Raspberry Chocolate Chip Banana Bread
A moist and flavorful whole wheat banana bread loaded with juicy raspberries and melty chocolate chips. Naturally sweetened and packed with fiber, protein, and healthy fats, it’s a nutritious treat perfect for breakfast, snacks, or meal prep. Simple to make and full of wholesome goodness.
Equipment
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 loaf pan (9×5 inches)
- Parchment paper (enough to line loaf pan)
- Whisk
- Mixing spoon or spatula
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 1½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup coconut sugar
- ¼ cup coconut oil melted
- ¼ cup plain Greek yogurt full-fat or reduced fat
- 2 large eggs lightly beaten, at room temperature
- 1 teaspoon vanilla extract
- 3 very ripe bananas about 1¼ cups mashed
- 1 cup fresh or frozen raspberries do not thaw if frozen
- ½ cup mini chocolate chips optional
Instructions
- Prepare Baking Equipment: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, ensuring the parchment extends slightly above the edges of the pan for easy lifting. Lightly coat the parchment with non-stick spray or a thin layer of coconut oil to ensure the bread releases easily after baking. Set aside while you prepare the batter.
- Combine Dry Ingredients: In a medium mixing bowl, add 1½ cups whole wheat flour. To this, add 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Sprinkle in 1 teaspoon ground cinnamon and ¼ teaspoon ground nutmeg. Whisk thoroughly until all dry ingredients are evenly distributed with no clumps. This step ensures the leavening agents and spices blend uniformly, creating a consistent texture and flavor throughout the bread.
- Mix Wet Ingredients: In a large mixing bowl, pour ⅓ cup coconut sugar and ¼ cup melted coconut oil. Add ¼ cup plain Greek yogurt and gently stir until combined. Then add 2 large eggs (lightly beaten and at room temperature) along with 1 teaspoon vanilla extract. Whisk these ingredients together until the mixture becomes smooth, glossy, and well incorporated. This combination creates a moist base while adding protein and richness.
- Incorporate Mashed Bananas: Peel and mash 3 very ripe bananas until smooth, aiming for about 1¼ cups of mashed banana. Stir the mashed bananas into the wet mixture until fully combined. Bananas provide natural sweetness, moisture, and fiber, making them a key ingredient for this loaf. Take care not to overmix at this stage, as you want a slightly tender batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in the large mixing bowl. Stir gently using a spatula or wooden spoon until just combined. Avoid overmixing, as this can make the bread dense. Stop mixing once no dry streaks remain. A slightly lumpy batter is perfectly fine and will result in a tender, moist loaf.
- Fold in Raspberries and Chocolate Chips: Gently fold in 1 cup fresh or frozen raspberries and ½ cup mini chocolate chips if using. Use a folding motion to avoid breaking the raspberries too much, which could cause excess bleeding into the batter. Folding ensures the fruit and chocolate are evenly distributed without overworking the batter, preserving texture and flavor.
- Transfer Batter to Loaf Pan: Pour the prepared batter into the lined loaf pan, using a spatula to scrape every last bit from the mixing bowl. Smooth the top evenly for a uniform bake. This not only makes the loaf look appealing but also ensures even cooking from top to bottom.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for approximately 1 hour. To check doneness, insert a toothpick or cake tester into the center of the loaf—if it comes out clean or with a few moist crumbs, your bread is done. Keep an eye on the loaf toward the end of baking, as oven temperatures vary.
- Cool the Bread: Once baked, remove the loaf from the oven and allow it to rest in the pan for about 15 minutes. This rest period helps the bread set. Then, gently lift the loaf out of the pan using the parchment edges and transfer it to a cooling rack. Let it cool completely to ensure the texture is firm and slices cleanly.
- Slice and Serve: Once cooled, use a serrated knife to slice the loaf into generous portions. This healthy raspberry chocolate chip banana bread is perfect for breakfast, snacks, or even dessert. Store any leftovers in an airtight container for up to three days, or wrap tightly in plastic wrap to maintain freshness.
Notes
- Use very ripe bananas for optimal sweetness and moisture; overripe bananas with brown spots work best.
- If you prefer a lighter texture, substitute half of the whole wheat flour with all-purpose flour.
- For a stronger chocolate flavor, use dark chocolate chips or add a teaspoon of cocoa powder.
- Do not thaw frozen raspberries before adding them to the batter, as this prevents excess moisture and preserves their texture.
- Baking times may vary slightly depending on your oven—check the loaf after 55 minutes to avoid overbaking.
