Description
This Raspberry Dark Chocolate Banana Bread is a moist, flavorful quick bread that combines ripe bananas, tart raspberries, and rich dark chocolate chunks. Perfect for breakfast or a snack, it’s easy to make and bakes to a golden brown in a 9×5-inch loaf pan.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter at room temperature
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 bananas)
- ⅓ cup plain yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dark chocolate chunks
- 1 cup raspberries tossed in 1 tablespoon all-purpose flour
Instructions
- Preheat Oven: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer on medium speed to beat the sugar and room temperature butter until well blended, about 1 minute.
- Add Eggs and Wet Ingredients: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then add the mashed bananas, yogurt, and vanilla extract; beat until just blended.
- Combine Mixtures: Gradually stir the flour mixture into the wet ingredients just until the batter is moist. Be careful not to over-mix to keep the bread tender.
- Add Chocolate and Raspberries: Stir in the dark chocolate chunks first, then gently fold in the raspberries that have been tossed in flour to prevent sinking.
- Prepare for Baking: Spoon the batter into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chunks and raspberries on top for a decorative finish.
- Bake: Bake for 60 minutes or until a wooden pick inserted into the center comes out clean. Start checking at 50 minutes to ensure it doesn’t overbake.
- Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then remove from the pan and let cool completely on the rack before slicing.
Notes
- Use ripe bananas with plenty of brown spots for the best flavor and sweetness.
- Tossing the raspberries in flour helps prevent them from sinking to the bottom during baking.
- You can substitute plain yogurt with Greek yogurt or sour cream if desired.
- Dark chocolate chunks can be replaced with semi-sweet chocolate chips if preferred.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
