This White Chocolate and Raspberry Banana Bread is SO good! I love the raspberry / white chocolate combination in any baked goods and this banana bread is no different. It makes this banana bread sweet, fruity and moist.
This banana bread follows my classic banana bread procedure. You mash up an over-ripe banana then add oil, sugar, flour, baking powder and baking soda. This forms the delicious banana bread sponge. Then you add your extras: white chocolate and fresh raspberries. At this stage you could add other fillings for example nuts, dark chocolate, other fruit. To see some other variations of this recipe check out my blueberry and white chocolate banana bread, nutty banana bread or my classic banana bread!
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Ingredients
I added a whole banana on top of this banana bread for decoration but this step is totally optional. I think it looks really pretty but it is not necessary for the flavour. If you choose to decorate like this, you need to ensure that you use a banana which is not too ripe- this will go too squishy. The ingredients needed for this recipe are listed below. Keep scrolling even further for the full quantities and ingredients!
- Banana
- Oil
- Sugar
- Baking soda
- Baking powder
- Flour
- Raspberries
- White chocolate
Instructions
One tip that I have to make this recipe easier is to blend your banana in a food processor/ blender. You can just simply use a fork to mash it up but I always use a food processor. It really helps this stage.
Add the white chocolate
Pour into a loaf tin
Add the raspberries
Add banana to the top
I hope you enjoy this white chocolate and raspberry banana bread! Let me know how you get on in the comments section below or on Instagram!
Substitutions
This recipe is already dairy-free and vegan. However, there are still some substitutions you may like to make.
- White chocolate - instead of using white chocolate you could completely omit this addition or substitute it for any other chocolate type. Darker chocolates would be delicious here too!
- Raspberries - you could sub these berries out for any other berry!
- Flour - instead of plain white flour, you could use gluten free flour to make this gluten free. I recommend a 50/50 gluten-free flour.
Equipment
Use a standard loaf baking tin to make the banana bread. Further, I do believe using a food processor is the easiest way to mash a banana!
Storage
Store the banana bread in an airtight container at room temperature. Good for 3-4 days.
Top Tip
Use a food processor to blend the bananas until they are smooth and creamy. Also, make sure you use over-ripe bananas for the banana bread. They can't be too far gone though - a sign that they are will be that when you mash them, they stay pretty solid. You can still use this it just won't be AS nice, it will still be delicious though (I have tried it both ways).
White Chocolate and Raspberry Banana Bread
Ingredients
- 290 g Banana
- 1 Banana for the top (optional)
- 75 ml Vegetable / coconut oil
- 180 g White sugar caster/ super-fine
- 1 teaspoon Baking soda
- ¼ tap Baking powder
- 195 g Plain white flour all-purpose
- 150 g Raspberries fresh
- 100 g White chocolate chunks
Instructions
- 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 until combined.
- Add the raspberries and 80% of the white chocolate chips (the remaining will be used for the top of the banana bread). Mix until all combined.
- 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). 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. You may want to cover the banana bread with baking paper so that it doesn't brown the outside too much.
- Remove from the oven and add the remaining white chocolate to the top of the banana bread, around the sliced banana. Once melted, you can spread the chocolate to even it across the surface. Leave to cool for 10 or so minutes before removing from the tin and serving. Alternatively, leave it to fully cool before you enjoy!
Miqueya Ray
Love it, I make it all the time!
georginaeliza
Yay! I am so glad to hear 🙂
Vanille
Hi there ! I love you recipes they are delicious so thank you for making them <3 I wanted to know if I could reduce the amount of sugar or not add any ? I like it less sweet ! But I am afraid it could ruin the cake. Thank you so much
georginaeliza
Hey! Thank you so much- I am glad you like them. You can reduce the sugar if you like. I wouldn't reduce it completely because it helps with the structure of the cake but you can reduce it a bit and it shouldn't make much of a difference 🙂