Banana Bread with a Kick

I have a problem in my kitchen. No, it's not my normal spilling of flour. You see, I have only three cabinets that came in my small, humble abode.  

Oh? You like those "stylin" door knobs?

Yeah. Those came with the place. I bet you are super jealous. Anyway, the doorknobs are not the problem. The problem is my baking supplies (especially since a coworker gave me a bunch of items she can't use.)

Yeah. The bottom shelf was originally for my coffee mugs. Ahem...

*sigh* Yes, that WOULD be coconut, chocolate, and Ritz crackers pouring over into the space for my glasses. The thing is, my OTHER cabinets (the ones I brought when I moved) are stuffed with baking pans, utensils, and the basics (flour, sugar, brown sugar, etc.)

You know the only solution to this dilemma? Yep. I better bake more. :)

Banana Bread with Chocolate and Crystallized Ginger (the "kick") (from Food, Wine, & Mod Podge)

1/2 C butter

1 C sugar

2 eggs

2-3 ripe bananas (I generally freeze very ripe ones to save for this recipe)

3 T milk

2 C flour

1 t baking powder

1/2 t baking soda

1/2 C mini chocolate chips

1/4 C finely chopped crystallized ginger

Cream butter and sugar. Add eggs and beat well. Add bananas. Add milk, flour, baking powder, and baking soda. Beat until smooth. Fold in mini chocolate chips and chopped ginger with a spatula. Pour batter into a large greased loaf pan. Bake at 350 degrees for 45 minutes, lower temperature to 300 for another 15-20 minutes, until outside is browned and a toothpick comes out clean.

Erika's Extras: This is the first time I've ever lowered the temp for banana bread. It worked wonders! Also, I find that this bread goes really well with Chai tea.

Bake well and prosper!
Crystallized Ginger