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© 2020 LANE WIEDERSTEIN

Raspberry, Banana & Dark Chocolate Bread


Gluten Free | Dairy Free

Serves 12


If you’ve been reading my blog for a while… you may remember my Healthy Banana & Chocolate Chip Bread recipe from last year! This time I've added more banana and some raspberries, for an absolute winning combination.


Preparation Time: 10 minutes

Cooking Time: 55 minutes

Wet Ingredients

⅓ cup coconut oil, melted

½ cup maple syrup

¼ cup unsweetened almond milk

2 eggs

1 tablespoon vanilla extract

Dry Ingredients

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 ¾ cups gluten free flour

3 bananas, chopped

½ cup raspberries ( I used frozen)

½ cup dark chocolate chips or dark chocolate, chopped

To decorate:

Sprinkle raspberries

Sprinkle dark chocolate, chopped


Method

Remove the raspberries from the freezer if you're using frozen raspberries and allow thew to thaw out for 10 minutes prior to use.


Preheat the oven to 165°C. Spray a rectangle loaf tin with olive oil spray.

Melt the coconut oil is a small bowl, then pour into a large mixing bowl. Add the remaining wet ingredients, then beat with an electric mixer, whisk or hand beater.

Mix in the baking soda, cinnamon and gluten free flour until well combined.


Slice the banana, then mix it thoroughly through the mixture.


Add the raspberries and chocolate chips to the mixing bowl, then fold them through gently as you don't want the red raspberry colour to bleed through the mixture and turn it pink.

Note: I used a block of Lindt 85% dark chocolate, and chopped it into chunks.

Pour the mixture into the loaf tin, then sprinkle an additional handful of raspberries and chocolate on top for decoration.

Place the bread in the oven for 55 minutes or until a knife inserted into the centre comes out clean.

Transfer the bread onto a cooling rack for 10 minutes, then slice into 12 pieces.

Serve with nut butter, butter or a drizzle of maple syrup.



The finished product!