Iron Chef Shellie

Raspberry, Dark Choc Chip Banana Bread

“Chocolate, raspberries, banana, it's a match made in heaven. Whether it's what you want for breakfast, or later on with a cuppa and some gossip, it will take you to a #happyplace.”

Raspberry Choc Chip Banana Bread_FEATURE IMAGE
Raspberry, Dark Choc Chip Banana Bread

Raspberry, Dark Choc Chip Banana Bread

Weekends are sacred. 

Long weekends are the stuff of dreams. 

For me, I look forward to spending whole days in the kitchen, just pottering away, camera never too far away. It’s my #1 #happyplace

Easter long weekend I didn’t get much chance to do any cooking (other than coconut pancakes). I was enjoying road trips, trying to enjoy some couch time (very rare for me!) and, well I had my birthday. 

Luckily, ANZAC Day weekend was only a few days later, so I planned my social commitments around my cooking ones. 

I bought lots of fresh fruit and veg before Easter as I didn’t want to be caught out with the shops closed for public holidays. I had eaten a few bananas, but had four that were left and needed to be turned into something fabulous. A bit of research on pinterest, and I had ideas swirling around. This was by far the prettiest option though, and it required four bananas exactly. I had leftover yoghurt in the fridge, frozen berries, and an abundance of chocolate chips (cos you always should!). BAM! It was meant to be.

Easy to make? Tick.

Looks good? Tick, tick!

Tastes as good as it looks? Tick, tick, tick!

I packaged up slices and distributed them to some lucky friends. It was well received. It was a perfect treat, more cake like in texture than bread, and goes perfectly with a cup of tea, any time of the day!

Raspberry, Dark Chocolate Chip Banana Bread
  1. 115g unsalted butter, softened to room temperature
  2. 150g brown sugar
  3. 2 large eggs, room temperature preferred
  4. 80g Greek yogurt
  5. 2 cups mashed bananas (about 4 large very ripe bananas)
  6. 1 teaspoon vanilla extract
  7. 250g plain flour
  8. 1 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/2 teaspoon ground cinnamon
  11. 135g dark chocolate chips, plus extra to top with
  12. 150g halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking* (frozen works well, no need to half them though)
  1. Adjust the oven rack to the lower third position and preheat the oven to 180C degrees (or 160C fan-forced). Lightly spray a loaf pan with nonstick spray. Set aside.
  2. Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.
  3. In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not over-mix. Gently fold in the raspberries and chocolate chips.
  4. Spoon the batter into the prepared baking pan - sprinkle with a few additional chocolate chips if desired. Bake for 60-65 minutes, loosely covering the bread with aluminium foil at the 30 minute mark. This will prevent the top and sides from getting too brown. A toothpick inserted in the centre of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.
Adapted from Sally's Baking Addiction
Iron Chef Shellie

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Raspberry, Dark Choc Chip Banana Bread

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7 comments on “Raspberry, Dark Choc Chip Banana Bread
  1. leaf (the indolent cook) - May 4, 2014 at 8:03 pm

    Ooh, nice! Raspberry and dark chocolate always seem to go well together, and I have no doubt they’d be delectable in banana bread too.

  2. Maureen | Orgasmic Chef - May 5, 2014 at 11:53 am

    I’m glad to see more baked goodies although I love your travel posts too. This bread looks pretty fancy.

  3. angela@mykikicake - May 5, 2014 at 3:21 pm

    Stolen….As mentioned on insta, this looks INCREDIBLE and I can’t wait to try the recipe this weekend :).

  4. Gourmet Getaways - May 5, 2014 at 6:51 pm

    Dark chocs are my fave! I’m sooo glad you shared this – thank you! I love those “ticks” :). I’m gonna try this out real soon :).

    Gourmet Getaways

  5. Neeno - Sew Me Love - May 6, 2014 at 9:46 am

    I love all you recipes!!!!
    Wish I had a cooking bone in my body :(

  6. Daisy@Nevertoosweet - May 6, 2014 at 11:02 am

    Sooooo lucky I don’t get to just look at these pretty photos but I also got to EAT IT :) So damn good and must make soon!


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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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