Chocolate Chip Banana Bread with Raspberries

This is was something I saw on Pinterest the other day. I had to make it, even thought I’m not a huge banana bread fan, but banana chocolate chip bread with raspberry? Too interesting not to try.

Raspberry and chocolate are always good together. So how is it in banana bread?

It didn’t disappoint. And it’s better if you eat each slice warm—at least it is to me. There are just certain fruits I don’t like to bite into when cold once it’s baked, it’s a texture thing. Of course on par with most my desserts, my family gave it the big snub. And on par with my response to their snobbery. . . .I repurposed it.

Yep, I took it and turned it into french toast – a favorite in my home. It worked. they devoured it. Yay, me.

Chocolate Chip Banana Bread with Raspberries

Ingredients:

• 1 3/4 cups unbleached, all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2  teaspoon kosher  salt (1/4 teaspoon if using regular salt)
• 3 large eggs
• 1 cup sugar
• 2/3 cups vegetable oil
• 1/3 cup milk
• 2 teaspoon vanilla extract
• 1 1/2 cups bananas, mashed to pea-size lumps (about 3 medium bananas)
• 1 cup chocolate chips
• 6 oz. raspberries

Read More: Chocolate Chip Banana Bread with Raspberries