Raspberry Chocolate Swirl Banana Bread (Printable)

Banana bread with bursts of raspberry and decadent chocolate for a moist, flavorful treat.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3 medium ripe bananas, mashed
05 - 1/2 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 1/2 cup unsalted butter, melted
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract

→ Chocolate Swirl

10 - 3 ounces semi-sweet chocolate, melted

→ Fruit Additions

11 - 3/4 cup fresh raspberries

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray.
02 - In a large bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined.
03 - In a separate bowl, mash bananas thoroughly. Add granulated sugar, brown sugar, melted unsalted butter, eggs, and vanilla extract. Whisk until smooth with minimal lumps.
04 - Fold the dry ingredients into the banana mixture gently, just until no streaks of flour remain. Do not overmix.
05 - Carefully fold in fresh raspberries, distributing them evenly throughout the batter.
06 - Pour half the batter into the prepared pan. Drizzle melted chocolate over the batter, then top with remaining batter. Use a butter knife to gently swirl the chocolate through the loaf.
07 - Transfer the loaf pan to the center rack in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice and serve once fully cooled.

# Expert Advice:

01 -
  • Easy to prepare with basic ingredients you probably have on hand
  • Uses up overripe bananas and that last handful of raspberries
  • Beautiful presentation with impressive marbled swirls
  • Each slice is deeply moist and rich thanks to the chocolate and banana combo
  • Every bite reminds me of summer mornings in my grandmother's kitchen and how she always managed to sneak fruit into dessert
02 -
  • Perfect for snacks breakfast or gifting
  • Freezes beautifully for grab-and-go treats
  • Packed with potassium fiber and a hit of antioxidants
  • Raspberries are my favorite for baking because they melt into ruby jam pockets My son always steals the chocolate chunks from the mixing bowl before I can swirl them in and that is now part of our baking tradition
03 -
  • Let melted chocolate cool to just warm before swirling to keep swirls distinct
  • Use very ripe bananas with brown spots for maximum flavor and moisture
  • Fold in raspberries right before baking for the freshest fruit pop

Return