Ginger and chocolate banana bread

250 g very ripe peeled banana
200 g buttermilk
65 g mild oil
65 g melted butter
3 small eggs
130 g Demerara sugar
20 g peeled, fresh ginger, grated
340 g all-purpose flour (T65 in France)
1,5 tsp baking powder
0,5 tsp baking soda
1,5 tsp cinnamon
pinch of sea salt
200 g milk chocolate pieces


Preheat the oven to 190° C. Line a 10x30 cm pan with baking paper.

Put the bananas in a bowl and mix with a fork to a rough mash stage. Put into a bowl, add buttermilk, oil, butter, eggs, sugar, ginger, and mix until incorporated. 

Combine flour, baking soda, baking powder, cinnamon, and salt in a separate bowl. 

Add the wet mixture to the flour mixture. Mix until it is well combined, not longer. Using a spatula, mix in the chocolate. 

Pour the batter into the pan, place it in the oven (one level lower than the middle), and bake for about 50 minutes to 1 hour (until a toothpick inserted in the centre comes out clean).

When done, remove the pan and cool for 15 minutes. Transfer to a cooling rack. Cool completely.