Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Dark Chocolate Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the luscious fusion of ripe bananas, tart raspberries, and rich dark chocolate with this Banana Bread. Includes complete cooking instructions and detailed nutritional breakdown.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup dark chocolate chips
  • 1/2 cup fresh raspberries

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal of the banana bread.
  2. Step 2: In a large mixing bowl, combine the mashed bananas and melted butter. Mix until well combined, then stir in the granulated sugar, eggs, and vanilla bean paste until smooth.
  3. Step 3: In another bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix.
  4. Step 4: Fold in the dark chocolate chips and fresh raspberries into the batter, ensuring they are evenly distributed without breaking the raspberries too much.
  5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
  6. Step 6: Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your delicious Raspberry Dark Chocolate Banana Bread!

Notes

  • For optimal freshness, store your Raspberry Dark Chocolate Banana Bread wrapped tightly in plastic wrap at room temperature for up to three days, or refrigerate it for a week.
  • To enjoy your banana bread warm, reheat individual slices in the microwave for about 15-20 seconds, or pop them in a toaster oven until just warmed through.
  • Serve your banana bread with a dollop of whipped cream or a scoop of vanilla ice cream on the side to elevate the flavors and add a creamy contrast to the tart raspberries.
  • For extra richness, try using high-quality dark chocolate chips and ensure you fold in the raspberries gently to keep their shape and maximize their burst of flavor in each bite.
  • Author: Emily Pruyn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (about 60g)
  • Calories: 210
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Protein: 10g

Find it online: https://cookingwithisabella.com/raspberry-dark-chocolate-banana-bread/

Share