Introduction

This Raspberry Dark Chocolate Banana Bread is a delicious twist on a classic favorite. Combining ripe bananas with tart raspberries and rich dark chocolate chunks creates a moist, flavorful loaf that’s perfect for breakfast or an afternoon snack.

A thick loaf of cake is sliced with two visible slices lying flat beside it on a wooden board. The cake has a golden brown crust with a soft inside that is light beige in color, filled with dark brown chocolate chips and bright red raspberries scattered throughout. The texture looks moist and dense, with pieces of fruit and chocolate clearly seen in every layer. The board is placed over a yellow cloth with white and pink polka dots, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
Step 3: In a large bowl, beat the sugar and softened 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.
Step 4: Mix in the mashed bananas, yogurt, and vanilla extract until combined. Then, gently stir in the flour mixture just until the batter is moist. Avoid over-mixing to keep the bread tender.
Step 5: Fold in the dark chocolate chunks first, then gently fold in the floured raspberries. For a decorative touch, sprinkle a few extra chocolate chunks and raspberries on top.
Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
Step 7: Let the bread cool in the pan on a wire rack for 15 minutes before removing it. Cool completely on the rack before slicing and serving.

Tips & Variations

Use ripe bananas with brown spots for the best sweetness and flavor.
To prevent raspberries from sinking, toss them in flour before folding into the batter.
Swap dark chocolate chunks for white or milk chocolate for a different flavor profile.
Add a sprinkle of chopped nuts like walnuts or pecans for extra texture.
For a dairy-free version, substitute yogurt with coconut yogurt and use a dairy-free butter alternative.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped in foil and then plastic wrap for up to 3 months. To reheat, warm slices slightly in a microwave or toaster oven for a soft, fresh taste.

How to Serve

A loaf of bread with a golden-brown crust sits on a wooden board, sliced to show two thick pieces in front. The bread has a light beige interior filled with red raspberry pieces and dark brown chocolate chips scattered throughout in a marbled pattern. The top crust is studded with extra chocolate chips and bits of raspberries. The board rests on a yellow cloth with large white and pink polka dots, over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries. Make sure to thaw and drain them well, then toss with flour before folding into the batter to minimize excess moisture and help prevent sinking.

What can I substitute for yogurt in this recipe?

You can replace the yogurt with sour cream or buttermilk for a similar moisture and tang. For a dairy-free option, try coconut yogurt or another plant-based alternative.