Caramelised White Chocolate Banana Bread
This Caramelised White Chocolate Banana Bread is soft, moist and packed with rich caramel flavour from chunks of Caramilk chocolate. A cosy twist on classic banana bread, this easy loaf is perfect for using up overripe bananas and pairs beautifully with a hot cup of tea.
Servings: 8 serves
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 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 block roughly chopped
Instructions
- Preheat the oven to 180°C and line a loaf tin with baking paper.
- In a large mixing bowl, whisk together the vegetable oil, brown sugar, eggs, Greek yoghurt, mashed banana and vanilla extract until smooth and combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold through the chopped Caramilk.
- Pour the batter into the prepared loaf tin and smooth the top. Bake for 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Allow the banana bread to cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
- Very ripe bananas will give the best flavour, sweetness and moisture. Bananas with heavily spotted or black skins are ideal.
- If you cannot find Caramilk, white chocolate can be used instead.
- Be careful not to overmix the batter once the flour is added, as this can make the banana bread dense.
- Banana bread can brown quickly on top while still being undercooked in the centre. Test with a skewer before removing from the oven.
- This banana bread is especially delicious lightly toasted with salted butter.
- Store in an airtight container for up to 3 days or freeze individual slices for up to 3 months.