Moist, perfectly sweet berry-infused banana bread hits all the flavor bases!
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
resting time: 1 hour hr
Total Time: 1 hour hr 55 minutes mins
Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper. Add all ingredients except raspberries and dark chocolate chunks to a blender and blend until smooth. Carefully fold in the raspberries and dark chocolate chunks using a rubber spatula.
Transfer the batter to the prepared loaf pan and bake on the center rack of the preheated oven 40 to 50 minutes, or until sides appear golden-brown and load feels firm when poked in the center.
Turn off the oven and allow loaf to sit another 8 minutes in the warm oven.
Remove the banana bread from the oven and allow it to cool at least 1 hour before tugging on the parchment paper to release it from the loaf pan. Transfer to a cutting board and cut into slices and serve.
Serving: 1slice (of 10), Calories: 295kcal, Carbohydrates: 32g, Protein: 7g, Fat: 20g, Sugar: 15g
Course: Breakfast
Cuisine: American
Keyword: almond flour, banana bread, gluten free, grain free, paleo, primal, pure maple syrup
Author: Julia