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Raspberry Dark Chocolate Banana Bread

Irresistibly Moist Raspberry Dark Chocolate Banana Bread Recipe

This Raspberry Dark Chocolate Banana Bread is a moist, flavorful treat combining ripe bananas, tart raspberries, and rich dark chocolate.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour or gluten-free flour for a gluten-free version
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1/2 teaspoon Salt to enhance flavor
  • 1 cup Granulated White Sugar can reduce for less sweetness
  • 1/2 cup Unsalted Butter or coconut oil for dairy-free
  • 2 Large Eggs can consider flax eggs for vegan
  • 1 cup Mashed Ripe Banana use overripe for best flavor
  • 1/2 cup Plain Low Fat Yogurt or sour cream/dairy-free yogurt
  • 1 teaspoon Vanilla Extract
For the Chocolate and Berries
  • 1 cup Dark Chocolate Chunks or Chips can swap with milk or white chocolate
  • 1 cup Halved Raspberries can replace with blueberries or other berries

Equipment

  • 9x5-inch loaf pan
  • mixing bowl
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions for Raspberry Dark Chocolate Banana Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gently fold in the mashed ripe bananas, plain yogurt, and vanilla extract until mixed.
  6. Gradually add the dry ingredients to the wet mixture, folding gently.
  7. Stir in the dark chocolate chunks and halved raspberries until well distributed.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for maximum moisture and avoid overmixing to keep the bread light and fluffy.

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