This week I made a ridiculously delicious Raspberry Dark Chocolate Banana Bread. Be sure to check out the short video below that shows you just how to make it!
You know it has to be good because my teacher, my family, and I all LOVED it. I can almost guarantee that your mouth is watering when you look at the picture below. Now watch and enjoy the delicious looking pictures.
Chocolate and raspberries are the BEST combination EVER!!!
This loaf turned out amazingly yummy. It was a great banana bread and the distinct chocolate flavor with a sweet, fruity twist was awesome.
Now that you guys are hypnotized by the delicious beauty of the banana bread, let me tell you a bit more about it. The Raspberry- Dark Chocolate Banana Bread is more of an afternoon snack than a breakfast. It can be eaten at breakfast, but I wouldn’t recommend it. A big time sugar rush…. just might not do good things to you first thing in the morning! This banana bread should be moist in the middle after it cools. I hope you LOVE this banana bread and guard it with your life! 🙂
Raspberry Dark Chocolate Banana Bread
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 2 large eggs
- 1½ cups mashed ripe banana (about 3 bananas)
- ⅓ cup plain low fat yogurt
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks or chips
- 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
- Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
Kristina P
Monday 13th of November 2023
Can you use frozen berries?
RecipeGirl
Monday 13th of November 2023
That should be okay.
The Culinary Herpetologist
Tuesday 17th of October 2023
•I used vanilla skyr (yogurt from Iceland), which is my new go-to yogurt for baking. It is like crème fraîche, so it is a bit looser in consistency. •I I added 2 t of banana liqueur, which I do on all banana desserts. •The baking time is off. I baked it for an hour and it was still runny in the middle. I suggest lowering the temperature to 325 °F, and increasing the time to 75 min. Check after 65 min, and touch the top.
Judi
Saturday 12th of August 2023
This bread looks so amazing,can't wait to try,I'm going to use blackberries, would that work as well?
RecipeGirl
Monday 14th of August 2023
I think so!
Diane
Thursday 1st of June 2023
Just wondering if I could use freeze dried raspberries?
RecipeGirl
Saturday 10th of June 2023
We've never tried that, but probably!
Circe
Monday 19th of September 2022
Delicious! This recipe comes together very quickly; in about 90 minutes I had two large loaves. It doesn't make sense for me to make only one, as my family fell upon it like ravening wolves, and it disappeared quickly. The recipe doubles well; I didn't double the bananas, but did everything else. Frozen berries didn't sink in the batter, (it's very thick), and I didn't flour them. A smashing success! Thanks so much.