Blueberry White Chocolate Banana Bread
BLUEBERRY WHITE CHOCOLATE BANANA BREAD WITH CARAWAY SEED
I wanted to make this different, or extra if you will, so I added blueberries and white chocolate chips to this heavenly loaf.
Verdict is in, and it’s damned delicious. My secret flavor is caraway seeds. You don’t need much, but it gives this sweet loaf an almost rye kick, and it’s so good I promise! Scroll below for this easy recipe you’ll make time and time again!
There can be such thing as too many blueberries. Don’t go CRAZY here. I only added the most to the top, not in the bread batter. There’s only a handful in the actual batter.
Using a good nonstick ceramic loaf pan is the best way to go. Lining with parchment is even better. This loaf slides right out after baking, literally.
Hand me the bloobs.
Toss them in sugar first before baking.
BLUEBERRY WHITE CHOCOLATE BANANA BREAD WITH CARAWAY SEED RECIPE
Ingredients
3 over ripe bananas
3/4 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1/4 cup vegetable oil
2 cups bread flour
1 teaspoon caraway seeds
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup white chocolate chips + additional for topping
1/2 cup chopped pecans
1/3 cup blueberries for batter
1/2 cup blueberries for placing on top of batter before oven
1/4 cup granulated sugar with 1 tablespoon flour for dusting blueberries for batter
Instructions
Preheat oven to 350°F. Spray loaf 5” by 9” loaf baking pan with cooking oil, then line with parchment so that you can pull out the loaf post bake. Mash the bananas in a large bowl. Whisk in the sugar, egg, vanilla and vegetable oil. Mix in the bread flour, baking powder, baking soda, cinnamon, caraway seeds and salt. Try to get out most lumps. Fold in the white chocolate chips and pecans with spoon spatula. Dust all the blueberries in the sugar and flour mixture, but only fold in 1/3 cup of the blueberries in to the batter. Pour all batter into prepped baking loaf pan. Place the remainder of the blueberries on the top of the batter. Place in lower rack in oven for 1 hour and 30 minutes. Check at 1 hour and 20 minutes with tooth pick, but it is a big loaf and needs time. The loaf shouldn’t jiggle when removed from oven, and will slide out of the baking pan easily.
