Who doesn't like a little decadence. I made raspberry-chocolate banana bread for my parents while they were visiting over the 4th of July. I had quite a time trying to find non-moldy raspberries at the grocery store. So alas, only one of my mini loaves had chocolate chips and raspberries.
Pinned this (these)...
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made that!
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| Nathan's creative styling - including an iced mocha! |
Here's my version of these two recipes combined.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup honey
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup honey
1/2 cup sugar free
applesauce
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1 teaspoon vanilla extract
1 cup chocolate chunks or chips
1 cup halved raspberries
1 1/2 cups mashed ripe banana (about 3 bananas)
1 teaspoon vanilla extract
1 cup chocolate chunks or chips
1 cup halved raspberries
1. Preheat oven to 350
2. Combine dry ingredients in a small bowl
3. Mix wet ingredients, minus the banana into a larger bowl
4. Mash banana
5. Combine dry ingredients slowly into the wet
6. Add banana, mix until combined - a few lumps is fine
7. Add chocolate and raspberries, mix lightly
8. Pour into pans
9. Bake 35-40 minutes (I made 4 small loaves)
The raspberry chocolate and the plain chocolate versions were pretty good. The plain version was tasty but, I like my mom's better!
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