baked goods
Skillet Chocolate Ginger Banana Bread
Say goodbye to dry banana bread—our version features an abundance of bananas, paired with semi-sweet chocolate, warm baking spices, and a kick from crystallized ginger. Warning; you’ll never want to settle for ordinary banana bread again.
Servings:
1 loaf
Total Time:
70m
Prep Time:
10m
Cooking Time:
60m
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick butter, melted
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3 large or 4 small over-ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice, optional
- 1/2 cup semi-sweet chocolate chips, more or less to taste
- 3 tablespoons diced candied ginger, more or less to taste
Preparation Instructions
- Prepare to bake—Preheat oven to 325 degrees F and lightly grease the ceramic non-stick skillet.
- Start the batter—Add flour, baking powder, baking soda, and salt to a small bowl and whisk to combine. Set aside. In a large bowl, add melted butter and sugar, stirring until blended. Add eggs one at a time, stirring until each is well incorporated. Add mashed bananas and vanilla, continuing to stir until blended.
- Finish the batter—Add flour mixture a third at a time, stirring well after each addition. Add chocolate chips and ginger and stir until evenly distributed.
- Bake the bread—Pour batter into prepared ceramic non-stick skillet and bake until a toothpick inserted in center comes out clean, about 1 hour. Leave in pan to cool slightly and serve warm.
Tips
How Ripe Should Bananas Be?
Overripe bananas are key to this bread’s intense flavor, so you’ll want a bunch that’s well past its prime—the more large brown spots, the merrier.
Make it Easier
Our GreenPan Ceramic Nonstick ceramic non-stick skillet effortlessly releases banana bread. Plus, the extra nonstick coating makes cleanup incredibly quick and simple.
