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1
Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray.
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2
Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
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3
Set aside 1 tablespoon of the dry mixture in a small bowl.
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4
Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana.
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5
Add the oil and egg and stir until combined.
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6
Stir in the dry ingredients until just combined and then stir in the milk.
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7
Toss the chocolate chips with the reserved flour mixture and fold into the batter.
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8
Divide the batter among the prepared mini loaf pans.
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9
Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter.
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10
Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
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11
Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads.
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12
Cool completely, banana slice side up, on a wire rack.
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13
Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil.
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14
Take out the frozen loaves the night before using and thaw in the refrigerator.
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15
You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly.
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16
Cool in the pan 10 minutes and then turn out and cool completely on a wire rack.
