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Dark Chocolate Chip Raspberry Banana Bread Recipe

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3.9 from 15 reviews

  • Author: Eliza
  • Total Time: 1 hour 35 minutes plus 1 hour cooling
  • Yield: 1 loaf (approximately 12 slices)
  • Diet: Vegetarian

Description

This Dark Chocolate Chip Raspberry Banana Bread is a moist, flavorful twist on classic banana bread, featuring the rich taste of dark chocolate chips and the fresh burst of raspberries. Perfectly spiced with cinnamon and made with Greek yogurt for a tender crumb, this loaf is ideal for breakfast, snack, or dessert.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain Greek yogurt or sour cream
  • 2 cups (460g) mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract

Add-ins

  • 3/4 cup (135g) dark chocolate chips (or semi-sweet)
  • 1 cup (150g) halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking

Instructions

  1. Prepare the Oven and Pan: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with nonstick spray and set aside. This placement prevents the bread's top from browning too quickly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy, about 2 minutes.
  4. Add Eggs and Wet Ingredients: With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the Greek yogurt, mashed bananas, and vanilla extract until all ingredients are fully combined.
  5. Combine Wet and Dry Ingredients: Switch the mixer to low speed and slowly add the dry ingredient mixture to the wet ingredients. Beat just until no pockets of flour remain, being careful not to overmix.
  6. Fold in Chocolate Chips and Raspberries: Gently fold the dark chocolate chips and the floured raspberries into the batter to distribute them evenly without breaking the berries.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60 to 75 minutes, loosely covering the bread with aluminum foil halfway through baking to prevent excessive browning. Begin checking for doneness with a toothpick at 60 minutes; it should come out clean with a few moist crumbs.
  8. Cool the Bread: Remove the banana bread from the oven and place the pan on a wire rack to cool for 1 hour. Afterward, remove the bread from the pan and let it cool completely on the wire rack before slicing.
  9. Store Properly: Cover the bread and store it at room temperature for up to 2 days, or refrigerate for up to one week. The banana bread's flavor enhances after resting a day.

Notes

  • Tossing raspberries in flour helps prevent them from sinking to the bottom during baking.
  • Using ripe bananas is essential for sweetness and moisture.
  • You can substitute sour cream for Greek yogurt if preferred.
  • Covering the bread mid-bake prevents over-browning of the crust.
  • For best flavor, allow the bread to rest for 1-2 days before serving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/dark-chocolate-chip-raspberry-banana-bread-recipe/