Indulge in a delightful twist on classic banana bread with this Banana Bread with Raspberries, Chocolate, and Walnuts. This recipe combines the sweetness of ripe bananas with the tangy burst of fresh raspberries, the richness of chocolate, and the nutty crunch of walnuts. The result is a moist, flavorful bread that’s perfect for breakfast, dessert, or a sweet snack. Easy to make and packed with layers of delicious flavors, this banana bread is sure to become a new favorite. Here’s a simple recipe to bake this tasty treat yourself!
Ingredients
- 3 ripe bananas
- 2 large eggs
- 100 g fresh raspberries
- 100 g dark chocolate coarsely chopped
- 100 g walnuts coarsely chopped
- 2 eggs
- 100 g brown sugar
- 200 g flour
- 80 ml vegetable oil
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preparation: Preheat the oven to 200°C (392°F) using both top and bottom heat and prepare a silicone loaf pan (approx. 23 x 13 cm) – Alternatively, grease a loaf pan or line it with parchment paper.
- Mash Bananas: In a bowl, finely mash the bananas with a fork and stir in the eggs.
- Mix in Dry Ingredients: Combine flour, brown sugar, sunflower oil, baking powder, vanilla extract, salt and cinnamon.
- Mix: Gently mix all ingredients until just combined. Do not overmix.
- Fold in Raspberries, Chocolate and Walnuts: Carefully fold raspberries, chocolate chunks and walnuts into the batter, taking care not to crush the raspberries.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the pan on a wire rack for about 10 minutes. Then remove from the pan and let it cool completely.
Notes
- Healthy Variant: Replace the brown sugar with dates.
- For a nicer presentation, you can place some raspberries and walnut pieces on top of the batter before baking.
- The banana bread often tastes even better the next day as the flavors intensify.
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