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–+ servings
recipe image of bananas white chocolate chips cherries flour eggs butter sugar baking soda salt vanilla extract milk cinnamon nuts coconut flakes arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight top down mise en place realistic
Benjamin

White Chocolate Cherry Banana Bread

A delightful dessert bread that combines the sweetness of bananas, the tartness of cherries, and the richness of white chocolate. Perfect for breakfast or a special treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 3 large ripe bananas mashed
  • 1 cup pitted maraschino cherries halved
  • 1 cup white chocolate chips
  • 2 cups all-purpose flour
  • 1 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 large egg beaten
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

Equipment

  • loaf pan,
  • - Mixing bowls
  • Wooden spoon
  • - Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a standard loaf pan thoroughly with butter and dust with flour.
  2. In a large mixing bowl, mash the bananas until smooth. Stir in the melted butter, sugar, beaten egg, and vanilla extract.
  3. In a separate smaller bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Gently fold the dry ingredients into the wet banana mixture until just combined. Be careful not to overmix.
  5. Fold in the white chocolate chips and halved cherries.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12g

Notes

This bread tastes even better the next day. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For freezing, wrap the loaf in parchment paper and foil, and freeze for up to 3 months. To revive, thaw at room temperature and warm in the microwave for 15 seconds.
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