Go Back
–+ servings
Raspberry Dark Chocolate Banana Bread

Raspberry Dark Chocolate Banana Bread for Cozy Mornings

This Raspberry Dark Chocolate Banana Bread is a delicious and comforting treat with ripe bananas, tangy raspberries, and rich dark chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour or whole wheat flour for a healthier option
  • 1 teaspoon Baking Soda make sure it’s fresh
  • 1/2 teaspoon Salt to balance sweetness
  • 1 cup Granulated Sugar or brown sugar for richer taste
  • 1/2 cup Unsalted Butter or coconut oil for dairy-free
  • 2 Large Eggs ideally at room temperature
  • 3 medium Mashed Ripe Bananas acts as natural sweetener
  • 1/2 cup Plain Low Fat Yogurt or Greek/dairy-free yogurt
  • 1 teaspoon Vanilla Extract opt for pure extract
  • 1 cup Dark Chocolate Chunks or semi-sweet/milk chocolate
  • 1 cup Halved Raspberries toss frozen in flour to prevent sinking
Optional Toppings
  • 1/2 cup Extra Dark Chocolate Chunks for added richness
  • 1/2 cup Fresh Raspberries for beautiful presentation

Equipment

  • Loaf Pan
  • Mixing bowls
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions for Raspberry Dark Chocolate Banana Bread
  1. Preheat your oven to 350°F (175°C) and coat a 9x5 inch loaf pan with cooking spray.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. Cream together granulated sugar and unsalted butter until light and fluffy.
  4. Add eggs one at a time, then mix in mashed bananas, yogurt, and vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Fold in dark chocolate chunks and halved raspberries, reserving some raspberries for topping.
  7. Spoon the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Allow to cool in the pan for 15 minutes, then transfer to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for added moisture and sweetness. Avoid overmixing to keep the bread tender.

Tried this recipe?

Let us know how it was!