Fudgy Chocolate Raspberry Banana Bread
Moist, chocolatey and bursting with juicy raspberries – soft, fudgy and mixed in a single bowl.
- Time
- 65 min
- Servings
- 10
- Effort
- Easy
Ingredients
For 10 servings
- 3 (250 g) Ripe bananas
- 2 Eggs
- 200 g Whole spelt flour
- 100 ml Plant-based milk
- ½ tsp Baking powder
- Pinch of salt
- 150 g Fresh raspberries
- 80–100 g Dark chocolate chips
What I use for this
All in the shopThe apron from the video – not required, the recipe works without it.
Method
-
Mash the bananas and whisk in the eggs and plant-based milk.
-
Stir in the flour, baking powder and salt.
-
Fold in the raspberries and chocolate chips.
-
Transfer to a lined loaf pan and top with extra chocolate and raspberries.
-
Bake at 180 °C (350 °F) for 45–55 minutes, or until a toothpick comes out mostly clean.
What I use for this
All in the shopThe apron from the video – not required, the recipe works without it.
