Banana Bread With Bittersweet Chocolate And Crystallized Ginger

• 2 1/2 cups mashed banana (approx. 6 bananas)
• 2 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil (or canola or sunflower)
• 1/4 cup molasses
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 10 ounces bittersweet chocolate, chopped
• 1/3 cup crystallized ginger, finely chopped

1. Preheat oven to 350u0b0F. Lightly oil 2 loaf pans (or 1 muffin pan and 1 loaf pan).
2. Mix together bananas, eggs, sugars, oil, and molasses in a medium bowl, beating well.
3. In a separate large bowl, combine cinnamon, nutmeg, baking powder, baking soda, and flours.
4. Make a well in the center of the dry ingredients and pour in banana mixture. Stir together.
5. Fold in chocolate and ginger.
6. Spoon batter into pans. If you're using a muffin tin, fill only 3/4 full (these muffins puff up quite a bit!).
7. Bake for 45 min. (or 15 min. for muffins), or until a cake tester inserted comes out clean.
8. Let bread cool in the pan for a few minutes, then remove and let cool completely on a wire rack.

mashed banana, eggs, white sugar, brown sugar, vegetable oil, molasses, cinnamon, nutmeg, baking powder, baking soda, flour, flour, bittersweet chocolate, ginger

Taken from food52.com/recipes/28768-banana-bread-with-bittersweet-chocolate-and-crystallized-ginger (may not work)