Banana White and Chocolate Chip Bread
For moist, dense, and not that sweet Banana Bread - this one perfect for you to try to make at home.
Equipment
- Medium Loaf Pan (255x130x60mm)
- 2 Mixing Bowls
- 4 bowls for Flour, Mashed Bananas, Eggs, Melted Butter
- Spatula
- Measuring Cups
- Measuring Spoons
- Fork
- Parchment Paper
Ingredients
- 2 pcs Medium Size Ripe Banana (Mashed)
- 1/3 cup Unsalted Butter (You may use Salted Butter as well)
- 3 tbsp Brown or White Sugar
- 3 pcs Small eggs
- 1 1/2 cup Gluten-Free Flour (Or you may use Normal flour)
- 1/3 cup White Chocolate Chip
- 1/3 cup Chocolate Chip
- 140 gms Greek Yogurt
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Shredded Coconut (Optional)
- 1 tsp Chia Seeds (Optional)
- 1 tsp Flax Seeds (Optional)
Instructions
- Preheat the oven to 350 degrees F or 177 degrees C.
Wet Ingredients
- In a large bowl, add melted butter and sugar. Stir together.
- Then, add eggs and vanilla extract. Mix well these 4 ingredients and set aside.
Dry Ingredients
- In a separate bowl, add the flour, baking soda, and salt. Whisk together well. Optional to add - Chia Seeds, Flax Seeds, and Shredded Coconut.
Main Ingredients
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Add in the yogurt and the mashed bananas. Mix until well combined.
- Gently add-in White and Chocolate chips, stir until combined.
- Spread evenly into loaf pan covered with parchment paper or alternatively, greased loaf pan. I use the Redman or Phoon Huat Loaf Pan
- Sprinkle the remaining white and chocolate chips on top of the loaf pan.
- Bake for 55 minutes or when a toothpick inserted into the center and sides of the loaf and comes out clean.
- Take out and cool the loaf in the pan for at least 10 minutes to 20 minutes before cutting it.