This is was something I saw on Pinterest the other day. I had to make it, even thought I’m not a huge banana bread fan, but banana chocolate chip bread with raspberry? Too interesting not to try.
Raspberry and chocolate are always good together. So how is it in banana bread?
It didn’t disappoint. And it’s better if you eat each slice warm—at least it is to me. There are just certain fruits I don’t like to bite into when cold once it’s baked, it’s a texture thing. Of course on par with most my desserts, my family gave it the big snub. And on par with my response to their snobbery. . . .I repurposed it.
Yep, I took it and turned it into french toast – a favorite in my home. It worked. they devoured it. Yay, me.
Chocolate Chip Banana Bread with Raspberries
- 1 3/4 cups unbleached, all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt (1/4 teaspoon if using regular salt)
- 3 large eggs
- 1 cup sugar
- 2/3 cups vegetable oil
- 1/3 cup milk
- 2 teaspoon vanilla extract
- 1 1/2 cups bananas, mashed to pea-size lumps (about 3 medium bananas)
- 1 cup chocolate chips
- 6 oz. raspberries
Preparation: Heat oven to 375 degrees F. Lightly cover a 9x5 loaf pan with non-stick bake spray.
- Sift together flour, baking powder and salt; set aside.
- Place eggs and sugar in a stand mixer bowl fitted with a whisk attachment, beat on medium high speed until light and fluffy, about 4 minutes. With the mixer running, slowly drizzle oil down the side wall of the bowl, continue with the milk followed by the vanilla extract. Turn off mixer. Gently fold in dry ingredients with a sturdy spatula or wooden spoon. Fold in mashed bananas, chocolate chips and raspberries.
- Pour batter into it loaf pan and bake at 350 degrees F for 45-55 minutes or until inserted tooth pick from the center of the loaf comes out clean. Remove from oven and to a wire rack for to cool completely before removing from pan.