White Chocolate Banana Bread
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
Ingredients
- 115 gram unsalted butter softened
- 150 gram granulated sugar
- 2 large eggs room temperature
- 3 medium bananas very ripe mashed
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 120 gram white chocolate chips plus extra for topping
- 60 milliliter milk or buttermilk
- 30 gram sour cream or plain yogurt
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt, then set aside.
- In a second bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time until fully combined.
- Stir in the mashed bananas, vanilla extract, milk, and sour cream until smooth.
- Gently fold the dry ingredients into the wet mixture just until no dry streaks remain.
- Fold in the white chocolate chips, reserving a small handful for the top.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the reserved white chocolate chips evenly over the surface.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- If the top browns too quickly, tent the loaf loosely with foil for the last 10–15 minutes of baking.
- Remove the pan from the oven and let the banana bread cool in the pan for 15 minutes.
- Carefully lift the loaf out using the parchment and transfer it to a wire rack to cool for at least 5 more minutes before slicing.
Notes
For best flavor, use very ripe bananas with plenty of brown spots, as they add natural sweetness and moisture to balance the richness of the white chocolate; avoid overmixing once the flour is added to prevent a dense loaf, and always check doneness in the center, as white chocolate pockets can give false “wet” readings on the toothpick. If your kitchen is warm, chill the white chocolate chips before folding them in so they hold their shape better, and for an extra flavor boost you can add a pinch of cinnamon or replace part of the white chocolate with toasted nuts. Let the bread cool almost completely before slicing to keep it from crumbling, and store leftovers tightly wrapped at room temperature for up to 3 days or freeze individual slices for quick snacks.
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