Yesterday I took on The Food Network Cooking Club Challenge for the month of May and made my TV baking teacher Anna Olson’s White Chocolate Banana Loaf. Delicious! It was genius to make a banana bread with pastry flour, the result is super light and not super dense like some banana breads can be. The white chocolate takes it over the top! Quite literally. I decided to take the opportunity and share a visual tutorial with you on how to make banana bread. It really is very simple and you do not need to use a mixer. I was just very tired and decided to let my mixer Rebel have some fun.
Here are all of the ingredients you will need to make this banana bread. The only unusual components are the pastry flour and white chocolate. Other than that you have baking powder, baking soda, sugar, vanilla, 1 egg, two bananas, cinnamon, unsalted butter and salt. If you have all these, you are ready to bake!
First, you cream the room temperature unsalted butter with the white sugar. This is my token action shot! Look at Rebel go!
You add an egg and some vanilla.
Sifting seems to have become passé these days, most people just whisk ingredients together but when Anna says to whisk, I whisk. When you use pastry flour, it gets very clumpy and sifting here is essential for creating a clump-free dough. You add the dry ingredients, alternating with the mashed bananas to create the dough.
My favourite way of chopping up chocolate is with a bread knife. I slice it at the corners to get these little flecks. I chopped up extra so that I could melt it and drizzle it on top later.
Fold in the white chocolate by hand and put the batter in a greased and floured loaf pan. Bake!
While the loaf is baking I decided to slowly melt the white chocolate over warm water but at usual, I screwed up the white chocolate. White chocolate is way more sensitive than regular chocolate. Essentially, it is not chocolate at all, it is all cocoa butter which melts at a very low temperature. Mine got too hot and seized. I read once that if that happens to add some oil to your chocolate which I did and it did help but there were still some lumps. I was losing daylight to take pictures and just said, what the hell? I’ll just use it the way it is.
Here is the loaf right out of the oven! For some reason it hardly rose at all, I am going to have to test my baking powder and soda to make sure they are still working. Regardless, this is a beautiful banana loaf. In fact I had friends over last night and one of my friends saw the banana bread and said, “What’s that?!” I happily shared a piece with her as we watched a movie. Despite the bread not rising and the white chocolate drizzle seizing and clumping, it was still a hit. For me, that is a foodie success story.