We still love the beloved whole wheat banana bread recipe around here. I often make different variations of the recipe, including, Berry Banana Bread (or cake, if I put it in an 8 x 8 pan), Walnut Banana Bread, a plain loaf, or Chocolate Chip Banana Bread.
The other day I decided that I would try the recipe oil-free and substitute an extra mashed banana, as well as some unsweetened applesauce to ensure that it wouldn’t lose its moistness (which is basically why this banana bread is so addictively delicious). I also lessened the amount of maple syrup I used because I figured it would be sweet enough with the extra banana.
I made the loaf oil-free a few times, once plain and once with Krisda chocolate chips. The third time I decided to add raspberries in with the chocolate chips to make it extra divine.
I love the chocolate chip loaf best, and the addition of the soft and tart raspberries made this recipe AMAZING!
Definitely taking this extremely addictive banana bread up a notch. Just look at how the gooey melted chocolate chips and raspberries combine! 🙂
Oil-Free Naturally-Sweetened Raspberry Chocolate Chip Banana Bread
Makes one 9 x 5″ loaf
- 4 large overripe bananas
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk (or other non-dairy milk)
- 2 teaspoons pure vanilla extract
- 1/3 cup pure maple syrup
- 1 1/2 cups whole wheat flour
- 3 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup Krisda chocolate chips (or other non-dairy chocolate chips)
- 2 1/3 cups frozen raspberries
- Preheat the oven to 350°F.
- Mash the four large bananas in a medium mixing bowl until free of any lumps.
- Add the applesauce, almond milk, vanilla, and maple syrup and whisk to combine.
- In a separate, small mixing bowl combine the flour, baking powder, and sea salt.
- Add the dry ingredients along to the wet ingredients in the medium mixing bowl and as you are mixing, gently fold in the chocolate chips and raspberries, taking care not to over mix the batter.
- Pour into a non-stick, (or lightly greased) 9 x 5 loaf pan.
- Bake for 45-50 minutes, until lightly golden. Loaf is ready when a knife or toothpick inserted comes out clean.
- Allow to cool completely before removing from the pan and slicing.
Let me know if you try this recipe and what you think by leaving a comment below! 🙂
Think I might try this with strawberries because I have them in the freezer. Sounds and looks delicious!
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That sounds good too! Let me know if you do give it a try! 🙂
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I made these yesterday and they are delicious. We loved them. Thanks for sharing your great recipes with us.
This recipe is a keeper! I just made a loaf using coconut milk and mini chocolate chips. I also added 1/4 cup of chopped pecans and 1/2 teaspoon of cinnamon.
The tart raspberries really compliment the sweet flavors and make the bread visually appealing.
Thanks for sharing!
Thanks for coming back to comment! I made this recipe last week with the overripe bananas that we had, except I made it into muffins. I love the raspberries and chocolate together. Glad that you liked it! 🙂
This looks beautiful.
I’m wondering if you defrost the raspberries before using them. I’ve used frozen fruit in baking a couple of times (without defrosting first) and didn’t account for the amount of juice released and the result was wetter than intended. What do you do?
Hi Helen! 🙂 It is up to you. I hadn’t noticed a difference myself when I just fold the berries into the batter at the end. You could thaw them first and drain off the juice to be sure, I just wrote the recipe out exactly as I made it for accuracy.
Thank you so much. I will do exactly the same as you. Previous recipes I used were written for fresh unfrozen berries and I should have thought before substituting.
Fresh berries here are so very expensive and frozen are far far cheaper. I have a wide variety of frozen in my freezer. My favourites are frozen cherries.
I hope you and the family are well. Happy baking!