Raspberry Chocolate Banana Bread Recipes

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RASPBERRY BANANA BREAD



Raspberry Banana Bread image

This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!

Provided by thicknik

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h55m

Yield 10

Number Of Ingredients 11

¾ cup frozen unsweetened raspberries, thawed
1 ripe banana
1 ½ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 cup white sugar
2 eggs
½ cup vegetable oil
½ teaspoon lemon extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  • Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
  • Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 273 calories, Carbohydrate 38.1 g, Cholesterol 37.2 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 135.7 mg, Sugar 22 g

RASPBERRY-CHOCOLATE BANANA BREAD



Raspberry-Chocolate Banana Bread image

Add some fresh raspberries and a bit of chocolate for a delicious take on the classic banana bread!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 16 servings

Number Of Ingredients 7

3/4 cup mashed fully ripe bananas (about 2)
1 cup MIRACLE WHIP Dressing
2 cups flour
3/4 cup sugar
2 tsp. baking soda
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1 cup fresh raspberries, halved

Steps:

  • Heat oven to 350°F.
  • Mix bananas and dressing in large bowl. Combine flour, sugar and baking soda. Add to banana mixture with chocolate; stir just until moistened. (Batter will be lumpy.) Gently stir in raspberries.
  • Pour into 9x5-inch loaf pan sprayed with cooking spray.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

DARK CHOCOLATE-RASPBERRY BANANA BREAD



Dark Chocolate-Raspberry Banana Bread image

With a little help from dark chocolate pieces and ruby-red raspberry preserves, banana bread goes from breakfast standby to brunch standout. This decadent twist on the classic can be made the night before. The morning of, simply drizzle with melted chocolate and raspberry preserves.

Provided by Annacia

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas or 4 -5 medium bananas
1 cup sugar or 1 cup Splenda granular
1/2 cup vegetable oil or 1/2 cup melted butter
1/4 cup chopped pecans
1/4 cup raspberry preserves
1/2 cup dark chocolate, pieces
3/4 cup cinnamon streusel topping (1/2 of Recipe- #487340 - optional)
1/4 cup raspberry preserves
1/2 teaspoon shortening
1/3 cup dark chocolate, pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
  • In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using.
  • Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
  • After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
  • Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

RASPBERRY QUICK BREAD



Raspberry Quick Bread image

This bread comes together quickly using frozen or fresh berries. Use a gluten free flour blend to make a GF Bread.

Provided by Holly Baker

Categories     Bread

Time 1h15m

Number Of Ingredients 9

2 cups all purpose flour, plus 1 Tablespoons (GF Blend if needed)
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup milk
1/2 cup vegetable oil
2 large eggs
6 ounces frozen raspberries, unthawed

Steps:

  • Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
  • Mix 2 cups of flour, 3/4 cup sugar, baking powder, and salt in one bowl.
  • In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
  • Add the wet ingredients to the dry ingredients. Mix until just combined.
  • Gently toss 1 Tablespoon of flour with the frozen berries. Add them to the batter.
  • Pour the batter into the prepared pan. Bake for 55-60 minutes.

Nutrition Facts : Calories 248 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 slice, Sodium 211 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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