Description
A moist and flavorful Raspberry Dark Chocolate Banana Bread combining ripe bananas, tart raspberries, and rich dark chocolate chunks in a tender loaf perfect for breakfast, snack, or dessert.
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 the 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 the all-purpose flour, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, beat the granulated sugar and room temperature butter with an electric mixer at medium speed for about 1 minute until well blended and creamy.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation.
- Add Bananas, Yogurt, and Vanilla: Add the mashed bananas, plain yogurt, and vanilla extract to the wet mixture and beat until fully blended.
- Combine Wet and Dry: Stir in the dry flour mixture carefully, just until moist—avoid over-mixing to keep the bread tender.
- Add Chocolate and Raspberries: Stir in the dark chocolate chunks, then gently fold in the flour-coated raspberries to prevent sinking.
- Prepare for Baking: Spoon the batter evenly into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chunks and raspberries on top to enhance appearance.
- Bake the Bread: Bake in the preheated oven for 60 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan on a wire rack for 15 minutes, then remove it from the pan and cool completely on the wire rack before slicing.
Notes
- Make sure the bananas are ripe for maximum sweetness and moisture.
- Tossing raspberries in flour helps prevent them from sinking to the bottom during baking.
- You can substitute plain yogurt with Greek yogurt for a tangier flavor and added protein.
- Dark chocolate chunks can be replaced with chocolate chips or chopped dark chocolate bars.
- Store the banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
