Research #QuarantineBread on social media right now and tell me what you see. Yep, banana bread. It’s definitely a great way to reduce food waste when you’re a little bit grossed out by the brown spots of an overripe banana and you’re trying to make the most of what you have. Oh, and I guess everyone is stress baking.
Some of the most popular and delicious recipes have chocolate chips in it (including mine) but sadly, I don’t have any on hand. However, I did have leftover white chocolate chips and used that instead. And you know what? It’s surprisingly delightful. The bananas tastes extra caramel-ish and extra buttery. Highly recommend.
For 1 loaf:
1 ¾ c. all-purpose flour 1 tsp. baking soda ½ tsp. kosher salt 1 tsp. cinnamon ¾ c. granulated white sugar ¼ c. light brown sugar 2 medium very ripe bananas 2 large eggs, beaten 1 large egg white ½ c. butter, melted 2 tsp. pure vanilla extract ¾ c. white chocolate chips
Preheat oven to 350F. Lightly grease a 9″ x 5″ x 3″ nonstick loaf pan; set aside.
In a large mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
In a stand mixer, mix together sugars, bananas, eggs, butter, and vanilla extract on low speed until the banana is broken into small pieces. Once the bananas have broken up, increase the speed to medium.
Using a spatula, fold the wet ingredients into the dry ingredients until just incorporated. Gently fold in white chocolate chips.
Pour the batter into prepared pan. Bake for 50-55 minutes in the center rack of your oven, until bread is golden brown. Remove the loaf from the pan; let the loaf cool on a cooling rack to room temperature before serving.
#Dessert #Banana #Food #Recipe #Baking