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Moist White Chocolate Banana Bread

A close-up of a slice of moist white chocolate banana bread next to the loaf.
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A simple, delicious recipe for moist white chocolate banana bread, perfect for using up overripe bananas. This recipe is accessible for beginners and yields a sweet loaf cake.

Ingredients

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  • 3 large overripe bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Stir the melted butter into the mashed bananas.
  4. Mix in the granulated sugar, beaten egg, and vanilla extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Do not overmix.
  7. Gently fold in the white chocolate chips and any optional nuts.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.

Notes

  • For extra moisture, use bananas that are heavily speckled or almost black.
  • To prevent the top from browning too quickly, loosely tent the loaf with aluminum foil halfway through the baking time.
  • If you prefer a less sweet bread, reduce the granulated sugar to 1/2 cup.
  • You can substitute half of the white chocolate chips with dried cranberries for a different flavor profile.

Nutrition

Find it online: https://blissbatter.com/white-chocolate-banana-bread-recipe/