Chocolate Raspberry Banana Bread
This chocolate raspberry banana bread is soft, moist, and packed with melty chocolate chips and juicy raspberries in every bite. It’s a simple, quick bread that feels a little special!
Servings: 12 slices
Calories: 421kcal
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
- ¼ cup (57 g) sour cream, room temperature
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups (273 g) milk chocolate chips, divided
- 1 cup (150 g) fresh raspberries, halved
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until combined.
- In a separate bowl, mash the bananas until smooth. Stir in the sour cream, eggs, melted butter, oil, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Gently fold in 1 cup of the chocolate chips and the raspberries, being careful not to overwork the batter so the berries don’t break apart too much.
- Pour the batter into the prepared loaf pan and sprinkle the remaining ½ cup chocolate chips over the top.
- Bake for 65 to 75 minutes, checking at the 60-minute mark. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). If the top browns too quickly, loosely tent with foil.
- Let cool in the pan for about 20 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.
Nutrition
Serving: 1slice | Calories: 421kcal