Description
Raspberry Dark Chocolate Banana Bread is a rich and moist twist on classic banana bread, featuring tart raspberries and indulgent dark chocolate chunks. It’s a beautiful, flavorful loaf perfect for breakfast, snacking, or dessert.
Ingredients
- 3 overripe bananas, mashed
- 2 large eggs
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/3 cup melted butter or neutral oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup fresh or frozen raspberries
- 3/4 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together mashed bananas, eggs, brown sugar, vanilla, and melted butter until smooth.
- In a separate bowl, mix flour, baking soda, and salt.
- Stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Gently fold in raspberries and dark chocolate.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use frozen raspberries straight from the freezer to minimize bleeding into the batter.
- Chopped nuts like walnuts or pecans can be added for crunch.
- Swap brown sugar with coconut sugar or maple syrup for a different sweetness profile.
- To make muffins, divide the batter into a lined muffin tin and bake for 18–22 minutes.
- Wrap slices individually for freezing and thaw as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
