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Raspberry Dark Chocolate Banana Bread

Indulge in Raspberry Dark Chocolate Banana Bread Bliss

This Raspberry Dark Chocolate Banana Bread is a deliciously moist and flavorful treat combining the sweetness of 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: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour can substitute with whole wheat flour
  • 1 teaspoon baking soda no substitutions recommended
  • 0.5 teaspoon salt use kosher salt if preferred
  • 1 cups granulated white sugar can reduce or swap with brown sugar
  • 0.5 cups unsalted butter at room temperature, can substitute with margarine or coconut oil
  • 2 large eggs or use flax eggs for vegan option
  • 1 cups mashed ripe banana or substitute with applesauce if allergic
  • 0.5 cups plain low-fat yogurt or substitute with Greek yogurt or dairy-free yogurt
  • 1 teaspoon vanilla extract can use almond extract for a different flavor
  • 1 cups dark chocolate chunks/chips or substitute with milk or white chocolate chips
  • 1 cups raspberries halved and tossed in flour; can substitute with blueberries

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the mashed ripe bananas, yogurt, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
  6. Fold in the dark chocolate chunks and raspberries until evenly distributed.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted comes out clean.
  8. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Let it cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use ripe bananas for sweetness, don’t over-mix, check for doneness with a toothpick, cool properly to prevent sogginess, and feel free to customize with add-ins.

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