Raspberry Dark Chocolate Banana Bread
A delightful balance of sweet and rich flavors, this Raspberry Dark Chocolate Banana Bread features ripe bananas, tart raspberries, and creamy dark chocolate, making it an ideal treat for any time of day.
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.
Notes
Serve warm with butter or honey. Pairs well with tea or coffee. Can be topped with ice cream for dessert. Store leftovers wrapped in plastic wrap in the fridge for about a week or freeze for up to 3 months.