# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3 medium ripe bananas, mashed
05 - 1/2 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 1/2 cup unsalted butter, melted
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract
→ Chocolate Swirl
10 - 3 ounces semi-sweet chocolate, melted
→ Fruit Additions
11 - 3/4 cup fresh raspberries
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray.
02 - In a large bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined.
03 - In a separate bowl, mash bananas thoroughly. Add granulated sugar, brown sugar, melted unsalted butter, eggs, and vanilla extract. Whisk until smooth with minimal lumps.
04 - Fold the dry ingredients into the banana mixture gently, just until no streaks of flour remain. Do not overmix.
05 - Carefully fold in fresh raspberries, distributing them evenly throughout the batter.
06 - Pour half the batter into the prepared pan. Drizzle melted chocolate over the batter, then top with remaining batter. Use a butter knife to gently swirl the chocolate through the loaf.
07 - Transfer the loaf pan to the center rack in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice and serve once fully cooled.
