Raspberry Bread

This homemade raspberry bread is sweet, a little tart, and bursting with fresh raspberry flavor! Each slice is soft, fluffy, and moist. The raspberry chocolate combination is rich and decadent. Serve this tasty quick bread for breakfast, brunch, snacks, or even dessert!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 slices

Calories: 250 kcal per serving

Ingredients

1 ½ cups - ripe bananas
egg
2 tablespoons - melted coconut oil
1 tsp - vanilla extract
1 ½ cups - flour
¼ cup - coconut sugar, or brown sugar
½ tsp - baking soda
1 tsp - baking powder
½ tsp - sea salt
½ cup - 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.

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