May Cooking Club Challenge: White Chocolate Banana Loaf by Anna Olsen

INGREDIENTS :

• 1/4 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups pastry flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
•  1/2 tsp cinnamon
•  1/4 tsp salt
•  3/4 cup mashed banana
•  1/2 cup white chocolate, chopped, plus some for drizzling

DIRECTIONS:

Preheat oven to 350 F. Grease and flour a 6 x 3-inch loaf pan. Cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add to creamed mixture alternately with banana. Fold in chopped white chocolate. Scrape batter into pan and spread evenly. Bake for 30 minutes until a tester inserted in the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a plate.

ASSEMBLY:

Melt white chocolate and drizzle on to cake.

I LOVED this!  So divine! I opted to make muffins instead of a loaf as I didn’t have the proper sized loaf pan and the kids love muffins for a school snack (BIG BONUS: no nuts in this recipe so it is school friendly for those have to worry about nuts allergies).   The white chocolate added a hint of sweetness which was just right.  I ran out of white chocolate so I melted some milk chocolate wafers and drizzled that on top of my muffins instead. 

A couple notes: this recipe will yield 12 muffins and they will need to cook for about 22 mins.

I give this recipe 8.5 chips out of a bag of 10.