This Caramelised White Chocolate Banana Bread is a healthier spin off of the classic banana bread! It’s super moist, flavourful and full of caramelised white chocolate chunks that blend so well with the banana. Not only that it’s lower in fat, sugar and calories than traditional recipes.

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Caramelised White Chocolate Banana Bread with caramelised white chocolate pieces

Why you will love this Caramelised White Chocolate Banana Bread

Not only is the Banana Bread Recipe healthier and lower in calories, sugar and fat, but it still tastes like the real deal!

It’s also super easy to whip up and bake and is done in under an hour.

For those banana and white chocolate lovers out there, this combination will blow your mind.

Macros

Per slice (12):

122 Calories

18g Carbs

5g Protein

3.5g Fat

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Ingredients & Substitutions for Caramelised White Chocolate Banana Bread

All purpose flour – This is the main dry ingredient, you could sub for spelt flour, oat flour, gluten free flour or even buckwheat flour. However the texture may change depending on the flour used.

Protein Powder- This can be subbed for equal parts flour, just use slightly less liquid. My go to protein powder for this recipe is: Caramelised White Chocolate Premium Protein from MacroMike.

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar, honey or maple syrup. If replacing with a wet sweetener, use less liquid in the batter.

Cinnamon- Essential for that classic banana bread flavour

Nutmeg- Essential for that classic banana bread flavour

Baking Powder- Essential for rising and texture

Baking Soda- Essential for rising and texture

Banana- Obviously! The riper the better

Yogurt- Essential to provide moisture and thickness. I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt.

Light butter- A little bit of fat goes a long way with flavour and texture in this recipe, but this can be replaced with equal parts yogurt or applesauce to keep it oil and butter free.

Egg- Adds texture, moisture and helps with the rise and fluffiness of the bread. Can be substituted for 50g extra yogurt or 25g extra oil/melted butter

Vanilla- For flavaaa, can be omitted

Soy Milk- Can be subbed for any milk

Caramelised White Chocolate- A good quality caramelised white chocolate makes all the difference, but normal white chocolate will do the trick. My go to is the Whittaker’s Caramelised White Chocolate Blondie

Tips

Use ripe bananas– Adds more sweetness and are easier and softer to mash and incorporate into the batter
Mix until just combined– over mixing strengthens the gluten and results in a more dense bread
Use room temperature eggs, milk and yogurt- This is because the wet ingredients will mix together more easily, thereby helping to create an even batter. Also ensures less mixing is required, meaning less gluten development, resulting in a fluffier and beautiful end result.
Cover with foil in the last 15-20 minutes to prevent overbrowning
Let the banana bread cool completely before slicing– 10-15 minutes in the pan, then onto the cooling rack to cool completely. This lets the bread completely firm up and cook inside so that when you go to cut it, its not a crumbly mess

How to store Caramelised White Chocolate Banana Bread

Room Temperature- Store in a airtight container for 3-4 days

Refrigerator- Store in ziplock bags or an airtight container for up to 1 week

Freezer- Individually wrap each slice in foil or baking paper and add into a ziplock bag or airtight container for up to 3-4 months

FAQ

Can I make it gluten free?

You can, just substitute equal parts oat flour or a gluten free flour mix. You could even use almond flour, just use less liquid and add 1/4 tsp baking powder

What can I substitute the Protein Powder with?

Just sub the protein powder with equal parts flour, and use slightly less liquid. The protein powder is not essential in this recipe, it’s used to add extra protein and flavour!

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.