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Raspberry Dark Chocolate Banana Bread

Raspberry Dark Chocolate Banana Bread That Everyone Craves

A delightful Raspberry Dark Chocolate Banana Bread that combines moist bananas with tart raspberries and rich dark chocolate, making it a perfect snack or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour can use gluten-free flour
  • 1 teaspoon baking soda no substitutions recommended
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups granulated white sugar reduce to ¾ cup for less sweetness
  • 0.5 cups unsalted butter can substitute with coconut oil
  • 2 large eggs essential for texture
  • 3 medium mashed ripe bananas about 3 bananas needed
  • 0.5 cups plain low-fat yogurt can swap for Greek yogurt
  • 1 teaspoon vanilla extract use pure for best flavor
  • 1 cups dark chocolate chunks or chips semi-sweet chocolate is a substitute
  • 1 cups raspberries fresh or frozen (thawed and drained)
Optional Add-ins
  • nuts (walnuts or pecans) provides added crunch
  • blueberries replace raspberries for a different berry option

Equipment

  • 9x5-inch loaf pan
  • Medium Bowl
  • large mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan with cooking spray.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  3. In a large mixing bowl, beat together ½ cup granulated white sugar and ½ cup softened unsalted butter until light and fluffy.
  4. Add 2 large eggs, one at a time, to the sugar and butter mixture, then fold in 3 mashed ripe bananas, ½ cup plain low-fat yogurt, and 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet mixture, stirring gently until combined.
  6. Fold in 1 cup of dark chocolate chunks and 1 cup of raspberries, taking care not to break the berries.
  7. Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes.
  8. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 4 days. Overripe bananas add more flavor and moisture.

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