an updated classic

As I was saying and hoping for last week while sick at home, I'm ready for fall. Maybe it's the extra preggo weight and heat but I am over ("Ross, I...am over...youuu.") summer. It was glorious while it lasted—I went to Europe (got married, hello?), the Russian River, Lake Tahoe, Stinson Beach, climbed Mt. Tam, etc. but now that it's officially September, let me have it! 

So since I thought the day at home was going to be a cozy, foggy day with hot tea, soup and Oprah, I figured some chocolatey-spice banana bread would do just fine too. And guys, I had been SO excited to try this banana bread recipe that I was waiting for just the right time, you don't even know. Well, screw the heat and whatever that eventually ruined it all ("You blew it!"), this bread was out of this world. Amazing. Incredible. Genius.

I thought the ginger might be too strong of a punch but finely chopped, it's perfect. Slips right in and balances the sweet chocolate and banana flavors. And oh my god, it's fall in a mouthfull. The smell and taste go into the same hot cider-snorting category for sure. I want to make it again just to perfume up the house with the change of seasons.

I ended up giving half the loaf to my parents to enjoy though it's doubtful they'd hold the same reverence but pshh, I'm a force-feeder generous gal. And then I packed the rest for the car ride up to Tahoe, the only snack we brought for the four-hour drive. "Gee I'm peckish, what have we got to snack on? Oh right, this here banana bread from my purse."

If you've got any sense in you, you know that banana bread is best hot out of the oven, cooled just enough to slice. And maybe with iced milk if you were born with an excessive amount of brain cells. Cough. Especially if you've got chocolate chips in there, you'd be a fool to eat it any other way.

And if you're a serious banana-breader (not all of us can be, sorry), you know what shade of golden means perfect without making the edges chewy or center doughy. It's gotta be juuuuust right. Not that I'm a snob or anything. It's not like I spend days analyzing the makings of a perfect banana bread loaf.

But I do know this recipe has got perfection stamped right on it, in Molly's flawless style. It's an automatic add to my arsenal and a sure invite to my flavors-of-fall party. It's not a real party but duh, it's like the most important celebration of the year. And lord knows I've been waiting so long to throw it. Let the party begin!

Banana Bread with Chocolate and Crystallized Ginger

Via Molly Wizenberg's A Homemade Life

Makes 1 loaf or 1 8-inch round cake

6 tablespoons unsalted butter

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

1/3 cup finely chopped crystallized ginger

2 large eggs

3 large ripe bananas, mashed

1/4 cup well-stirred whole-milk plain yogurt (not low or nonfat)

1 teaspoon vanilla extract

1. Set a rack in center of oven, preheat to 350 degrees F. Grease a 9- by 5-inch loaf pan or an 8-inch round cake pan with cooking spray or butter.

2. Melt the butter on the stove or in the microwave and set aside to cool slightly.

3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and chrystallized ginger and whisk well to combine. Set aside.

4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter will be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.

5. Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf is browning too quickly, tent with foil. 

6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip out onto the rack, and let it cool completely before slicing.

Comments

[Frances]

This sounds amazing _ am going to try it. Sorry to hear you have been ill- take it easy from now on. F

[Colloquial Cook]

I'm so crashing your party :-)

[saskatch]

GENIUS. I've been wanting to bottle fall and swallow it whole for sometime now... THANKS, DD!! (gulp)

P.S. Is that ginger from TJ's?

[Deelish Dish]

Frances - Taking it easy, it was just some bad soup for one day sorta thing. You should definitely try the bread, you'll die.

CC - You're welcome anytime ma cherie!

saskatch - The ginger is from Cost Plus. TJ's sells the same stuff but were out the day I went. Boo. I only used half a pack and plan on using the rest this weekend for biscotti.

[noble pig]

I love that ginger in there, what a nice addition.

[Meike]

Hey you incredible cook, blogger and soooooo... much more. I had never read your blog until tonight. We just got back from Julie & Julia and were completely inspired about the art of cooking. Hanna mentioned your blog again, and we loved reading every word. You are so talented. I'm now going to totally follow your blog on a regualar basis. Does your mom read your blog? I'm hooooookkkkked. Keep it up!!!!!!!