Dark Chocolate Raspberry Banana Bread

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Prep Time: 8 minutes | Cook Time: 65 minutes | Total Time: 1 hour 13 minutes

Ingredients:

• 2 large ripe bananas, mashed

• 1/2 cup granulated sugar

• 1/3 cup coconut oil, melted

• 2 large eggs

• 2 tsp vanilla extract

• 1 and 3/4 cups flour (option for gluten-free)

• 1 tsp baking soda

• 2 tsp cinnamon

• 1/4 tsp salt

• 1 cup raspberries, fresh or frozen

• 1 bar dark chocolate, roughly chopped (HU Kitchen’s cashew butter + raspberry dark chocolate bar is AMAZING!)

Instructions (yields 10 slices):

• Preheat oven to 350°F. Line a loaf tin with parchment paper or butter the inside of the tin. Set aside.

• In a bowl, mix together the bananas, sugar, coconut oil, eggs, and vanilla extract until well combined.

• In a separate bowl, mix together the flour, baking soda, cinnamon, and salt until combined.

• Add the dry ingredients to the bowl with the wet ingredients and mix well.

• Fold in the raspberries and dark chocolate into the bowl and pour the batter into the lined loaf tin.

• Bake for 55-65 minutes in the preheated oven.

• Remove the tin from the oven and allow to cool before slicing!

• Nutrition

  275 calories per slice

• Recipe Notes

  If using frozen raspberries, be careful not to over-stir or else the raspberry juice will bleed.

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