Tue, 29 September 2026
White Chocolate & Raspberry Banana Bread
Makes: 1 large loaf, about 10–12 slices Tin: 2lb loaf tin
Ingredients
· 300g very ripe banana, mashed
· 100g unsalted butter, melted
· 100g light brown sugar
· 50g caster sugar
· 2 large eggs
· 1 tsp vanilla extract
· 220g plain flour
· 1 tsp baking powder
· ½ tsp bicarbonate of soda
· ½ tsp salt
· 100g white chocolate, roughly chopped/chips
· 120g raspberries, fresh or frozen
· 20g plain flour, for coating raspberries
· Optional: 30–40g white chocolate for finishing
Method
1. Heat oven to 170°C fan / 190°C conventional. Line a 2lb loaf tin.
2. Mash the bananas until mostly smooth. Whisk in the melted butter, brown sugar, caster sugar, eggs and vanilla.
3. In another bowl, combine the 220g flour, baking powder, bicarbonate of soda and salt.
4. Fold the dry ingredients into the banana mixture just until combined. Don't overmix.
5. Toss the raspberries lightly in the extra 20g flour. This helps stop them bleeding excessively and sinking.
6. Fold in 80g of the white chocolate, followed very gently by the raspberries.
7. Transfer to the loaf tin. Scatter the remaining 20g white chocolate and a few extra raspberries over the top.
8. Bake for 55–65 minutes. Check from 50 minutes onwards. A skewer should come out without wet batter, although melted chocolate/raspberry is fine.
9. Cool in the tin for about 15 minutes before transferring to a rack.
10. Once cool, you can drizzle over 30–40g melted white chocolate for a more finished appearance.
Vegan White Chocolate & Raspberry Banana Bread
This one uses the banana plus plant milk/oil to replace the eggs and butter.
Ingredients
· 320g very ripe banana, mashed
· 90g neutral oil — rapeseed or sunflower
· 120g light brown sugar
· 40g caster sugar
· 80ml oat or soy milk
· 1 tsp vanilla extract
· 240g plain flour
· 1½ tsp baking powder
· ½ tsp bicarbonate of soda
· ½ tsp salt
· 1 tsp apple cider vinegar or lemon juice
· 100g vegan white chocolate, chopped
· 120g raspberries, fresh or frozen
· 20g plain flour, for coating raspberries
Method
Heat the oven to 170°C fan and line a 2lb loaf tin.
Whisk together the banana, oil, sugars, plant milk, vanilla and vinegar.
Combine the flour, baking powder, bicarbonate of soda and salt separately. Fold the dry mixture into the wet ingredients until just combined.
Coat the raspberries in the extra flour. Fold 80g vegan white chocolate through the batter, followed carefully by the raspberries.
Transfer to the tin and top with the remaining chocolate and a few raspberries.
Bake for approximately 55–65 minutes, checking the centre before removing. Allow it to cool for at least 20 minutes before removing from the tin.
