Dark-Chocolate, Raspberry Banana Bread

A few years ago I was searching online to find other ways I could add to my banana bread recipe.

I found several recipes that used raspberries and chocolate chips so I decided to try it out myself using my recipe.

As I experimented,  I found that I enjoyed adding dark chocolate chunks instead of chocolate chips.

That being said, I feel like this bread is more of a dessert than my simple banana bread that I can have with my morning coffee.

If you want something that tastes a little less sweet or maybe just a different fruit, try my Banana Bread Recipe, or my Strawberry, Kiwi, Banana Bread, or my Blackberry Banana Bread.

Dark-chocolate Raspberry Banana Bread Instructions

Begin by preheating the oven to 350 and oiling your pan(s).

In a large mixing bowl, mix the oil and sugar together.

Add the eggs and mix and then add the bananas.

You can do the eggs and banana together or separately.

Once they are all blended together, set it aside and work on the dry ingredients.

Mix the flour, salt and baking soda in another mixing bowl and then add it slowly to the banana mixture while the mixer is going.

Or you can add a little at a time and mix after every pour.

Once it’s mixed, measure out the amount of raspberries and chocolate chunks and add it to the mixture.

combine with a spoon just enough so that its stirred in.

As you can see in my picture, if you would like to add the fruit and chocolate after it’s in the pan that is fine.

I was making several kinds at once and it made more sense to add to each pan rather then the bowl.

Once the mixture is in the pan, level the top and place it in the oven at 350 for 40 minutes or until a toothpick comes out almost clean.

Remove the pan from the oven.

Let it cool for a few minutes and then cut and serve.

Enjoy!