August 2, 2011

White Chocolate Banana Bread

Old-Fashioned Breads

Prep time:

23 minutes

Bake time :

1 hour 5 minutes

“It's a bread, but I always thought of it as a cake that Grandma would let me eat for breakfast.”

Ingredients

Serves 24

Wheat germ
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) butter, melted
2 large eggs
3 tablespoons dark rum or pineapple juice
1 teaspoon vanilla extract
2 cups mashed bananas
1 cup chopped walnuts
6 ounces white chocolate chips
3 1/2 ounces shredded unsweetened coconut

Directions

1
Preheat the oven to 300ºF. Butter two 9 × 5-inch loaf pans. Dust with wheat germ.
2
Combine the flour, baking soda and salt in a small bowl and mix well.
3
Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at medium speed until creamy. Add eggs, rum and vanilla extract. Beat for 5 minutes. Beat in bananas.
4
Add flour mixture gradually, beating continually; batter will be lumpy. Stir in the walnuts, white chocolate chips and coconut.
5
Spoon batter into prepared loaf pans. Bake for 40 minutes. Cover with foil. Bake for 25 minutes. Cool loaves in pans for 10 minutes. Remove from pans and transfer to wire racks to cool completely.

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Grandma's Secret Tip

Before baking any batter bread or cake, Grandma had a standard method for releasing any air pockets or bubbles in the batter. She held the loaf pan with both hands, then rapped it on the counter three or four times.

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