This Caramilk banana bread is moist and soft on the inside, tender on the outside, and loaded with Cadbury Caramilk baking chips! No eggs and no fancy mixers needed, it’s a one bowl recipe that is sure to impress!
Caramilk Banana Bread
During 2020, I feel like everyone spent most of their kitchen time baking banana bread. All my friends and family baked at least one loaf in this time, and some even on a weekly basis. It’s safe to say that most people are now looking for something new to bake!
However, I feel like banana bread is such a staple, it’s how to jazz it up that can turn the classic into something spectacular. Recently, I’ve been using Cadbury Caramilk in more and more recipes. I’ve done all the main culprits but was yet to add it to everyone’s staple quick bread- The banana bread!
I’ve been meaning to share a Caramilk banana bread recipe for quite some time. It’s probably my new favorite way to use Cadbury Caramilk chocolate and it takes a classic banana bread up a notch. Now, this quick bread may look incredibly fancy but I promise you, it is so easy to make!
No eggs and no fancy mixers are needed, but you’d never tell. The texture of the bread is tender on the outside, moist and fluffy in the middle. It’s sweet and packs all the banana and Caramilk flavor you could imagine!
My sister, who loves all things Caramilk, recently tried a slice of this bread. She thought Caramilk chocolate could not taste any better until now- Her banana bread game has been changed!
How do you make Caramilk banana bread?
- Flour– All purpose flour, plain flour, or a gluten free flour that contains xanthan gum.
- Sugar– White sugar is preferred, but brown or coconut sugar can also be used.
- Baking soda– Reacts with the vinegar to help the bread rise maintain stability, without needing any eggs!
- Salt– Just a pinch to balance out the other ingredients and brings out the sweetness.
- Bananas– Mashed overripe bananas.
- Butter– Either dairy free or traditional butter.
- Milk– I used unsweetened almond milk but any milk can be used.
- Apple cider vinegar– You can also use white vinegar or even lemon juice.
- Vanilla extract– A must for any good banana bread.
- Cadbury Caramilk baking chips– Found in any baking aisle of your local supermarket. You can also use a chopped up Caramilk chocolate bar.
- Chocolate chips– Optional, but I find adding some dark chocolate chips balance out the intense sweetness of the Caramilk chips.
Start by adding the dry ingredients into a small bowl and mixing them together. In a large mixing bowl, add the mashed bananas, butter, milk, vinegar, and vanilla extract, until combined and mostly smooth. Combine the dry ingredients into the wet and mix well, until fully combined. Gently fold through the Caramilk baking chips and chocolate chips.
Now, transfer the batter into a greased and lined loaf pan. Bake the bread for 50-55 minutes, or until a skewer comes out mostly clean. Remove the bread from the oven and let it cool in the pan completely, before slicing and serving.
Tips to make the best banana bread
- Do not overbake the bread, as it continues to cook as it is cooling down.
- Be sure to mash your bananas VERY well, to ensure that there are no clumps throughout.
- If you can’t find Caramilk baking chips, you can use white chocolate chips or vegan white chocolate chips.
Storing and freezing banana bread with Caramilk
- To store: Banana bread should be stored in the refrigerator in a sealed container. They will keep well for up to 2 weeks.
- To freeze: Place leftover slices of the banana bread in a ziplock bag and store it in the freezer for up to 6 months.
More Cadbury Caramilk dessert recipes to try
Caramilk Banana Bread
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 4 large bananas 1 1/2 cups mashed
- 1 cup sugar can use brown or coconut sugar
- 1/2 cup butter softened, vegan or standard
- 1 tsp apple cider vinegar
- 1/4 cup milk of choice I used unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup Cadbury Caramilk baking chips
- 1/2 cup chocolate chips of choice optional
- Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
- In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a large mixing bowl, add your mashed bananas, melted butter, sugar, vinegar, vanilla extract, and milk, until combined and smooth.
- Add the dry ingredients into the wet ingredients and mix well, until completely combined. Fold through the Caramilk baking chips and chocolate chips.
- Transfer the mixture into the lined pan and place in the oven. Bake for 60-70 minutes, or until a skewer comes out mostly clean.
- Remove the bread from the oven and let it cool in the pan completely, before slicing and serving.