This Chocolate Swirl Banana Bread with Raspberries is gluten-free and paleo. It's an easy one-bowl recipe. If you use ripe bananas, it needs no added sweetener.
Heat oven to 350°F. Line an 8.5" by 4.5" (or similar size) loaf pan with parchment paper, or grease it with coconut oil.
Combine bananas, eggs, almond butter, melted coconut oil (or butter) and vanilla in a food processor or large bowl.
Once blended, add the almond flour, cinnamon, baking soda, baking powder and sea salt and mix well.
Pour ⅓ of the batter into the prepared loaf pan. Sprinkle with half the raspberries and drizzle with half the chocolate. Swirl gently once or twice with a knife. Cover with ⅓ more of the batter and again add the remaining raspberries and chocolate and swirl. Top with the remaining third of the batter. Only fill the loaf pan ¾ full. If there seems to be too much batter, fill one or two greased or paper-lined muffin cups.
Bake loaf for 50-55 minutes or until a toothpick inserted into the center comes out clean. Check temperature with an instant-read thermometer. It should read 200°F to 205°F in the center of the loaf. (Bake muffins for 20-25 minutes.)
Remove from oven and cool on a rack. Slice and serve when completely cool.