Banana Bread with White Chocolate Chips

My recipe for this bread is very moist and it took me about five times over the past few years to get the recipe the way I like it. I cut the amount of sugar and completely substituted white sugar for brown sugar.

3 ripe bananas

1 stick of butter

1/4 tsp salt

1 tsp baking soda

3/4 cup brown sugar

2 cups flour

1 tsp vanilla extract

2 eggs

Cinnamon

Nutmeg

I start by adding two to three ripened bananas(I only had two but three is definitely better), two eggs, a teaspoon of pure vanilla extract and 3/4 of a cup of packed dark brown sugar. 

In another bowl, mix together two cups of white all purpose flour, a teaspoon of baking soda, 1/4 of a teaspoon of salt and sprinkle in some ground cinnamon and nutmeg. I never measure spices so you’re going to have to bare with me a lot in this blog. I do everything by eyeball and taste but with baking, I measure almost everything because it’s really easy to fuck it up otherwise. 

The next step is going to go against everything you’ve ever been taught about baking but trust me! You’re going to melt half a stick of salted sweet cream butter in a cup or bowl in the microwave. Thirty seconds should do it. 

Now while the butter cools down, slowly mix your dry ingredients into your wet ingredients. Once combined, mix in the melted butter. This step with take a bit of stirring but once it’s combined and looks like sticky bread dough, you know it’s ready. The next step is to add a heaping 1/2 cup of white chocolate chips. You can use butterscotch or milk or dark chocolate but I think the white chocolate gives a little something extra to the banana flavor. The white chips also have a tendency to almost caramelize throughout the bread which adds a nice sweetness. 

Preheat oven to 350, place pan in oven and lower the temperature to 325. Bake for 60 minutes. Remove from the oven and cover with foil for an additional 20 minutes to ensure the inside of the bread is fully cooked. 

The top should crack open and look slightly wet but be firm to the touch. I then cover the bread with foil to allow it to cook through any uncooked middle parts, while keeping moist. Sure, you could just cook it longer but your edges will be drier than your middle but again it’s all about preference.