This White Chocolate Banana Bread is sure to become a favorite: rich white chocolate chips and sliced almonds folded into a tender, moist banana loaf. Prep takes about 10 minutes—perfect for using up those ripe, brown bananas.
This recipe was originally published August 2018 and updated July 2020.
For me, banana bread carries memories. When my grandpa passed away, baking banana bread helped keep his memory close—my grandma always made a homemade banana cake for his birthday, and every loaf I baked brought him to mind.
This white chocolate version is my favorite way to remember him. Do you have a recipe that takes you back to someone special?
Banana bread is one of my go-to bakes—there are a lot of variations across the site. I love using very ripe bananas for maximum flavor. While I enjoy classic cinnamon banana bread, this loaf—studded with white chocolate and almonds—is a special treat for afternoon tea or a mid-morning snack.
Why We Love This White Chocolate Banana Bread
- Great for ripe bananas. This loaf is an easy, delicious way to use overly ripe fruit instead of letting it go to waste.
- Rich and indulgent. The white chocolate softens as it bakes, adding a creamy sweetness that pairs beautifully with banana and almonds.
- Freezer-friendly. You can freeze the whole loaf or individual slices, making this a practical bake for later.
- Quick to prep. Active prep time is minimal—about 10 minutes—so you can have batter ready and in the oven quickly.
Recipe Ingredients:
- Bananas: Use very ripe, brown, soft bananas for best flavor.
- Egg: 1 large egg, room temperature preferred.
- Flour: All-purpose flour works best. A 1:1 gluten-free all-purpose flour has worked for readers as a substitute.
- Butter: Unsalted, melted and cooled. If using salted butter, reduce added salt accordingly.
- Brown sugar: A small amount adds depth without making the loaf overly sweet.
- Baking soda: Use fresh baking soda for proper rise—do not substitute baking powder.
- Sea salt: Table salt will work if needed.
- Vanilla extract: Use pure vanilla extract for best flavor; a small splash of almond extract is optional for variation.
- White chocolate chips: Choose a good quality brand. To avoid browning, add extra chips near the end of baking or sprinkle them on after the loaf comes out of the oven.
- Sliced almonds: Thin-sliced almonds from the baking aisle work well; pecans are a good substitute or omit if allergic.
How to make this recipe:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mash the bananas until smooth. Add the egg and whisk to combine.
- Stir in melted butter, brown sugar, and vanilla. Small lumps from the banana are fine.
- In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Fold in the white chocolate chips and sliced almonds.
- Line a 9″ x 5″ loaf pan with parchment paper and pour in the batter. Top with extra sliced almonds if desired. If you want additional white chocolate chips on top, wait until the loaf is out of the oven to add them, or add them in the last 10–15 minutes of baking and tent loosely with foil to prevent burning.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil for the last 20 minutes. Let the loaf cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
Recipe Notes:
- White chocolate chips can burn when baked too long. For best results, add extra chips only toward the end of baking or sprinkle some on top after the loaf has cooled slightly so they melt but don’t brown.
- Line the pan with parchment paper. Parchment helps the loaf release cleanly; melted white chocolate can stick to the pan if you skip it.
Storage Instructions:
Room temperature: Store in an airtight container for 3–4 days. Place a paper towel in the container to absorb excess moisture.
Refrigerating: Refrigeration can dry the loaf, but if needed wrap well in plastic and place in an airtight container for up to 7 days.
Freezing: Cool completely, wrap in foil or plastic wrap, place in a freezer-safe container, and freeze up to 3 months.
Other Banana Recipes:
- Banana Bread Overnight Oats
- Pumpkin Chip Banana Bread
- Peanut Butter Protein Oats
- Coconut Chip Banana Bread
- Banana Bread Baked Oatmeal
- No Bake Banana Bread Bites
HUNGRY FOR MORE? Subscribe to the newsletter and follow for updates and new recipes.
White Chocolate Almond Banana Bread
Ingredients
- 3 very ripe bananas
- 1 large egg (room temperature)
- 1 ½ cups all-purpose flour
- 5 tablespoons butter, melted and cooled
- ⅓ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips, plus more for topping
- ⅔ cup sliced almonds, plus more for topping if desired
Instructions
- Preheat oven to 350°F (175°C).
- Mash bananas in a medium bowl. Add the egg and whisk to combine. Mix in melted butter, vanilla, and brown sugar until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet and stir until just combined.
- Fold in the white chocolate chips and sliced almonds.
- Pour batter into a parchment-lined 9″ x 5″ loaf pan. Top with extra almonds if desired. If adding extra white chocolate chips, wait until the loaf is out of the oven or add them during the last 10–15 minutes and tent with foil to prevent browning.
- Bake 50–60 minutes, or until a toothpick comes out clean. If needed, cover loosely with foil for the last 20 minutes. Cool in the pan 10 minutes, then transfer to a rack to cool completely. Slice and enjoy.
Notes
- White chocolate chips: To avoid burning or excessive browning, add extra chips only near the end of baking or sprinkle them on the warm loaf after it comes out of the oven.
- Parchment paper: Lining the pan ensures the loaf releases cleanly and prevents melted chocolate from sticking to the pan bottom.
Nutrition
Carbohydrates: 33g,
Protein: 4g,
Fat: 12g
Nutrition information is an approximation and should be used as a guideline.
Shop This Post:
White Chocolate Chips
Mixing Bowls
Silicone Spatulas