Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil or butter
- 3/4 cup brown sugar (or coconut sugar)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup fresh or frozen raspberries (lightly tossed in 1 tbsp flour)
- 1/3 cup mini chocolate chips (or chopped dark chocolate)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk mashed bananas, melted oil, sugar, egg, and vanilla until combined.
- Sprinkle in flour, cocoa powder, baking soda, and salt. Stir until just combined—do not overmix.
- Fold in floured raspberries and chocolate chips gently.
- Pour batter into prepared pan. Smooth top.
- Bake 50–60 minutes, or until toothpick comes out clean (cover loosely with foil at 35 min if top browns too quickly).
- Cool in pan 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
- For extra moisture: add 2 tbsp Greek yogurt or applesauce.
- Gluten-free option: swap flour for 1:1_GF blend + add 1/4 tsp xanthan gum.
- Top with streusel (optional): mix 2 tbsp flour, 2 tbsp sugar, 1 tbsp butter, pinch cinnamon—sprinkle before baking.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 198 Kcal
- Sugar: 13g
- Sodium: 186mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
