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White Chocolate Cranberry Banana Streusel Bread


2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Pinch of ground cloves

1 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 large bananas)

1/3 cup vanilla yogurt

1 teaspoon vanilla extract

1 cup white chocolate chips

1 cup fresh cranberries, tossed in 1 tablespoon all-purpose flour


1 cup brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

Preheat oven to 350°F. Butter or spray a 9x5-inch loaf pan with cooking spray.

To make streusel, combine all ingredients in a bowl and cut together using a fork or pastry blender.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In the bowl of an electric mixer (or in a large bowl with a wooden spoon), beat the sugar and softened butter until well-combined, about 1 minute. Add the eggs one at a time, mixing well after each addition. Add the banana, yogurt, and vanilla extract and beat until well-combined. 

Stir in the flour mixture until just moist. Do not over-mix! Gently fold in the white chocolate chips and the cranberries tossed in flour.

Pour evenly into prepared loaf pan. Sprinkle with streusel, then bake for 50-60 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean.* Cool 15 minutes in pan on a wire rack, then remove to wire rack and allow to cool completely.

*If the edges start to brown before the center is fully baked, carefully place folded strips of foil around the edges of the pan to keep from burning. Occasionally I'll have to place a sheet of foil over the top as well during the last 15 minutes of baking to keep the top from over-browning/burning.

Source: Adapted from my dark chocolate raspberry banana bread, originally from Recipe Boy.

Printed From: Bakergirl