When classic banana bread meets the irresistible allure of dark chocolate and tangy raspberries, you know you're in for a treat. In this recipe, we're taking the beloved banana bread to a whole new level of deliciousness. Get ready to savor every bite of this Dark Chocolate Raspberry Banana Bread, enhanced with the exquisite touch of Wood's Vermont Maple Syrup.
Get ready to fall in love with this Dark Chocolate Raspberry Banana Bread. With the warmth of cinnamon, the richness of dark chocolate, the tang of raspberries, and the sweetness of Wood's Vermont Maple Syrup, every bite is a delightful adventure in flavor. Whether served for breakfast, as a snack, or as a dessert, this banana bread is sure to become a family favorite. Enjoy the decadence!
Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of one 9 x 5 x 3-inch or two 7½ x 3½ x 2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of the flour mixture; set aside.
In a medium bowl stir together eggs, bananas, sugar, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts and the ¼ cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl ¼ cup raspberry preserves into the batter. Sprinkle Streusel-Nut Topping over the batter.
Streusel-Nut Topping —
In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in walnuts.
Spread topping over top - lol
Bake —
Bake for 55 to 60 minutes for the 9 x 5 x 3-inch pan or 45 to 55 minutes for the 7½ x 3½ x 2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent over-browning, 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 a rack. Wrap and store overnight before slicing.
Chocolate - Raspberry Glaze —
After the bread stands overnight, in a microwave-safe bowl combine the ⅓ cup dark chocolate pieces with ½ teaspoon 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 ¼ cup 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.
