Dark Chocolate-Raspberry Banana Bread

Annacia *

By
@Annacia

With a little help from dark chocolate pieces and ruby-red raspberry preserves, banana bread goes from breakfast standby to brunch or holiday standout. This decadent twist on the classic is made the night before. The morning of, simply drizzle with melted chocolate and raspberry preserves.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

16

Prep:

25 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 c
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
ground cinnamon
1/4 tsp
salt
1/4 tsp
ground nutmeg
1/8 tsp
ground ginger
2
eggs, lightly beaten
1 1/2 c
mashed bananas or 4 -5 medium bananas
1 c
sugar or 1 cup splenda granular
1/2 c
vegetable oil or 1/2 cup melted butter
1/4 c
chopped pecans
1/4 c
raspberry preserves
1/2 c
dark chocolate, pieces
1/4 c
raspberry preserves
1/2 tsp
shortening
1/3 c
dark chocolate, pieces

Directions Step-By-Step

1
Preheat oven to 350 degrees F
2
Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside.
In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger.
Make a well in center of flour mixture; set aside.
3
In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s).
Swirl 1/4 cup raspberry preserves into batter.
4
Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, 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 rack.
Wrap and store overnight before finishing.
5
After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons 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.
6
Place the 1/4 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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American