Description
This Raspberry Dark Chocolate Banana Bread is more than just a seasonal bake, it’s a cozy, nostalgic loaf packed with ripe bananas, tart raspberries, and rich dark chocolate. Simple, bold, and perfect for chilly mornings or heartfelt gifts.
Ingredients
- 3 large ripe bananas (mashed)
- 2 large eggs
- ½ cup maple syrup or packed brown sugar
- ⅓ cup neutral oil (such as sunflower or avocado)
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup dark chocolate chunks or chips
- ¾ cup fresh or frozen raspberries (keep frozen if using frozen)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large bowl, whisk mashed bananas with eggs, oil, vanilla, and maple syrup (or brown sugar) until smooth.
- Add flour, baking soda, cinnamon, and salt. Stir gently until just combined—don’t overmix.
- Gently fold in the raspberries and dark chocolate chunks. For a prettier loaf, save a few for the top.
- Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for the best texture and flavor. Don’t overmix the batter. Use frozen raspberries straight from the freezer to prevent sogginess. Start checking doneness at 50 minutes. This loaf freezes beautifully, slice and store for an easy, cozy treat anytime.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American