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Banana Crunch Bread

Prep time:
Baking time:
Makes: 16 slices
Freezing: excellent

Ingredients:

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) Crisco® 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

Directions:

  1. Preheat oven to 325ºF (160ºC). Grease an 8” x 4” (1.5 L) loaf pan.
  2. Topping: Combine all ingredients in a small bowl. Set aside.
  3. 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.
  4. Bake in centre of preheated oven for about 65 to 75 minutes or until toothpick inserted in centre comes out clean.
  5. Cool in pan on wire rack. 

Tips:

  • Don’t worry if bread seems a little darker than you would expect. It is still very moist and delicious!