Lon LOVES bananas and always wants bananas around. The problem is when you buy a bunch, the first one you eat is a little under-ripe, the next few are perfect, and then there’s always some over-ripe left. It would be so wonderful if they sold bananas in bunches with different stages of ripeness. Anyways, so…I’ve made a lot of banana bread over the years and tried tons of different recipes. This White Chocolate Banana Bread, which is a variation of one I posted over four years ago, is the one I always end up coming back to over and over again.
I’m not much of a white chocolate fan but in this recipe it doesn’t draw attention. It merely makes the ridiculously moist bread a little creamier. Most will probably not guess your secret ingredient if you just call this “Banana Bread”. Unfortunately, poor Lon can’t eat this one since there is dairy in it but I haven’t found a non-dairy recipe I like as much yet. This recipe is really the BEST!
With just about 10 weeks left before baby mayhem #2 is due, I’m going to try hard not to finish all the banana bread so I can freeze some.
White Chocolate Banana Bread
~about 8-10 servings
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup + 2 tablespoons vegetable oil
- 4 ounces sour cream
- 1/2 tablespoon vanilla extract
- 1 1/2 cup mashed over-ripe banana (mash with a fork)
- 4 oz white chocolate, roughly 1/2″ diced
Instructions –
1. Position rack in the middle of the oven. Preheat oven to 350 degrees. Butter or spray a 9x5x3 loaf pan and line the bottom with parchment paper.
2. Stir together flour, baking powder, baking soda, and cinnamon in a large bowl. Set aside.
3. Whisk together brown sugar and eggs, making sure to break any lumps. Pour the oil in a steady stream while whisking. Continue to whisk until the oil is completely emulsified (incorporated or you can’t see any separation). Whisk in sour cream and vanilla.
4. Use a rubber spatula to fold in half the flour mixture. Stir in the mashed bananas. Fold in the remaining flour. Fold in white chocolate. Scrape into prepare pan. Smooth the top and bake for 70-80 minutes, or until a toothpick comes out clean.
5. Cool in the pan for 10 minutes. Remove to wire rack and cool upright. Remove parchment after completely cool. Wrap in plastic wrap and it will keep in room temperature for a few days. You can also double wrap and freeze.
Oh, that bread looks SO GOOD!
Congratulations on baby #2. 🙂
Thanks X2 Jean!
Have you tried this recipe with which chocolate chips? I am wondering how similar the result will be. I know white chocolate chips do not melt as well as a white chocolate bar.
This was delicious and used up all the frozen overripe bananas that I had. I doubled the recipe and had enough for 2 loaves and a pan of mini muffins. I didn’t follow the recipe exactly, just mixed all the wet ingredients and then added the dry ingredients and mixed. Thanks!
Roxane, I haven’t tried this recipe with chocolate chips. My gut feeling is that it wouldn’t be bad, just totally different. As for the mixing process, I’ve done it your way too, which is fine but the other way, it will rise a bit more.