Dark Chocolate Raspberry Banana Bread
Prep Time: 10 minutes | Cook Time: 65 minutes | Total Time: 1 hour 15 minutes
Ingredients:
2 large overripe bananas, mashed
1/2 cup granulated sugar
1/3 cup coconut oil, melted
2 large eggs, room temperature
2 tsp vanilla extract
1 and 3/4 cups flour (option for gluten-free)
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
1 cup raspberries, fresh or frozen
1 bar dark chocolate, roughly chopped (I love using HU Kitchen’s cashew butter + raspberry dark chocolate bar!)
Instructions (yields 10 slices):
Preheat oven to 350°F. Line a loaf tin with parchment paper or grease and set aside.
In a bowl, mix together the bananas, sugar, coconut oil, eggs, and vanilla extract until well combined.
In a separate bowl, mix together the flour, baking soda, cinnamon, and salt until combined.
Add the dry ingredients to the bowl with the wet ingredients and mix well.
Fold in the raspberries and dark chocolate into the bowl and pour the batter into the lined loaf tin.
Bake for 55-65 minutes in the preheated oven.
Remove the tin from the oven and allow to cool before slicing!
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Calories: ~275
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If using frozen raspberries, be careful not to over-stir or else the raspberry juice will bleed.
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DF Option