Introduction
Raspberry Chocolate Chip Banana Bread is a delightful twist on the classic banana bread recipe. This indulgent treat combines the natural sweetness of ripe bananas with the tartness of fresh raspberries and the richness of chocolate chips, resulting in a moist, flavorful loaf perfect for breakfast, dessert, or an afternoon snack.
Detailed Ingredients with measures
– Ripe bananas: 3 medium
– Fresh raspberries: 1 cup
– Chocolate chips: ½ cup
– All-purpose flour: 1 ½ cups
– Granulated sugar: ¾ cup
– Brown sugar: ¼ cup
– Baking soda: 1 teaspoon
– Salt: ½ teaspoon
– Eggs: 2 large
– Vanilla extract: 1 teaspoon
– Unsalted butter: ½ cup, melted
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (approximately 10 slices)
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it lightly or lining it with parchment paper.
Step 2: Mash the Bananas
In a large mixing bowl, mash 3 ripe bananas until smooth. Ensure there are no large chunks for a better texture in the bread.
Step 3: Combine Wet Ingredients
Add 1/3 cup melted butter to the mashed bananas and mix well. Then, add 1 egg (beaten), 1 teaspoon vanilla extract, and mix until fully combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 teaspoon baking soda and a pinch of salt. Gradually add 1 cup of all-purpose flour to the mixture, stirring gently until just combined.
Step 5: Add Chocolate Chips and Raspberries
Fold in 1/2 cup of chocolate chips and 1/2 cup of fresh raspberries into the batter, ensuring they are evenly distributed.
Step 6: Pour Batter into Loaf Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7: Bake
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool Down
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
Note 1: Ripe Bananas
For the best flavor and sweetness, use very ripe bananas with brown spots.
Note 2: Storage
Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
Note 3: Freezing
This banana bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
Note 4: Variations
Feel free to substitute the raspberries with other berries or add nuts for extra texture.
