Raspberry Dark Chocolate Banana Bread Recipe

Introduction

Raspberry Dark Chocolate Banana Bread is a delightful twist on classic banana bread, combining the rich flavor of dark chocolate with the bright tartness of fresh raspberries. Moist, tender, and bursting with flavor, it’s a perfect treat for breakfast, snack, or dessert.

Ingredients

• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 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
• 1 cup dark chocolate chunks or chips
• 1 cup fresh raspberries, tossed in 1 tablespoon all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with cooking spray.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Step 3: In a large bowl, beat the sugar and butter using an electric mixer at medium speed until well blended, about 1 minute.
4. Step 4: Add the eggs one at a time, beating well after each addition. Then add the mashed bananas, yogurt, and vanilla extract; beat until just combined.
5. Step 5: Gently stir in the flour mixture just until moistened. Avoid over-mixing to keep the bread tender.
6. Step 6: Fold in the chocolate chunks, followed by the floured raspberries, gently to avoid breaking them up.
7. Step 7: Spoon the batter into the prepared loaf pan. If desired, sprinkle a few extra chocolate chunks and raspberries on top for a decorative finish.
8. Step 8: Bake for 50 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pan on a wire rack.
9. Step 9: Remove the bread from the pan and cool completely on the wire rack before slicing.

Tips & Variations

• For even distribution, toss raspberries in flour before folding them into the batter to prevent sinking.
• Substitute fresh raspberries with blueberries or blackberries for a different berry flavor.
• Use Greek yogurt or sour cream instead of plain yogurt for added richness.
• Try using white chocolate chips with blueberries for a sweeter variation.
• If the center is undercooked, cover the bread loosely with foil halfway through baking to prevent over-browning.
• For a gluten-free version, use a gluten-free baking flour blend in place of all-purpose flour.
• Banana substitutes aren’t recommended for this recipe since bananas provide moisture and sweetness crucial for the texture.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. When ready to eat, warm slices in the microwave or oven for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. It’s best to add them to the batter while still frozen to minimize bleeding, and you can toss them lightly with flour as you would with fresh berries.

Can I make this recipe into muffins instead of a loaf?

Absolutely! Divide the batter into a greased or lined muffin pan, filling about two-thirds full. Bake at 350°F (175°C) for about 18-24 minutes, or until a toothpick comes out clean.

Raspberry Dark Chocolate Banana Bread Recipe

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★★★★★

4.6 from 600 reviews

Delicious and moist Raspberry Dark Chocolate Banana Bread that combines the natural sweetness of ripe bananas with tart raspberries and rich dark chocolate chunks. Perfectly tender with a delightful balance of flavors, this banana bread makes for an irresistible snack or dessert treat.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 50 to 60 minutes
• Total Time: 1 hour 10 to 15 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 1 cup raspberries, 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

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Spray a 9×5-inch loaf pan with cooking spray to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. Cream sugar and butter: In a separate large bowl, use an electric mixer to beat the sugar and butter at medium speed for about 1 minute until the mixture is well blended and creamy.
4. Add eggs, bananas, yogurt, and vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then add the mashed bananas, yogurt, and vanilla extract; beat until thoroughly blended.
5. Combine wet and dry ingredients: Stir the flour mixture into the wet ingredients just until the batter is moist. Avoid over-mixing to keep the bread tender.
6. Fold in chocolate chunks and raspberries: Gently fold in the floured dark chocolate chunks, followed by the floured raspberries to prevent them from sinking.
7. Optional topping: If desired, sprinkle a few extra chocolate chunks and raspberries on top for a pretty finish.
8. Bake the bread: Spoon the batter into the prepared loaf pan, smoothing the top evenly. Bake for 50 to 60 minutes or until a wooden toothpick inserted into the center comes out clean.
9. Cool before slicing: Let the bread cool in the pan for 15 minutes on a wire rack. Then remove from the pan and allow it to cool completely on the wire rack before slicing and serving.

Notes

• For best results, toss the chocolate chunks and raspberries in flour to prevent sinking during baking.
• If you find the bread undercooked in the center, try baking longer covered with foil to avoid burning the top.
• You may split the batter into two smaller pans or make muffins for more even baking and shorter cook times.
• Raspberries can be fresh or frozen; if frozen, do not thaw before adding.
• Substitutes: Sour cream can be used instead of yogurt. Using Greek yogurt works well too.
• Try swapping raspberries for other berries such as blueberries, blackberries, or strawberries as variations.
• For a healthier twist, substitute half of the all-purpose flour with whole wheat flour and reduce sugar slightly.
• Cover the loaf with foil during the last part of baking if top browns too quickly.
• Use a metal loaf pan or bake on the lowest oven rack for more even baking.
• To freeze, wrap completely and thaw at room temperature when ready to eat.

Keywords: banana bread, bread, chocolate, dark chocolate, raspberries, snack, dessert, moist banana bread