Description
Raspberry Dark Chocolate Banana Bread is a rich, moist loaf filled with ripe bananas, fresh raspberries, and indulgent dark chocolate chunks—perfect for a special breakfast, dessert, or snack.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted (or coconut oil)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chunks or chips
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together mashed bananas, eggs, brown sugar, melted butter, and vanilla extract until smooth.
- In a separate bowl, mix together flour, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold in the dark chocolate chunks and raspberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter twist, swap dark chocolate for white chocolate chips.
- Top the batter with extra raspberries and chocolate chunks before baking for a decorative touch.
- Use almond flour or a mix of whole wheat flour for a nuttier texture.
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
