My friends...if I still have any...I am happy to back in the blog-o-sphere.  I have been on a very long vacation.  Although I offer my apologies, I can't make any excuses.  The truth is, I just haven't been baking much.  Seriously.  

Last night I began a new book.  It is called A Homemade Life:  Stories and Recipes from My Kitchen Table by Molly Wizenberg.  She is also the the author of the award-winning blog Orangette.  As I began reading her charming tales of kitchen-life lessons, I realized how much I missed being The Fabulous Baker Girl (and after viewing that pitiful picture of the Tarte Tatin on the home page, a little guilty).

I don't know how much of a following I have out there (especially now after such a long absence) but, to be honest, this blog has always been more for me than anyone else. I like writing it as much as I do the baking.  In fact, I was thinking of expanding it so I have more to write about.  That may happen in the future.  Or it may not.  For right now I am just happy to be back home. 

It seems appropriate that my first recipe back would be from Molly herself, the one who inspired me to get back at my desk and slip on my fabulous baker hat once more. One of the early recipes in her book is for banana bread with chocolate and crystallized ginger -- an intriguing combination, I must say. I just pulled it from the oven and it is wonderfully golden brown and beautiful and smells heavenly.  

I wasn't sure what to expect in terms of flavor.  Banana, chocolate, and ginger are kind of outside of my flavor radar.  I like banana and chocolate, but combine with ginger?  Hmmm...

Here's what I found.  This recipe was really easy to make and didn't even require an electric mixer.  The loaf baked up perfectly golden, rising just the right amount.  It was hard for me to wait until it cooled to eat it.  I sliced a piece off for myself figuring it would cool faster.  I went about my business but kept coming back to pick up the plate and sniff it.  I could definitely smell the ginger and something else that was very subtle, the banana I presume.  

Finally, I had waited long enough.  I made myself a cup of tea and sat down at the table, taking full advantage of the fact my girls were occupying themselves for the time being.  This wasn't something I wanted to share.  It seemed a far more grown-up thing than your average banana bread.

So...I took my first bite.  It tasted like...well...it tasted like banana bread.  This isn't a bad thing, mind you, just a bit surprising.  I was expecting the flavor profile to have some sort of synergistic property.  That said, I really enjoyed the ginger in this.  The larger pieces had a bit of chew to them.  The flavor wasn't overpowering and there wasn't that tell-tale heat that ginger usually has.  In fact, I think I may have chopped the ginger a little too fine because I found myself wanting more of it. I actually added a thin layer of raw sugar to the top and I really liked the crunch it added to the bread.  The chocolate was in perfect amount -- neither leaving me wanting more nor taking over the whole recipe.  I did want to taste more banana though.  It was almost there but not quite.  That could be my fault though.  I didn't actually measure the banana.  I just guessed.  

To be honest, I wasn't as wild about this recipe as I had hoped.  On the other hand, I do keep coming back to it.  I actually made it for a meeting and I had to stop myself from eating more than one (okay, two) pieces before I left.  And boy was happy that it hadn't all been eaten at the meeting!  

Given that banana bread is probably one of my favorite foods, it's no surprise that I do like this recipe.  I just wish it had been more.  More of what I'm not sure but it doesn't matter.  Banana bread is supposed to make you feel all warm and fuzzy and like it should be eaten straight out of the oven.  And in that regard....mission accomplished!  

Molly Wizenberg's Banana Bread with Chocolate and Crystallized Ginger

 6 tablespoons unsalted butter 
2 cups unbleached all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups mashed bananas (about 3 large bananas)
1/2 cup whole milk plain yogurt
1 teaspoon vanilla extract

Set a rack in the center of the oven and preheat to 350 degrees.  Grease a standard-sized (9"x5") loaf pan with cooking spray or butter.

In a small bowl, microwave butter until just melted.  Set aside to cool slightly.  I actually used half butter and half canola oil, not because I have anything against butter.  That's just all I had as I forgot to buy butter when I went to the grocery store.)

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

In a medium bowl, lightly beat eggs with a fork.  Add the mashed bananas, yogurt, melted butter and vanilla.  Stir to mix well.  Pour the banana mixture into the dry ingredients. Stir gently with a rubber spatula, scraping down the sides as needed, until just combined.  Do not overmix.  The batter will be thick and a little lumpy, but there should be no unincorporated flour.  Scrap batter into the prepared pan and smooth the top.

Bake until 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 aluminum foil

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