White Chocolate Banana Bread is a spin off of regular chocolate banana bread. The only thing that has changed are the flavor of the chips – but oh what a tasty little difference it is!

If you are in a sultry, I gotta eats me some dark chocolate mood — go with the regular recipe. If you are wanting a change, you have to try out the modified recipe. It is to die for.

White Chocolate Banana Bread
Makes one 9″x5″ loaf

3 very ripe bananas
2 tbsp soft butter
1 cup sugar
1 ½ cups flour
1 tsp baking soda
1 cup white chocolate chips (use semi sweet for Chocolate Banana Bread) and /or coarsely chopped nuts – pecans or walnuts work well (optional) Keep your total amount to 1 cup.

1.Preheat oven to 375°/190°C

2.Mash bananas in a bowl and add rest of the ingredients. Stir just until blended. It seems as if there is not enough liquid but don’t be fooled. The very ripe bananas add all the moisture needed. Mixing the ingredients together with a fork for 2-3 minutes is all you need to create the batter.

3.Pour into greased 9″x5″ loaf pan and bake for 45 minutes or until toothpick comes out dry (unless of course you hit a chocolate chip).

4.Cool for 10 minutes on a cake rack before removing from pan.

5.To bake muffins, prepare the batter as above and bake for 20-25 minutes at 400°F/200°C, in center of oven

Ruth’s Tips & Variations

-This is a great breakfast or mid day snack.
-Instead of chocolate chips (or with them, if you prefer) try:
chopped walnuts or pecans
dried cranberries or cherries
-Just make sure these ingredients add up to one cup.  More than that will lose the bread/cake texture.

Recipe from Ruth’s amazing cookbook, Every Kitchen Tells Its Stories.

Image and modified recipe from Divine Domesticity.