Tuesday, January 26, 2010

Chocolate Banana Raspberry Bread

One of my favorite little secrets of banana bread is replacing some of the sugar in the recipe with powdered pudding mix.  Not only does it add an additional burst of banana flavor, but it ensures your bread will be extra moist and delicious!

Feel free to experiment with the add-ins.  I have chosen raspberries and chocolate morsels (I like to break up dark Ghirardelli bars into little chunks...)  Some of you may enjoy walnuts, or even replacing the raspberries with strawberries for a banana split bread.  Just be careful not to add too much, as overloading can really make your bread mushy...

I like to warm mine up, and enjoy it with a dollop of ice cream or a glass of cold milk.  Enjoy!


1 3/4 cup of all-purpose flour
1 cup sugar
1 oz. package of instant banana pudding mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground cloves
2 eggs
3 generously ripe bananas, smashed
1/2 cup vegetable oil
1/3 cup milk
1/2 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup chocolate morsels

(1) Preheat oven to 350┬║ F

(2) In a medium bowl, combine the flour, sugar, pudding mix, baking soda, baking powder, salt, and clove; set aside.

(3) In a larger, separate bowl, combine the eggs, bananas, oil, milk, and vanilla.

(4) In small portions, gradually combine the dry ingredients into the bowl with the wet ingredients.

(5) Gently fold in the chocolate chips and raspberries. Be careful not to over-stir.

(6) Divide the batter into two lightly-greased bread loaf pans (8" x 4" x 2")

(7) Bake in oven on middle rack for 50 - 60 minutes, or until you can insert and remove a clean toothpick from the bread.  The bread will be browned, and cracked down the middle.

(8) Remove from oven, and allow to cool in the loaf pan for 10 minutes.

(9) Gently run a knife around the edges, and remove bread to a wire rack to cool.

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