Get the Recipe: Raspberry Bread
This raspberry bread is light and fluffy! The chocolate and raspberry combination is rich and decadent. This quick bread is simple and easy to make. Enjoy it for breakfast, brunch, a snack, or dessert!
Ingredients
- 1 ½ cups mashed ripe bananas
- 1 egg
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 ½ cups flour, regular or gluten free
- ¼ cup coconut sugar, or brown sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup chopped dark chocolate
- ½ cup fresh raspberries
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- Add the mashed bananas, egg, melted coconut oil, and vanilla extract to a mixing bowl. Stir to combine.
- Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt. Stir to combine. The batter will be thick.
- Carefully fold in the chopped dark chocolate and fresh raspberries.
- Transfer the bread batter to the lined pan. Smooth into an even layer.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Lastly, remove the pan from the oven. Once fully cooled, slice and serve this raspberry bread.
Notes
- Use ripe bananas. The bananas should be brown or brown spotted.
- Feel free to replace the melted coconut oil with melted butter or olive oil.
- Both regular all-purpose flour and gluten free flour can be used.
- Brown sugar can replace coconut sugar if needed.
- Do not over bake. Insert a toothpick into the bread. If it comes out clean, the bread is done baking.
- Allow the bread to cool before slicing into.
- Store in an airtight container at room temperature for up to 3 days.
Calories: 235kcal, Carbohydrates: 35g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 21mg, Sodium: 287mg, Potassium: 224mg, Fiber: 3g, Sugar: 10g, Vitamin A: 54IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 3mg