From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
2
Add the mashed bananas, egg, melted coconut oil, and vanilla extract to a mixing bowl. Stir to combine.
3
Then, add in the flour, coconut sugar, baking soda, baking powder, and sea salt. Stir to combine. The batter will be thick.
4
Carefully fold in the chopped dark chocolate and fresh raspberries.
5
Transfer the bread batter to the lined pan. Smooth into an even layer.
6
Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
7
Lastly, remove the pan from the oven. Once fully cooled, slice and serve this raspberry bread.
My Calorie Intake
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Tips & Tricks (5)
- Coat Raspberries in Flour 🫐Toss fresh raspberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom and ensure even distribution throughout the bread.
- Don't Overmix the Batter 🥄Mix the dry and wet ingredients just until combined to keep the bread tender and fluffy; overmixing develops gluten and results in a dense, tough crumb.
- Use Room Temperature Bananas 🍌Allow bananas to come to room temperature before mashing to ensure they blend smoothly and incorporate evenly, creating a more moist and cohesive batter.
- Reserve Some Raspberries for Topping 🌟Press fresh raspberries gently into the batter just before baking to create beautiful pockets of tartness and visual appeal on the finished loaf.
- Chop Dark Chocolate Finely ✂️Cut dark chocolate into small, uniform pieces rather than using chips to ensure it melts smoothly into the batter and distributes evenly for consistent flavor in every slice.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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