Whenever I buy bananas, I never finish the entire bunch before they turn that awful brown color. One day, though, I decided to get a little crafty and waited until the bananas were so mushy I could barely stand to touch them, and made banana bread! From that day on, I have always repurposed my un-eatable bananas into a delicious, moist treat — and my friends and family are very thankful for it.
Recently I tried to spice up the recipe a little by adding some white chocolate and I am not joking when I say the result was dreamy. It was warm and even sweeter and the drizzle on top was the perfect touch.
½ cup of
1 cup of
1 ½ cups
1 tsp of
½ tsp of
½ tsp of
1 cup of
white chocolate chips
First thing you need to do is make sure your oven is preheating to 350 degrees Fahrenheit (180 degrees Celsius) and make sure there are no other things in the oven.
With a stick of butter, grease your bread pan, then flour it lightly. This recipe also works well with a brownie pan!
On your stove, bring a small pan of water to boil. Make sure you have a bowl that can sit on top of the pan to melt the chocolate in. Once it is boiling, turn the heat very low and pour the chocolate chips into the top bowl. DO NOT forget to stir the chocolate continually or else it will burn. I actually burnt mine, but I took out the most hard pieces and kept stirring it and it turned out fine! It may take a long time to melt.
Now you can do the fun stuff.
Make sure your butter is softer, but not melted, then combine it with the sugar until it becomes creamier.
In a separate bowl, beat the eggs and mash the bananas. Then pour them into the sugar and butter. Combine well.
Now stir together the flour, baking soda, and salt and add it to the mixture, followed by the vanilla extract. Now mix until they are combined, but do not overmix. Try to get rid of any big clumps of banana.
Pour half of your batter into the pan. Your chocolate should be melted by now, it is ok if it is not milky. Pour most of the chocolate on top the first layer of batter, then follow it with the rest of the batter. (You can use all of the chocolate here, but I preferred to save some for a chocolate drizzle topping.)
Now put the pan in the oven for 50 minutes. You may need to go longer depending on your batter. If you want to do the chocolate drizzle, don’t allow the chocolate to cool. Place it back on top of the heated pot and stir it occasionally.
When the bread is about done, and not watery in the center (feel with a toothpick), remove it and begin to drizzle your chocolate over the top so the chocolate can cool over it. I also sprinkled on a light layer of sugar for looks. An optional topping could be nuts — I feel like that would go very well with the recipe.
Now your banana bread is ready to be devoured!
If you recreate this recipe, I would love to see! Post it to Twitter or Instagram with the hashtag #TaylorIsBaking.
Thanks for reading,
Taylor . x