Description

This delightful Raspberry Bread recipe combines the natural sweetness of mashed ripe bananas with fresh raspberries and rich dark chocolate chunks. Baked to perfection, this moist and flavorful bread is perfect for breakfast, snacks, or dessert. Using wholesome ingredients like white whole wheat flour and coconut sugar enhances its nutritional profile while keeping it indulgent and satisfying.

Ingredients

Wet Ingredients

1 ½ cups mashed ripe bananas
1 egg
1 tsp vanilla extract
2 tbsp melted coconut oil (or melted butter)

Dry Ingredients

1 ½ cups white whole wheat flour
¼ cup coconut sugar (or brown sugar)
½ tsp baking soda
1 tsp baking powder
½ tsp sea salt

Add-ins

½ cup chopped dark chocolate
½ cup fresh raspberries

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Instructions

Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a bread pan by lining it with parchment paper to prevent sticking and to help with easy removal of the bread after baking.
Combine wet ingredients: In a mixing bowl, add the mashed ripe bananas, egg, melted coconut oil (or butter), and vanilla extract. Stir these ingredients together until they are well combined to form a smooth mixture.
Add dry ingredients: To the wet mixture, add the white whole wheat flour, coconut sugar, baking soda, baking powder, and sea salt. Stir gently until a thick batter forms, being careful not to over-mix to maintain the bread’s tenderness.
Fold in add-ins: Carefully fold in the chopped dark chocolate and fresh raspberries to evenly distribute them throughout the batter without breaking the berries too much.
Transfer batter to pan: Pour the batter into the prepared bread pan, smoothing the top evenly with a spatula for uniform baking.
Bake the bread: Place the pan in the preheated oven and bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool and serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing. Serve and enjoy your moist, flavorful raspberry bread.

Notes

Use ripe bananas for maximum sweetness and moisture.
Fresh raspberries should be gently folded to prevent them from bleeding too much into the batter.
If coconut sugar is unavailable, brown sugar can be substituted with similar results.
Line the bread pan with parchment paper to ensure easy removal and less mess.
This bread keeps well for 2-3 days at room temperature or can be frozen for longer storage.
For a vegan version, substitute the egg with a flaxseed egg or other egg replacer, and use vegan butter or coconut oil.