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Raspberry Dark Chocolate Banana Bread

This delightful Raspberry Dark Chocolate Banana Bread blends sweet and tart flavors with rich chocolate for a comforting and satisfying treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas The riper, the better for flavor.
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour Can be substituted with whole wheat flour.
  • 1/2 cup dark chocolate chips Can be replaced with semi-sweet chocolate chips.
  • 1/2 cup fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly or lining it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Stir in the melted unsalted butter to the mashed bananas until combined, followed by the brown sugar. Then, blend in the beaten egg and vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt. Slowly fold this mixture into the wet ingredients until just incorporated.
  5. Gently fold in the dark chocolate chips and fresh raspberries, ensuring they are evenly distributed.
  6. 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 clean.
  7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, slice and enjoy.

Notes

Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Freeze slices for up to three months and reheat in a toaster or microwave.