This Raspberry Dark Chocolate Banana Bread is a delightful balance of sweet and rich flavors. The ripe bananas mingle perfectly with tart raspberries and creamy dark chocolate, creating a cozy treat for any time of day. It’s simple to whip together, making it ideal for a quick breakfast or a snack for the kids after school.
Why You Will Love This Raspberry Dark Chocolate Banana Bread
This recipe is a true crowd-pleaser. It combines familiar ingredients in a unique way, introducing fresh flavors without any fuss. It’s easy, tasty, and perfect for using up overripe bananas. Plus, it’s made with everyday items you probably already have in your kitchen. This means minimal prep and clean-up while creating a special treat everyone will enjoy.
How to Make Raspberry Dark Chocolate Banana Bread
Making this banana bread is a straightforward process. You’ll combine wet and dry ingredients, fold in the chocolate and raspberries, and bake until golden. It’s all about keeping it simple and staying relaxed in the kitchen.
What You Need
- 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)
Step-by-Step
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the sugar and butter with an electric mixer at medium speed until blended. This should take about a minute.
- Add the eggs one at a time, mixing well after each addition. Then add the mashed banana, yogurt, and vanilla, beating until everything is combined.
- Gently stir in the flour mixture until just moist. Avoid over-mixing. Fold in the chocolate chunks and raspberries. If desired, sprinkle some extra chocolate and raspberries on top for a pretty finish.
- Spoon the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool for 15 minutes in the pan on a wire rack before transferring it out to cool completely.
How to Serve Raspberry Dark Chocolate Banana Bread
This banana bread is lovely on its own, but you can enhance it further. Serve it warm with a pat of butter or a drizzle of honey for breakfast. It pairs beautifully with a cup of tea or coffee. For a special touch, a scoop of ice cream on top makes it a wonderful dessert. Feel free to enjoy it any time of day!
How to Store Raspberry Dark Chocolate Banana Bread
To store leftovers, let the banana bread cool completely, then wrap it tightly in plastic wrap. It can stay fresh in the fridge for about a week. If you want to keep it longer, slice the bread and freeze the pieces. Just make sure to seal them in an airtight container. When you’re ready to enjoy some, simply let it thaw at room temperature. You can also pop slices in the microwave for a few seconds to warm them up.
Recipe Tips
- Use very ripe bananas for the best flavor and sweetness.
- Make sure not to over-mix the batter; this helps keep the bread tender.
- Tossing the raspberries in flour can help them stay suspended in the batter.
- You can replace dark chocolate with milk chocolate or white chocolate if you prefer a sweeter option.
- Adding a handful of chopped nuts could give it a nice crunch and extra flavor.
Variations & Swaps
- For a healthier twist, swap half the all-purpose flour with whole wheat flour.
- If you’re looking for a vegan option, try using flax eggs instead of regular eggs and a plant-based yogurt.
- You can replace raspberries with blueberries or strawberries for a different fruity flavor.
FAQs
Can I make this banana bread ahead of time?
Absolutely! You can prepare the batter a day in advance and keep it in the fridge until you’re ready to bake. This way, you’ll have fresh banana bread anytime!
Can I freeze banana bread?
Yes, it’s great for freezing! Wrap slices well in plastic wrap and then place them in a freezer-safe container. It keeps its flavor perfectly for up to 3 months.
How do I reheat banana bread?
To reheat, simply pop a slice in the microwave for about 10-15 seconds, or until warm. You can also reheat in a toaster oven for a crispy crust.
What can I use instead of yogurt?
If you don’t have yogurt on hand, you can substitute it with applesauce or even buttermilk for a similar texture and moisture.
What common mistakes should I avoid?
Make sure your bananas are nice and ripe. Skipping that can affect flavor. Also, avoid over-mixing; it can lead to dense bread. Enjoy baking!
Raspberry Dark Chocolate Banana Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated white sugar
- 4 tablespoons unsalted butter, at room temperature ½ stick
- 2 large eggs
- 1½ cups mashed ripe banana (about 3 bananas)
- ⅓ cup plain low-fat yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dark chocolate chunks or chips
- 1 cup halved raspberries tossed in 1 tablespoon all-purpose flour
Instructions
Preparation
- Preheat the 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 large bowl, beat the sugar and butter with an electric mixer at medium speed until blended, about 1 minute.
- Add the eggs one at a time, mixing well after each addition. Then add the mashed banana, yogurt, and vanilla, beating until everything is combined.
- Gently stir in the flour mixture until just moist, avoiding over-mixing.
- Fold in the chocolate chunks and raspberries, reserving some for topping if desired.
Baking
- Spoon the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool for 15 minutes in the pan on a wire rack before transferring it out to cool completely.
