An easy recipe for delicious banana bread loaded with fresh raspberries and studded with chocolate chips! Moist on the inside, tender on the outside, you won’t believe this healthy banana and raspberry bread recipe is eggless!
Banana and Raspberry Bread Recipe
Nothing beats a slice of warm and cozy banana bread. When it comes to classic baking staple recipes, banana bread has to be at the forefront!
This healthy banana and raspberry bread recipe will be your new favorite. Not only is grain free, it is made with no eggs and no sugar, and it’s also made with almond flour! It’s perfect for a wholesome breakfast, a healthy dessert or even a snack between meals!
The key to making the best banana bread recipe (with raspberries and dark chocolate) is to ensure those who DON’T follow a special diet enjoy it. While this recipe is completely paleo, vegan and gluten-free, no one will be able to tell!
How to make dark chocolate banana raspberry bread
Making this banana raspberry bread is a little bit different compared to traditional banana bread recipes.
As it uses almond flour, the cooking time is a little different. Most recipes tend to take around 55-60 minutes, but this version takes around 45-50 minutes.
This banana and raspberry bread recipe also uses flax eggs instead of regular eggs. Be sure to set aside 15 minutes prior to baking to allow the flax egg to set. You can also substitute it for chia eggs (using ground chia seeds).
Raspberries themselves are quite moist and can affect the overall texture if too much is added into the batter. I find adding raspberries on top of the bread to work the best.
Adding dark chocolate chips really take this banana raspberry bread up a notch. It pairs beautifully with the subtle tang of the raspberries and natural sweetness of the banana.
No added liquids are needed for this recipe, but if you find the batter a little too thick (this tends to happen if you use smaller bananas), add a dash of milk or maple syrup.
How to make banana bread moist
This banana and raspberry bread recipe is eggless, so underbaking it isn’t technically an issue. However, if you underbake it too much it will fall apart and seem undercooked in the center.
The key to keeping the bread moist is to NOT open the oven until the 40-minute mark. Once it hits 40 minutes, remove from the oven and insert a skewer to see if it comes out clean. If the bread starts to sink slightly, it means it is still not cooked. When a skewer comes out nicely clean, remove from the oven and allow the raspberry and banana bread to cool in the pan for 15 minutes.
How to store banana raspberry bread
Banana bread needs to be stored in the fridge to avoid it spoiling quickly. Place the sliced banana raspberry bread in a container with a lid, or on a plate covered in plastic. Banana raspberry bread stored in the fridge will keep for 5 days.
This banana and raspberry bread is freezer friendly and can also keep well in the freezer. Banana bread kept in the freezer will last for at least 2 months.
To enjoy slices of dark chocolate banana raspberry bread from the freezer, allow thawing overnight in the fridge or at room temperature. You can reheat banana raspberry bread in the microwave or lightly heated up in the oven.
How ripe should bananas be for banana bread
Traditionally, overripe bananas are best for banana bread recipes. However, I’ve found bananas that are ripe and not overly spotty to be the best. They help hold the recipe together and tend not to sink once out of the oven.
Using overripe bananas will yield a sweetener banana bread, but will sink slightly once removed from the oven.
Fresh or Frozen Raspberries
Using fresh raspberries are best, as they will not ‘bleed’ into the batter too much once baked. They will also not change the texture of the banana bread.
You can use frozen raspberries, but you will need to thaw them out completely. You’ll also need to soak up any extra liquid.
More healthy recipes with bananas
- Best Healthy Banana Bread
- Flourless Banana Bread Cookies
- Oatmeal Breakfast Bars
- Banana Smoothie Pancakes
Healthy Banana Raspberry Bread
- Preheat the oven to 180C/350F. Line an 8 x 4-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a seperate mixing bowl, add your bananas, flax eggs, melted coconut oil, and vanilla extract and mix well.
- Combine your wet and dry ingredients and mix well. If the batter is too thick, add some milk or maple syrup. Fold in your half your chocolate chips and raspberries using a rubber spatula.
- Transfer the batter to the lined pan. Top with remaining chocolate chips and raspberries. Bake for 45-55 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
- Allow the banana and raspberry dark chocolate bread to cool in the pan for 15 minutes, before transferring to a wire rack to cool completely.