Name: Raspberry Dark Chocolate Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; 4 tablespoons 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 flour)

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If you’re looking for a delightful treat to brighten your day, let me introduce you to my cherished Raspberry Dark Chocolate Banana Bread. This recipe is a true crowd-pleaser and perfect for those moments when you want something comforting and delicious. The combination of sweet, ripe bananas, tart raspberries, and rich dark chocolate creates a flavor explosion that’s hard to resist.

This banana bread is not just for special occasions; it’s ideal for busy weeknights when you need a quick dessert or a sweet breakfast option. Whether it’s a family gathering or a cozy afternoon snack, this bread brings smiles to everyone’s faces!

Why You’ll Love This Recipe

Easy to make: With just a few simple steps, you’ll have a scrumptious loaf in no time.
Family-friendly appeal: Kids and adults alike will go crazy for the chocolate and raspberry combo!
Great for meal prep: Bake it ahead of time and enjoy it throughout the week—if it lasts that long!
Deliciously moist: The ripe bananas and yogurt ensure that every slice is soft and tender.

Ingredients You’ll Need

Making this Raspberry Dark Chocolate Banana Bread is simple because it requires wholesome ingredients that you probably already have in your pantry. Let’s gather everything we need!

For the Bread

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

Variations

One of the best things about this recipe is how flexible it is! You can easily adapt it to suit your tastes or what you have on hand.

Add nuts: Toss in some chopped walnuts or pecans for added crunch.
Change up the fruit: Use blueberries or strawberries instead of raspberries for a different twist.
Make it gluten-free: Substitute the all-purpose flour with your favorite gluten-free flour blend.
Try different chocolate types: Experiment with milk chocolate or even white chocolate chunks if you prefer sweeter flavors.

How to Make Raspberry Dark Chocolate Banana Bread

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F. This ensures that your bread bakes evenly. While that’s heating up, spray a 9×5-inch loaf pan with cooking spray so that nothing sticks later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This step is crucial because it helps distribute the baking soda evenly throughout the flour. It’s one less thing to worry about later!

Step 3: Cream Butter and Sugar

In another large bowl, beat together the sugar and butter with an electric mixer at medium speed until well blended—this should take about one minute. Add in the eggs one at a time, making sure to beat well after each addition. Then mix in the mashed banana, yogurt, and vanilla until everything is combined. Stir in the dry mixture until just moistened; be careful not to over-mix! Finally, fold in those delicious dark chocolate chunks followed by gently stirring in the raspberries. If you’re feeling fancy, sprinkle some extra chocolate chunks and raspberries on top before baking!

Step 4: Bake

Spoon your lovely batter into the prepared pan and pop it into your oven. Bake for 50 to 60 minutes or until a wooden pick inserted into the center comes out clean. Once baked, let it cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.

And there you have it! A beautifully moist Raspberry Dark Chocolate Banana Bread that’s sure to impress. Enjoy every slice—you deserve it!

Pro Tips for Making Raspberry Dark Chocolate Banana Bread

Baking is an art, and a few thoughtful tips can make all the difference in achieving that perfect loaf!

Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots to ensure maximum sweetness.
Don’t over-mix the batter: Gently stirring the ingredients until just combined will keep your banana bread tender and fluffy. Over-mixing can lead to a dense loaf—nobody wants that!
Toss raspberries in flour: Coating the raspberries in a bit of flour before adding them to the batter helps prevent them from sinking to the bottom during baking. This keeps your delightful bursts of fruit evenly distributed throughout.
Check for doneness early: Ovens can vary, so start checking your banana bread around the 50-minute mark. If a toothpick comes out clean, it’s time to take it out to avoid overbaking.
Let it cool completely: Allowing the bread to cool fully on a wire rack not only makes slicing easier but also enhances the flavors as they settle.

How to Serve Raspberry Dark Chocolate Banana Bread

Whether you’re treating yourself or hosting friends, serving this Raspberry Dark Chocolate Banana Bread can be a delightful experience! Here are some fun ideas on how to present this scrumptious treat.

Garnishes

Powdered sugar dusting: A light sprinkle of powdered sugar on top adds a touch of elegance and sweetness without overwhelming the flavors.
Fresh mint leaves: Adding a few fresh mint leaves as a garnish not only looks pretty but also provides a refreshing contrast to the rich chocolate and tart raspberries.

