Description
This Raspberry Dark Chocolate Banana Bread is a moist and flavorful treat combining ripe bananas, tart raspberries, and rich dark chocolate chunks. Perfect for a breakfast delight or an indulgent snack, this loaf offers a perfect balance of sweetness, fruitiness, and chocolate goodness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup sugar
- 4 tablespoons (½ stick) unsalted butter at room temperature
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 bananas)
- ⅓ cup yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dark chocolate chunks
- 1 cup raspberries tossed in 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your 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 2 cups of all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer at medium speed to beat 1 cup sugar and 4 tablespoons of softened butter together for about 1 minute until well blended and creamy.
- Add Eggs: Add the 2 large eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Add Banana, Yogurt, and Vanilla: Stir in 1½ cups mashed ripe bananas, ⅓ cup yogurt, and 1 teaspoon vanilla extract. Beat until just blended into the batter.
- Combine with Dry Ingredients: Gently stir in the dry flour mixture just until moist. Be careful not to over mix as this can make the bread dense.
- Fold in Chocolate and Raspberries: Stir in 1 cup dark chocolate chunks. Then gently fold in 1 cup raspberries that have been tossed in 1 tablespoon flour to prevent sinking. Optionally, sprinkle a few extra chocolate chunks and raspberries on top for decoration.
- Transfer to Pan and Bake: Spoon the batter into the prepared loaf pan and spread evenly. Bake in the preheated oven for 60 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the Bread: Once baked, cool the bread for 15 minutes in the loaf pan on a wire rack. Then remove from the pan and cool completely on the wire rack before slicing and serving.
Notes
- Ripe bananas work best for natural sweetness and moisture in the bread.
- Tossing raspberries in flour helps prevent them from sinking to the bottom while baking.
- You can substitute Greek yogurt for regular yogurt for added protein and tanginess.
- Dark chocolate chunks can be replaced with semi-sweet chocolate or chocolate chips based on preference.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
