Recipes and Cooking Dark Chocolate-Raspberry Banana Bread Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Bake Time: 55 mins Cool Time: 10 mins Total Time: 25 mins Servings: 16 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground nutmeg ⅛ teaspoon ground ginger 2 eggs, lightly beaten 1 ½ cup mashed bananas (4 to 5 medium) 1 cup sugar ½ cup vegetable oil or melted butter ¼ cup chopped walnuts ¼ cup raspberry preserves ½ cup dark chocolate pieces 1 recipe Streusel-Nut Topping (optional) ¼ cup raspberry preserves ½ teaspoon shortening ⅓ cup dark chocolate pieces Streusel-Nut Topping 3 tablespoon packed brown sugar 2 tablespoon all-purpose flour 4 teaspoon butter ¼ cup chopped walnuts Directions Preheat oven to 350°F. 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. 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. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Streusel-Nut Topping over batter. 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(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing. 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. Place the 1/4 c. 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. Streusel-Nut Topping In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Rate it Print Nutrition Facts (per serving) 294 Calories 12g Fat 43g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 294 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 24mg 8% Sodium 112mg 5% Total Carbohydrate 43g 16% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.