Banana bread with chocolate chips and crystalized ginger

from Molly Wizenburg's book

the best banana bread

Makes: 1 9-inch loaf

Ingredients

• 6tablespoons butter, unsalted
• 1 1/2cups all-purpose flour, unbleached
• 1/2cup whole wheat flour
• 3/4cup white sugar
• 3/4teaspoon baking soda
• 1/2teaspoon salt
• 3/4cup semisweet chocolate chips
• 1/3cup finely chopped crystallized ginger
• 2large eggs
• 3large ripe bananas, mashed
• 1/4cup well-stirred whole-milk plain yogurt
• 1teaspoon pure vanilla extract
  
  
  Directions
  1. Set a rack in the center of the oven, and preheat to 350°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 a 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 crystallized 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 with 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 into the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 minutes to an hour. If the loaf seems to be 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. The loaf freezes well wrapped in plastic wrap and again in foil to protect from freezer burn.