
Until Next Time
This surprisingly simple banana bread recipe has become my absolute favorite way to use up a bunch of overripe bananas. Ordinary banana bread just seems boring now that I’ve tasted how much better it is with crystallized ginger and dark chocolate chunks. The combination sounds unusual if you’ve never tried it, but those three flavors belong together in ways that surprise everyone who tries it. I make this at least once a month, and it never lasts more than two days in my house. The recipe is easy enough for busy weeknights but impressive enough that I’ve brought it to parties and gotten requests for the recipe every single time.
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The Best Crystallized Ginger Chocolate Banana Bread
Your banana bread is about to get a serious upgrade. Spicy crystallized ginger meets melted chocolate for a loaf that disappears fast.
- Total Time: 0 hours
- Yield: 8-10 slices 1x
Ingredients
1 3/4 cups all purpose flour
5 large very ripe bananas
8 tablespoons, unsalted butter, melted and slightly cooled
2 large eggs
3/4 cup packed light brown sugar
1/2 cup crystalized candied ginger, chopped
1/2–3/4 cup Girardelli 60% dark chocolate chips
Instructions
Preheat oven to 350 and move the oven rack to the middle position. Spray a 81/2 x 41/2 loaf pan with non-stick cooking spray and line with parchment paper. In a large bowl whisk flour, baking soda, and salt together.
Place 5 bananas in a small bowl, cover with plastic wrap and cut several steam vents in the top. Microwave on high power for 5 minutes until the bananas are soft and have released liquid. Transfer the bananas to a fine-mesh stainer and place over medium bowl and allow to drain, stirring occasionally with a rubber spatula. In 15 minutes you should have 1/2 to 3/4 cup liquid. Pour bananas into a large mixing bowl.
Transfer the liquid to a medium saucepan and cook over medium-high heat until the liquid is reduced to 1/2 cup, about 5 minutes. Remove pan from heat and pour the reduced liquid into the bananas, mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla.
Pour the wet mixture into add flour mixture and stir until just combined with some streaks of flour still visible, you do not want dry banana bread. Gently fold in the crystalized ginger and chocolate. Pour batter into prepared loaf pan then sprinkle with sugar. Bake until a wooden skewer inserted into the center comes out clean, about 50-75 minutes. Then removed from oven and let bread cool in the pan for 15 minutes, then remove from pan and continue to cool on a wire rack. Serve the bread warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55-75 minutes
