Banana Bread with Chocolate and Crystallized Ginger

from A Homemade Life, by Molly Wizenberg

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 semisweet chocolate chips
1/3 cup finely chopped cystalized ginger
2 large eggs
1 1/2 cups mashed banana (about 3 large bananas)
1/4 cup plain whole milk yogurt (well stirred)
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 9 x 5" loaf pan.
In a small bowl, melt the butter (or alternately, place in a heatproof bowl and let melt in the oven while it's preheating). Set aside and let cool slightly.
In a large bowl, whist together the flour, sugar, baking soda and salt. Add the chocolate chips and crystallized ginger and whisk to combine. Set aside.
In a medium bowl, beat the eggs with a fork; add the banana, yogurt, melted butter and vanilla and stir to mix well. Add this mixture to the dry ingredients and stir just to combine - do not over mix. Pour into prepared pan and smooth the top.
Bake until the top is a nice golden brown and a toothpick (or wooden skewer) inserted into the center comes out clean, about 50 minutes to 1 hour. Let cool before slicing (if you can wait that long!)