Banana Crunch Bread
Prep time:
Baking time:
Makes:
16 slices
Freezing:
excellent
Topping
½ cup
(125 mL)
flaked coconut
¼ cup
(50 mL)
brown sugar, packed
1 tbsp
(15 mL)
butter
1 tbsp
(15 mL)
Five Roses® All Purpose Flour
Batter
⅓ cup
(75 mL)
Canola Oil
¾ cup
(175 mL)
sugar
1 tsp
(5 mL)
vanilla extract
2
eggs
1 cup
(250 mL)
mashed ripe bananas (2 medium bananas)
1¾ cups
(425 mL)
Five Roses All Purpose Flour
1½ tsp
(7 mL)
baking soda
¼ tsp
(1 mL)
baking powder
1 pinch
salt
1 cup
(250 mL)
white chocolate chips, divided
- Preheat oven to 325ºF (160ºC). Grease an 8” x 4” (1.5 L) loaf pan.
- Topping: Combine all ingredients in a small bowl. Set aside.
- Batter: Mix oil, sugar, vanilla and eggs in a large bowl. Add banana and stir until incorporated. Add flour, baking soda, baking powder and salt and stir until flour is incorporated. Add ¾ cup (175 mL) white chocolate chips and stir until combined. Pour batter into prepared pan. Top with remaining ⅓ cup (75 mL) white chocolate chips and cover with topping.
- Bake in centre of preheated oven for about 65 to 75 minutes or until toothpick inserted in centre comes out clean.
- Cool in pan on wire rack.
- Don’t worry if bread seems a little darker than you would expect. It is still very moist and delicious!