Description
This Raspberry Dark Chocolate Banana Bread is a moist and flavorful treat combining the natural sweetness of ripe bananas with tangy raspberries and rich dark chocolate chunks. Perfect for breakfast or a snack, it’s easy to prepare and sure to delight.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chunks tossed in 1 tablespoon all-purpose flour
Wet Ingredients
- 4 tablespoons (½ stick) unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 bananas)
- ⅓ cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat 4 tablespoons unsalted butter and 1 cup sugar using an electric mixer on medium speed until the mixture is well blended, about 1 minute.
- Add Eggs: Add 2 large eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure thorough incorporation.
- Add Bananas, Yogurt, and Vanilla: Beat in 1½ cups mashed bananas, ⅓ cup plain yogurt, and 1 teaspoon vanilla extract until the mixture is smooth and blended.
- Combine with Dry Ingredients: Gradually stir in the dry flour mixture just until the batter is moist—avoid over-mixing to keep the bread tender.
- Add Chocolate and Raspberries: Gently fold in the floured 1 cup dark chocolate chunks, then carefully fold in 1 cup fresh raspberries to distribute them evenly without crushing.
- Optional Topping: For a decorative touch, sprinkle a few extra chocolate chunks and raspberries on top of the batter in the pan.
- Bake: Spoon the batter into the prepared loaf pan and bake for 60 minutes or until a wooden pick inserted into the center comes out clean.
- Cool: Let the bread cool for 15 minutes in the pan on a wire rack, then remove from the pan and cool completely on the wire rack before slicing.
Notes
- For best results, use very ripe bananas as they provide natural sweetness and moisture.
- Tossing the chocolate chunks in flour helps prevent them from sinking to the bottom during baking.
- If fresh raspberries are not available, frozen can be used; just do not thaw before mixing to avoid excess moisture.
- You can substitute yogurt with sour cream or buttermilk for a tangier flavor.
- Store the banana bread in an airtight container to keep it moist for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
