Tuesday, January 22, 2019

Double Chocolate Double Ginger Banana Bread

If there's anything better than banana bread, its CHOCOLATE banana bread.
And, if you like things in two's, then I've got a recipe for you!

It comes with a twist of coffee and ginger!

DOUBLE Chocolate DOUBLE Ginger Banana Bread.

This loaf has all the right ingredients.

Brown sugar.
Sour cream.
Dark chocolate.

...plus that spicy kick of ginger.

For most quick bread-style recipes, such as banana bread and muffins, I typically use the 2-step mixing method which simply involves mixing dry ingredients separate from wet ingredients and then mixing the two together.

Instead, this recipe uses the creaming method which yields a find, tight crumb.

I feel so much love for this bread.

I love all of these flavours, and sometimes it's nice to eat something different that challenges our taste buds and the flavour receptors in our brains!

But, of course, if you are not a fan of ginger, you can remove the ginger spice from the recipe - it will not affect the chemistry of the batter.

If you give it a whirl, let me know by tagging your creations on Instagram with #scientificallysweet. I'd love to see what you're baking!


Dark Chocolate Espresso Ginger Banana Bread
makes 8-10 servings

6 tbsp (84g) unsalted butter, softened
2/3 cup (145g) packed light brown sugar
1 tsp pure vanilla extract
1 large egg
¼ cup (60ml) sour cream
2 tsp espresso powder
1 tsp ground ginger
2 very ripe bananas (about 1 cup or 240g mashed)
1 1/3 cups (190g) all-purpose flour
¼ cup (22g) cocoa powder
1 tsp baking soda
¼ tsp salt
½ cup dark chocolate chunks, plus extra for topping
5-6 pieces of crystallized ginger, sliced thinly

Preheat your oven to 350 degrees F. Line an 8x5-inch loaf pan with parchment paper.

Beat together butter, brown sugar and vanilla in a large bowl using an electric hand mixer until smooth like a sandy paste. Add in the egg and beat until well incorporated then mix in sour cream espresso powder and ground ginger, scraping down the sides of the bowl every so often to ensure even blending.

In a small bowl, whisk together flour, cocoa powder, baking soda and salt. Add to the wet ingredients in two additions alternating with the mashed bananas and mix until just combined, adding in the chocolate chunks with the last addition of flour. Do not over-mix.

Spread batter evenly into the prepared loaf pan. Lay crystallized ginger slices and chocolate chunks over the surface and bake 45-50 minutes or until a skewer inserted in the center comes out mostly clean. Transfer to a wire rack to cool for 10 minutes before inverting onto the rack to finish cooling.

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  2. I made this yesterday, with a few modifications, and it turned out lovely! I am a huge fan of the ginger/chocolate combo but always find that desserts are too light on the ginger, so on top of what's required for the recipe, I grated a 3 inch piece of fresh ginger and added it to the cake (after tasting it, I could've honestly doubled that). I also chopped the crystallized ginger for the garnish, instead of slicing it. I will definitely be making this again! :)


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