Raspberry Dark Chocolate Banana Bread Recipe
This Raspberry Dark Chocolate Banana Bread combines the natural sweetness of ripe bananas with tart raspberries and rich dark chocolate chunks, creating a moist and flavorful loaf perfect for breakfast, snacks, or dessert. The addition of yogurt adds tenderness while keeping the bread light and moist.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated white sugar
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 2 large eggs
- 1½ cups mashed ripe banana (about 3 bananas)
- ⅓ cup plain low fat yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dark chocolate chunks or chips
- 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9x5-inch loaf pan with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer at medium speed to beat the sugar and room temperature unsalted butter until the mixture is light and fluffy, approximately 1 minute.
- Add Eggs and Wet Ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then beat in the mashed bananas, plain low fat yogurt, and vanilla extract until blended.
- Combine Mixtures: Stir the dry flour mixture into the wet ingredients just until the batter is moistened. Be careful not to over-mix to avoid a dense bread.
- Add Chocolate and Raspberries: Gently fold in the dark chocolate chunks followed by the raspberries that have been tossed in flour. Optionally, sprinkle a few extra chocolate chunks and raspberries on top for an attractive finish.
- Bake the Bread: Spoon the batter into your prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a wooden pick into the center; it should come out clean.
- Cool: Let the bread cool in the pan for 15 minutes on a wire rack, then remove it from the pan and allow it to cool completely on the rack before slicing to serve.
Notes
- Ensure the bananas are ripe for maximum sweetness and moisture.
- Tossing raspberries in flour prevents them from sinking to the bottom of the loaf.
- Use room temperature butter to help with easy creaming with sugar.
- Do not over-mix batter to keep the bread tender.
- Allow the bread to cool completely before slicing to ensure clean cuts.