Side Dishes

Greek yogurt: A dollop of Greek yogurt on the side adds creaminess and protein, making it a great breakfast option or snack.
Fresh fruit salad: Pair your banana bread with a colorful fruit salad for a refreshing balance of flavors; think strawberries, blueberries, and kiwi!
Nut butter spread: Serve slices with almond or peanut butter for an extra protein boost, plus it complements the chocolate beautifully.
Herbal tea or coffee: A warm cup of herbal tea or freshly brewed coffee can perfectly round out your serving experience, enhancing those cozy vibes while you enjoy each bite.

Now that you’re armed with pro tips and serving suggestions, it’s time to bake up this mouthwatering Raspberry Dark Chocolate Banana Bread! Happy baking!

Make Ahead and Storage

This Raspberry Dark Chocolate Banana Bread is perfect for meal prep! You can easily make it ahead of time and store it for those busy mornings or unexpected cravings.

Storing Leftovers

Allow the bread to cool completely before storing.
Wrap leftovers tightly in plastic wrap or aluminum foil.
Store at room temperature for up to 3 days.
For longer storage, consider refrigerating it to extend freshness.

Freezing

Slice the banana bread before freezing for easy access.
Place slices in a single layer on a baking sheet and freeze for about 1 hour.
Once frozen, transfer slices to a freezer-safe bag or container, removing as much air as possible.
Frozen banana bread can last up to 3 months.

Reheating

To reheat, thaw slices overnight in the refrigerator if frozen.
Warm in a toaster oven or microwave until heated through (about 15-20 seconds in the microwave).
For a crispy edge, reheat in an oven at 350°F for about 10 minutes.

FAQs

Here are some common questions you might have about making Raspberry Dark Chocolate Banana Bread.

Can I use frozen raspberries in my Raspberry Dark Chocolate Banana Bread?

Absolutely! Frozen raspberries work just as well. Just be sure to toss them in a little flour before adding them to the batter to prevent them from sinking.

How do I make my Raspberry Dark Chocolate Banana Bread more chocolatey?

For an extra chocolatey kick, you can increase the amount of dark chocolate chunks or add cocoa powder to the flour mixture. Just remember to adjust your dry ingredients accordingly!

Can I substitute whole wheat flour for all-purpose flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. The texture may be slightly denser but still delicious!

How do I know when my Raspberry Dark Chocolate Banana Bread is done baking?

Insert a wooden pick into the center of the loaf; if it comes out clean or with only a few moist crumbs, it’s ready. If there’s wet batter on the pick, bake for a few more minutes.

Final Thoughts

I hope you enjoy making this delightful Raspberry Dark Chocolate Banana Bread as much as I do! It’s such a wonderful treat that perfectly combines sweetness and richness. Whether you’re enjoying it fresh out of the oven or savoring it later with your favorite cup of coffee, this recipe is sure to bring smiles all around. Happy baking!

Raspberry Dark Chocolate Banana Bread

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Author: Autumn
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: Approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

Raspberry Dark Chocolate Banana Bread is a scrumptious blend of sweet, ripe bananas, tart raspberries, and rich dark chocolate that will surely brighten your day. This moist and tender loaf is perfect for breakfast or as a delightful dessert. Whether you’re hosting friends, enjoying a cozy afternoon snack, or looking for a quick treat to satisfy your sweet tooth, this banana bread is sure to impress. Plus, it’s easy to make with ingredients you likely already have in your pantry. Indulge in each slice and experience the harmonious flavors that make each bite unforgettable!

Ingredients

Scale

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
4 tablespoons 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 flour)

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Instructions

Preheat your oven to 350°F and prepare 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 until well blended. Add eggs one at a time, mixing well after each addition. Stir in mashed banana, yogurt, and vanilla until combined.
Gradually add the dry mixture to the wet ingredients until just moistened. Fold in dark chocolate chunks and raspberries gently.
Pour the batter into the prepared pan and bake for 50 to 60 minutes or until a toothpick comes out clean. Allow cooling for 15 minutes in the pan before transferring to a wire rack.