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.