Healthy Raspberry Chocolate Chip Banana Bread
User Reviews
5
Healthy Raspberry Chocolate Chip Banana Bread
Description
The Healthy Raspberry Chocolate Chip Banana Bread features whole wheat flour blended with spices such as cinnamon and nutmeg, providing warmth and subtle depth. The batter includes coconut sugar, coconut oil, and Greek yogurt which contribute moisture and richness without excess fat. Ripe mashed bananas impart natural sweetness and softness, while raspberries add occasional sharp, juicy notes punctuating the bread. Mini chocolate chips add additional chocolatey bursts where included.
Baked in a parchment-lined loaf pan, the bread develops a tender crumb as it cooks for an hour at 350°F. Cooling before slicing prevents crumbling and enhances texture. The loaf serves well as a wholesome snack or breakfast option, balancing fruit tartness and chocolate sweetness.
Store the banana bread in an airtight container or tightly wrapped to maintain freshness approximately three days.
Ingredients
- 1 whole wheat flour 1/2 cup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup coconut sugar
- 1/4 cup coconut oil melted
- 1/4 cup Greek yogurt plain, full-fat or reduced fat
- 2 egg large, lightly beaten, at room temperature
- 1 teaspoon vanilla extract
- 3 banana very ripe, peeled and mashed
- 1 cup raspberry fresh or frozen, if frozen do not thaw first
- 1/2 cup mini chocolate chips optional
Instructions
- Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
- In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
Notes
- Store banana bread in an airtight container or wrapped tightly for up to three days to keep it fresh.
User Reviews
Overall Rating
5
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