RASPBERRY-CHOCOLATE BANANA BREAD
Add some fresh raspberries and a bit of chocolate for a delicious take on the classic banana bread!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix bananas and dressing in large bowl. Combine flour, sugar and baking soda. Add to banana mixture with chocolate; stir just until moistened. (Batter will be lumpy.) Gently stir in raspberries.
- Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
DARK CHOCOLATE-RASPBERRY BANANA BREAD
With a little help from dark chocolate pieces and ruby-red raspberry preserves, banana bread goes from breakfast standby to brunch standout. This decadent twist on the classic can be made the night before. The morning of, simply drizzle with melted chocolate and raspberry preserves.
Provided by Annacia
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
- In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using.
- Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
- After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
- Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.
DARK CHOCOLATE RASPBERRY BANANA BREAD
Friends couldn't stop raving about how good it was, and everyone wanted the recipe! The sweet tartness of raspberries and richness of the chocolate really transform this traditional brunch standby.
Provided by licked_cupcake
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
- 2. In a medium bowl, whisk together the flour, baking soda and salt.
- 3. Cut raspberries in half, then toss them with 1 tbsp flour.
- 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
- 4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
- tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.
RASPBERRY BANANA BREAD
Make and share this Raspberry Banana Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a large bowl combine flour,sugar,baking soda and salt.
- In another bowl,combine eggs,bananas,oil and water.
- Stir into dry ingredients just until moistened.
- Fold in raspberries and walnuts.
- Pour into two greased 8x4x2 inch loaf pans.
- Bake at 350 for 55-65 minutes or until a toothpick comes out clean.
- Cool for 10 min.
- before removing from pans.
- NOTE if using frozen raspberries do not thaw before adding to the batter.
Nutrition Facts : Calories 1821.9, Fat 80, SaturatedFat 10.7, Cholesterol 186, Sodium 1869.8, Carbohydrate 262.3, Fiber 10.9, Sugar 162.8, Protein 23.6
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- Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
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#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #breads #snacks #fruit #quick-breads #tropical-fruit #bananas #brunch #number-of-servings #4-hours-or-less #from-scratch
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