Banana Crunch Bread | Recipes

Banana Crunch Bread

(51) Ratings:
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Makes:16 slices

With yummy white chocolate chips and a coconut crunch, your kids will love this exciting twist on classic banana bread.



½ cup 125 mL flaked coconut
¼ cup 50 mL packed brown sugar
1 tbsp 15 mL butter
1 tbsp 15 mL Robin Hood® Original All Purpose Flour


⅓ cup 75 mL Crisco® Canola Oil
¾ cup 175 mL sugar
1 tsp 5 mL vanilla extract
2 eggs
1 cup 250 mL mashed ripe bananas (2 medium bananas)
1 ¾ cups 425 mL Robin Hood Original All Purpose Flour
1 ½ tsp 7 mL baking soda
¼ tsp 1 mL baking powder
1 pinch salt
1 cup 250 mL white chocolate chips, divided


  1. Preheat oven to 325ºF (160ºC). Grease an 8” x 4” (1.5 L) loaf pan.
  2. Topping: Combine all ingredients in a small bowl. Set aside.
  3. Batter: Mix oil, sugar, vanilla and eggs in a large bowl. Add 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 and stir until combined. Pour batter into prepared pan. Top with remaining ⅓ cup (75 mL) white chocolate chips and cover with topping.
  4. Bake in centre of preheated oven for about 65 to 75 minutes or until toothpick inserted in centre comes out clean.
  5. Cool in pan on wire rack.


  • Don’t worry if bread seems a little darker than you would expect. It is still very moist and delicious!

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