Raspberry Dark Chocolate Banana (Recipe for Printing)
This moist banana bread blends fresh raspberries and dark chocolate for a delightful treat. Ideal for spring and afternoon snacks. Save & click.
# What You Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon salt
03 -
1 tablespoon all-purpose flour (for tossing raspberries)
→ Wet Ingredients
04 -
4 tablespoons unsalted butter, at room temperature
05 -
1 cup granulated white sugar
06 -
2 large eggs
07 -
1 1/2 cups mashed ripe banana (about 3 bananas)
08 -
1 teaspoon vanilla extract
→ Mix-ins
09 -
1 cup dark chocolate chunks or chips
10 -
1 cup raspberries, halved
# How to Make It:
01 -
Preheat oven to 350 degrees Fahrenheit and spray a 9x5-inch loaf pan with nonstick cooking spray.
02 -
In a medium bowl, whisk together flour and salt. Set aside.
03 -
In a large bowl, beat granulated white sugar and unsalted butter with an electric mixer on medium speed for about one minute until well combined.
04 -
Add eggs to the creamed mixture one at a time, beating well after each addition. Mix in mashed bananas and vanilla extract until just blended.
05 -
Add the flour mixture to the wet ingredients and gently mix until just moist. Avoid over-mixing.
06 -
Toss halved raspberries with 1 tablespoon of flour. Gently fold chocolate chunks or chips into the batter, followed by the floured raspberries.
07 -
Spoon the batter evenly into the prepared loaf pan. Optionally, sprinkle additional chocolate chunks and raspberries on top. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
08 -
Let bread cool in the pan on a wire rack for 15 minutes. Remove loaf from the pan and allow to cool completely on the rack before serving.
# Extra Tips:
01 -
For best results, use fully ripe bananas for enhanced sweetness and moisture.