Description
This Raspberry Dark Chocolate Banana Bread is a moist and flavorful quick bread combining ripe bananas, tart raspberries, and rich dark chocolate chunks for a delightful treat. Perfect for breakfast or a snack, it features a tender crumb with bursts of chocolate and fruit in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chunks tossed in 1 tablespoon all-purpose flour
- 1 cup raspberries tossed in 1 tablespoon all-purpose flour
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 plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: 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 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 the sugar and 4 tablespoons of butter until the mixture is well blended, about 1 minute.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Add Bananas, Yogurt, and Vanilla: Mix in the mashed bananas, ⅓ cup of yogurt, and 1 teaspoon vanilla extract. Beat the mixture until blended but do not overmix.
- Combine Wet and Dry Ingredients: Gently stir the flour mixture into the wet ingredients until just moistened, taking care to avoid overmixing to keep the bread tender.
- Add Chocolate and Raspberries: Stir in the floured chocolate chunks, then gently fold in the floured raspberries. Optionally, sprinkle a few additional chocolate chunks and raspberries on top of the batter for an attractive finish.
- Fill Pan and Bake: Spoon the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 60 minutes or until a wooden pick inserted into the center comes out clean.
- Cool: Allow the bread to cool for 15 minutes in the pan on a wire rack. Then remove it from the pan and let it cool completely on the wire rack before slicing and serving.
Notes
- For best results, use ripe bananas with brown spots—they provide the most sweetness and moisture.
- Tossing the raspberries and chocolate chunks in flour helps prevent them from sinking to the bottom of the bread while baking.
- You can substitute plain yogurt with Greek yogurt or sour cream for a richer texture.
- Make sure not to overmix the batter once the flour is added to keep the bread light and tender.
- If fresh raspberries are out of season, frozen raspberries can be used but do not thaw them before mixing.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
