This Blueberry and White Chocolate Banana Bread recipe is Banana Bread elevated to a whole new level. This recipe holds the same flavours and texture of a traditional banana bread but instead, with melted white chocolate and oozing blueberries.... dreamy!
Banana bread will always be one of my favourite dessert/ baking options. I love how soft the sponge is and the flavours of banana are the best. My classic banana bread recipe is full of sweet milk chocolate chunks which is perfect when you're in the mood for banana, chocolatey goodness. Get the recipe for the classic version here. This Blueberry and White Chocolate Banana Bread recipe is potentially even BETTER than the classic and definitely a better option if you want a slightly lighter, fruitier experience.
The blueberries in this recipe make this banana bread extra gooey and moist. This pairs perfectly with the sweet white chocolate. Cutting it and enjoying it straight out of the oven is the best.... melting white chocolate, gooey blueberries... ahhh so good. The ingredients are pretty basic, following my classic banana bread recipe. You will need the following ingredients.
- Ripe bananas
- Plain white flour
- Baking soda
- Baking powder
- White chocolate
See recipe card for quantities.
As with my other banana bread recipe, the best way to prepare your banana is to place it in a food processor and blitz it all together, until a smooth banana paste has formed. It is quick and painless unlike using a fork and a bowl to prepare it. This is a quick trick which I have been doing for a while now. It makes such a difference to how long this recipe takes! If you don't have a food processor then use the fork method, it still works it will just take slightly longer!
Hint: Ensure you use over-ripe bananas. If your bananas aren't ripe enough it will affect the texture and sweetness of this banana bread. You want your banana skin to be spotty and brown, but the banana still be edible!
Banana bread is great in all shapes and sizes. So there are many substitutions you can make here to tailor the recipe to your preference.
- Chocolate - instead of white chocolate, you could use another form of chocolate.
- Gluten - use gluten free flour instead of normal flour to make this GF.
- Blueberries - you could substitute the blueberries for a different fruit, for example raspberries. You can see this in my raspberry and white chocolate banana bread recipe.
For this recipe, you will need a loaf baking tin, a mixing bowl, spoon, whisk and something to mash the banana with. As stated previously, the easiest way to mash banana is in a food processor. It enables you to get the banana super smooth and liquidy which is great for a banana bread!
You can store the banana bread for around 3-5 days. Store in an airtight container.
If you are adding a fresh banana to the top of the banana bread like I did, make sure that you use a yellow banana - one that is not overripe. From my experience, if you use an overripe banana for the top, it can go very mushy and sink into the banana bread. So, for the batter you want them over-ripe and for the top you want it perfectly ready. You can completely miss this step if you want!
Many of you have made this with GF flour and say that it works. So, yes!
Absolutely. You don't need to add the banana on top. It works as a beautiful decoration but it is not needed for the recipe.
Looking for other recipes? Try these:
Blueberry and White Chocolate Banana Bread
- 290 g Banana over-ripe
- 1 Banana optional
- 180 g White caster sugar super-fine
- 75 ml Vegetable/ coconut oil
- 1 teaspoon Baking soda
- ¼ teaspoon Baking powder
- 195 g Plain white flour all-purpose
- 150 g Blueberries
- 100 g White chocolate chunks
- Pre-heat your oven to 180°C/ 356°F. Grease a rectangular baking tin with a small amount of vg butter
- Smash your bananas up to form a smooth banana paste. I use a food processor for this (it makes it way easier and quicker).
- After your banana paste has formed, place it into a large bowl. Then add the oil, sugar, baking soda, baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition. If you used a food processor to blend the bananas, you could just mix the ingredients in there, whizzing it very briefly until combined.
- Add 90% of the blueberries and 90% of the white chocolate chips (the remaining will be used for the top of the banana bread). Mix until all combined with a spoon.
- Pour the batter into the greased baking tin. Cut your whole banana in half and place on top of the mixture, seed side up. This stage is optional, you can make the banana bread without this (note. this whole banana cannot be overripe otherwise it might make the bread soggy). Scatter the rest of the chocolate and blueberries around the banana. Bake the banana bread for 50 minutes, or until a knife comes out of the middle clean. If a knife comes out of the middle wet, keep the banana bread in the oven for further minutes, until it is completely cooked. This may be due to your oven temperature/ heat spots.
- Serve up your banana bread whilst it is still warm and enjoy!