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Raspberry Dark Chocolate Banana Bread

This loaf blends the tartness of raspberries with the richness of dark chocolate and banana, creating a delightful treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup granulated white sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas) Use very ripe bananas for maximum flavor.
  • 1/3 cup plain low fat yogurt Can substitute with sour cream or full-fat yogurt.
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1 cup dark chocolate chunks or chips Dark chocolate adds a bitter counterpoint.
  • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour Toss in flour to prevent them from sinking.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Spray a 9x5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended, about 1 minute.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the banana, yogurt, and vanilla; beat until blended.
  6. Stir in the flour mixture just until moist, being careful not to over-mix.
  7. Stir in the chocolate chunks and gently fold in the raspberries.
  8. Spoon the batter into the prepared loaf pan.
Baking
  1. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.
  2. Cool for 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Notes

Serve warm with salted butter, clotted cream, or mascarpone. Can be enjoyed with dark roast coffee, chai, or fizzy sparkling water. Store wrapped or in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.