Raspberry Dark Chocolate Banana Bread Recipe
Deliciously moist and flavorful Raspberry Dark Chocolate Banana Bread combines the natural sweetness of ripe bananas with rich dark chocolate chunks and fresh raspberries. This quick bread is perfect for breakfast, snack time, or a delightful dessert, featuring a tender crumb and bursts of tart raspberry throughout.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing raspberries)
Wet Ingredients
- 1 cup granulated white sugar
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 2 large eggs
- 1½ cups mashed ripe banana (about 3 bananas)
- ⅓ cup plain low fat yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dark chocolate chunks or chips
- 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together 2 cups of all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt until well combined.
- Cream Butter and Sugar, Add Eggs. In a large bowl, use an electric mixer at medium speed to beat 1 cup granulated sugar and 4 tablespoons unsalted butter until well blended, about 1 minute. Add 2 large eggs one at a time, beating well after each addition to incorporate fully.
- Add Banana, Yogurt, and Vanilla. Stir in 1½ cups mashed ripe banana, ⅓ cup plain low-fat yogurt, and 1 teaspoon vanilla extract. Beat the mixture until just blended.
- Combine Wet and Dry Mixtures. Gradually stir in the dry flour mixture until the batter is just moistened; be careful not to overmix to maintain a tender crumb.
- Fold in Chocolate and Raspberries. Gently stir in 1 cup of dark chocolate chunks or chips, then carefully fold in 1 cup halved raspberries that have been tossed in 1 tablespoon flour to prevent sinking.
- Transfer Batter to Pan and Bake. Spoon the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle a few extra chocolate chunks and raspberries on top for decoration. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool Bread. Allow the bread to cool in the pan for 15 minutes on a wire rack. Carefully remove the bread from the pan and let it cool completely on the rack before slicing and serving.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Flouring the raspberries helps prevent them from sinking to the bottom during baking.
- Do not overmix the batter to avoid a dense bread.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a richer flavor, you can substitute plain low fat yogurt with Greek yogurt or sour cream.
Keywords: banana bread, raspberry, dark chocolate, quick bread, dessert, breakfast, snack
