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Supremely moist Banana Bread studded with fresh raspberries and chocolate chips. Bonus: It's healthy!

Healthy Raspberry Chocolate Chip Banana Bread

Ashley Manila
Supremely moist and Healthy Raspberry Chocolate Chip Banana Bread!
5 from 9 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 1 Loaf

Ingredients
 

  • 1 and 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)
  • 2 large eggs, lightly beaten, at room temperature
  • 1 teaspoon vanilla extract
  • 3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
  • 1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)
  • 1/2 cup mini chocolate chips (optional)

Instructions
 

  • Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
  • In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.

Notes

Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.
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