Chocolate White Chocolate Banana Bread
Chocolate White Chocolate Banana Bread is a rich air fryer bake made with cocoa powder, ripe bananas, crunchy walnuts, and creamy white chocolate. It is delicious for breakfast, with coffee, or warmed and served with ice cream.
Equipment
- Mixing Bowls, 3 Medium
- Round Air Fryer Baking Pan, 7-Inch
- Silicone spatula
- wire cooling rack
- Whisk
Ingredients
- 6 tablespoons plus 2 teaspoons All-Purpose Flour divided
- ¼ teaspoon Baking Soda
- 1½ ripe Bananas
- 3 tablespoons Buttermilk or Plain Yogurt not Greek
- ¼ cup Dutch-Process Cocoa Powder
- 1 large Egg
- ½ teaspoon Kosher Salt
- ½ cup Granulated Sugar
- ½ teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- 6 tablespoons Walnuts chopped
- 6 tablespoons White Chocolate chopped
Instructions
- Whisk 6 tablespoons of the all-purpose flour with the cocoa powder, kosher salt, and baking soda in a medium mixing bowl.
- Mash the bananas in a second medium mixing bowl until very smooth.
- Add the granulated sugar, vegetable oil, buttermilk, vanilla extract, and egg to the mashed bananas.
- Whisk the wet ingredients until smooth and evenly combined.
- Pour the wet mixture over the dry ingredients.
- Whisk gently until just combined, without overmixing the batter.
- Place the walnuts and white chocolate in a third medium mixing bowl.
- Add the remaining 2 teaspoons of all-purpose flour and toss until everything is evenly coated.
- Add the coated walnuts and white chocolate to the batter.
- Fold gently with a silicone spatula until evenly distributed.
- Transfer the batter to a greased 7-inch round air fryer baking pan.
- Smooth the surface with the silicone spatula.
- Place the baking pan in the air fryer.
- Air fry at 310°F (154°C) for approximately 30 minutes.
- Insert a toothpick into the centre. The banana bread is ready when the toothpick comes out clean or with a few moist crumbs.
- Carefully remove the baking pan from the air fryer.
- Place the pan on a wire cooling rack and let the bread cool for 10 minutes.
- Remove the banana bread from the pan.
- Let it cool completely on the wire cooling rack.
- Cut the banana bread into four wedges and serve.
Notes & Wine Advice
Serving Suggestions
Serve the banana bread at room temperature with coffee or tea. For dessert, warm each wedge briefly and add vanilla ice cream, whipped cream, or sliced banana. It also makes a rich addition to a brunch table alongside our Air Fryer Buttermilk Biscuits.Recipe Notes
Use very ripe bananas with plenty of brown spots for the strongest flavour and best sweetness. Do not overmix the batter after combining the wet and dry ingredients. Coating the walnuts and white chocolate with flour helps prevent them from sinking to the bottom.Variations
Replace the walnuts with pecans, hazelnuts, or almonds. Dark or milk chocolate can replace the white chocolate. Add a pinch of cinnamon, espresso powder, or orange zest for a different flavour. Plain yogurt can replace the buttermilk, but avoid thick Greek yogurt.Storage
Store the cooled banana bread in an airtight container at room temperature for up to two days or refrigerate it for up to five days. Individual wedges can be frozen for up to two months. Thaw them before reheating briefly in the air fryer or microwave.Wine Advice
A small glass of Banyuls works well with the cocoa, banana, and white chocolate. A lightly sparkling Moscato d’Asti is a fresher choice when serving the bread with fruit or whipped cream.Nutrition values
Serving: 1 wedge | Calories: 475 kcal | Carbohydrates: 58 g | Protein: 7 g | Fat: 26 g | Saturated Fat: 7 g | Sodium: 260 mg | Sugar: 38 g