White Chocolate Macadamia Banana Bread

I made white chocolate macadamia banana bread using my family's recipe. I wanted to share a recipe that is special to my family while adding a unique twist with white chocolate chips and macadamia nuts.

1. 1½ cups mashed ripe bananas
2. ⅓ cup plain yogurt
3. 5 tablespoons melted butter
4. 2 large eggs
5. ½ cup granulated white sugar
6. ½ cup packed brown sugar
7. 1½ cups all-purpose flour
8. ¾ teaspoon baking soda
9. ½ teaspoon salt
10. ½ teaspoon cinnamon
11. 1 cup white chocolate chips
12. ½ cup chopped macadamia nuts
13. cooking spray or parchment paper

Preheat the oven to 350°F. Prepare a baking pan with cooking spray or parchment paper. You can use any pan you have available; I used a 9×9-inch pan because that is what I have.

Combine the first four ingredients in a large bowl: mashed ripe bananas, yogurt, melted butter, and eggs. Mix until well combined.

Add the ½ cup white sugar and ½ cup brown sugar to the mixture. Mix until everything is well combined.

Combine the 1 ½ cup flour, ¾ tsp baking soda, ½ tsp salt, ½ tsp ground cinnamon, ½ cup macadamia nuts, and 1 cup white chocolate chips in a separate bowl.

Add the dry ingredients to the wet mixture. Stir until the ingredients are just combined, being careful not to overmix.

Pour the batter into the prepared pan. Spread the batter evenly across the pan and add a few extra white chocolate chips or macadamia nuts on top if desired.

Bake the banana bread at 350°F for 40-45 minutes or until the center is cooked through. Check the center with a toothpick toward the end of baking; it should come out clean or with a few moist crumbs.

Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes before slicing.

Serve it warm or at room temperature, and enjoy it on its own or with a glass of milk.