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It’s nice to look back at some of my first posts and see how much progress I’ve made since then. This recipe was the first I ever posted and I can’t help but laugh when I look at the original post and photos.. It’s terrible!! I’ve been wanting to revisit the post for a long time, so here you are.. the very first recipe posted on Tattooed Martha, revamped!


My Mom always baked the most amazing banana bread, so I took her classic recipe and put my own spin on it with chocolate chips, raspberries, and then topping it off with crushed almonds to give it a nice crunch! You can try different variations of this recipe by using blueberries, cherries, and strawberries as well!

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3-4 ripe bananas, mashed with a fork

½ cup unsalted butter, softened

¾ cup sugar

1/3 cup milk

2 large eggs

2 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup dark chocolate chips

2/3 cup raspberries, rinsed and cut into halves or fourths

1 small handful of almonds (optional) – You can buy chopped almonds or crush them up yourself which is more fun anyway ; )

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Preheat oven to 350 degrees F and grease a 9×5″ loaf pan.

(1.) In a large bowl, mix bananas, butter, sugar, milk, eggs, and vanilla until smooth. (2.) In a separate bowl, whisk together flour, baking soda, and salt. (3.) Slowly add dry ingredients to banana mixture and beat until smooth. (4.) Fold in raspberries and chocolate chips.

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Pour batter into prepared loaf pan and top with crushed almonds.

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Place in the oven and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

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Place on a cooling rack for 5-10 minutes. Pop bread out of pan and let it finish cooling on rack another 10 minutes.

Slice it up and enjoy!

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