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Raspberry Dark Chocolate Banana Bread

Raspberry Dark Chocolate Banana Bread That Everyone Will Love

Delicious Raspberry Dark Chocolate Banana Bread perfect for breakfast or dessert, combining rich chocolate and tart raspberries.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All Purpose Flour Can substitute with whole wheat flour for a healthier option.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 0.5 teaspoon Salt Sea salt can be used for a different flavor profile.
  • 0.75 cup Granulated White Sugar Can replace with brown sugar for a deeper flavor.
  • 0.5 cup Unsalted Butter Melted coconut oil can be used as a dairy-free alternative.
  • 2 Large Eggs Flax eggs can be used for a vegan option.
  • 1 cup Mashed Ripe Banana Apple sauce can be a substitute for imparting similar moisture.
  • 0.5 cup Plain Low Fat Yogurt Can substitute with Greek yogurt or non-dairy yogurt for a lighter version.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is preferred for a richer taste.
  • 1 cup Dark Chocolate Chunks or Chips Semi-sweet chocolate can be used for a sweeter version.
  • 0.5 cup Halved Raspberries Frozen raspberries can be used, but ensure they are thawed and drained.

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • spatula
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan with cooking spray or parchment paper.
  2. In a medium mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk thoroughly.
  3. In a large mixing bowl, beat together ½ cup of softened unsalted butter and ¾ cup of granulated white sugar until creamy and light.
  4. Add 2 large eggs, one at a time, mixing well after each addition. Then mix in 1 cup of mashed ripe banana, ½ cup of plain low-fat yogurt, and 1 teaspoon of vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
  6. Fold in 1 cup of dark chocolate chunks and ½ cup of halved raspberries with a spatula.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Shake the pan gently.
  8. Bake for 50-60 minutes, or until a toothpick comes out clean. Keep an eye on it as it approaches 50 minutes.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for maximum sweetness. Avoid over-mixing to keep the bread fluffy.

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