This caramelized White Chocolate Banana Bread is super moist and loaded with white chocolate chips for a unique twist on the classic. A must-try recipe for breakfast or dessert!
Can you have too many banana bread recipes? I really don’t think so.
Banana bread is typically one of the first things we learn to bake as kids and holds a special place in our hearts forever. The smell of freshly baked banana bread wafting through the house brings me back to my childhood instantly.
That’s not to say, that it couldn’t be fancied up from time to time, right?
In this case, I’m using white chocolate to do the job. Not just any white chocolate either, but really high-quality white chocolate that will caramelize on the top and create the most golden crust imaginable.
Ingredients
This easy banana bread with white chocolate chips is made with butter, brown sugar, mashed bananas, eggs, vanilla, flour, cinnamon, baking soda, salt and white chocolate chips.
Bananas. The riper the bananas, the better. Use bananas with a many brown speckles on the surface. Sometimes I wait until the bananas are almost black! Not only will ripe bananas produce a bread that is moist and tender, but it will enhance the banana flavor, too!
If you’re in a pinch and want to speed up the ripening, place the bananas in a small paper bag with an apple or already ripe bananas and loosely fold the top. The bananas should be ripe in 1-2 days.
White Chocolate. The star of the show! Choose a brand with cocoa solids of at least 28%.
Callebaut W2 is my favorite brand of white chocolate, and you can order it from Walmart in smaller quantities. I order 99.9% of everything from Amazon, so I will order a larger quantity if I need to.
Sometimes they do have smaller bags and sometimes I’ll try a different brand. Still good, but I really like Callebaut the best.
How To Make // The Steps
Like all good things, this banana bread recipe starts by creaming butter and sugar until light and fluffy while mashing super ripe bananas.
- Cream the butter and sugar for a few minutes, preheat your oven to 350° and line a loaf pan with parchment. Lightly spray with cooking spray. Set aside.
- Mash the bananas and add the banana mixture to the mixer.
- Add the eggs and vanilla and mix until well blended.
- Mix in the dry ingredients until just combined. This is a thick banana bread batter. Scrape the sides and bottom of the bowl.
- Add the white chocolate chips to the batter. I leave some out to add to the top of the loaf.
- Pour the batter into the prepared pan. Bake the bread for 60-65 minutes. Or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then lift it out and let cool completely on a wire rack. Slice and enjoy!
What Makes This Super Moist White Chocolate Banana Bread Recipe So Good?
- Using all brown sugar instead of granulated gives this bread a bit of depth and adds caramel notes.
- SUPER ripe bananas. The best bananas to use are the ones that are almost black. Too mushy to eat, but perfect for baking. They are at peak sweetness and add a ton of moisture to the bread.
- Adding white chocolate that has 28% cocoa or white couverture chocolate to the top will turn golden brown and caramelize. I can’t describe to you how delicious caramelized white chocolate is if you have not tried it. It cuts some of the sweetness and gets almost nutty.
Variations
This banana bread is super moist and the white chocolate chips melt into the bread leaving behind this caramelized taste that is simply amazing. A few fun variations include:
- Use milk, dark or semisweet chocolate chips instead
- Add 1/2 cup toasted, chopped almonds, walnuts or pecans
- Substitute a 1:1 Gluten-Free flour if you are sensitive to gluten
How To Store
This caramelized white chocolate banana bread will keep best in an airtight container in the fridge for up to 5 days.
I love pre-slicing the entire loaf as soon as it cools completely. Every time my kids and I want to enjoy a slice, all we have to do is pop it in the toaster oven for a few minutes to warm it through.
This one-of-a-kind banana bread makes a wonderful treat for breakfast or dessert!
Thank you to Amanda of I am Baker for this recipe.
More Banana Recipes //
- Nutella Swirl Banana Bread
- Banana Oat Breakfast Cookies
- Banana Cream Cheese Muffins
- Banana Cake with Vanilla Bean Frosting
- Frozen Bananas
Originally published in May 2010, updated March 2020 with updated images and updated recipe card. Still amazing.
If you make this recipe, I’d love to know how it goes! If you make this recipe and enjoy it, be sure to give it a 5-star rating!
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White Chocolate Banana Bread
Caramelized White Chocolate Banana Bread – Super moist banana bread loaded with white chocolate chips. A must try for a different banana bread recipe.
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups ripe bananas, mashed
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups white chocolate chips (plus more for the top)
Instructions
- Preheat oven to 350°. Line a loaf pan with parchment paper and lightly spray with cooking spray. Set aside.
- Cream butter and brown sugar using an electric mixer until light and fluffy, about 3 minutes.
- Add mashed banana, eggs, and vanilla. Mix until combined.
- Add flour, cinnamon, baking soda, and salt and mix on low until just combined, being careful to not overmix.
- Fold in ¾ cup white chocolate chips,
- Pour the batter into the prepared pan and spread evenly, top with remaining chips.
- Bake for 60 to 65 minutes, or until a tester comes out clean. Let cool in pan for 15 minutes, remove and let cool completely on a wire rack.
Notes
Regular white chocolate chips are also delicious in this recipe, but they will not caramelize the way the ones with the higher cocoa percentage will.
Recipe adapted from I am Baker.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 235mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 4g
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This Post Has 42 Comments
This totally makes me want to make another batch today… it looks amazing!! Well done!
