Supreme Banana Bread


Banana bread reaches new heights with a generous handful of white chocolate chips folded into the batter; a streusel topping brings an extraordinary crunch on top, but not before it’s tempered by a lush drizzle of homemade Dulce de leche.

Supreme Banana Bread Recipe by CakewalkerThe shot seen around the globe: it was an innocent indulgence really, inspired by mood, a yearning for something ratcheted up from the classic, and became a weekday baking whim as a treat for the family, ultimately shared on social media, as depicted in the above photo. I desired something sweet, salty, crunchy, fruity, and nutty. All of the elements were on hand, and so I did what I do best. My classic banana bread recipe was the jumping off point.

Streusel topping by CakewalkerFacebook, Instagram and Twitter all weighed in, and by all accounts, from my family, to you my friends; I obtained something to be desired. It was unanimous then, the recipe had to follow.

You’ve been generous with patience waiting for it, and I’m grateful. Without further ado, I present Supreme Banana Bread.

Mashing bananas - CakewalkerBut can I just mention, for a moment, the little pockets of melty white chocolate in the bread? See them there, midway on the loaf just to the right of the dulce de leche drip?


Supreme Banana Bread by Cakewalker

Supreme Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: One loaf

Serving Size: One slice

Supreme Banana Bread

When you yearn for something more than the classic version, try this banana bread recipe. You and yours will surely love the punched up flavors, and everyone one will agree it reigns supreme!


    For the bread:
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 4 medium-sized very ripe bananas
  • 1 tablespoon milk, or buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup toasted chopped walnuts
  • 1/2 cup white chocolate chips
  • 1/4 teaspoon salt
  • Streusel topping:
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • Garnish
  • 1/3 cup dulce de leche from this recipe. *Be sure to add the three flavor ingredients to the dulce de leche as specified in option #1 of the recipe.


  • Make the streusel topping first. In a small saucepan, gently melt the butter; remove from heat to cool slightly. In a small bowl, mix the flour, sugar, cinnamon, baking powder and salt; whisk to incorporate. Add the flour mixture to the lukewarm butter in the saucepan. Using a fork, quickly toss and stir the ingredients to combine, until moistened, and small pea-sized crumbles form. Break up larger pieces with fingers if need be. Transfer the streusel to a sheet of wax paper, spreading to a single layer to set until ready to use. You want the streusel to firm up, and dry somewhat.
  • In a mixing bowl, mix mashed bananas, milk and vanilla; set aside. In another mixing bowl combine the flour, baking soda and salt.
  • With an electric mixer, cream the butter and sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time, blending well after each addition. Add the flour mixture alternately with the banana mixture until combined. Fold in the nuts and white chocolate chips. Transfer batter into a greased 9x5x3-inch loaf pan. Place the streusel crumbles all over the top of the batter (see note below).
  • Bake in a 350°F oven for approximately 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes in the pan on a cooling rack; run a knife around the perimeter of the bread, remove from pan to cool completely on the rack.
  • Place the rack holding the bread onto a sheet of wax paper or a sheet pan. Drizzle the ducle de leche repeatedly over the top of the bread using a fork, in thin streams, allowing the caramel to cascade down the sides. Let the sauce set for about 20 minutes. Slice and serve. Banana bread may be stored in an airtight container for up to three days (if it lasts that long).


While the streusel topping may look like a lot, it all fits onto the top of the batter if using the specified loaf pan size. Decrease the amount of streusel used, according to preference.


  1. Brooks, This Banana Bread looks delicious. I would love a slice with my morning coffee. What a perfect sweet addition with the white chocolate chips and of course, everything tastes better with your homemade dulce de leche! Pinning this!

    • Brooks Walker says

      I appreciate the pin, Joan, and it’s great to have you here. The bread and coffee get along splendidly, you’ll see!

  2. LOVE those little pockets of white chocolate. They are the perfect complement to the bananas and that gorgeous dulce de leche drizzle!

    • Brooks Walker says

      You know it, Betsy. And the way the dulce de leche hugs the streusel…my, oh my! Appreciate the visit and pin, my friend.

  3. Gorgeous display of pure delish, here Brooks! Chocolate, banana, and buttermilk – and that’s just the beginning. Wonderfully done, once again.

    • Brooks Walker says

      Dan! Thank you, my friend. It’s always good to have you here. Are you guys ready for fall?

  4. I just printed your Supreme Banana Bread recipe and am looking forward to trying it as soon as I have an extra hour. Your photos are fabulous. Thanks so much for sharing!

    • Brooks Walker says

      You’re most welcome, Susie. I’m so glad to have you here, and that you’ll try the recipe! Best wishes, and I’d love to know how it goes.

  5. Mmmm … Brooks, put me down for at least three slices of that and a pot of English breakfast tea! For some reason, I rarely add a topping to banana and other quick breads; but I should–definitely takes them over the top!

  6. I think I just gained 10 pounds looking at this recipe. WOW. I love everything about it from bananas to chips. The caramel really drew me in.

    • Brooks Walker says

      I know, 10 pounds for each glimpse, right? And then we go to spin class! 😉 Thank you for the compliment―I appreciate the visit.

  7. Wow! This looks so incredible! Amazing banana bread — so creative. And so, so flavorful! Thanks.

  8. Funny I just moved some over ripe bananas from the fruit bowl to the fridge hoping an inspiration to save them from demise would hit me. GREG

  9. Jessica says

    Best banana bread I ever made thank you so much

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