Banna Crunch Bread

Banana Crunch Bread
Preparation time: 20 minutes
Baking time: 75 minutes
Makes: 16 slices
Freezing: excellent


Ingredients

Topping:
1/2 cup/125 ml flaked coconut
1/4 cup/ 50 ml brown sugar , packed
1 tbsp / 15 ml butter
1 tbsp/ 15ml All Purpose Flour

Batter:
1/3 cup/ 75ml Canola Oil
3/4 cup/ 175 ml sugar
1 tsp/ 5 ml vanilla
2 eggs
1 cup/250 ml mashed ripe bananas (2 medium bananas)
1 3/4 cups/ 425 ml All Purpose Flour
1 1/2 tsp / 7ml baking soda
1/4 tsp/ 1 ml baking powder
1 pinch salt
1 cup/250 ml White Chocolate Chips , divided


Preparation
PREHEAT oven to 325ºF (160ºC). Grease an 8” x 4” (1.5 L) loaf pan.Topping:COMBINE all ingredients in small bowl. Set aside.

Batter:MIX oil, sugar, vanilla and eggs in large bowl. Add mashed banana and stir until incorporated. Add flour, baking soda, baking powder and salt and stir until flour is incorporated. Add ¾ cup (175 mL) white chocolate chips. Pour into prepared pan. Top with remaining ¼ cup (50 mL) white chocolate chips and cover with topping.BAKE in centre of preheated oven for about 65-75 minutes or until toothpick inserted in centre comes out clean. Cool in pan on rack. Don’t worry if bread seems a little darker than you would expect. It is still very moist and delicious!

Tip:Freeze peeled ripe bananas in a freezer bag. When ready to bake, first thaw bananas in microwave.