Description
This Raspberry Dark Chocolate Banana Bread is incredibly moist, soft, and packed with juicy raspberries and rich dark chocolate chunks. Made with ripe bananas, creamy yogurt, and simple pantry ingredients, it’s a delicious homemade treat for breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
4 tablespoons (½ stick) unsalted butter, softened
2 large eggs
1½ cups mashed ripe bananas (about 3 medium bananas)
⅓ cup plain yogurt
1 teaspoon vanilla extract
1 cup dark chocolate chunks
1 cup fresh raspberries
1 tablespoon all-purpose flour (for coating raspberries)
Cooking spray (for greasing the pan)
Instructions
1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed for about 1 minute, until well combined.
4. Add wet ingredients: Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas, yogurt, and vanilla extract until combined.
5. Combine the mixtures: Gradually stir the dry ingredients into the wet mixture until just moistened. Avoid overmixing to keep the bread soft and tender.
6. Add chocolate and raspberries: Gently fold in the dark chocolate chunks. Toss the raspberries with 1 tablespoon of flour, then carefully fold them into the batter.
7. Fill the loaf pan: Pour the batter into the prepared pan and spread evenly. Sprinkle a few extra chocolate chunks and raspberries on top if desired.
8. Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out without wet batter.
9. Cool and serve: Let the bread cool in the pan for 15 minutes. Transfer to a wire rack and cool completely before slicing.
Notes
Use ripe bananas: Very ripe bananas with brown spots provide the best natural sweetness and moisture.
Avoid overmixing: Mix only until the dry ingredients are incorporated for a soft, tender texture.
Fresh or frozen raspberries: Both work, but don’t thaw frozen raspberries before adding them.
Chocolate options: Use dark chocolate chunks or semisweet chocolate chips.
Prevent overbrowning: Cover loosely with aluminum foil if the top browns too quickly.
Storage: Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
Freezing: Wrap individual slices tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 355 kcal
- Sugar: 30 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 57 mg