Description
A deliciously moist banana bread combined with the tartness of fresh raspberries and indulgent dark chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup dark chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mash the bananas well with a fork until smooth.
- Stir in the melted butter until combined with the bananas.
- Add the brown sugar and granulated sugar, mixing until well combined.
- Beat in the egg and vanilla extract, stirring until mixed well.
- Sprinkle the baking soda and salt over the mixture, folding in gently.
- Carefully add the flour to the wet ingredients and mix until just combined.
- Gently fold in the dark chocolate chips and fresh raspberries, being cautious not to break the raspberries too much.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake for 60-65 minutes. A toothpick inserted into the center should come out clean when done.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use very ripe bananas. Store leftovers in the fridge for up to a week or freeze for up to three months.