Dark Chocolate Raspberry Banana Bread Recipes

DARK CHOCOLATE-RASPBERRY BANANA BREAD

Dark Chocolate-Raspberry Banana Bread image

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

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas or 4 -5 medium bananas
1 cup sugar or 1 cup Splenda granular
1/2 cup vegetable oil or 1/2 cup melted butter
1/4 cup chopped pecans
1/4 cup raspberry preserves
1/2 cup dark chocolate, pieces
3/4 cup cinnamon streusel topping (1/2 of Recipe- #487340 - optional)
1/4 cup raspberry preserves
1/2 teaspoon shortening
1/3 cup dark chocolate, pieces

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

Dark Chocolate Raspberry Banana Bread image

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

Ingredients

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
4 tablespoons softened butter
2 eggs
3 overripe bananas, mashed
1/3 cup plain yogurt
1 teaspoon vanilla extract
1 (12 ounce) package dark semisweet chocolate chunks
1 cup raspberries
1 tablespoon flour

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.

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Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.
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