When Meghan Markle sits down with Oprah this weekend for a “tell-all” interview about what it was like joining—and then separating from—the royal life, I doubt she will be spilling the tea in a way that the British tabloids (and several American news outlets) would have us believe. Frankly, I doubt the interview will be scandalous at all, given that she and Prince Harry (whom I’ve adored since the day he was born) have plenty of reasons to remain close with the rest of the royal family, not the least of which are their adorable son and the new baby that’s on the way. Honestly, can a girl please just have her fairy tale for a minute?
Mark my word, when this interview with Oprah is over, the only things Meghan and Harry will have disclosed is that they love and respect the Queen, and that they have no hard feelings for anyone in the family, and that they have aspirations in life that cannot be fulfilled while living in a royal fishbowl. Oh, and that the British tabloid media is awful—but we already knew that because we all remember the gut-wrenching evening that Princess Diana died while being chased through Paris by the paparazzi. God bless Harry for wanting to protect his wife and family from all that crap.
Here’s another thing Meghan probably won’t spill the tea about: her recipe for banana bread. I clicked on a headline in my news feed recently, intrigued about the idea that Meghan had a “secret surprise” in a banana bread she had shared while on Royal Tour in Australia a couple of years ago. In addition to her previous career as an actress, Meghan had a lifestyle blog before she became engaged to Harry (just one of many things she had to give up), so I knew that she was a maven in the kitchen, and who doesn’t love a fun twist on banana bread? My hopes were dashed, however, when I read that the two “secret” ingredients she uses are chocolate chips and crystallized ginger. Well, I thought, what’s so secret about that?
First of all, this is not Meghan’s recipe—it’s been around a long time, and I’ve actually been making it this way myself since around 2010, when I had picked up a copy of Molly Wizenberg’s bestseller, A Homemade Life. Molly is also a former blogger and past contributor to Bon Appetit magazine (among other things), and she described this recipe in her book as one that she had adapted from the recipe of a friend of a friend. And that’s how recipes go—we hear about or taste something we like, we ask for the recipe, perhaps we tweak it and send it forward to someone else, and then they share it however they choose. Not much is original in the world of food anymore, but that doesn’t mean it isn’t delicious. And this bread is definitely delicious.
I’ve been craving the combination of dark chocolate and ginger ever since my new foodie friend Dorothy posted a dark chocolate and ginger tart on her own blog at Valentine’s Day. I haven’t made the tart yet, but I cannot find enough words to describe how much I love these two flavors together. The rich but slightly bitter flavor of dark chocolate holds its own against the spicy bite of crystallized ginger, and the two swirl around each other in an exquisite tango across the taste buds. The friendly and familiar background of an otherwise classic banana bread is a great venue for these two flavors to strut their stuff.
My recipe, of course, is slightly altered from Molly’s, which is slightly altered from somebody else’s, and I have no idea how it may be different from Meghan Markle’s because—as with every other single thing in her life since she met Harry—she has not personally shared her recipe. Somebody else spilled her tea. We only know that Meghan’s banana bread includes some form of chocolate and ginger, and that is enough to convince me that she has excellent taste. But we already knew as much, didn’t we?
1 cup all-purpose flour* (see notes for measuring tips)
1 cup whole wheat pastry flour*
2/3 cup organic cane sugar (reserve 1 Tbsp. to sprinkle on top)
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 Tbsp. unsalted butter, melted and cooled (plus extra butter for greasing pan)
2 large eggs (room temperature)
1 1/2 cups mashed ripe banana* (about 3 large bananas)
1/3 cup Greek yogurt
1 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips or chunks
1/3 cup finely chopped crystallized ginger
For proper measuring, follow the “fluff, sprinkle, level” method. Scooping directly into the flour bag or container can result in a dense batter.
Whole wheat pastry flour is softer than regular whole wheat or even white whole wheat. It’s perfect for pie crust, cookies and quick breads, such as this one. If you don’t have it, or if you prefer all white flour, combine for a total of 2 cups all-purpose flour.
When I say “ripe” bananas, I don’t mean a few spots on a golden banana. They get sweeter as they age, and if you prefer, you can peel and mash them in a bowl and leave them to brown and sweeten a couple weeks in the fridge. But please, use ripe bananas.
- Preheat oven to 350° F, and position rack in center of oven. Grease a 9 x 5” (or equivalent volume) loaf pan generously with butter.
- Combine dry ingredients and whisk together in a large bowl.
- In a second bowl, lightly beat the eggs with a fork. Add mashed bananas, yogurt, melted butter and vanilla; stir with fork or whisk to fully combine.
- Add wet ingredients to dry ingredients and gently fold with a rubber spatula to combine. Easy does it here, just be sure that all flour is incorporated.
- Fold in chocolate chunks and ginger bits, being careful not to overmix.
- Transfer the batter into the prepared pan and sprinkle the top with reserved sugar.
- Bake about 55 minutes (give or take a few) until the loaf is nicely browned and a toothpick comes out clean. The toothpick test may be tricky because of all the chocolate, so you may need to poke in more than one spot.
- Cool the loaf in the pan about 5 minutes, then turn out onto cooling rack and cool completely.