White Chocolate Chip Banana Bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like treat. Enjoy it with a cup of coffee or tea for a perfect afternoon snack.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup white chocolate chips
Instructions:
- Preheat the Oven and Prepare the Pan
Preheat your oven to 350Β°F (175Β°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper, allowing some overhang for easy removal. - Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas with melted butter. Stir in the granulated sugar and brown sugar until well incorporated. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. - Combine the Dry Ingredients
In a separate bowl, whisk together the baking soda, salt, and flour. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense banana bread. - Fold in the White Chocolate Chips
Gently fold in the white chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter. This step adds a rich, creamy texture to every bite. - Pour the Batter into the Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a few extra white chocolate chips on top for a decorative finish. - Bake the Bread
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent burning. - Cool and Serve
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy the banana bread warm or at room temperature.
Tips for Perfect Banana Bread
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Do Not Overmix: Overmixing the batter can lead to tough, dense bread. Mix just until the dry ingredients are incorporated.
- Customize with Add-Ins: Feel free to add nuts, such as walnuts or pecans, or even a handful of shredded coconut to add texture and flavor.
Storing and Freezing
Storing: Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Freezing: Banana bread freezes well. Wrap the cooled loaf tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
