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 350 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 transfer loaf to to a wire rack for to cool completely before removing from pan.
This looks so good, Naomi!!
Looks delicious! I love a good slice of banana bread with my coffee and the raspberry sounds like an interesting tasty twist 🙂
Jenny Flake says
Gorgeousu Naomi! Love this!!
Kiran @ KiranTarun.com says
Yummy!! and I love the idea of turning this into a french toast!!
Belinda @themoonblushbaker says
This looks so moist and flavourful. I find bananas and chocolate over powering and too sweet sometimes; so this addition of raspberries is bound to balance it out. great breakfast food.
Nicole @ Young, Broke and Hungry says
What a perfect summery banana bread!
Kevin (Closet Cooking) says
What an amazing banana bread! I’ll take two!
Averie @ Averie Cooks says
I love chocolate banana bread and have always wanted to add raspberries to my banana bread (strawberries, pineapple, peaches, pumpkin, and avocado have all been tried – but never raspberries) Pinned! So pretty!
Katrina @ Warm Vanilla Sugar says
Mmm yeah, I bet warmed up this banana bread is KILLER! Looks pretty too 🙂
Love the simple styling here & so tasty looking!
Laura (Tutti Dolci) says
Love this bread and after a long week, a few slices are just what I need!
Yum! We have fresh raspberries from our yard right now. Have been looking for a dessert my picky eaters will eat..this might just be the one! Thanks!
Oh so pretty! I am not normally a raspberries and chocolate girl, but with banana bread and especially warm, right out of the oven? That I could so do and fall in love with! Such gorgeous photos, Naomi! I need you to give me a lesson!
Beth @ Hungry Happenings says
How could your family snub something that looks that good? I love toasting banana bread. The edges get a bit crispy and the center is nice and warm. I’ve never put raspberries in my banana bread, must will definitely try it soon.
Norma @ Allspice and Nutmeg says
Ooooo, chocolate and raspberry. Love the combo. This looks solo good. A great brunch bread.
Anna @ Crunchy Creamy Sweet says
Love chocolate and raspberries together so this banana bread has to happen soon. Love the styling!
I love banana bread, and this looks amazing! Raspberries? I say why not?
I love a good banana bread and this one looks delish! I love the chocolate and raspberry combo and them in a moist flavorful banana bread should be amazing! Pinned
Looks wonderful, and I even have all of the ingredients. Sweet.
Shanna@ pineapple and coconut says
I love that you stuck with the simple styling on these pics. It really works well – they are gorgeous like always!
Hi, searching for a banana bread recipe that’s a bit different and this looks fab. Just one question when do you add the flour mixture? I could be missing something but it doesn’t seem to be mentioned, I assume you fold in before the choc and raspberries but just wanted to check?
Thanks – trying it today
Stephanie @ Eat My Tortes says
this looks delicious! i love making banana bread, and raspberries are my husband’s favorite fruit, so i’l definitely be trying this out soon!
Aimee @ Simple Bites says
I’d eat this, warm, cold, of French Toast-ified! Lovely combo.
Raspberries with chocolate in Banana bread???? Oh yeah baby!
Sommer @ ASpicyPerspective says
I would eat this lovely bread, hot or cold!! 🙂
The instructions don’t say how long to bake, just until toothpick comes out clean. Do you have a time estimate?
This looks wonderful, and I’m planning to make it, but I feel it’s necessary to comment on the lack of attention to detail in this recipe! There are many writing errors and omissions! Many of them I can figure out on my own or guess, but you’ve omitted the baking temperature! You also never said when to combine the flour mixture in with the other ingredients. I’m an experience baker, so I can wing it with the omissions, but others may feel like they can’t attempt this with all the details that are missing!
Sorry, I meant the baking time, not temperature.
This looks GREAT and I’d love to try it. Anything with raspberries and chocolate is a must have for me. Can you please confirm the baking temperature? Your preheating instructions say 375 degrees and in step 3 it says 350 degrees. I’m already going to have to adjust for a dark, nonstick loaf pan, and I really don’t want to be TOO far off. Thank you.
Naomi Robinson | Bakers Royale says
Hi Michelle – It’s 350F. I’ve updated the recipe. Enjoy!