This Raspberry Dark Chocolate Banana Bread is a decadent twist on classic banana bread. Combining rich dark chocolate chunks with fresh raspberries, this loaf offers a perfect balance of sweetness, tartness, and deep chocolate flavor. Moist, tender, and bursting with flavor, this banana bread is ideal for breakfast, dessert, or a comforting snack. Each slice is a delightful treat that pairs well with a cup of coffee or tea.
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour (plus 1 tablespoon for coating raspberries)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients
- 1 cup granulated white sugar
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- Add-ins
- 1 cup dark chocolate chunks or chips
- 1 cup fresh raspberries, halved and tossed in 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, followed by the mashed bananas, yogurt, and vanilla extract, mixing until fully combined.
- Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Avoid overmixing the batter, as this can result in a heavy, dense loaf. - Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks or chips. Toss the halved raspberries in 1 tablespoon of flour to prevent them from sinking, then carefully fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Place the loaf in the oven and bake for 60-70 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Conclusion
This raspberry dark chocolate banana bread takes classic banana bread to a new level. The combination of rich dark chocolate and juicy raspberries adds layers of flavor and texture, making each slice a satisfying indulgence. Whether you’re enjoying it warm from the oven or as a treat later in the day, this banana bread is sure to become a new favorite.
Raspberry Dark Chocolate Banana Bread
A moist and flavorful banana bread packed with darkchocolate chunks and fresh raspberries, offering a deliciously sweet and tartexperience in each bite.
Dry Ingredients
- 2 cups all-purpose flour (plus 1 tablespoon for coating raspberries)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated white sugar
- 4 tablespoons 1/2 stick unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dark chocolate chunks or chips
- 1 cup fresh raspberries (halved and tossed in 1 tablespoon all-purpose flour)
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, followed by the mashed bananas, yogurt, and vanilla extract, mixing until fully combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Avoid overmixing the batter, as this can result in a heavy, dense loaf.
- Fold in Chocolate and Raspberries: Gently fold in the dark chocolate chunks or chips. Toss the halved raspberries in 1 tablespoon of flour to prevent them from sinking, then carefully fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Place the loaf in the oven and bake for 60-70 minutes, checking for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!