Homemade Raspberry Dark Chocolate Banana Bread

A scrumptious fusion of ripe bananas, tart raspberries, and decadent dark chocolate, perfect for breakfast, snacks, or dessert.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Dessert

Cuisine American

Servings 8 servings

Calories 250 kcal

3 large Ripe Bananas, mashed The riper the bananas, the sweeter your bread will be.
1 cup Fresh Raspberries Adds tartness and color.
1 cup Dark Chocolate Chips Rich flavor that complements the other ingredients.
1 cup Granulated Sugar Adjust based on sweetness preference.
0.5 cup Brown Sugar Adds moisture and deeper flavor.
2 cups All-Purpose Flour Provides structure to the bread.
1 teaspoon Baking Soda For leavening.
1 pinch Salt Enhances flavors.
2 large Eggs Bind ingredients together.
0.5 cup Vegetable Oil Keeps the bread moist.

Preheat your oven to 350°F (175°C).
Prepare a 9x5 inch loaf pan by greasing it lightly with oil or lining it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar and brown sugar to the mashed bananas and mix until well combined.
Crack the eggs into the bowl and pour in the vegetable oil. Whisk until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently.
Gently fold in the fresh raspberries and dark chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, checking for doneness with a toothpick.
Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Slice and serve or store for later.

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Keyword Baking, Easy