Strawberry White Chocolate Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 wooden skewer or toothpick
- 1 wire cooling rack
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 3 medium ripe bananas mashed
- 100 gram fresh strawberries diced
- 120 gram white chocolate chips
- 120 milliliter vegetable oil neutral
- 100 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking powder
- 3 gram baking soda
- 3 gram fine sea salt
- 2 gram ground cinnamon optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl whisk together the mashed bananas, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- In a separate bowl whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks of flour remain.
- Fold in the diced strawberries and white chocolate chips, reserving a small handful of each for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula, then sprinkle the reserved strawberries and white chocolate over the surface.
- Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs but no wet batter.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Carefully lift or turn out the loaf onto a wire rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
To get the best texture, use very ripe bananas with many brown spots, pat the strawberries dry after washing so they don’t water down the batter, and avoid overmixing once the flour is added to keep the crumb tender. If the top browns too quickly during baking, loosely tent it with foil for the last 15 minutes. You can add chopped nuts for crunch, swap part of the white chocolate for dark chocolate, or use frozen strawberries (do not thaw first and toss lightly in a little flour) to prevent excess moisture. Store leftover bread tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days, and gently warm slices in the oven or toaster oven to refresh.
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