Raspberry & Chocolate Chunk Banana Bread with Neff

Many of us love banana bread, but how about trying a recipe with a twist?

The ultimate combo – chocolate and banana is a real winner – but with the sweetness of the raspberries it adds that extra element to give you a real mouth-pleasing hit!

Brought to you by our appliance partner Neff:


Serves: 8-10

Raspberry and chocolate chunk banana bread:

1 large egg

75 g unsalted butter, melted and cooled to room temperature

125 g golden caster sugar

2 very ripe bananas

160 g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

120 g chocolate chunks

120 g raspberries, chopped into quarters and tossed in 2 tbsp flour

choco chunks

Chocolate ganache:

105 ml double cream

100 g good quality dark chocolate, broken into pieces

Step 1

Preheat the oven to CircoTherm® 170°C and line a 2lb loaf tin with a loaf liner.

In a stand mixer, whisk the egg, butter and sugar until combined, then add in the bananas. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.

Step 2

Add the flour, baking powder and bicarbonate of soda and fold together until combined.

Step 3

Add in the chocolate chunks and raspberries. Fold again until just combined.

Pour into the loaf tin. Place in the oven for 40-50 minutes until cooked through (you can check this by inserting a metal skewer in the cake, if it comes out clean, it’s cooked).

Step 4

Take out of oven, leave to cool for a few minutes, then remove from the tin cool completely on a cooling rack.

Step 5

Now, make the ganache. Place the cream in a small pan and heat until almost boiling (just to the point where a few bubbles appear at the edges of the pan). Turn off the heat, add the chocolate to the pan and place a lid on the pan. Leave for 5 minutes, then remove the lid and stir until smooth.

Step 6

Leave the ganache to cool with the lid off for 10 minutes, then pour over the cake, allowing it to drip down the sides of the cake a little.

Step 7

Slice and serve!

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