Description
This Raspberry Dark Chocolate Banana Bread is a moist and flavorful treat featuring ripe bananas, tart raspberries, and rich dark chocolate chunks. Perfect for breakfast, dessert, or a snack, this bread combines the natural sweetness of bananas with the indulgent taste of dark chocolate and the bright burst of fresh raspberries for a delightful twist on classic banana bread.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon all-purpose flour (for tossing raspberries)
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, plus extra for topping (optional)
- 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour, plus extra for topping (optional)
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Lightly spray a 9x5-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 sugar and butter, then add eggs. In a large bowl, beat 1 cup granulated sugar and 4 tablespoons of unsalted butter at room temperature using an electric mixer on medium speed until the mixture is well blended and creamy, about 1 minute. Add 2 large eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Add banana, yogurt, and vanilla. Stir in the mashed bananas (about 1½ cups), ⅓ cup plain low-fat yogurt, and 1 teaspoon vanilla extract. Beat the mixture until everything is blended evenly.
- Combine wet and dry ingredients. Gradually add the flour mixture to the wet ingredients, stirring gently just until the batter is moist. Avoid over-mixing to keep the bread tender.
- Fold in chocolate and raspberries. Stir in 1 cup dark chocolate chunks or chips. Then gently fold in the raspberries that have been tossed in 1 tablespoon of flour to prevent them from sinking.
- Optional topping. For a decorative touch, sprinkle a few extra chocolate chunks and halved raspberries on top of the batter in the pan before baking.
- Bake the bread. Spoon the batter into the prepared 9x5-inch loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool the bread. Allow the bread to cool in the pan on a wire rack for 15 minutes. Afterward, remove it from the pan and let it cool completely on the wire rack before slicing and serving.
Notes
- Make sure the bananas are ripe for the best natural sweetness and moisture.
- Tossing raspberries in flour helps prevent them from sinking to the bottom of the bread.
- Do not overmix the batter; overmixing can result in dense bread.
- You can substitute low-fat yogurt with Greek yogurt for added protein and creaminess.
- If fresh raspberries are not available, frozen raspberries can be used but do not thaw them before folding in to avoid excess moisture.
- The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This banana bread freezes well; wrap tightly and freeze for up to 3 months.
