Description
This Raspberry Dark Chocolate Banana Bread is a moist, flavorful loaf that combines ripe bananas, tart raspberries, and rich dark chocolate chunks for a perfect balance of sweetness and tang. Ideal for breakfast, snacks, or dessert, it’s easy to make and sure to be a crowd-pleaser.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup plain yogurt
- 4 tablespoons (½ stick) unsalted butter at room temperature
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 bananas)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dark chocolate chunks
- 1 cup raspberries tossed in 1 tablespoon all-purpose flour
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 the all-purpose flour, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed for about 1 minute until creamy and well blended.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then mix in the mashed bananas, plain yogurt, and vanilla extract until blended.
- Combine Wet and Dry: Gradually stir the flour mixture into the wet ingredients just until moist. Avoid over-mixing to keep the bread tender.
- Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks followed by the floured raspberries to distribute them evenly without crushing the berries.
- Fill the Pan and Bake: Spoon the batter into the prepared loaf pan. Optionally, sprinkle additional chocolate chunks and raspberries on top for decoration. Bake for 60 minutes or until a wooden pick inserted in the center comes out clean.
- Cool the Bread: Let the bread cool in the pan on a wire rack for 15 minutes, then remove it from the pan and cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Tossing raspberries in flour helps prevent them from sinking to the bottom of the loaf.
- For a dairy-free version, substitute yogurt with coconut yogurt and use vegan butter.
- Allow the bread to cool completely to slice cleanly and avoid crumbling.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
