This post may contain affiliate links.
This White Chocolate Banana Bread is going to be your new favorite! Rich white chocolate chips, sliced almonds in fluffy and moist banana bread. Only about 10 minutes to prep and the best way to use up all those ripe, brown bananas!
This recipe was originally published August 2018 and updated July 2020.
When my grampa passed away, banana bread became a way to remember him. My grandma always made a homemade banana cake for his birthday, so every time I baked up a loaf, I could remember Grampa.
This White Chocolate Banana Bread is my favorite way to remember. Do you have a food that ties you to someone special?
Banana Bread is by far one of my favorite things on the planet--you will notice easily by strolling the site. Banana Bread Overnight Oats, No Bake Banana Bread Bites and these Gluten Free Banana Pancakes are just a few of my favorites.
I love using up the super ripe bananas that I always seem to have hanging around the house. And while I love a classic banana bread any day, this white chocolate version is my all time FAVORITE.
The white chocolate chips melt into the banana bread as it bakes and that makes for sweet, delicious perfection.
Why You Will Love This White Chocolate Banana Bread:
- It's a delicious way to use up those brown bananas. No one likes to waste food. We are always on one end of the spectrum in our house; either I buy too much or not enough bananas. Literally nothing in between. This white chocolate banana bread is a favorite way to use up the brown bananas for sure!
- So rich and delicious. The white chocolate melts a bit into the banana bread and makes it extra rich. I am usually one for a cozy, cinnamon flavored banana bread, but this recipe, with almonds and white chocolate chips will jazz up your afternoon tea or mid morning snack like nothing else!
- Freezer friendly. Since banana bread is all about not wasting bananas, it's always good that banana bread can go right in the freezer so it will allow you to save it for when you want it later. You can freeze a loaf, a slice, whatever works best for you!
- Can be made in 10 minutes! Prep time is super minimal when making this white chocolate chip banana bread. Sure, it takes a bit to bake, but the effort overall is so little that whipping it up is so worth it.
Recipe Ingredients:
- bananas: make sure to use really brown and mushy bananas for the best banana bread. You can use bananas that you originally froze but I find that bananas that have not been frozen work the best overall.
- egg: one large egg, room temperature is ideal
- flour: all purpose flour is best suited in this recipe. I have not used a gluten free, but a reader has made it with a 1:1 all purpose gluten free flour with success. Should be a good sub.
- butter: unsalted, melted and cooled. You can use salted butter if that is all you have but half the amount of salt used later in the recipe so your white chocolate banana bread isn't overly salty
- brown sugar: Since the white chocolate chips melt into the bread as it bakes, and the bananas add their own natural sweetness, you really don't need a lot of sugar in this white chocolate banana bread recipe. A touch of brown sugar adds a slight richness.
- baking soda: make sure yours is fresh and not expired so as to give your banana bread all of the lift when baking and doesn't sink in the center. Also, make sure to use baking soda and not powder!
- sea salt: table salt will work but we prefer sea salt in recipes
- vanilla: use extract instead of imitiation for the best flavor, but it will still work. You can add a drop of almond extract if desired as well to change it up.
- white chocolate chips: use high quality white chocolate chips for the best results. Ghiradelli white chocolate is always great. Also, white chocolate can burn/brown fairly easily so lightly cover the pan with foil when baking.
- almonds: thin sliced is ideal in this recipe that you typically find in the baking aisle. If you have an allergy, pecans can work great too or you can omit them completely.
How to make this recipe:
- My 2 ½ year old helped me make this and we all survived--so bring on the little helpers! Mash the bananas in a medium mixing bowl. (steps 1 and 2)
- Add the egg and whisk well to incorporate the egg into the banana. (steps 3 and 4)
- Add the brown sugar, melted butter and vanilla to the mixture and whisk to combine. It's ok that there are lumps in the mixture from the banana. (steps 5 and 6)
- In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients into the bowl with the banana mixture and stir to combine. No need to over-stir here. Just stir until you don't see the flour anymore. (steps 7 and 8)
- Fold in the white chocolate chips and the almonds.
- Line a 9 inch by 5 inch bread pan with parchment. Pour the batter into the bread pan. You can top it with extra sliced almonds but wait to top with more white chocolate until after baking.
- Bake at 350°F for about 50-60 minutes or until a toothpick comes out clean. You can lightly cover the bread with a piece of foil in the last 20 minutes of baking to keep it from burning. If you want to add more white chocolate on top, do so in the last ten minutes and tent the foil over top so the white chocolate doesn't burn.
Recipe Notes:
- White chocolate chips can burn when baking. I used to add them over top and bake, but now I only add them after removing the baked bread from the oven. They get a touch melty but don't burn, which is what will happen if you bake them for an hour with the bread.
- For best results, line your bread pan with parchment paper. After recently re-testing this several times, I found this to be the best option.Some of the white chocolate can get stuck to the bottom of the pan as it melts into the bread and then its a big mess and the white chocolate banana bread does not smoothly come out of the pan. Parchment is the way to go for sure!
Storage Instructions:
Room temperature: If you are eating your banana bread with white chocolate chips in a few days, room temperature storage is strongly suggested. Place a paper towel at the bottom of a container and then another on top of the banana bread and close air tight for about 3-4 days.
Refrigerating: This is not suggested, as refrigeration can dry out your banana bread, but you still can refrigerate it to keep it from molding up at all. If you decide to refrigerate to squeeze a few extra days out of it, wrap the loaf in plastic wrap and then place it in an airtight container and store up to 7 days.
To Freeze: Wrap cooled banana bread in foil and then place in freezer safe, air tight container. Can be frozen for up to 3 months.
Other Banana Recipes:
- Banana Bread Overnight Oats
- Pumpkin Chip Banana Bread
- Peanut Butter Protein Oats
- Coconut Chip Banana Bread
- Banana Bread Baked Oatmeal
- No Bake Banana Bread Bites
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
White Chocolate Almond Banana Bread
Ingredients
- 3 very ripe bananas
- 1 large egg (room temp is best)
- 1 ½ c flour
- 5 T butter, melted and then cooled
- ⅓ c brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¾ c white chocolate chips more for topping
- ⅔ c sliced almonds more for topping, if desired.
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mash bananas well. Add in egg and whisk together. Mix in butter, vanilla and brown sugar until smooth.
- In a separate bowl, whisk together flour, baking soda and salt. Pour the dry ingredients into the wet and stir.
- Fold in the white chocolate chips and almonds.
- Pour batter into a parchment lined bread pan and top with extra almonds if desired. If topping with extra white chocolate chips, wait until the bread is out of the oven to sprinkle some on top.
- Bake for 50 to 60 minutes, or until a toothpick comes up clean. Cover lightly with foil for the last 20 minutes to keep the top from browning too much if desired. Allow to cool for about 10 minutes before transferring from pan to cooling rack. Enjoy!
Notes
- White chocolate chips can burn when baking. I used to add them over top and bake, but now just add them in the last 10-15 minutes and then bake the bread in that time with foil loosely on top to keep them from burning.
- For best results, line your bread pan with parchment paper. After recently re-testing this several times, I found this to be the best option.Some of the white chocolate can get stuck to the bottom of the pan as it melts into the bread and then its a big mess and the white chocolate banana bread does not smoothly come out of the pan. Parchment is the way to go for sure!
Nutrition
Shop This Post:
Buy Now →
Buy Now →
Buy Now →
Kelly says
In your written instructions you list baking powder, but it isn't in the listed ingredients. I'm looking forward to trying this recipe
Lorie says
Hi! Only baking soda!! After retesting several times recently I omitted the powder. Updating now!