Description
This Raspberry Dark Chocolate Banana Bread is a moist and flavorful quick bread combining ripe bananas, tangy yogurt, sweet raspberries, and rich dark chocolate chunks. Perfectly spiced and baked to golden perfection, this loaf is an irresistible treat for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chunks, tossed in 1 tablespoon all-purpose flour
Wet Ingredients
- 1 cup granulated 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
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly 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 separate large bowl, beat the granulated sugar and room temperature butter with an electric mixer on medium speed for about 1 minute until well blended and creamy.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth consistency.
- Incorporate Bananas, Yogurt, and Vanilla: Beat in the mashed bananas, plain yogurt, and vanilla extract until just blended.
- Add Dry Ingredients: Stir the flour mixture into the wet ingredients just until moist; be careful not to overmix to keep the bread tender.
- Add Chocolate and Raspberries: Gently fold in the floured chocolate chunks first, then carefully fold in the fresh raspberries to avoid breaking them up. Optionally, sprinkle some additional chocolate chunks and raspberries on top for a beautiful presentation.
- Bake the Bread: Spoon the batter into the prepared loaf pan and bake in the preheated oven for 60 minutes or until a wooden pick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan on a wire rack for 15 minutes. Then remove the bread from the pan and cool completely on the wire rack before slicing and serving.
Notes
- For best flavor, use ripe bananas with brown spots as they are sweeter and more flavorful.
- Tossing the chocolate chunks in flour prevents them from sinking to the bottom of the bread during baking.
- Handle raspberries gently to avoid them turning the batter pink or crushing them completely.
- You can substitute Greek yogurt for plain yogurt for a thicker texture and more protein.
- If you prefer a lower sugar option, reduce the sugar to ¾ cup without greatly affecting the texture.
- Store leftover banana bread tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
