White Chocolate Chip Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Fork or potato masher
- 1 9x5-inch loaf pan
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 medium ripe bananas mashed
- 120 gram granulated sugar
- 50 gram light brown sugar packed
- 115 gram unsalted butter melted and cooled slightly
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon optional
- 150 gram white chocolate chips plus extra for topping
- 30 gram chopped walnuts optional
- 1 tablespoon coarse sugar optional for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas with a fork or masher until mostly smooth with small lumps remaining.
- Whisk the melted butter, granulated sugar, and brown sugar into the mashed bananas until well combined.
- Add the eggs and vanilla extract to the banana mixture and whisk until the batter looks smooth and glossy.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly mixed.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
- Fold in the white chocolate chips and walnuts, if using, until they are evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle extra white chocolate chips and coarse sugar evenly over the surface of the batter.
- Bake the loaf for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- If the top is browning too quickly, tent the loaf loosely with aluminum foil for the last 10–15 minutes of baking.
- Remove the pan from the oven and let the banana bread cool in the pan on a wire rack for 15 minutes.
- Carefully lift or turn out the loaf onto the wire rack and let it cool for at least 5 more minutes before slicing.
Notes
For best results, use very ripe bananas with many brown spots for maximum sweetness and flavor, and avoid overmixing once the flour is added so the bread stays tender instead of dense. If your white chocolate chips tend to sink, lightly toss them in a spoonful of flour before folding them into the batter. The bread slices more cleanly when fully cooled, but you can serve it slightly warm for gooey white chocolate pockets. Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze individual slices for quick treats later. Adjust baking time slightly depending on your oven and pan type, checking a few minutes early to prevent overbaking.
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