Dark Chocolate-Raspberry Banana Bread

Servings: 16 | Amount Per Serving: 1 slice

• Calories: 294 | Total Fat: 12g
• Saturated Fat: 3g | Cholesterol: g
• Carbohydrates: 43g | Fiber: 2g
• Sodium: 112mg | Protein: 4g

• Prep Time: 25mins
• Cook Time: 55mins
• Cool Time: 10mins
• Total Time: 1hr 30min

Ingredients

• 1) 2 cups all-purpose flour
• 2) 1.5 teaspoons baking powder
• 3) 0.5 teaspoon baking soda
• 4) 0.5 teaspoon ground cinnamon
• 5) 0.25 teaspoon salt
• 6) 0.25 teaspoon ground nutmeg
• 7) 1/8 teaspoon ground ginger
• 8) 2 eggs, lightly beaten
• 9) 1.5 cups mashed bananas (4 to 5 medium)
• 10) 1 cup sugar
• 11) 0.5 cup vegetable oil or melted butter
• 12) 0.25 cup chopped walnuts
• 13) 0.5 cup raspberry preserves
• 14) 0.5 cup dark chocolate pieces
• 15) 1 recipe Streusel-Nut Topping (optional)
• 16) 0.5 teaspoon shortening
• 17) 1/3 cup dark chocolate pieces

Steps

• 1) Preheat oven to 350°F | 177°C.
• 2) Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside.
• 3) In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
• 4) In a medium bowl stir together eggs, bananas, sugar, and oil.
• 5) Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
• 6) Fold in walnuts and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s).
• 7) Swirl 0.25 cup raspberry preserves into batter and sprinkle with Streusel-Nut Topping.
• 8) Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center comes out clean.
  If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
• 9) Cool in pan on a wire rack for 10 minutes. Remove from pan.
  Cool completely on rack. Wrap and store overnight before slicing.
• 10) After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 tsp. shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir.
  Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
• 11) Place the remaining 0.25 cup of raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit.
  Drizzle melted preserves over top of the bread.

Notes

• 1) Shortening can be substituted for olive oil, coconut oil,
  or for butter, adding two extra tablespoons of butter for every cup of shortening.