Awesome blog! I love your photos!
that is so sweet, thank you.
How much cinnamon?
oops.. thank for catching that. 1 teaspoon. I fixed it in the ingredients list.
Definitely have to try these; but does 3/4 cup (brown sugar) mean three quarters or three to four cups? And is 3/4 cups (white chocolate chip cookies) mean the same?
Thanks 🙂
it means three quarters of a cup.
oh my oh my…
I made this banana bread about a year ago, and today, a friend asked me for the recipe. I’d lost it! Fortunately I remembered that you measured the bananas in cups, thanks to that I was able to find your site again 🙂 This cake (bread?) is awesome, thanks again for the recipe!
Welcome back Kathi! I am glad that you found this recipe and could share it with your friend.
Bree I love your blog! I have made soo.. many things off of your site, cinnamon bun pan cakes, peanut butter pie, and many more! and they are all delicious by the way. I have bananas laying around that I’m waiting to be ripe enough to make this. We are major banana bread lovers at my house and I can’t wait to try these! Thanks for all the awesome recipes!
I am so glad!! I love hearing when people make my recipes and enjoy them. Thank you for being a reader!
you have vanilla listed twice on your ingredients list; i can’t wait to try this!
oops… thanks for catching it. Hope that you like it as much as we did.
Hi, awesome recipe, thanks! Have just made it and even my husband, who is not into sweet things loves it!! Just a quick request, any chance you could list your recipe ingredients by weight, too, rather than just cups? I’m from Australia and our cup sizes are different down here, so the recipes don’t work as cups… could you check my conversions next time you make this?? It seemed to work fine when I did it, but maybe your measures get a better result???
the above recipe in metric is:
125g butter
150g brown sugar
2 eggs
5ml vanilla
460g mashed banana
270g flour
3g cinnamon
4.3g baking soda
1.75g salt
120g white choc chips
Also, your little ones are sooooooooooooooooooooooooooo gorgeous! My 2yo is a mobile junkie too (my phone bill is something to behold!!! But the upshot is my mother in law in perth 3 timezones away is very happy to receive calls from her grandson!!) xxxxxx
I will try next time. I do measure sometimes instead of using cups.
Thank you, I think that they are pretty cute too.
Hey! We are based in the UK (Wiltshire) and currently in lockdown! I stumbled across your site this morning! Thanks so much for the fab recipe, my boys (4& 8yrs) loved making this. Laura 🙂
I’m sorry about the lockdown, it’s so hard! I hope that you love the banana bread though!
You always come through for me in a pinch! I got some overly ripe bananas today and was looking for a great Banana Bread recipe. Thank you Bree!! Keep up the wonderful recipes and the pictures are so freakin’ cute. Give the kids hugs for us!
glad that I could help!
darn! this turned out dry for me and might have needed some more bananas. i cooked it for 50 minutes in one loaf pan. maybe i’ll try again using little pans.
I am sorry that this bread was dry for you.
is the temp 350 Celsius ?? 😀
350 Fahrenheit.
This is the absolute best banana bread recipe ever! I have made a lot of different banana bread recipes over the years but this is the best yet….my go to every time. My kids love it and we make it sometimes with regular chocolate chips or peanut butter chips or a mix of whatever we have. YUM!! Thank You!!
thank you Stephanie!
Hi,
I’m new to your blog and loving all the recipes! Great photography too. Btw, where did you get that pink batter bowl? It’s so cute! I’ve been searching for a good batter bowl. Thanks and looking forward to more posts from you!! 🙂
Thanks, the pink bowl was part of a set that I got in Canada. It doesn’t have any info on the bottom on who makes it. Sorry!
Hi,
Can you use frozen bananas? I usually freeze them once they are getting over ripe?
Thanks,
Dawn 🙂
Sure!
This blog was so adorable!!!! And the bread is amazing as well:)
thank you Candace!
Hi Bree, I just popped this bread into my rice cooker. Yes, my rice cooker! This is how I usually make breads and cakes because for a long time I didn’t have an oven and even now all I have is a tiny little toaster oven. Baking is not common where I live in Asia but luckily I was able to order some Bob’s Red Mill whole wheat flour online and I made the bread with it just now. Also I couldn’t find white chocolate chips but I did get some Hershey’s cookies and cream bars, chopped those up and threw them in… we’ll see how it turns out! I licked the bowl, delicious so far 🙂
Wow! You really are serious about baking if you have to go through all of that to make it happen!
Hey Bree,
I’ve been baking your banana bread for years now and I love it. One thing I’ve been wondering is how long does this bread last with refrigeration, do you think? I never get the chance to actually refrigerate it. It’s gone within a couple of days. 😉
I’ve never refrigerated it. I would guess a few extra days, but I worry about what might happen to the texture.
I never get a good texture. how bad am i at making banana bread.
Not bad at all, my guess is that you are overmixing.
Just made your delightful bread this morning! They turned out SO very good. I made but two changes by using oil instead of butter and also added a half cup of walnuts. I baked mine in 4 mini loaves mostly because I love to gift/share my goodies. Thank you for sharing this perfect recipe. ♥️
I am so glad that you liked it. And I like to share my baked stuff too. That way I don’t eat it all myself. 🙂
Any particular temp this bakes at? I’m guessing 325-375??
350. I’ll fix it, thanks!
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