Raspberry Dark Chocolate Banana Bread
Raspberry Dark Chocolate Banana Bread is a scrumptious delight that combines the natural sweetness of overripe bananas, the tartness of fresh raspberries, and the indulgent richness of dark chocolate. This easy-to-make loaf is perfect for breakfast, a snack, or dessert, filling your kitchen with an irresistible aroma. Each slice offers a burst of flavor and moisture that keeps everyone coming back for more – enjoy it warm or at room temperature!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 medium ripe bananas
- 1 cup fresh raspberries
- 1 cup dark chocolate chips
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a mixing bowl, mash the ripe bananas until smooth.
- Mix in melted butter, sugars, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, and salt before gently folding into the wet mixture.
- Carefully fold in raspberries and dark chocolate chips without crushing the fruit.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool for ten minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - Use overripe bananas for maximum sweetness and moisture. - Feel free to substitute raspberries with blueberries or add nuts for extra crunch. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.