Description
This Raspberry Dark Chocolate Banana Bread is a moist, flavorful treat combining ripe bananas, tangy yogurt, sweet raspberries, and rich dark chocolate chunks. Perfect for breakfast, snack, or dessert, this loaf features a tender crumb with bursts of berry and chocolate in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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
Add-ins
- 1 cup dark chocolate chunks
- 1 cup raspberries tossed in 1 tablespoon all-purpose flour
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 2 cups of all-purpose flour, ¾ teaspoon baking soda, and ½ teaspoon salt until combined.
- Cream Butter and Sugar: In a separate large bowl, beat 1 cup sugar and 4 tablespoons butter with an electric mixer at medium speed for about 1 minute until well blended and creamy.
- Add Eggs: Add 2 eggs one at a time into the butter and sugar mixture, beating well after each addition to incorporate fully.
- Add Banana, Yogurt, and Vanilla: Mix in 1½ cups mashed bananas, ⅓ cup plain yogurt, and 1 teaspoon vanilla extract. Beat until the mixture is fully blended.
- Combine Wet and Dry Mixtures: Gradually stir the flour mixture into the wet mixture just until moistened. Be careful not to over-mix to keep the bread tender.
- Fold in Chocolate Chunks and Raspberries: Stir 1 cup chocolate chunks into the batter, then gently fold in the 1 cup raspberries that have been tossed in 1 tablespoon of flour to prevent sinking.
- Fill Pan and Optional Topping: Spoon the batter evenly into the prepared loaf pan. Optionally, sprinkle a few extra chocolate chunks and raspberries on top for a decorative finish.
- Bake: Bake in the preheated oven for 60 minutes or until a wooden pick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes on a wire rack. Then remove from the pan and cool completely on the rack before slicing.
Notes
- Ripe bananas with brown spots work best for natural sweetness and moisture.
- Tossing raspberries in flour prevents them from sinking to the bottom during baking.
- Use room temperature butter for easier creaming with sugar.
- Do not over-mix the batter to ensure a tender crumb.
- You can substitute Greek yogurt for plain yogurt for a thicker texture.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
