Dark Chocolate Raspberry Banana Bread
Albert Wood
Dark Chocolate Raspberry Banana Bread
Al Wood
20 minutes
55-60 minutes
Ingredients
Bread—
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 2 eggs, lightly beaten
- 1½ cups mashed bananas (4 to 5 medium)
- 1 cup Wood's Vermont Maple Sugar
- ½ cup vegetable oil or melted butter
- ¼ cup chopped walnuts
- ¼ cup raspberry preserves
- ½ cup dark chocolate pieces
Streusel-Nut Topping —
- 3 tablespoons packed brown sugar
- 2 tablespoons all-purpose flour
- 4 teaspoon butter
- ¼ cup chopped walnuts
Chocolate-Raspberry Glaze —
- ¼ cup raspberry preserves
- ½ teaspoon shortening
- ⅓ cup dark chocolate pieces
Directions
Bread —
- 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.