In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the oil and sugar. Add in the eggs and whisk again, but be sure to not over mix.
Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.
Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes. At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best!
Banana bread can be kept at room temperature for up to 5 days.
White Chocolate Banana Bread
Amount Per Serving (1 slice)
Calories 339Calories from Fat 117
% Daily Value*
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Vitamin A 71IU1%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Yeast Bread Recipes and Quick Bread Recipes
Keyword: banana bread, bananas, bread, white chocolate