White Chocolate Banana Bread

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!

moist banana bread recipe with a bowl of white chocolate chips and a coffee cup

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.

cooling chocolate banana bread on a board


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.

easy banana bread recipe on cutting bowl with bowl of white chocolate chips and coffee

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.

  1. 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.
  2. Mash the bananas and add the banana mixture to the mixer.
  3. Add the eggs and vanilla and mix until well blended.
  4. Mix in the dry ingredients until just combined. This is a thick banana bread batter. Scrape the sides and bottom of the bowl.
  5. Add the white chocolate chips to the batter. I leave some out to add to the top of the loaf.
  6. Pour the batter into the prepared pan. Bake the bread for 60-65 minutes. Or until a toothpick comes out clean.
  7. Cool in the pan for 15 minutes, then lift it out and let cool completely on a wire rack. Slice and enjoy!
Slices of White Chocolate Banana Bread on a board

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.
super moist banana bread with white chocolate chips on a cutting board


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 //

super moist banana bread with white chocolate chips on a cutting board

White Chocolate Banana Bread

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Caramelized White Chocolate Banana Bread – Super moist banana bread loaded with white chocolate chips. A must try for a different banana bread recipe.



  1. Preheat oven to 350°. Line a loaf pan with parchment paper and lightly spray with cooking spray. Set aside. 
  2. Cream butter and brown sugar using an electric mixer until light and fluffy, about 3 minutes. 
  3. Add mashed banana, eggs, and vanilla. Mix until combined. 
  4. Add flour, cinnamon, baking soda, and salt and mix on low until just combined, being careful to not overmix. 
  5. Fold in ¾ cup white chocolate chips, 
  6. Pour the batter into the prepared pan and spread evenly, top with remaining chips. 
  7. 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. 


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: 1
Amount Per Serving: Calories: 286Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 235mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Originally published in May 2010, updated March 2020 with updated images and updated recipe card. Still amazing.

This post contains affiliate links. If you make a purchase using this link, I make a small percentage of that sale at no cost you.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 55 Comments

  1. Amanda

    This totally makes me want to make another batch today… it looks amazing!! Well done!

  2. Eva

    Awesome blog! I love your photos!

    1. bakedbree

      that is so sweet, thank you.

  3. Betsy

    How much cinnamon?

    1. bakedbree

      oops.. thank for catching that. 1 teaspoon. I fixed it in the ingredients list.

  4. Kathi

    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 🙂

    1. bakedbree

      it means three quarters of a cup.

      1. Kathi

        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!

        1. bakedbree

          Welcome back Kathi! I am glad that you found this recipe and could share it with your friend.

  5. Emily

    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!

    1. bakedbree

      I am so glad!! I love hearing when people make my recipes and enjoy them. Thank you for being a reader!

  6. Carol

    you have vanilla listed twice on your ingredients list; i can’t wait to try this!

    1. bakedbree

      oops… thanks for catching it. Hope that you like it as much as we did.

  7. Tan

    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

    1. bakedbree

      I will try next time. I do measure sometimes instead of using cups.
      Thank you, I think that they are pretty cute too.

      1. Laura

        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 🙂

        1. Bree Hester

          I’m sorry about the lockdown, it’s so hard! I hope that you love the banana bread though!

  8. Shelby

    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!

    1. bakedbree

      glad that I could help!

  9. Kim

    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.

    1. bakedbree

      I am sorry that this bread was dry for you.

  10. evie

    is the temp 350 Celsius ?? 😀

    1. bakedbree

      350 Fahrenheit.

  11. Stephanie

    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!!

    1. bakedbree

      thank you Stephanie!

  12. Silkina


    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!! 🙂

    1. bakedbree

      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!

  13. Dawn

    Can you use frozen bananas? I usually freeze them once they are getting over ripe?
    Dawn 🙂

    1. bakedbree


  14. Candace

    This blog was so adorable!!!! And the bread is amazing as well:)

    1. bakedbree

      thank you Candace!

  15. Kjirsten

    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 🙂

    1. bakedbree

      Wow! You really are serious about baking if you have to go through all of that to make it happen!

  16. Jahnavi Mirashi

    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. 😉

    1. bakedbree

      I’ve never refrigerated it. I would guess a few extra days, but I worry about what might happen to the texture.

      1. Squell

        I never get a good texture. how bad am i at making banana bread.

        1. Bree Hester

          Not bad at all, my guess is that you are overmixing.

  17. Nancy P Voss

    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. ♥️

    1. bakedbree

      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. 🙂

  18. Lindsay

    Any particular temp this bakes at? I’m guessing 325-375??

    1. bakedbree

      350. I’ll fix it, thanks!

  19. Maddie

    What size loaf tin should you use?

  20. Benjamin

    I cant seem to find the ingredient amounts. The other recipes on this site seem to all have a printable recipe card which lists the ingredients and the required amounts, which this recipe does not seem to have. Though from some of the other comments it seems that is new. I assume it was removed in error.

      1. Julie

        I can’t find ingredient amounts either and I’ve thoroughly scrolled up and down at least a dozen times. Is there a link on which I need to click?

      2. Natalie

        I can’t find the measurements.

      3. Bree

        I’m having the same problem as Benjamin! The ingredient amounts still aren’t showing. I’ve been making this wonderful bread since your original post in 2010, so I should have it memorized, but sadly I don’t.

      4. Bonni

        Not fixed, no recipe card that I can see… ):

  21. Tiffany

    I can’t see it

  22. Rachel F

    I also love the look of this but a little frustrated to not be able to find the quantities of the ingredients. I’ll have to make something else with my ripe bananas this time…

    1. Bree Hester

      I am so sorry to frustrate you. I can assure you that it frustrates me too. I have my developer working on this issue, but in the meantime, I need to remind all of my readers that if you really like a recipe maybe print it off or take a screenshot? I don’t guarantee that every recipe will stay here forever, nor does any blogger for that matter. Website things break sometimes and we don’t keep watch 24/7. It’s being fixed and I hope that when you feel like making it next time you can.

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