If you’re like me and love sweet treats that also feel a little healthy (hello bananas and berries!), then you’re going to LOVE this Dark Chocolate Raspberry Banana Bread. It’s soft, sweet, a little bit fancy, and super easy to make. I made it with my favorite mix of ripe bananas, juicy raspberries, and chunks of dark chocolate. Yum!
This is the kind of recipe that fills your kitchen with the best smell ever and makes a perfect snack, dessert, or even breakfast. Let’s get baking!
Method
Mix the Wet Ingredients
Start by peeling your ripe bananas and placing them in a large mixing bowl. Use a fork or potato masher to mash them really well until they’re nice and smooth with no big lumps left. This step is super important because well-mashed bananas make your bread moist and evenly textured. Once mashed, add the granulated sugar, melted coconut oil, eggs, and vanilla extract. Use a whisk or hand mixer to blend everything together until the mixture is creamy and well combined. The bananas give natural sweetness and moisture, the eggs hold everything together, and the vanilla adds a lovely depth of flavor.
Add the Dry Ingredients
In a separate bowl, sift together your dry ingredients: the gluten-free all-purpose flour (make sure it has xanthan gum included), cinnamon, baking soda, and salt. Sifting helps break up any clumps and mixes the dry ingredients evenly. Now, slowly add the dry mixture into your wet banana mixture. It’s best to do this in two parts, mixing after each addition. Use your hand mixer on low speed or a sturdy whisk to blend everything together just until you don’t see any streaks of flour. Be careful not to overmix here overmixing can make the bread turn out dense instead of soft and fluffy.
Add the Goodies
Now it’s time for the fun part adding in the extras! Gently fold in the dark chocolate and raspberries using a spatula. You want to fold, not stir, to avoid breaking up the raspberries too much. If you’re using frozen raspberries, you don’t need to thaw them; just toss them in gently. The dark chocolate adds richness and melts into gooey bits throughout the bread, while the raspberries give sweet-tart bursts in every bite. Be gentle so the batter stays fluffy and your fruit and chocolate stay nicely distributed.
Bake Time
Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf tin with parchment paper or lightly grease it with non-stick spray. Pour the batter into the prepared loaf tin and use a spatula to spread it evenly to all corners. Give the tin a little tap on the counter to pop any air bubbles. Slide the tin into the preheated oven and bake for 55 to 60 minutes. Around the 50-minute mark, start checking with a toothpick by poking it into the center of the bread. If it comes out clean or with just a few moist crumbs (no wet batter), your bread is ready.
Cool & Slice
Once your banana bread is baked to golden perfection, take it out of the oven and let it sit in the tin for about 10 minutes. This helps it firm up just enough to hold its shape when you remove it. Then, carefully lift it out using the parchment paper or turn it onto a cooling rack. Let it cool completely before slicing, so you get nice, neat pieces. Now comes the best part cut a slice, take a bite, and enjoy all that gooey chocolate, fruity raspberry, and banana goodness!
Necessary Tools
Before we begin, let’s gather our tools:
- Mixing bowls (2)
- Hand mixer or whisk
- Measuring cups and spoons
- Spatula
- Loaf tin (9×5 inch works best)
- Parchment paper or non-stick spray
- Cooling rack
- Toothpick (to check if it’s done!)
Dark Chocolate Raspberry Banana Bread (Easy Gluten-Free Recipe)
Cuisine: AmericanDifficulty: Easy10
servings10
minutes1
hour1
hour10
minutesIngredients
Here’s what you need to make this tasty bread:
2 large ripe bananas, mashed
¾ cup granulated sugar
⅓ cup coconut oil, melted
2 eggs
2 tsp vanilla extract
1 tsp cinnamon
1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
1 tsp baking soda
¼ tsp salt
½ cup raspberries (fresh or frozen)
½ cup dark chocolate (chips or chopped)
Directions
- Mix the Wet Ingredients
In a big bowl, mash your bananas. Add the sugar, melted coconut oil, eggs, and vanilla. Mix until it’s smooth and well blended. - Add the Dry Ingredients
In another bowl, sift together the flour, cinnamon, baking soda, and salt. Slowly add this to your banana mixture. Use a hand mixer (or a strong arm and whisk) to mix until it’s all combined. - Add the Goodies
Gently fold in your raspberries and dark chocolate. Don’t over-mix just enough so it’s all spread out. - Bake Time!
Pour your batter into a lined loaf tin. Bake at 350°F (175°C) for about 55 to 60 minutes. Stick a toothpick in the center if it comes out clean, it’s ready! - Cool & Slice
Let your bread cool in the tin for 10 minutes, then move it to a rack. Slice it once it’s cool enough. Try not to eat it all at once!
Notes
- Don’t skip mashing the bananas well lumps can make your bread bake unevenly.
- Measure your flour carefully too much will make the bread dry.
- Don’t overmix once you add the flour or the bread could get tough.
- Check early! Ovens can vary, so peek at your bread around the 50-minute mark.
Serving Suggestions
- With Breakfast: Toast a slice and add a little peanut butter on top!
- After Dinner: Warm up a slice and serve with a scoop of vanilla ice cream.
- Snack Time: Perfect with a cup of tea or hot cocoa!
- Party Idea: Cut it into mini slices and serve on a tray with toothpicks for bite-sized fun.
Fun Fact
Did you know that bananas are technically berries? Mind = blown! Also, dark chocolate has antioxidants that can be good for your heart. So basically… this bread is good for you, right?
Conclusion
You’ve just made the yummiest, chocolaty, fruity banana bread ever. It’s soft, full of flavor, and perfect for sharing (or not your secret is safe with me). I hope this recipe brings joy to your kitchen and your taste buds. Let me know how it turned out for you!
