Raspberry Dark Chocolate Banana Bread Recipe
This Raspberry Dark Chocolate Banana Bread is a moist and flavorful twist on classic banana bread, featuring ripe bananas, tart raspberries, and rich dark chocolate chunks. Perfect for breakfast, snacks, or dessert, this loaf combines the natural sweetness of fruit with indulgent chocolate in a soft, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 and prepare pan: Preheat your oven to 350°F (177°C) and spray a 9×5-inch loaf pan with cooking spray to ensure the bread does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, and salt until evenly combined.
- Beat sugar and butter: In a large bowl, use an electric mixer on medium speed to beat the granulated sugar and softened butter until well blended, about one minute.
- Add eggs and wet ingredients: Add the eggs to the butter mixture one at a time, beating well after each addition. Then mix in the mashed bananas, yogurt, and vanilla extract until the batter is smooth and combined.
- Combine mixtures and add-ins: Gradually stir the flour mixture into the wet ingredients just until the batter is moist; avoid over-mixing to keep the bread tender. Fold in the dark chocolate chunks first, then gently stir in the floured raspberries, being careful not to break them up.
- Fill pan and bake: Spoon the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle a few chocolate chunks and raspberries on top for a decorative finish. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 15 minutes on a wire rack. Then remove it from the pan and allow it to cool completely on the wire rack before slicing and serving.
Notes
- Ripe bananas are essential for sweetness and moisture—look for bananas with lots of brown spots.
- Tossing raspberries in flour helps prevent them from sinking in the batter.
- Be careful not to over-mix the batter to maintain a tender crumb.
- Use dark chocolate chunks for a richer flavor; semi-sweet chocolate chips can be substituted.
- The bread can be stored wrapped tightly at room temperature for up to 3 days or refrigerated for longer freshness.
