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Raspberry Dark Chocolate Banana Bread

A moist and delicious banana bread featuring juicy raspberries and rich dark chocolate chips, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas The riper the bananas, the sweeter the bread.
  • 1/2 cup unsalted butter, melted Coconut oil can be used as a substitute.
  • 1 cup sugar
  • 1 piece egg, beaten Can be substituted with a flax egg for a vegan version.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark chocolate chips Semi-sweet chocolate chips can be used as a substitute.
  • 1 cup fresh raspberries Frozen raspberries can be used; thaw and drain them first.

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the melted butter to the mashed bananas and mix well. Then, stir in the sugar, beaten egg, and vanilla extract until smooth.
  4. In a separate bowl, whisk together the baking soda, salt, and flour. Gradually incorporate this into the wet mixture, being careful not to over-mix.
  5. Gently fold in the dark chocolate chips and fresh raspberries, being careful to avoid crushing the raspberries.
  6. Grease a 9x5 inch loaf pan and pour the batter in, smoothing the top with a spatula.
  7. Place the loaf pan in the preheated oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  8. Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. Freeze for longer storage. Thaw overnight in the fridge or microwave for 30 seconds to revive moisture.