Except I finally caught myself, ate some oatmeal, and started snapping photos outside. Today was beautiful. Puppy was so darn happy I left the back door open for her to run in and out at her leisure, and the breeze outside was much more pleasant than the 50+ mile an hour winds we got yesterday. A friend of mine told me a giant box came blowing down the street at her on the way to my house last night...
Oh yeah, so about those super-ripe bananas. I could smell them (in a good way). So I sat there for who knows how long looking through a bajillion banana-related recipes until I found this one. Smitten Kitchen mentioned this lovely and hilarious woman's blog in one of her posts, so I decided to explore. I love both of their writing styles, and their photos alone are worth checking out. The banana bread recipe that Orangette posted has chunks of crystallized ginger in it. I hesitated when I read this, thinking that it would be an unpleasant surprise when discovered by my face while eating. I was wrong. Ginger + chocolate chips + bananas = awesome, to put it as simply as I can.
So here is to a successfully productive day of not just finding new writers to enjoy, but also new recipes to put in my book of "Yes". I found crystallized ginger on the bulk aisle of the supermarket, and I know health stores usually have it. This bread isn't obnoxiously sweet like some of the quick-breads I've made, and it's densely fluffy (?) without being soggy. The top comes out crispy and adds a good texture to the soft inside without cutting the top of your mouth (I hates that!). Plus it smells good when it's baking. I added my favorite streusel topping to this, but it is entirely optional.
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| Leyla's hipster pic |
I guess what I'm saying is stop reading and start baking! Now! Go! Hustle! You can keep wearing your pajamas though, I won't judge you.
Chocolate Chip Banana Bread with Candied Ginger
Recipe Adapted from Orangette's "Glenn's Banana Bread"Printable Version
Makes: 1 9"x5" loaf Takes: 15 mins. prep, 1 hr bake time
You Need:
- 1 C sugar (I used raw sugar)
- 1 large egg
- 1/2 C (1 stick) unsalted butter, at room temp
- 2 medium super-ripe bananas
- 3 Tbsp milk (almond or soy will work too)
- 2 C unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 C semi-sweet chocolate chips
- 1/4 C finely chopped candied ginger (this is to taste, but 1/4 cup was good for me)
- 1/2 C chopped walnuts (optional; I didn't use them)
Streusel (optional):
- 1/4 C packed brown sugar
- 3 Tbsp all-purpose flour
- 2 Tbsp butter
- 1/3 C chopped walnuts (optional here as well)
1. Preheat oven to 350 F. Grease a 9x5" loaf pan and set aside. In a large mixing bowl, cream sugar, egg, and butter. In another bowl, mash bananas and mix with milk. In a third bowl, sift together flour, baking powder, and baking soda. Add flour mixture to butter mixture in three parts, alternating with banana-milk mix. Stir by hand until just combined. Set aside the flour bowl for the next step.
2. (Optional Streusel topping) Using the leftover flour bowl, make the streusel by combining the brown sugar and the 3 Tbsp flour. Using a pastry blender or two butter knives, cut in 2 Tbsp butter until the mix resembles coarse crumbs. Stir in walnuts if using. Set aside.
3. Fold in chocolate chips, ginger, and nuts if using. Pour mix into loaf pan and smooth with the back of a spoon. Sprinkle with streusel topping if using. Bake for one hour, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes (you can totally eat this warm too!), then on wire rack until completely cooled. Wrap tightly and store for up to three days.
Perfect combination of ingredients. I love these photos as well!!
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