Caramilk Banana Bread is a sweet twist on the beloved afternoon tea classic. This is a light and delicate loaf dotted with sweet caramelised white chocolate chips. Enjoy with a hot cup of tea and great company.
Banana bread – the unsung hero of home baking, forever rescuing overripe bananas from a mushy demise. Here is a little twist on the classic: soft and delicate banana bread dotted with pockets of caramelised white chocolate chips. The result is a perfect slice not overly sweet but packed full of nutty, caramelised flavour.
Banana bread: a slice of nostalgia
Banana bread's roots can be traced back to the Great Depression when resourceful homemakers sought ways to use up overripe bananas rather than tossing them into the trash. Since then, it has evolved into a beloved classic, with countless variations gracing kitchens around the world. From nuts to chocolate chips to cinnamon swirls, banana bread has embraced an array of add-ins and variations only reinforcing our love for this sweet treat.
As the decades rolled on, banana bread became a symbol of warmth and hospitality, gracing family gatherings, bake sales and your grandmother's afternoon tea spread. Its truly a dessert that transcends generations, a timeless bake that bridges the gap between nostalgia and innovation.
Caramelized White Chocolate – The Sweet Secret
What makes this recipe a little different is the caramelised white chocolate, also known commercially here in Australia as Caramilk. If you haven't tasted or baked with Caramilk before, prepare your taste buds for a revelation! Unlike traditional white chocolate, Caramilk undergoes a caramelisation process during production, imparting a rich, golden hue and an irresistible toasty flavour.
Incorporating Caramilk into banana bread doesn't just add sweetness; it introduces a layer of complexity. Lovely nutty caramel notes that complement the sweetness of ripe banana and toasty cinnamon. The Caramilk chips melt during the bake, creating pockets of sweetness throughout the bread.
Afternoon tea - a perfect pairing
A cosy afternoon, a steaming cup of your favourite tea, and a thick slice of warm Caramilk Banana Bread - does that not sound perfect? Afternoon tea is not just a ritual; it's a state of mind, a pause in the day to savour life's simple pleasures. There's nothing quite like the aroma of freshly baked banana bread to envelop you, creating an atmosphere of pure relaxation. Bake this loaf in the morning, and enjoy thick slices warmed through or toasted with lashings of salted butter when that inevitable 3pm slump rolls around.
Ingredients
- Vegetable oil
- Brown sugar
- Eggs
- Greek yoghurt
- Ripe bananas
- Vanilla extract
- All purpose flour
- Baking soda (bicarbonate soda)
- Cinnamon
- Salt
- Caramilk chips
See recipe card below for quantities.
Tips and variations
- Bananas: This recipe benefits from very ripe bananas. Fresh bananas with bright yellow skins will not provide the same depth of flavour. Use bananas that you would likely not eat, with heavily spotted or completely black skins.
- Caramilk chips: If you cannot find caramelised white chocolate chips, you can swap these for white chocolate or dark chocolate and follow the same recipe.
Equipment
- Cup measures
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Loaf tin
If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
Caramilk Banana Bread
Ingredients
- ½ cup vegetable oil
- ½ cup brown sugar
- 2 eggs at room temperature
- ¼ cup Greek yoghurt
- 1 cup mashed banana approximately 2 medium to large bananas
- 1 teaspoon vanilla extract
- 1.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- 180 g Caramilk chips
Instructions
- Preheat oven to 180ºC. Line a bread loaf tin with baking paper.
- In a large mixing bowl, combine oil, brown sugar, eggs, yoghurt, mashed banana and vanilla and whisk.
- In a smaller bowl, whisk together flour, baking soda, cinnamon and salt. Pour the dry ingredients into wet and stir gently until just combined. Fold in caramilk chips.
- Pour batter into prepared pan and bake for 45 minutes, or until the top is golden and a skewer comes out clean. Allow to cool in pan for 10-15 minutes, before removing and placing on to a cooling rack. Slice when cooled completely.
