The Best Banana Bread (with white chocolate)
Perfectly moist with a mega-banana flavor throughout, this is the best banana bread we’ve ever tried. It comes together in a snap – just one bowl and one spoon needed. It does require 5 super ripe bananas to make, so just be sure to plan for that in advance. The white chocolate is optional, but a really wonderful addition.Â
Ingredients
Units
Scale
- 5 very ripe bananas
- 1/3 cup canola or vegetable oil
- 3/4 cup dark brown sugar
- 1/4 cup milk
- 2 heaping tablespoons sour cream or plain yogurt
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup white chocolate chips
- Handful of toffee bits (such as Health Bits o’ Brickle)
- 1/4 cup turbinado sugar
Instructions
- Preheat your oven to 350 degrees F and spray a 9-by-4-inch loaf pan with nonstick spray. (I also like to line mine with parchment paper, creating handles for easy removal)Â
- Using a wooden spoon, mash 4 of the bananas in a large bowl until they’re mostly smooth (some clumps are okay). Add the oil, brown sugar, milk, sour cream, eggs, and vanilla. Stir to evenly combine.Â
- Next, add the flour, baking soda and salt, sprinkling the baking soda and salt evenly over top of everything. Stir well, but just until everything seems combined and no more dry spots remain. Fold in the white chocolate and toffee.
- Pour the batter into the prepared loaf pan. Split the remaining banana down the center, lengthwise, and arrange it on top of the batter in the pan (as pictured). Evenly sprinkle the top of the banana bread with the turbinado sugar.Â
- Bake for 55 to 75 minutes, or until a knife or cake tester inserted in the center comes out clean. Â