When you write a food blog, you tend to read a lot of food blogs. Amanda at i am baker is one of my favorites. First of all, the woman is amazingly talented. Her cookies and cakes are beyond gorgeous and she oozes creativity. On top of that, she is hysterically funny. Recently she has been posting vlogs and they make me laugh very, very, hard. The other day, she posted this banana bread recipe and I had bananas laying around and three kids that wanted to bake something. Amanda calls it cake, but it makes me feel better to serve it for breakfast to my children when it is called bread.
This bread is moist and the white chocolate chips melt into the cake bread leaving behind this caramelized taste that is amazing. Obviously you could leave out the white chocolate chips, but why would you? The brown sugar gives a bit of depth and this will now be my go-to banana cake bread recipe.
1 stick butter room temperature
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups mashed overripe bananas
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cups white chocolate chips
Like all good things, this starts with creaming the butter and sugar until light and fluffy.
While your butter is creaming, mash the bananas.
Mash until you get bored. Does not take long when you are 6.
Add the banana mixture to the mixer.
Quality control at work.
Add the eggs and vanilla and mix until well blended.
Add the dry ingredients and mix until well blended.
Butter a loaf pan and make sure the oven is preheated to 350 degrees.
Add the white chocolate chips to the batter.
Pour the batter into the prepared pan.
Where did those chippies go? Bake the bread for 60-65 minutes.
Meanwhile, blow up Daddy on Mommy’s stolen phone. It is hard to be mad at this little nugget for pilfering my phone when he is this cute.
After about an hour, you will have this gorgeous loaf cooling on a rack.
Ready to slice and eat.
Thanks Amanda for this recipe. If you need some inspiration and a dose of creativity, read her blog. I still cannot figure out how she gets the surprises inside the cakes.
Print
PinIngredients
- 1 stick butter room temperature
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups mashed overripe bananas
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups white chocolate chips
Instructions
- Cream the butter and sugar until light and fluffy.
- While your butter is creaming, mash the bananas.
- Add the banana mixture to the mixer.
- Add the eggs and vanilla and mix until well blended.
- Add the dry ingredients and mix until well blended.
- Butter a loaf pan and make sure the oven is preheated to 350 degrees.
- Add the white chocolate chips to the batter.
- Pour the batter into the prepared pan.
- Bake the bread for 60-65 minutes.
May 18th, 2010 at 6:54 am
This totally makes me want to make another batch today… it looks amazing!! Well done!
May 18th, 2010 at 10:27 am
Awesome blog! I love your photos!
May 20th, 2010 at 8:36 am
that is so sweet, thank you.
May 18th, 2010 at 12:38 pm
How much cinnamon?
May 18th, 2010 at 7:47 pm
oops.. thank for catching that. 1 teaspoon. I fixed it in the ingredients list.
May 20th, 2010 at 3:31 am
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 🙂
May 20th, 2010 at 8:35 am
it means three quarters of a cup.
May 30th, 2011 at 3:52 am
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!
May 30th, 2011 at 4:55 pm
Welcome back Kathi! I am glad that you found this recipe and could share it with your friend.
June 1st, 2010 at 12:27 pm
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!
June 3rd, 2010 at 9:59 pm
I am so glad!! I love hearing when people make my recipes and enjoy them. Thank you for being a reader!
June 3rd, 2010 at 7:28 am
you have vanilla listed twice on your ingredients list; i can’t wait to try this!
June 3rd, 2010 at 9:53 pm
oops… thanks for catching it. Hope that you like it as much as we did.
July 16th, 2010 at 3:16 am
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
July 18th, 2010 at 9:15 pm
I will try next time. I do measure sometimes instead of using cups.
Thank you, I think that they are pretty cute too.
August 4th, 2010 at 3:39 pm
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!
August 6th, 2010 at 1:11 pm
glad that I could help!
August 19th, 2010 at 4:49 am
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.
August 21st, 2010 at 11:20 pm
I am sorry that this bread was dry for you.
October 13th, 2010 at 3:02 am
is the temp 350 Celsius ?? 😀
October 13th, 2010 at 9:20 pm
350 Fahrenheit.
August 27th, 2011 at 8:12 pm
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!!
August 29th, 2011 at 11:14 am
thank you Stephanie!
October 27th, 2011 at 12:03 pm
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!! 🙂
October 29th, 2011 at 10:07 pm
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!
January 2nd, 2012 at 12:11 pm
Hi,
Can you use frozen bananas? I usually freeze them once they are getting over ripe?
Thanks,
Dawn 🙂
January 4th, 2012 at 10:45 pm
Sure!
March 1st, 2012 at 5:24 pm
This blog was so adorable!!!! And the bread is amazing as well:)
March 1st, 2012 at 11:23 pm
thank you Candace!
June 22nd, 2012 at 2:28 am
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 🙂
June 23rd, 2012 at 10:13 pm
Wow! You really are serious about baking if you have to go through all of that to make it happen!
December 6th, 2016 at 10:47 pm
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. 😉
December 12th, 2016 at 10:34 am
I’ve never refrigerated it. I would guess a few extra days, but I worry about what might happen to the texture.
January 26th, 2018 at 7:29 pm
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. ♥️
January 29th, 2018 at 9:56 am
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. 🙂
December 27th, 2018 at 11:29 pm
Any particular temp this bakes at? I’m guessing 325-375??
December 28th, 2018 at 9:23 am
350. I’ll fix it, thanks!